Savor beef, potatoes, and carrots cooked in savory broth for an inviting, comforting main dish ideal for cool evenings.
# Components:
→ Meat
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 3 large carrots, peeled and sliced
06 - 3 celery stalks, sliced
07 - 3 medium potatoes, peeled and cut into chunks
08 - 2 cups button mushrooms, halved
→ Liquids
09 - 4 cups beef broth
10 - 1 cup dry red wine
→ Seasonings & Aromatics
11 - 2 tablespoons tomato paste
12 - 2 teaspoons Worcestershire sauce
13 - 1 teaspoon dried thyme
14 - 2 bay leaves
15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon black pepper
→ Thickener & Finish
17 - 2 tablespoons all-purpose flour
18 - 2 tablespoons unsalted butter
19 - 2 tablespoons fresh parsley, chopped (optional)
# Directions:
01 - Pat beef cubes dry with paper towels. Season cubes with salt and black pepper, evenly coating each piece.
02 - In a large Dutch oven or heavy pot, heat olive oil over medium-high. Working in batches, sear beef cubes on all sides for about 3–4 minutes per batch; transfer browned beef to a separate plate.
03 - Add diced onion and minced garlic to the pot. Sauté for 2–3 minutes until aromatic and softened.
04 - Stir in carrot slices, celery, and halved mushrooms. Continue to cook, stirring regularly, for 5 minutes until vegetables begin to soften.
05 - Add tomato paste and flour. Stir thoroughly to coat all vegetables; cook for 1 minute to remove raw flour taste.
06 - Pour in dry red wine, scraping the bottom to deglaze and lift flavorful browned bits. Let simmer for 2 minutes to reduce slightly.
07 - Return beef to pot. Add beef broth, potato chunks, Worcestershire sauce, dried thyme, and bay leaves. Bring mixture to a steady simmer.
08 - Cover pot and lower heat to maintain a gentle simmer. Cook for 2 hours, stirring occasionally, until beef is fork-tender and vegetables are fully cooked.
09 - Remove bay leaves. Stir in unsalted butter for a glossy texture. Sample and adjust seasoning with extra salt or pepper if needed.
10 - Sprinkle chopped fresh parsley over the stew if desired. Serve immediately while hot.
