Description
A cozy, deeply flavored one-pot beef stew with tender meat and melt-in-your-mouth vegetables. Perfect for chilly evenings and family dinners.
Ingredients
Scale
- 2 lb beef chuck, cut into 1–1½ inch cubes
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons neutral oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, diced
- 3 carrots, peeled and halved
- 2 tablespoons tomato paste
- 1 cup dry red wine or beef broth
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 medium potatoes, peeled and cubed
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Pat beef cubes dry and season with salt and pepper. Dredge in flour.
- Heat oil in a heavy pot over high heat and sear beef in batches until deeply browned. Remove and set aside.
- Sauté onion, garlic, celery, and carrots for 4–5 minutes.
- Add tomato paste and cook for 1 minute.
- Deglaze with red wine or beef broth, scraping up browned bits.
- Add beef back to the pot along with beef broth, bay leaves, thyme, and potatoes.
- Bring to a simmer, cover, and braise on low heat for 1.75–2 hours or transfer to a 325°F oven for the same time until meat is tender.
- Whisk butter into a slurry of cornstarch and cold water, then stir into the stew until thickened.
Notes
Sear the beef in batches to avoid steaming. For a glossy finish, add a splash of acid and butter at the end.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg