Description
A rich and hearty stove top beef stew made with tender chuck beef, aromatic vegetables, and a robust blend of herbs and spices. Perfectly seared beef simmers slowly with carrots, potatoes, and a flavorful broth enhanced by red wine and beef base, delivering a comforting and satisfying meal for any occasion.
Ingredients
Scale
Beef and Seasoning
- 3 pounds chuck beef cut into 1 inch cubes
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- 1 tablespoon browning sauce (optional, for color)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Vegetables and Aromatics
- 2 stalks celery, chopped
- 1/4 cup finely chopped yellow onion
- 8 cloves garlic, minced
- 4 large carrots, roughly chopped
- 3 medium Yukon gold potatoes, cut into cubes
Liquids and Flavor Enhancers
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 2 tablespoons roast beef base paste (like Better than Bouillon)
- 4 cups beef stock
- 2/3 cup red cooking wine (merlot or any dark red wine)
- Bunch of fresh herbs: rosemary, thyme, bay leaf (about 2 sprigs each)
Instructions
- Season the beef: In a large bowl, combine the chuck beef cubes with all-purpose flour, Worcestershire sauce, optional browning sauce, garlic powder, onion powder, Italian seasoning, kosher salt, and freshly ground black pepper. Toss everything together well to evenly coat the beef.
- Sear the beef: Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Once hot, add the beef cubes and sear on all sides for about 2 to 3 minutes per side or until golden brown. Remove the beef from the pot and set aside.
- Sauté aromatics: Into the same Dutch oven, add chopped celery, finely chopped yellow onions, and minced garlic. Sauté the mixture over medium heat until the vegetables become soft and fragrant, about 3-5 minutes.
- Add tomato paste and beef base: Stir in 2 tablespoons of tomato paste and 2 tablespoons of roast beef base paste. Allow to simmer for 2 to 3 minutes, stirring frequently to deepen the flavors.
- Combine liquids and herbs: Pour in 4 cups of beef stock and 2/3 cup of red cooking wine. Add the seared beef back into the Dutch oven along with fresh rosemary, thyme, and bay leaf sprigs. Stir to combine all ingredients.
- Simmer the stew: Reduce the heat to medium-low, cover the Dutch oven with a lid, and cook the stew gently for 2 hours. This slow simmer will tenderize the beef thoroughly.
- Add vegetables: After 2 hours, add the chopped carrots and cubed Yukon gold potatoes into the stew. Continue to cook uncovered or partially covered on medium-low heat for an additional 30 to 45 minutes, or until the vegetables are tender and the beef is fork-tender.
- Final touches and serving: Once everything is cooked perfectly tender, remove the fresh herb sprigs. Taste and adjust seasoning if needed. Garnish the stew as desired and serve hot with rice, mashed potatoes, or crunchy toast.
Notes
- Storage: Store leftover beef stew in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stove or in the microwave until warmed through.
- Make ahead: This stew tastes even better the next day when flavors have melded further.
- Optional: Adding a splash of Worcestershire or red wine vinegar before serving can brighten the flavors.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/3 cups)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 95 mg
