Beef Stew
Tender chunks of beef slowly braised with red wine, carrots, potatoes and thyme in a rich, thick gravy. Worth every minute.
- Servings
- 6
- Prep
- 25 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 55 min
- Oven
- 325°F165°C
Ingredients
Equipment
- Large Dutch oven with a lid
Instructions
Heat the oven to 325°F. Pat the beef dry, season with 1 tsp of the salt and the pepper, and toss with the flour.Heat the oven to 165°C. Pat the beef dry, season with 1 tsp of the salt and the pepper, and toss with the flour.
Heat 2 tbsp oil in the pot over medium-high heat. Brown the beef in batches, without crowding, until well browned on several sides, 5–6 minutes per batch. Move to a plate.
Add the rest of the oil and the onion and cook until soft, 5 minutes, scraping up the browned bits. Add the garlic and tomato paste and stir for 1 minute.
Pour in the wine and simmer for 2 minutes. Add the broth, Worcestershire, thyme, bay leaves, the remaining salt and the beef with its juices. Bring to a simmer, cover and move to the oven for 1½ hours.
Stir in the carrots and potatoes, cover and return to the oven until the beef and vegetables are fork-tender, 45–60 minutes.
Remove the bay leaves, stir in the peas and let them warm through for 5 minutes. Taste for salt and serve.
Notes
- Chuck is the right cut: its connective tissue melts into tender, juicy meat. Lean cuts turn dry.
- Like most stews, it’s better the next day. Keeps 4 days, or freeze (without potatoes, which go grainy) for 3 months.
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Nutrition estimate
- Calories
- 600
- Protein
- 41 g
- Carbs
- 32 g
- Fat
- 31 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
