So, you know I like my meals to be simple, but delicious. Well, this beef stew is a little more work than my usual, but — oh my — is it ever worth it. Consider this a small labor of love. Yes, it’s more time-consuming, but it’s actually pretty simple in technique. I promise. First, you brown the meat to develop its flavor. Then, you braise the beef with some vegetables in a red wine-beef broth mixture. Mmm. Finally, near the end, you add the rest of the chopped vegetables so they keep their character, color and flavor. This is one hearty beef stew. It is kinda like pot roast in a bowl. You’re gonna want seconds because it’s so good, but you’ll be too full to eat more than one bowl. Sooo yummy.
The beauty about this stew is it really gives you back what you give it. I guess most food is like that, huh?
What I mean is: the more care you take to brown the meat and follow each step carefully, the more delicious your final result will be. And, believe me, it will be delicious. Perfect for a chilly Fall day. Seriously, this hearty beef stew is some good stuff. Wanna see this goodness getting cooked?
- 3 lbs boneless beef chuck roast cut into 1-inch chunks
- 2 tbsp olive oil
- 2 tsp sea salt for seasoning beef
- 2 tsp ground black pepper for seasoning beef
- 1/3 cup chickpea flour for coating beef
- 2 carrots unpeeled and quartered PLUS 3 carrots, sliced into 1/2-inch slices
- 2 celery ribs quartered
- 1 medium yellow onion quartered
- 10 garlic cloves peeled
- 2 tbsp tomato paste
- 1/4 cup balsamic vinegar
- 3/4 bottle dry red wine I use Merlot (can also use low sodium beef broth)
- 1 bay leaf
- 2 whole fresh thyme sprigs
- 4 cups low sodium beef broth
- 2 lbs red or yukon potatoes unpeeled and chopped into bite-sized pieces
- 7 cremini mushrooms quartered
Preheat oven to 350 degrees.
Heat oil in a large dutch oven over medium-high heat. Season beef chunks with kosher salt and ground black pepper. Pour flour into a shallow dish and lightly coat the beef with flour. Without crowding the meat, brown in batches, turning to brown all sides. You will have approximately 3-4 batches. Transfer to a plate and set aside.
Once all meat is browned, reduce the heat to medium and add the quartered carrots, celery, onion and garlic. Cook approximately 10-15 minutes until well-browned, stirring occasionally.
Add tomato paste to the pot and mix to incorporate.
Add balsamic vinegar to the vegetables and stir to incorporate. Cook 1-2 minutes.
Stir in the wine, bay leaf and thyme. Simmer until liquid is reduced by two thirds, approximately 10-15 minutes.
Add beef broth to the pot, along with the beef (with any residual juices), and bring to a simmer. Cover and braise in the oven until meat is tender, about 2 1/2 hours.
Add the potatoes, carrots and mushrooms to the braised beef mixture, taking care to submerge as many vegetables as possible. Simmer, covered, until potatoes and carrots are tender, about 40-60 minutes, stirring occasionally.
Disclaimer: This post contains affiliate links for the kitchen item(s) I use 🙂