Description
A classic, rich, and hearty beef stew slow-braised in red wine and beef broth with tender carrots, potatoes, and aromatic herbs, perfect for cozy meals.
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 and Sauce
- 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 Herbs
- 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 place the rack in the lower middle position to ensure even cooking of the stew.
- Prepare and Brown the Beef: Pat the beef dry with paper towels and season evenly with salt and pepper. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy soup pot over medium-high heat until shimmering. Brown the beef in three batches, adding another tablespoon of oil per batch, turning pieces for about 5 minutes until a deep brown crust forms. Transfer browned beef to a plate and set aside.
- Sauté the Aromatics: Add the onions, garlic, and balsamic vinegar to the pot. Cook while stirring for about 5 minutes, scraping brown bits from the bottom to build flavor. Stir in tomato paste and cook for another minute until well blended.
- Incorporate the Beef and Flour: Return the browned beef and any juices to the pot. Sprinkle the flour over the beef and stir until dissolved, about 1–2 minutes; this will thicken the stew during cooking.
- Add Liquid and Seasonings: Pour in the red wine, beef broth, and water. Add the bay leaf, dried thyme, and sugar. Stir well to combine and to loosen any stuck bits from the bottom. Bring the mixture to a boil on the stovetop.
- Braise in the Oven: Cover the pot with a tight-fitting lid and transfer it into the preheated oven. Braise for 2 hours to develop deep flavors and tenderize the beef.
- Add the Vegetables: Take the pot out of the oven and add the carrots and potatoes, submerging them in the liquid. Cover again and return to the oven for another hour until vegetables are tender, broth thickens, and the beef is fork-tender.
- Final Touches and Serve: Remove the bay leaf and taste the stew, adjusting seasoning with salt and pepper as desired. Serve warm garnished with chopped fresh parsley. For best flavor, you can let it cool, refrigerate overnight, and reheat before serving.
Notes
- Browning the beef in batches is important to develop rich flavor and avoid steaming.
- The flour helps thicken the stew; make sure it is well incorporated before adding liquids.
- Balsamic vinegar adds depth and brightness to the stew’s flavor profile.
- Letting the stew rest overnight improves flavors as they meld together.
- You can use other root vegetables like parsnips or turnips as substitutes or additions to carrots and potatoes.
