Classic Beef Stew

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot (6 to 8 quart)
• •Wooden spoon for deglazing
• •Instant-read thermometer (optional, for checking meat tenderness)

Instructions

1. 1

   Season and flour the beef

   Pat the beef cubes thoroughly dry with paper towels. Moisture is the enemy of a good sear. In a large bowl, toss the meat with flour, salt, and pepper until every piece is evenly coated. The flour serves double duty: it helps build that gorgeous brown crust and thickens your gravy as it cooks. Shake off any excess flour before browning.

   Dry meat browns. Wet meat steams. This distinction matters more than any other technique in stew-making.
2. 2

   Brown the beef in batches

   Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat until it shimmers and just begins to smoke. Add the beef in a single layer, leaving space between each piece. Do not crowd the pot. Work in batches if necessary, adding more oil between rounds. Let each piece sit undisturbed for 3 to 4 minutes until a dark brown crust forms on the bottom. Flip and repeat on all sides. The fond building on the pot's bottom is liquid gold. Transfer browned beef to a plate and continue until all meat is seared.

   If your pot falls silent when you add the meat, it wasn't hot enough. You should hear an aggressive sizzle that sustains throughout browning.
3. 3

   Build the aromatic base

   Reduce heat to medium. Add the remaining oil to the pot along with the diced onion. Cook, stirring occasionally and scraping up the browned bits from the bottom, until the onion softens and turns golden at the edges, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook for another minute, allowing it to caramelize slightly and deepen in color. This step builds layers of flavor that no shortcut can replicate.

4. 4

   Deglaze and add liquids

   Pour in the red wine, scraping the bottom of the pot vigorously with a wooden spoon to release every bit of fond. Let the wine simmer for 2 minutes to cook off the raw alcohol. Add the beef broth, Worcestershire sauce, bay leaves, and thyme. Stir to combine. Return the browned beef and any accumulated juices to the pot. The liquid should come about three-quarters of the way up the meat. If it doesn't, add a splash more broth.

5. 5

   Braise the beef

   Bring the liquid to a gentle simmer. Cover the pot and reduce heat to low. The surface should show lazy bubbles, not a rolling boil. Aggressive heat toughens meat. Patience rewards you. Simmer for 1 hour and 15 minutes, checking occasionally to ensure the liquid maintains that gentle bubble.

   You can also braise in a 325°F oven. The even, surrounding heat produces slightly more consistent results and frees your stovetop.
6. 6

   Add the vegetables

   After the initial braise, add the potatoes, carrots, and celery to the pot. Stir gently to submerge them in the liquid. Return the cover and continue simmering for another hour to hour and fifteen minutes, until the beef is fork-tender and the vegetables yield easily when pierced. The gravy should have thickened to coat the back of a spoon.

7. 7

   Finish and season

   Remove the bay leaves. Stir in the frozen peas and let them warm through, about 3 minutes. Taste the gravy and adjust seasoning with salt and pepper as needed. The stew should taste robust and well-seasoned, not timid. If the gravy seems thin, remove the lid and simmer uncovered for 10 minutes to reduce.

8. 8

   Rest and serve

   Let the stew rest off heat for 10 minutes before serving. This allows the flavors to settle and the temperature to become comfortable for eating. Ladle generous portions into warmed bowls and scatter fresh parsley over each serving. Serve with crusty bread for soaking up every drop of that hard-earned gravy.

Chef Tips

• •Chuck roast is the ideal cut for stew. Look for well-marbled pieces with visible fat running through the meat. This fat renders during braising, keeping the beef moist and enriching the gravy. Bottom round or sirloin will turn dry and stringy.
• •Don't skip the wine. It adds an acidity and depth that broth alone cannot provide. If you prefer not to cook with alcohol, substitute an equal amount of beef broth mixed with a tablespoon of red wine vinegar.
• •This stew improves dramatically after a night in the refrigerator. The flavors meld and deepen. Make it on Saturday, refrigerate overnight, and reheat gently on Sunday. You'll taste the difference.
• •Serve with buttered egg noodles, mashed potatoes, or thick slices of sourdough bread. Each option changes the character of the meal without diminishing it.
• •A sturdy red wine pairs beautifully: Côtes du Rhône, Zinfandel, or a straightforward Cabernet Sauvignon. Save the expensive bottles for another occasion.

Advance Preparation

• •Beef can be cut and seasoned up to 24 hours ahead. Store covered in the refrigerator and bring to room temperature before browning.
• •The complete stew keeps refrigerated for up to 4 days and freezes beautifully for up to 3 months. Add the peas fresh when reheating to preserve their color and texture.
• •To reheat, warm gently over medium-low heat, stirring occasionally. Add a splash of broth if the gravy has thickened too much overnight.

Frequently Asked Questions

Nutrition Information

1 serving (about 440g)