Beef Stew with Red Wine
Chuck roast is seared until it's deeply browned, then braised low and slow in red wine and beef broth until it falls apart with a fork. Carrots, potatoes and mushrooms go in for the last hour, and a pat of butter at the end makes the broth glossy and rich. Even better the next day.
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Servings: 8
Ingredients
Beef Stew
- 2½ pounds beef chuck roast cut into 1½-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 4 medium carrots cut into 1-inch pieces
- 1 pound baby Yukon Gold potatoes halved
- 8 ounces cremini mushrooms halved (quarter large ones)
- 1 cup frozen peas
- 1 tablespoon unsalted butter
- fresh parsley chopped
Braising Liquid
- 1½ cups dry red wine any non-sweet red wine
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Instructions
- Pat the beef dry, season with 1 tsp salt and pepper, and toss with the flour until lightly coated.
- Heat 2 tbsp of olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef for 2 to 3 minutes per side until deeply browned. Transfer to a plate.
- Add one tbsp of olive oil to the pot. Reduce the heat to medium and add the onion. Season with 1 tsp of salt and cook for 4 - 5 minutes until softened, then add the garlic and tomato paste and cook for 1 minute, stirring constantly.
- Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
- Stir in the beef broth, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaves. Return the beef and any juices to the pot. Bring to a gentle simmer, cover, and cook for 1½ hours.
- Stir in the carrots, potatoes, and mushrooms. Cover and continue cooking for 45 to 60 minutes, until the vegetables are tender and the beef shreds easily with a fork. Cooking time can be longer depending on the beef tenderness and meat pieces sizes.
- Remove the bay leaves. Stir in the butter, then add the peas, and cook for 2 minutes. Taste and adjust seasoning, and garnish with fresh parsley.
Notes
- Make ahead: Tastes even better the next day. Cool, refrigerate, and reheat gently.
- How much: Serves 6 to 8.
- Substitutions: For no wine, use 4 1/2 cups of beef broth total. Use 1 teaspoon dried thyme in place of fresh.
- Timing: Larger beef pieces may need longer. It's done when the beef shreds easily with a fork.
- Leftovers: Airtight container in the fridge up to 4 days. Reheat covered over low to medium heat with a splash of broth.
Nutrition
Serving: 1
