Ingredients

1.2 kg / 2.4 lb chuck beef, cut into 3.5 cm (1.5″) cubes

1 tsp salt

1 tsp pepper

3 tbsp olive oil, divided

1 large onion, halved then cut into 1 cm (2/5″) slices

4 garlic cloves, minced

3 carrots, cut into 2.5 cm (1″) pieces on the diagonal

2 celery stalks, cut into 2.5 cm (1″) pieces

1/3 cup (50 g) flour

3 cups (750 ml) beef broth or stock, salt reduced

2 cups (500 ml) red wine, bold and dry (Cabernet Sauvignon, Burgundy, Merlot)

2 tsp Worcestershire sauce

2 tbsp tomato paste

2 bay leaves, fresh or dried

4 sprigs thyme

400 g (14 oz) baby potatoes, halved

More salt and pepper, to taste

Instructions

Step 1: Sprinkle the beef cubes evenly with salt and pepper.

Step 2: Heat 1 1/2 tablespoons of olive oil in a large, heavy-based casserole pot over high heat until just starting to smoke.

Step 3: Add one-third of the beef and brown aggressively on all sides, about 4 minutes. Remove browned beef to a bowl and repeat with the remaining beef, adding more oil if needed.

Step 4: Reduce heat to medium-high. If needed, add 1 tablespoon of oil. Add the sliced onion and minced garlic, cooking for 2 minutes until the onion softens and edges turn golden.

Step 5: Stir in the carrots and celery, cooking for 1 minute to coat them with the flavors.

Step 6: Sprinkle the flour evenly over the vegetables and stir to coat well.

Step 7: Pour in the beef broth, red wine, tomato paste, and Worcestershire sauce. Stir thoroughly to dissolve the tomato paste and flour into the liquid.

Step 8: Return the cooked beef and any juices to the pot. Add thyme sprigs, bay leaves, and baby potatoes. Stir and add a little water if the liquid doesn’t almost fully cover the ingredients.

Step 9: Bring the stew to a gentle simmer, then reduce heat to low or medium-low to maintain a gentle simmer.

Step 10: Cover the pot and cook for 1 hour 45 minutes, or until the beef is tender when pierced with two forks.

Step 11: Remove the lid and simmer uncovered for another 30 minutes to let the sauce reduce slightly and thicken to a thin gravy consistency.

Step 12: Taste and season the stew with additional salt and pepper as needed.

Step 13: Serve the stew over creamy mashed potatoes, garnished with a sprig of fresh thyme or a sprinkle of parsley if desired.

Tips & Variations

For a thicker stew, you can add an extra tablespoon of flour when coating the vegetables.

Substitute baby potatoes with Yukon Gold or red potatoes if preferred.

Using a bold dry red wine enhances the rich flavor, but you can also use extra beef stock if avoiding alcohol.

Slow cooker option: After browning, transfer all ingredients to a slow cooker and cook on low for 6-8 hours.

FAQs

Can I use a different cut of beef?

Chuck beef is ideal for stew because it becomes tender and flavorful when slow-cooked. You can also use brisket or short ribs, but avoid lean cuts that might dry out.

Is it necessary to brown the beef?

Yes, browning the beef adds depth and richness to the stew’s flavor through the Maillard reaction. It also helps develop the stew’s color and texture.