Description
Hearty and flavorful classic beef stew slow-braised in the oven with tender chunks of well-marbled beef chuck, aromatic vegetables, red wine, and savory herbs. This comforting dish features carrots and baby potatoes cooked to perfection in a rich, thickened broth that’s perfect for a cozy family meal.
Ingredients
Scale
Beef and Seasoning
- 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
Aromatics
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato paste
- ¼ cup all-purpose flour
Liquids and Seasonings
- 2 cups dry red wine
- 2 cups beef broth
- 2 cups water
- 1 bay leaf
- ½ teaspoon dried thyme
- 1½ teaspoons sugar
Vegetables
- 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
- 1 pound small white boiling potatoes (baby yukons), cut in half
Garnish
- Fresh chopped parsley, for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) and position the rack in the lower middle section to ensure even cooking of the stew.
- Prepare and Brown the Beef: Pat the beef dry with paper towels and season all over with salt and black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy soup pot over medium-high heat until shimmering. Working in three batches, brown the beef pieces, turning with tongs to develop a deep brown crust, about 5 minutes per batch. Add another tablespoon of oil for each batch as needed. Transfer browned beef to a large plate and set aside.
- Sauté the Aromatics: Add the onions, garlic, and balsamic vinegar to the pot. Cook while stirring with a wooden spoon for about 5 minutes, scraping up brown bits from the bottom. Add tomato paste and cook, stirring, for about 1 minute until well combined and fragrant.
- Incorporate the Beef and Flour: Return the browned beef and any accumulated juices to the pot. Sprinkle the flour evenly over the beef and stir well until the flour dissolves into the mixture, about 1 to 2 minutes. This mixture will help thicken the stew.
- Add Liquid and Seasonings: Pour in the red wine, beef broth, and water. Add the bay leaf, dried thyme, and sugar. Stir well with a wooden spoon to loosen any stuck bits from the pot and combine ingredients. Bring mixture to a boil on the stovetop.
- Braise in the Oven: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Allow the stew to braise undisturbed for 2 hours to develop deep flavors and tenderize the beef.
- Add the Vegetables: Carefully remove the pot from the oven and add the prepared carrots and halved baby potatoes. Submerge the vegetables in the liquid, replace the lid, and return the pot to the oven.
- Continue Braising: Braise for an additional 1 hour, or until the vegetables are tender, the broth has thickened nicely, and the beef is fork-tender.
- Final Touches and Serve: Remove the pot from the oven, discard the bay leaf, and taste the stew. Adjust seasoning with salt and pepper as needed. Serve warm garnished with fresh chopped parsley if desired. For enhanced flavor, you can cool the stew to room temperature, refrigerate overnight, then reheat before serving.
Notes
- Use well-marbled beef chuck for the best tenderness and flavor.
- Browning the beef in batches prevents overcrowding, ensuring a good sear.
- Scraping up browned bits while sautéing onions and garlic adds depth to the stew.
- Adding flour after browning helps achieve a rich, thickened broth.
- Low and slow braising in the oven results in the most tender beef.
- Letting the stew rest overnight improves the flavor and texture.
- Adjust seasoning at the end after tasting the completed stew.
