Description

Nothing says comfort food like a bowl of tender beef stew simmered in a rich, flavorful sauce. This recipe transforms simple ingredients into a warming dish perfect for chilly days.

Ingredients

1.2 kg (2.4 lb) chuck beef, cut into 3.5 cm (1.5 inch) cubes
1 tsp salt
1 tsp pepper
3 tbsp olive oil, divided
1 large onion, halved and sliced into 1 cm strips
4 garlic cloves, minced
3 carrots, cut into 2.5 cm pieces
2 celery stalks, cut into 2.5 cm pieces
50 g (1/3 cup) flour
750 ml (3 cups) reduced-salt beef broth
500 ml (2 cups) bold, dry red wine (or extra broth + 2 tsp brown sugar)
2 tsp Worcestershire sauce
2 tbsp tomato paste
2 bay leaves
4 sprigs thyme
400 g (14 oz) baby potatoes, halved
Extra salt and pepper, to taste

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Instructions

Season the beef with salt and pepper.
Heat 1 ½ tbsp oil in a large casserole pot over high heat until hot.
Brown the beef in batches (about 4 minutes each), adding more oil if needed. Remove and set aside.
Reduce heat to medium-high. Add onion and garlic; cook for 2 minutes until softened.
Add carrots and celery, stirring for 1 minute.
Sprinkle flour evenly and stir to coat vegetables.
Pour in broth, wine, Worcestershire sauce, and tomato paste; stir to combine.
Return beef to pot, adding thyme, bay leaves, and potatoes. Liquid should nearly cover ingredients—add water if needed.
Bring to a gentle simmer over low-medium heat. Cover and cook for 1 hour 45 minutes until beef is tender.
Uncover and simmer for an additional 30 minutes until sauce thickens to a thin gravy.
Adjust seasoning with extra salt and pepper.
Serve hot over mashed potatoes, with crusty bread or vegetables of choice.

Notes

For the richest flavor, brown beef well to develop fond on the bottom of the pot. Make ahead — flavors improve even more after resting overnight. Can be cooked in the oven, slow cooker, or pressure cooker (adjust times accordingly).

Prep Time: 15 minutes
Cook Time: 160 minutes
Category: Main Course
Method: Stovetop
Cuisine: American