Description
A hearty and comforting Beef Stew with tender chunks of chuck beef, carrots, and potatoes, slow-cooked to perfection in a rich red wine and beef broth sauce, flavored with aromatic herbs and spices. This classic stew is perfect for cozy dinners and is served best with fresh parsley and crusty baguette.
Ingredients
Scale
Beef and Seasoning
- 2.5 lb chuck beef, cut into chunks
- 3 tbsp flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Vegetables and Aromatics
- 1 yellow onion, chopped
- 2 celery sticks, chopped
- 8 garlic cloves, minced
- 3–4 medium carrots, peeled and chopped
- 2–3 cups chopped potatoes
Liquids and Flavorings
- 2 tbsp tomato paste
- 1 tbsp beef base
- 1 cup red wine (Merlot)
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
Herbs and Garnish
- 2 bay leaves
- Few sprigs of fresh thyme
- Fresh parsley for topping
Serving
- Baguette, for serving
Instructions
- Prepare the beef: Cut the chuck beef into chunks and season all over with salt, pepper, garlic powder, and onion powder. Lightly coat the beef with flour to help with browning and thickening the stew later.
- Sear the beef: In a large heavy-bottomed pot or Dutch oven over medium-high heat, brown the floured beef chunks in batches until all sides are nicely browned. Remove and set aside.
- Sauté the aromatics: In the same pot, add chopped onion, celery, and minced garlic. Cook until softened and fragrant, about 5 minutes, scraping up any browned bits from the bottom to build flavor.
- Add tomato paste and beef base: Stir in the tomato paste and beef base, cooking for 2 minutes to deepen the flavors.
- Deglaze with red wine: Pour in the red wine (Merlot) and scrape the bottom of the pot to release all the flavorful browned bits. Let the wine reduce for about 3-5 minutes.
- Add liquids and herbs: Return the browned beef to the pot. Add beef broth, Worcestershire sauce, bay leaves, and fresh thyme sprigs. Stir gently to combine.
- Simmer the stew: Bring the stew to a low boil, then reduce the heat to low and cover. Let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together.
- Add vegetables: Add chopped carrots and potatoes to the pot. Continue to simmer, uncovered or partially covered, for another 30 to 40 minutes until the vegetables are tender.
- Final adjustments: Remove bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the stew into bowls, garnish with fresh parsley, and serve with slices of crusty baguette for dipping.
Notes
- For thicker stew, mix a little extra flour with cold water to create a slurry and stir it in towards the end of cooking.
- You can substitute red wine with extra beef broth if preferred.
- If you prefer, carrots and potatoes can be cut into uniform bite-sized pieces for even cooking.
- To enhance flavor, marinate beef chunks briefly in red wine or seasonings before cooking.
- This stew reheats well and tastes even better the next day.
Keywords: beef stew, hearty stew, chuck beef stew, comfort food, slow simmer, red wine stew, carrots and potatoes stew