Description
A comforting and flavorful beef stew perfect for a chilly autumn evening. This hearty dish features tender chunks of beef, and a rich gravy.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 cups beef broth
- 1 cup dry red wine
- 2 tbsp tomato paste
- 1 bay leaf
- 1 lb potatoes, peeled and cubed
- Salt and black pepper to taste
- 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
Instructions
- Preheat oven to 325°F (160°C).
- Pat beef dry with paper towels and season with salt and pepper.
- Heat olive oil in a Dutch oven or large oven-safe pot over medium-high heat. Brown beef on all sides in batches. Remove beef and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- Return beef to the pot. Add beef broth and bay leaf. Bring to a simmer.
- Cover and transfer to the preheated oven. Bake for 2 to 2.5 hours, or until beef is tender.
- Add cubed potatoes to the pot. Stir and continue baking for another 45-60 minutes, or until potatoes are tender.
- Remove bay leaf. Season with salt and pepper to taste.
- If a thicker stew is desired, stir in the cornstarch slurry and cook over medium heat until thickened.
Notes
- For a deeper flavor, you can sear the beef in batches.
- Any sturdy root vegetables like parsnips or turnips can be added with the potatoes.
- This stew can be made ahead of time and reheated. The flavors meld even better overnight.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising/Oven Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg
