Description
Tender, fall-apart beef, hearty vegetables, mushrooms, herbs, and potatoes simmer in a rich red wine and beef broth. This comforting one-pot beef stew makes a satisfying family dinner.
Ingredients
Scale
- 2 pounds chuck roast or beef stewing meat, trimmed and cut into 2– to 3-inch cubes
- 1/4 cup all-purpose flour or gluten-free flour
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons vegetable oil, divided
- 1 cup red wine
- 2 tablespoons unsalted butter
- 1 medium onion, peeled and finely diced
- 1 medium onion, cut into quarters
- 5 garlic cloves, minced
- 4 garlic cloves, left whole
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 4 cups low-sodium beef broth, plus more if needed
- 3 bay leaves
- 1 bunch fresh thyme
- 4 medium carrots, peeled and cut into 1/4-inch rounds
- 1 cup diced celery
- 1 pound mini red potatoes, peeled and halved
- 8 ounces baby bella mushrooms, cleaned, stems removed, and caps halved
- Fresh chopped parsley, for garnish
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional
Instructions
- Pat the beef dry and place it in a large bowl. Sprinkle with flour, salt, and black pepper, then toss until evenly coated.
- Heat a large oven-safe Dutch oven over medium-high heat. Add 2 tablespoons of vegetable oil.
- Add half of the beef in a single layer and brown for about 5 minutes, turning the pieces to color several sides.
- Transfer the browned beef to a plate and cover loosely with foil.
- Add the remaining vegetable oil and brown the second batch of beef.
- Lower the heat to medium and pour in the red wine. Scrape the browned bits from the bottom of the pot with a wooden spoon.
- Add the butter, diced onion, and minced garlic. Cook for 1 minute.
- Stir in the Worcestershire sauce and tomato paste.
- Pour in the beef broth and stir until smooth.
- Return the beef to the pot. Add the quartered onion, whole garlic cloves, bay leaves, and thyme.
- Cover and simmer gently over low heat for about 1 1/2 hours, skimming excess fat when needed.
- Preheat the oven to 300°F.
- Remove and discard the thyme and bay leaves.
- Add the carrots, celery, potatoes, and mushrooms. Stir to combine.
- Cover the Dutch oven and cook in the preheated oven for about 1 hour, or until the beef and vegetables feel tender.
- Add more broth or water if the stew becomes too dry.
- Taste and adjust the salt and black pepper.
- For thicker gravy, stir in the cornstarch slurry and boil gently on the stovetop for 2 minutes.
- Serve hot and garnish with freshly chopped parsley.
Notes
- Choose a well-marbled chuck roast for the most tender and flavorful beef.
- Cutting a whole chuck roast usually gives more consistent results than packaged stew meat.
- Brown the beef in batches and avoid crowding the pot.
- Use broth instead of water for a richer stew.
- Cook the beef low and slow until it becomes fork-tender.
- Add the vegetables later so they keep their shape.
- Refrigerate leftovers for up to 4 days.
- Freeze cooled stew for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 379
- Sugar: 5
- Sodium: 1243
- Fat: 17
- Saturated Fat: 8
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 21
- Fiber: 3
- Protein: 29
- Cholesterol: 70