Beef Stew
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Beef Stew
This hearty beef stew is the kind of one-pot dinner that fills the house with the smell of slow-simmered comfort. Chunks of beef chuck are browned first, then simmered with potatoes, carrots, and a rich red wine and broth base until everything is fork-tender. It takes about two and a half hours, most of it hands-off, and serves six with crusty bread on the side.
Ingredients
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 pound Yukon Gold potatoes, cut into chunks
- 4 carrots, cut into 1-inch pieces
- 1 cup frozen peas
Directions
- Pat the beef dry and toss it with the flour, 1 teaspoon salt, and the pepper. Heat the oil in a large Dutch oven over medium-high heat.
- Brown the beef in batches, about 3 minutes per side, then transfer to a plate. Do not crowd the pot.
- Add the onion and cook until soft, about 5 minutes. Stir in the garlic and tomato paste and cook 1 minute.
- Pour in the red wine, scraping up the browned bits. Simmer 2 minutes, then add the beef broth, bay leaves, thyme, and the remaining 1/2 teaspoon salt.
- Return the beef to the pot. Cover and simmer over low heat for 1 1/2 hours.
- Add the potatoes and carrots. Cover and simmer until the beef and vegetables are tender, about 40 minutes more.
- Stir in the peas and cook 5 minutes. Discard the bay leaves and serve hot.
Tips and variations
- Beef chuck is the right cut for stew. Its marbling and connective tissue melt into richness over a long simmer.
- Brown the meat in batches. A crowded pot steams the beef instead of searing it, and that crust is where the flavor lives.
- The red wine deglazes the pot and deepens the broth. Swap in extra beef broth if you prefer to cook without it.
- Stew tastes even better the next day. Cool it fully and refrigerate up to 4 days, or freeze up to 3 months.
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Common questions
- What is the best cut of beef for stew
- Beef chuck is the classic choice. It has enough fat and connective tissue to turn tender and flavorful over a long, slow simmer.
- Why is my beef stew tough
- The beef needs more time. Tough stew almost always means it has not simmered long enough for the connective tissue to break down. Keep it gently bubbling, not boiling.
- Can I make beef stew in advance
- Yes. Stew tastes even better the next day once the flavors settle. Refrigerate up to 4 days or freeze up to 3 months.
- How do I thicken beef stew
- The flour on the beef thickens it as it cooks. For a thicker stew, mash a few potato chunks against the side of the pot or stir in a cornstarch slurry at the end.
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