Soups & Stews

Beef and Vegetable Stew

Name: Beef and Vegetable Stew
Total time: 2 h 30 min
Yield: 6
Ingredients: 2 lbs beef chuck, cut into 1.5-inch cubes; 3 carrots, cut into chunks; 3 Yukon Gold potatoes, cubed; 2 stalks celery, sliced; 1 onion, roughly chopped; 4 cloves garlic, minced; 2 cups beef broth; 1 cup red wine; 2 tbsp tomato paste; 3 tbsp flour; 3 tbsp olive oil; 2 bay leaves; 1 tsp fresh thyme; Salt and pepper; Fresh parsley to serve

⏱ 2 hrs 30 min👤 Serves 6

Instructions

Pat beef dry and season generously with salt and pepper. Dredge in flour. Heat oil in a Dutch oven over high heat and sear beef in batches until deep brown on all sides, about 3-4 minutes per batch. Don't crowd the pan. Remove and set aside.
Reduce heat to medium. Add onion and cook 5 minutes. Add garlic and tomato paste and cook 2 minutes — the paste will darken slightly. Add red wine and scrape up all the beautiful browned bits.
Return beef to pot. Add broth, bay leaves, and thyme. Bring to a boil, then reduce to a gentle simmer. Cover and cook 1 hour 30 minutes.
Add potatoes, carrots, and celery. Cook uncovered another 30-40 minutes until vegetables are tender and stew has thickened. Remove bay leaves. Taste and adjust seasoning. Serve with crusty bread and fresh parsley.

Notes

Searing the beef properly — real brown crust, not grey — is the foundation of all the flavor. Do it in small batches in a very hot pan.

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