Classic Beef Stew
Tender chunks of beef simmered slowly with potatoes and carrots in a rich wine-infused gravy.
Details
Ingredients
- 2 lbs Beef Chuck Roast, cubed
- 1/4 cup Flour (for dredging)
- 4 Carrots, cut into chunks
- 3 Potatoes, cut into chunks
- 1 Onion, chopped
- 3 cups Beef Broth
- 1 cup Red Wine
- 2 tbsp Tomato Paste
- Thyme and Rosemary
Instructions
- 1
Dredge beef in seasoned flour.
- 2
Sear beef in a heavy pot until browned. Remove.
- 3
Sauté onion and carrots slightly.
- 4
Add wine to deglaze the pot.
- 5
Add beef, broth, tomato paste, and herbs.
- 6
Cover and simmer on low for 1.5 hours.
- 7
Add potatoes and cook for another 30 minutes until tender.
About This Recipe
Few dishes capture the essence of hearty, slow-cooked comfort quite like a classic beef stew. While its roots trace back to various European traditions—from the elegant French Boeuf Bourguignon to rustic Irish stews—the American rendition has carved out its own niche as a beloved staple, celebrating simple, robust flavors and nourishing ingredients. What makes this stew truly special is the magical transformation that occurs during a long, gentle simmer: tough cuts of beef become impossibly tender, releasing their collagen to enrich the sauce, while humble root vegetables soften and meld into a deeply flavorful, wine-infused gravy. Key techniques include properly browning the beef in batches to build foundational flavor through the Maillard reaction, then deglazing the pot to capture those precious browned bits. Opt for beef chuck roast, as its marbling and connective tissue are perfect for slow braising. A dry red wine, such as Cabernet Sauvignon or Merlot, adds crucial acidity and complexity, while a touch of tomato paste deepens the umami. For variations, consider swapping red wine for a dark stout beer, or adding mushrooms and pearl onions during the last hour of cooking. Serve this quintessential comfort food with warm, crusty bread to soak up every drop of that rich gravy, or spoon it generously over creamy mashed potatoes or polenta for an even more substantial meal.
Tips & Tricks
- • To achieve a rich, deep flavor, always brown your beef in small batches. Overcrowding the pot will steam the meat instead of searing it, preventing that crucial crust from forming.
- • For an alcohol-free alternative, substitute the red wine with an equal amount of additional beef broth, and add a tablespoon of balsamic or red wine vinegar to provide a similar acidic lift.
- • Beef stew is a fantastic make-ahead meal; its flavors often deepen and improve overnight. Store cooled stew in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
- • Elevate your serving by garnishing individual bowls with a sprinkle of fresh parsley or a dollop of sour cream or crème fraîche, which adds a lovely tanginess against the rich stew.
Nutrition Facts
Per serving (approximate)