Braised Beef Stew Hearty (Printable View)

Tender beef slow-cooked with root vegetables and savory sauce for a warming, comforting meal.

# Ingredient List:

→ Meats

01 - 3.3 lbs beef chuck, cut into 2-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 2 medium onions, chopped
04 - 3 carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 3 medium potatoes, peeled and cubed
08 - 7 oz button mushrooms, halved

→ Liquids

09 - 2 tablespoons tomato paste
10 - 3 cups beef stock
11 - 1 cup dry red wine
12 - 2 tablespoons Worcestershire sauce

→ Herbs & Seasonings

13 - 2 bay leaves
14 - 4 sprigs fresh thyme or 1 teaspoon dried thyme
15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon black pepper, or to taste

→ Thickeners

17 - 2 tablespoons all-purpose flour

# How to Make It:

01 - Set oven to 325°F.
02 - Pat beef cubes dry; season with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches on all sides; remove and set aside.
04 - Add onions, carrots, and celery to the pot; cook 5 minutes until softened. Add garlic and cook 1 minute more.
05 - Stir in tomato paste and flour; cook for 2 minutes.
06 - Pour in red wine; scrape bottom to release browned bits. Simmer for 2 minutes.
07 - Return beef to pot; add beef stock, Worcestershire sauce, bay leaves, thyme, potatoes, and mushrooms; bring to a simmer.
08 - Cover and transfer pot to oven. Cook 2 to 2.5 hours, stirring occasionally, until beef is tender.
09 - Remove bay leaves and thyme sprigs. Adjust salt and pepper to taste.
10 - Serve hot, optionally garnished with fresh parsley.

# Expert Suggestions:

01 -
  • The beef becomes so tender it falls apart with just a fork, soaking up every bit of that deep, wine-rich sauce.
  • It fills your home with the kind of smell that makes everyone wander into the kitchen asking when dinner will be ready.
  • Leftovers taste even richer the next day, like the flavors kept working overnight.
02 -
  • Do not skip patting the beef dry before searing, wet meat will steam instead of browning and you will lose all that rich, caramelized flavor.
  • If the sauce looks too thin after braising, simmer it uncovered on the stovetop for a few minutes to reduce and thicken.
  • Always deglaze the pot with wine to lift those stuck-on bits, they hold the deepest flavor and make the sauce taste complete.
03 -
  • Sear the beef in small batches so the pot stays hot enough to brown properly, overcrowding will cause the meat to steam and turn gray.
  • Let the stew rest for 10 minutes before serving, the sauce will thicken slightly and the flavors will settle.
  • Use a Dutch oven with a tight-fitting lid to keep all the moisture and flavor locked in during the long braise.

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