Hearty Beef Stew

There are classic recipes every home cook should have in their repertoire and this Hearty Beef Stew is one of them. It tastes like late-fall sunshine, nostalgia and getting tucked into bed by a loving parent. Prep is simple, and while it braises in the oven the house smells amazing. Serve it with some crusty bread for the best supper of the season. 

Ingredients

  • 1
    3-pound beef chuck roast
  • Salt, to taste
  • Pepper, to taste
  • 1
    tablespoon olive oil
  • 2
    yellow onions, diced
  • 7
    garlic cloves, smashed
  • 2
    tablespoons balsamic vinegar
  • 1 1/2
    tablespoons tomato paste
  • 1/4
    cup all-purpose flour
  • 2
    cups red wine
  • 2
    cups beef broth
  • 2
    cups water
  • 1
    bay leaf
  • 1/2
    teaspoon dried thyme
  • 1 1/2
    teaspoons sugar
  • 4
    large carrots
  • 1
    pound baby Yukon Gold potatoes
  • Chopped fresh parsley, for garnish

Directions

  1. 1

    Heat oven to 325 F. Cut beef chuck into 1 ½-inch pieces and season with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Cook the meat in batches until browned, 5 minutes per side. Transfer to a large plate and set aside.

  2. 2

    Add yellow onions, garlic cloves and balsamic vinegar. Cook, scraping up any browned bits, until the vegetables are softened, 5 minutes. Add tomato paste and cook for 1 minute. Return the beef to the pot and add flour. Cook, stirring constantly, for 2 minutes or until the flour is dissolved.

  3. 3

    Add red wine, beef broth and water, bay leaf, dried thyme and sugar. Bring to a boil. Cover, transfer to the oven and braise for 2 hours.

  4. 4

    Peel and large-dice 4 carrots and cut 1 lb of baby Yukon Gold potatoes in half. Stir the vegetables into the pot, cover and cook in the oven for 1 hour or until the vegetables are cooked through, the meat is tender and the sauce has thickened.

  5. 5

    Discard the bay leaf and season with salt. Garnish with parsley and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.