Old Fashioned Beef Stew

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Ingredients

  • 3 lbs beef chuck roast, cut into 1 1/2-inch cubes
  • 2 tsp salt, plus more to taste
  • 1 tsp black pepper, plus more to taste
  • 3 tbsp all-purpose flour
  • 3 tbsp  olive oil or vegetable oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup tomato paste
  • 4 cups beef broth, low-sodium preferred
  • 2 cups water
  • 1 cup dry red wine, such as Cabernet Sauvignon
  • 2 bay leaves
  • 1 tsp dried thyme
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 4 medium Yukon Gold potatoes, cut into 1-inch chunks
  • 3 celery stalks, cut into 1/2-inch pieces
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, chopped (for garnish)

Step by Step Instructions

  1. Prepare the Beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Sprinkle with flour and toss until the pieces are evenly coated.
  2. Brown the Beef: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Working in batches to avoid overcrowding, add the beef and sear on all sides until a dark brown crust forms, about 5-7 minutes per batch. Transfer browned beef to a plate and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of oil to the pot. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute until fragrant. Add the tomato paste and cook, stirring constantly, for 1-2 minutes until it darkens slightly.
  4. Deglaze and Simmer: Pour in the red wine, using a wooden spoon to scrape up all the browned bits from the bottom of the pot. Allow the wine to reduce by half, about 2-3 minutes. Return the browned beef and any accumulated juices to the pot. Add the beef broth, water, bay leaves, and dried thyme. Bring to a boil, then immediately reduce the heat to low. Cover and simmer gently for 1 1/2 hours.
  5. Add Vegetables: After 1 1/2 hours, add the carrots, potatoes, and celery to the pot. Stir to combine. Cover and continue to simmer for another 45 minutes to 1 hour, or until the beef and vegetables are fork-tender.
  6. Final Adjustments: Remove and discard the bay leaves. Stir in the frozen peas and allow them to heat through for about 5 minutes. Taste the stew and adjust  seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh chopped parsley.

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FAQ

Q: Can I make this stew in a  slow cooker?
A: Yes. After browning the beef and sautéing the aromatics in a skillet, transfer everything to a slow cooker. Add the remaining ingredients except the peas and parsley. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Add the peas 30 minutes before serving.

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Q: What is the best cut of beef for stew?
A: Chuck roast is the preferred cut for stew. It is well-marbled with fat and contains connective tissue that breaks down during long, slow cooking, resulting in exceptionally tender meat.

Q: Can I omit the wine?
A: Yes. The wine adds depth and acidity, but you can substitute it with an additional cup of beef broth. A tablespoon of red wine vinegar or balsamic vinegar added at the end of cooking can help replicate some of the acidity.

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You Must Know

The most critical step for flavor development is properly browning the beef. Do not rush this process or overcrowd the pot, as the beef will steam instead of sear. The browned bits left in the pot, known as fond, are the foundation for the stew’s rich flavor. Do not substitute lean cuts of beef like sirloin, as they will become tough and dry during the long cooking process.

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Storage Tips

Beef stew can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often meld and improve the next day. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a small amount of broth or water when reheating if the stew has thickened significantly.

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