Ingredients
- 1.5 lbs Chuck roast, cut into 1-inch cubes
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 3 large Carrots, sliced into 1-inch pieces
- 3 cloves Garlic, minced
- 2 Bay leaves
- 1 tsp Dried thyme
- 1/2 tsp Dried rosemary
- 3 tbsp All-purpose flour
- 1 cup dry Red wine
- 4 cups Beef broth
- 1.5 lbs Yukon gold potatoes, cut into 1-inch pieces
- Diamond Crystal kosher salt, to taste
- Black pepper, freshly ground, to taste
Sear the Beef in Batches
Heat one tablespoon of the olive oil in a large Dutch oven or heavy-bottomed pot over high heat.
Pat the beef cubes dry with a paper towel and season them with salt and pepper.
Drying the meat is important; it helps you get a good, brown crust instead of just steaming the meat.
Add half of the beef to the hot pot in a single layer. Don’t overcrowd the pan. Cook for ~3-4 minutes per side, until a deep brown crust forms. Transfer the seared beef to a plate and repeat with the remaining beef.
Sauté the Vegetables and Build the Flavor Base
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot. Add the onion and carrots and cook for ~5-7 minutes, until the onion is softened and translucent.
Stir in the garlic, bay leaves, thyme, and rosemary. Cook for another minute until the garlic is fragrant.
Sprinkle the flour over the vegetables and stir constantly for about one minute.
This cooks out the raw flour taste and will help thicken the stew.
Deglaze, Simmer, and Cook the Stew
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half.
Stir in the beef broth and bring the mixture to a simmer. Return the seared beef and any accumulated juices back to the pot.
Once it’s simmering, reduce the heat to low, cover the pot, and let the stew cook for at least 90 minutes.
After 90 minutes, add the potatoes to the pot. Cover again and continue to simmer for another ~30-45 minutes, or until both the beef and potatoes are fork-tender.
Season with salt and pepper to taste before serving.
Classic Beef Stew
Ingredients
- 1.5 lbs Chuck roast cut into 1-inch cubes
- 2 tbsp Olive oil
- 1 large Yellow onion diced
- 3 large Carrots sliced into 1-inch pieces
- 3 cloves Garlic minced
- 2 Bay leaves
- 1 tsp Dried thyme
- 1/2 tsp Dried rosemary
- 3 tbsp All-purpose flour
- 1 cup dry Red wine
- 4 cups Beef broth
- 1.5 lbs Yukon gold potatoes cut into 1-inch pieces
- Diamond Crystal kosher salt to taste
- Black pepper freshly ground, to taste
Instructions
- Pat beef cubes dry and season with salt and pepper.
- Heat 1 tbsp olive oil in Dutch oven over high heat.
- Sear beef in two batches until deeply browned, 3-4 minutes per side. Remove to plate.
- Reduce heat to medium, add remaining oil. Cook onion and carrots 5-7 minutes until softened.
- Add garlic, bay leaves, thyme, and rosemary. Cook 1 minute.
- Sprinkle flour over vegetables, stir 1 minute.
- Add wine, scrape bottom, reduce by half.
- Add broth and return beef to pot. Bring to simmer.
- Cover and cook on low 90 minutes.
- Add potatoes, cook additional 30-45 minutes until meat and potatoes are tender.
- Season with salt and pepper.
