Description

This classic beef stew recipe features tender chuck roast slow-cooked with hearty vegetables in a rich, flavorful broth made from red wine, beef broth, and tomato paste. Perfect for cozy dinners, this comforting dish offers deep savory flavors and melt-in-your-mouth beef, enhanced by aromatic herbs like thyme and bay leaves.

Ingredients

Scale

Beef and Seasoning

3 pounds chuck roast (cut into 2-inch cubes)
Kosher salt and freshly ground black pepper (to taste)
¼ cup all-purpose flour

Cooking Fat and Aromatics

2 tablespoons vegetable oil
2 tablespoons unsalted butter (¼ stick)
2 onions (cut into 1-inch chunks)
4 cloves garlic (minced)

Liquids and Flavorings

2 tablespoons red wine vinegar
1 ½ tablespoons tomato paste
1 cup red wine
3 cups low sodium beef broth
2 cups water

Herbs and Vegetables

2 bay leaves
1 teaspoon dried thyme
4 carrots (cut into 1-inch chunks)
1 pound baby gold potatoes (cut in half)

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Instructions

Season the Beef: Generously season the chuck roast cubes with kosher salt and freshly ground black pepper to enhance the natural meat flavors.
Dredge in Flour: Place the all-purpose flour in a shallow bowl and coat the beef chunks thoroughly to help create a flavorful crust and thicken the stew later.
Sear the Beef: Heat vegetable oil and unsalted butter in a large Dutch oven over medium-high heat. Brown the beef cubes in batches until golden brown on all sides to develop depth in flavor. Remove the beef and set aside.
Sauté Onions and Garlic: Lower the heat to medium, add the onion chunks and minced garlic to the pot, and cook until softened and fragrant, about 5 minutes.
Deglaze and Add Tomato Paste: Pour in the red wine vinegar and use a wooden spoon to scrape up any browned bits stuck to the pot’s bottom for added flavor. Stir in tomato paste and cook for another minute to deepen the taste.
Add Liquids and Herbs: Stir in red wine, low sodium beef broth, water, bay leaves, dried thyme, and return the seared beef to the pot. Bring everything to a boil, then reduce heat to low. Cover and simmer for 1 ½ to 2 hours until the beef becomes tender.
Add Vegetables and Continue Cooking: Add the carrots and halved baby gold potatoes to the stew. Cover and cook for an additional 30 to 60 minutes until the vegetables are soft and fully cooked. Adjust seasoning if necessary, then serve hot and enjoy your hearty beef stew!

Notes

Use a heavy-bottomed pot like a Dutch oven for even heat distribution and better browning.
Do not overcrowd the pot when searing beef; do in batches to ensure proper caramelization.
Red wine enhances the depth of flavor, but you can substitute with extra beef broth if preferred.
For a thicker stew, mash some of the potatoes gently into the broth before serving.
Leftovers taste even better the next day and reheat well on the stovetop or in the oven.