Description

A rich, comforting beef stew braised slowly in red wine and beef stock until meltingly tender. Deep flavors develop from browning the meat, sautéed aromatics, and a long, gentle simmer. Serve with crusty bread, mashed potatoes, or buttered noodles for a hearty meal.

Yield & Time

Servings: 4–6

Prep time: 25 minutes

Cook time: 2 to 2½ hours

Total time: 2½ to 3 hours

Ingredients

- 2 to 2½ lbs (900–1150 g) beef chuck, cut into 1½-inch (4 cm) cubes

- Kosher salt and freshly ground black pepper, to taste

- 3 tbsp vegetable oil or a mix of oil and butter

- 1 large onion, finely chopped

- 2 medium carrots, cut into 1-inch pieces

- 2 celery stalks, sliced

- 3 garlic cloves, minced

- 2 tbsp tomato paste

- 2 cups (475 ml) full-bodied red wine (Cabernet Sauvignon, Merlot, or Syrah)

- 2 cups (475 ml) beef stock or broth

- 2 bay leaves

- 2 sprigs fresh rosemary or 1 tsp dried

- 4 sprigs fresh thyme or 1 tsp dried

- 1 lb (450 g) baby potatoes or Yukon Gold, halved

- 8 oz (225 g) cremini or button mushrooms, halved or quartered

- 2 tbsp all-purpose flour (optional, for thickening)

- 2 tbsp cold butter (optional, for finishing)

- Fresh parsley, chopped, for garnish

Equipment

- Heavy-bottomed Dutch oven or large ovenproof pot

- Tongs or slotted spoon

- Wooden spoon or spatula

- Cutting board and sharp knife

Method

1. Pat the beef dry and season generously with salt and pepper.

2. Heat 2 tbsp oil in a Dutch oven over medium-high heat until shimmering. Brown the beef in batches without overcrowding, about 3–4 minutes per side, until well caramelized. Transfer browned pieces to a plate.

3. Reduce heat to medium. Add remaining oil if needed. Sauté the onion, carrots, and celery until softened and starting to color, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.

4. Stir in the tomato paste and cook 1–2 minutes to remove raw flavor.

5. Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom. Let the wine reduce by about one-third, 4–6 minutes.

6. Return the beef and any accumulated juices to the pot. Add the beef stock, bay leaves, rosemary, and thyme. The liquid should just cover the meat—add a little more stock or water if needed.

7. Bring to a gentle simmer, then cover and transfer to a preheated oven at 325°F (160°C). Cook for 1½ to 2 hours, or until the beef is tender when pierced with a fork.

8. About 30 minutes before the stew is done, add the potatoes and mushrooms to the pot. If the stew seems too thin, mix 2 tbsp flour with 3 tbsp cold water to make a slurry and stir in; alternatively, simmer uncovered on the stovetop to reduce.

9. When vegetables are tender and sauce is glossy, remove from oven. Stir in cold butter for a silky finish and adjust seasoning with salt and pepper.

10. Discard bay leaves and herb stems. Garnish with chopped parsley and serve hot.

Tips & Tricks

- Use a robust, drinkable red wine — cooking with cheap wine yields inferior flavor; you don’t need an expensive bottle, but avoid “cooking wine.”

- Browning the meat well adds deep flavor—don’t rush this step and brown in batches.

- For extra richness, add a splash (1–2 tbsp) of balsamic vinegar or a teaspoon of Worcestershire sauce toward the end.

- To make ahead: stew improves with rest. Refrigerate overnight and gently reheat; skim hardened fat from the surface if desired.

Variations

- Bourguignon-style: add a splash of brandy when deglazing and finish with pearl onions and bacon lardons.

- Slow cooker: after browning and assembling, transfer to a slow cooker and cook on low 6–8 hours.

- Gluten-free: skip the flour and thicken with a slurry of cornstarch and cold water or reduce the sauce.

Serving Suggestions

- Serve over mashed potatoes, buttered noodles, polenta, or with crusty bread to soak up the sauce.

- A simple green salad and a glass of the same red wine complement the dish well.

Storage & Reheating

- Refrigerate in an airtight container for up to 4 days.

- Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Approximate Nutrition (per serving)

- Calories: ~550–700 kcal (varies by cut of beef and amount of oil/butter)

- Protein: ~35–45 g

- Fat: ~30–40 g

- Carbohydrates: ~25–35 g

These values are estimates and will vary with exact ingredients and portion sizes.