Description

This hearty beef stew recipe features tender chuck beef cubes simmered in a rich, flavorful broth made with red wine, beef stock, and classic aromatics like garlic, onion, thyme, and bay leaves. The stew is thickened with flour and includes carrots, celery, and baby potatoes, creating a comforting and satisfying meal perfect for chilly days. The slow simmering process ensures melt-in-your-mouth beef and a deliciously reduced gravy, ideal served over creamy mashed potatoes.

Ingredients

Scale

Beef and Seasoning

1.2 kg / 2.4 lb chuck beef, cut into 3.5 cm / 1.5″ cubes
1 tsp salt
1 tsp pepper

Vegetables

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
400 g / 14 oz baby potatoes, halved

Other Ingredients

3 tbsp olive oil, divided
1/3 cup / 50 g flour
3 cups / 750 ml beef broth / 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
More salt and pepper, to taste

Instructions

Season the beef: Sprinkle the beef cubes evenly with salt and pepper to enhance their natural flavor.
Brown the beef: Heat 1 1/2 tbsp olive oil in a large, heavy-based casserole pot over high heat until it just starts to smoke. Add one-third of the beef cubes and brown them aggressively on all sides for about 4 minutes. Remove browned beef to a bowl and repeat with remaining beef, adding more oil if necessary.
Sauté the aromatics: Reduce heat to medium-high. Add 1 tbsp oil if needed, then add onion and minced garlic to the pot. Cook for 2 minutes until the onion softens slightly and turns golden on the edges.
Add vegetables: Stir in carrots and celery pieces, cooking for 1 minute to coat them in the flavors.
Add flour: Sprinkle the flour evenly over the vegetables and stir thoroughly to coat, which will help thicken the stew later.
Add liquids and seasonings: Pour in beef broth, red wine, tomato paste, and Worcestershire sauce. Stir well to dissolve the tomato paste and flour into the liquid.
Combine beef and herbs: Return the browned beef along with any accumulated juices to the pot. Add thyme sprigs, bay leaves, and halved baby potatoes. Stir everything to combine. Ensure the liquid almost fully covers the ingredients; add a little water if necessary.
Simmer gently: Bring the stew to a simmer. Reduce heat to low or medium-low to maintain a gentle simmer.
Cook covered: Cover the pot with a lid and cook for 1 hour 45 minutes, checking tenderness by testing the beef with two forks at about 1.5 hours.
Reduce the sauce: Remove the lid and continue to cook for another 30 minutes, allowing the sauce to reduce to a thin gravy consistency while beef becomes very tender.
Season and serve: Adjust seasoning with additional salt and pepper to taste. Serve the stew hot over creamy mashed potatoes, garnished with a sprig of fresh thyme or a sprinkle of parsley for a fresh, vibrant finish.

Notes

Use chuck beef cut into uniform cubes to ensure even cooking and optimal tenderness.
Choose a bold, dry red wine such as Cabernet Sauvignon, Burgundy, or Merlot for a rich flavor depth.
Maintain a gentle simmer to prevent toughening the beef; avoid boiling.
The stew pairs beautifully with creamy mashed potatoes, balancing its rich flavors.

Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: American / European

Keywords: beef stew, hearty beef stew, red wine stew, slow simmered beef, chuck beef recipe, classic beef stew, comforting stew, winter stew