Hearty Beef Stew for Cold Days
A rich, warming classic that’s worth the wait
KEY INFO
- Prep Time: 30-45 minutes
- Cook Time: 2-3 hours
- Total Time: 3-3.5 hours
- Servings: 6-8
- Difficulty: Moderate
- Dietary: Contains gluten, dairy-free (without optional garnishes)
EQUIPMENT NEEDED
- Dutch oven or heavy-bottomed pot
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
Alternative: Slow cooker can be used instead of Dutch oven
INGREDIENTS
For the Beef
- 3 pounds (1.4kg) beef chuck roast, cut into 1.5-inch cubes
- 2 tablespoons (30ml) vegetable oil
- Salt and freshly ground black pepper
Vegetables
- 1 large onion, diced (about 2 cups)
- 4 medium carrots, chunked (about 2 cups)
- 3 celery stalks, chopped
- 4 medium potatoes, cubed (about 4 cups)
- 4 garlic cloves, minced
Sauce Base
- 1 cup (240ml) red wine (or extra beef broth)
- 4 cups (960ml) beef broth
- 2 tablespoons tomato paste
- 1/4 cup (30g) all-purpose flour
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tablespoon Worcestershire sauce
METHOD
1. Prep the Meat
– Pat beef chunks dry with paper towels
– Season generously with salt and pepper
– Critical: Dry meat = better browning
2. Brown the Beef
– Heat oil in Dutch oven over medium-high heat until shimmering
– Brown meat in batches (3-4 minutes per side)
– Remove to a plate
– DON’T OVERCROWD – leave space between pieces
3. Create the Base
– Lower heat to medium
– Cook onions until softened (5 minutes)
– Add garlic, cook 30 seconds
– Stir in tomato paste, cook 1 minute
– Sprinkle flour, cook 2 minutes
4. Build the Sauce
– Add wine, scraping bottom of pot
– Pour in broth gradually, stirring constantly
– Return beef to pot
– Add bay leaves and thyme
– Bring to simmer
5. Add Vegetables
– Add carrots, celery, potatoes
– Cover and transfer to 325°F (165°C) oven
– Cook 2-2.5 hours until meat is fork-tender
CRUCIAL TIPS
- Never skip browning the meat
- Keep liquid at a gentle simmer, not rapid boil
- Check liquid levels halfway through cooking
STORAGE & VARIATIONS
Storage
– Refrigerate up to 4 days
– Freeze up to 3 months
To Scale
– Maintain meat-to-liquid ratio
– Adjust cooking time slightly up for larger batches
Common Mistakes
- Rushing the browning process
- Adding vegetables too early
- Using lean beef instead of marbled chuck
Variations
- Add mushrooms in last hour
- Swap potatoes for parsnips
- Add peas 5 minutes before serving
Remember: patience is key with this stew – rushing won’t give you that melt-in-your-mouth texture we’re after.
