Beef Stew

Total Time: 3 Hours 30 Minutes

Servings: 6


3 pounds boneless beef chuck (it should be well-marbled), cut into 1-1/2-inch pieces

2 teaspoons salt

1 teaspoon freshly ground black pepper

3 tablespoons olive oil

2 medium yellow onions, cut into 1-inch chunks

7 cloves garlic, peeled and smashed

2 tablespoons balsamic vinegar

1-1/2 tablespoons tomato paste

1/4 cup all-purpose flour

2 cups dry red wine

2 cups beef broth

2 cups water

1 bay leaf

1/2 teaspoon dried thyme

1-1/2 teaspoons sugar

4 large carrots, peeled and cut into 1-inch chunks on a diagonal

1 pound small white boiling potatoes (baby yukons), cut in half

Fresh chopped parsley, for serving (optional)


   Preheat the oven to 325°F and set your rack to the lower middle position.

   Pat the beef dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon of the olive oil over medium-high heat until it’s hot and shimmering.     Working in batches, add the first batch and brown it, turning with tongs, for about 5 minutes; Repeat with remaining batches, adding one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a plate and set aside.

   Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for 1 minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.

   Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Remove the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. The stew becomes more flavorful if made at least 1 day ahead. Reheat, covered, over medium heat. Garnish with fresh parsley, if desired.

Note: If you don’t have a Dutch oven or covered pot that is oven-safe, the stew can be cooked on the stove. The timing is the same and cook it over the lowest setting.

Freezer Instructions: Store in freezer for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

Per serving (6 servings)

Calories: 539; Fat: 18g; Saturated fat: 6g; Carbohydrates: 32g; Sugar: 8g;Fiber: 4g; Protein: 54g; Sodium: 1189mg; Cholesterol: 143mg


Categories: Dinner Ideas, Main Dishes, Easy Family Recipes