Classic Beef Stew
This is a classic beef stew with tender chunks of beef, carrots, and potatoes simmered in a rich, savory broth flavored with red wine. Searing the beef first is a key step that builds a deep, roasted flavor in the final 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.
Notes
Ensure meat is completely dry before searing for best browning. Use a dry red wine suitable for drinking.