Description

This classic beef stew recipe features tender, well-marbled beef chuck slow-braised in a rich blend of red wine, beef broth, and aromatic vegetables. The stew is slowly cooked in the oven to develop deep flavors, resulting in melt-in-your-mouth meat and perfectly softened carrots and potatoes. Enhanced with garlic, balsamic vinegar, tomato paste, thyme, and a touch of sugar, this hearty stew is ideal for a comforting family meal and tastes even better when made a day ahead.

Ingredients

Beef and Seasoning

3 pounds boneless beef chuck, well-marbled, cut into 1½-inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil

Vegetables and Flavorings

2 medium yellow onions, cut into 1-inch chunks
7 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
1½ tablespoons tomato paste
¼ cup all-purpose flour
1 bay leaf
½ teaspoon dried thyme
1½ teaspoons sugar
4 large carrots, peeled and cut into 1-inch diagonal chunks
1 pound small white boiling potatoes (baby yukons), cut in half

Liquids

2 cups dry red wine
2 cups beef broth
2 cups water

Garnish

Fresh chopped parsley (optional)

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Instructions

Preheat Oven: Preheat your oven to 325°F (165°C) and place a rack in the lower middle position, preparing for slow braising.
Brown the Beef: Pat the beef pieces dry and season them evenly with salt and black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy soup pot over medium-high heat until hot. Brown the beef in three batches, adding an additional tablespoon of oil for each batch. Avoid overcrowding to ensure the meat develops a good brown crust. Turn the pieces with tongs after about 5 minutes per batch, then transfer browned beef to a large plate.
Sauté Aromatics and Deglaze: In the same pot, add onions, garlic, and balsamic vinegar. Cook while stirring and scraping the browned bits from the bottom for about 5 minutes. Stir in the tomato paste and cook for another minute to deepen the flavor.
Add Beef and Make Stew Base: Return the browned beef along with its juices to the pot. Sprinkle the flour over the meat and stir continuously with a wooden spoon until dissolved, about 1-2 minutes. Pour in the red wine, beef broth, and water. Add bay leaf, dried thyme, and sugar. Stir thoroughly, loosening any remaining brown bits from the bottom, and bring the mixture to a boil.
Braise the Stew: Cover the pot with a lid and place it in the preheated oven. Let it braise for 2 hours, allowing the beef to become tender and absorb the flavors deeply.
Add Vegetables: After 2 hours, remove the pot from the oven and add the carrots and potatoes. Cover again and return to the oven. Continue cooking for about 1 hour or until the vegetables are tender, the broth thickens nicely, and the meat is very tender.
Finish and Serve: Remove the bay leaf and discard it. Taste the stew and adjust seasoning if needed. Serve warm, garnished with freshly chopped parsley if desired. For best flavor, let the stew cool to room temperature and refrigerate overnight. Reheat gently over medium heat before serving.

Notes

Use well-marbled beef chuck for the best texture and flavor.
Do not crowd the pan when browning meat to achieve a proper sear.
This stew tastes even better the next day as the flavors meld together.
Garnish with fresh parsley for a burst of color and freshness.
Leftovers can be stored refrigerated for up to 3 days and freeze well for longer storage.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Dish
Method: Baking
Cuisine: American