Nothing is better on a cold day than this warming, hearty, and flavourful Beef Stew. A classic one-pot dish that is true home-style, family comfort food.
Prep Time25 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs25 minutesmins
Servings: 6
Ingredients
3 - 4poundswell-marbled, boneless beef blade, chuck, or cross-rib roastexcess fat trimmed and cut into 2-inch pieces
2teaspoonssaltplus more, if needed
1teaspoonfreshly ground black pepperplus more, if needed
2tablespoonsextra virgin olive oil, divided
2medium yellow onionscut into 1-inch chunks
2celery stalkscut into 1/2-inch chunks
6garlic clovespeeled, 3 cloves minced, and 3 smashed
2tablespoonsall-purpose flour
1 1/2cupsdry red wine(see notes if avoiding wine)
2tablespoonstomato paste
4cupslow-sodium beef or chicken broth, divided(more if omitting the wine)
2tablespoonsred wine vinegar
2tablespoonsWorcesterchire sauce
2bay leaves
4fresh thyme sprigs
4large carrotspeeled and cut into 1-inch chunks on a diagonal
1poundsmall baby yellow potatoescut in half, or regular sized potatoes cut into 2-inch pieces
Fresh chopped parsleyfor serving (optional)
Instructions
Preheat the oven to 325°F and adjust a rack to the lower middle position.
Pat the beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. In a large Dutch oven, or heavy-bottomed pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Without crowding the pan, brown about 1/3 of the meat, for about 5 minutes, using tongs to flip once. If you have doubled this recipe, brown two batches of the meat. Transfer the browned meat to a large plate and set aside.
Reduce heat to medium-low. Add another tablespoon of olive oil to the pan and stir in the onions and celery. Cook until the onion has softened slightly, about 4 minutes. Add in all the garlic and cook for 30 seconds more. Add the flour stirring constantly with a wooden spoon, for about 2 minutes. Pour in the red wine, stirring to scrape all the brown bits from the bottom of the pan. Cook until the wine has reduced and the sauce is smooth and thick, about 2 - 3 minutes.
Stir in the tomato paste and cook for a minute more. Add all the beef to the pan along with any juices. Stir to coat the beef with all the sauce. Pour enough beef broth to almost cover the meat (about 2-3 cups). Add the worcesterchire sauce, red wine vinegar, bay leaves and thyme sprigs and bring to a gentle boil. Cover the pot with a lid and transfer to the preheated oven. Cook for 2 hours, checking the liquid at the 1 1/2 hour mark. If it seems low, add a bit more broth.
Remove the pot from the oven and add the carrots, potatoes, and remaining broth. Cover again, leaving the lid open just a crack and place back in oven until the beef, potatoes, and carrots are tender and broth has thickened, 45 minutes to 1 hour. Remove the bay leaves and discard. Taste and adjust seasoning with a little more salt and pepper, if necessary. Serve the stew warm with a sprinkle of chopped parsley, if desired.
Notes
Wine Substitution:If avoiding wine, replace with an additional 1 cup of broth mixed with 2 tablespoons balsamic vinegar. And omit the red wine vinegar.Make Ahead and LeftoversLike most stews, this stew improves in flavour if made 1 day ahead. It also freezes well.
To store: Allow the stew to come to room temperature and then store covered in the refrigerator overnight, or until ready to serve.
To freeze: Transfer the room temperature stew to a freezer-safe container with a tight lid. Freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight.
Reheat: Heat the stew covered, over medium heat or place in a 350°F oven until warmed through.