Ingredients
- 2 pounds beef stew meat: Cut into 1-inch cubes. Choose chuck roast or a similar cut for the best results.
- 1/4 cup all-purpose flour
- 1 tablespoon salt (adjust to taste)
- 1 teaspoon black pepper (adjust to taste)
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 carrots, peeled and cut into thick slices
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (Cabernet Sauvignon, Merlot, Pinot Noir all work well)
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 pounds potatoes (Yukon Gold or Russet), peeled and cut into large chunks
Instructions
Prep the beef:
- Combine flour, salt, and pepper in a bowl.
- Toss beef cubes to coat them evenly.
Brown the beef:
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Brown beef in batches, without overcrowding the pot. Set aside the browned beef.
Sauté the vegetables:
- Add the remaining tablespoon of olive oil to the pot.
- Add onions, carrots, and celery, and cook for about 5 minutes, until softened and starting to brown.
- Stir in the garlic and cook for another minute.
Deglaze and build the flavor base:
- Stir in the tomato paste and cook for a minute more.
- Deglaze the pot with red wine, scraping up the browned bits from the bottom. Let the wine reduce slightly, about 2 minutes.
Simmer:
- Return the beef to the pot. Stir in beef broth, thyme, rosemary, and bay leaves.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the meat is starting to get tender.
Add Potatoes:
- Stir in the potatoes and continue to simmer, covered, for another 30-45 minutes, or until both the beef and potatoes are tender.
Finishing touches:
- Discard the bay leaves.
- If you’d like a thicker stew, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and whisk into the stew. Simmer for a few more minutes until thickened.
- Taste and adjust seasonings with salt and pepper, if needed.
Tips:
- Searing the meat: Browning locks in flavor and adds a rich depth to the stew.
- Vegetable choices: Feel free to add other vegetables like mushrooms or parsnips.
- Make it your own: Add a pinch of red pepper flakes for a bit of heat, or stir in a handful of fresh parsley at the end for extra brightness.
Serving
- Serve your hearty and comforting stew with crusty bread, mashed potatoes, or over rice. Enjoy!
