Description
A hearty one-pot beef stew with tender meat and a rich, flavorful gravy.
Ingredients
Scale
- 1 kg (2.2 lb) beef chuck, cut into 3–4 cm (1–1.5 inch) cubes
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 30 g (1/4 cup) all-purpose flour
- 30 ml (2 tbsp) extra-virgin olive oil or vegetable oil
- 1 large yellow onion, diced
- 3 medium carrots, cut into 2 cm (3/4 inch) rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 15 g (1 tbsp) tomato paste
- 240 ml (1 cup) dry red wine
- 900 ml (3 3/4 cups) beef stock
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- 500 g (1.1 lb) small new potatoes or Yukon Gold, halved
- 15 g (1 tbsp) butter (optional)
- 2 tbsp chopped parsley (optional)
Instructions
- Season and dredge the beef: Pat beef chuck dry and season with kosher salt and black pepper. Toss with flour to coat.
- Brown the beef in batches: Heat oil in Dutch oven and sear beef in batches, about 2–3 minutes per side, until browned.
- Sauté the aromatics: Add onion, garlic, carrots, and celery; sauté until translucent. Stir in tomato paste.
- Deglaze the pan: Pour in red wine, simmer to reduce. Add beef back along with beef stock, bay leaves, and thyme.
- Oven-braise slowly: Cover and transfer to a 160°C (325°F) oven, braise for 1 hour 45 minutes to 2 hours.
- Add potatoes: When beef is tender, add halved potatoes and simmer until tender.
- Rest and serve: Remove bay leaves and thyme. Let the stew rest before serving; garnish with parsley.
Notes
For a richer flavor, substitute beef with boneless short ribs. This stew tastes even better the next day.
- Prep Time: 25 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg