Classic Beef Stew
Warming stews are always welcome in winter. This classic French beef stew, very slightly adapted from Once Upon a Chef, will be gobbled up quickly. After a few hours of bubbling in a red wine and beef broth brew in the oven, the meat becomes meltingly tender. For another stew with a smooth, full flavour, try this delicious Dijon and Cognac Beef Stew. Want to make it quicker in an Instant Pot? Try this Beef Stew with Maple Syrup and Stout.
Servings: 6
Total Time: 3 Hours 30 Minutes
Ingredients
3 pounds boneless beef chuck (well-marbled), or other steak, cut into 1-1/2-inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 medium yellow onions or leeks, cut into 1-inch chunks
7 cloves garlic, peeled, minced or smashed
2 tablespoons balsamic vinegar
1-1/2 tablespoons tomato paste
1/4 cup all-purpose flour
2 cups dry red wine
2 cups beef broth
2 cups water
1 bay leaf
1/2 teaspoon dried thyme
1-1/2 teaspoons sugar
4 - 5 large carrots and/or parsnips, peeled and cut into 1-inch chunks on a diagonal
1 pound small white boiling potatoes, cut in half (optional)
Fresh chopped parsley, for serving (optional)
Method
Preheat the oven to 325°F and set a rack in the lower middle position.
Cut the beef into cubes. Pat the beef dry. Season the flour with the salt and pepper. Toss the beef cubes in the seasoned flour.
In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in batches, turning with tongs, for about 5 minutes per batch. To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning. Add one tablespoon more oil for each batch. Transfer the meat to a large plate and set aside.
Add the onions, garlic and balsamic vinegar. Cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes.
Add the tomato paste and cook for a minute more.
Add the beef with its juices back to the pan.
Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.
Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
Remove the pot from the oven and add the carrots, parsnips and potatoes (if using). Cover and place back in the oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.
Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary.
Serve the stew warm over rice or buttered noodles, or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavour if it's made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
Note: The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.
Warming stews are always welcome in winter. This classic French beef stew, very slightly adapted from Once Upon a Chef, will be gobbled up quickly. After a few hours of bubbling in a red wine and beef broth brew in the oven, the meat becomes meltingly tender. For another stew with a smooth, full flavour, try this delicious Dijon and Cognac Beef Stew. Want to make it quicker in an Instant Pot? Try this Beef Stew with Maple Syrup and Stout.
Servings: 6
Total Time: 3 Hours 30 Minutes
Ingredients
3 pounds boneless beef chuck (well-marbled), or other steak, cut into 1-1/2-inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 medium yellow onions or leeks, cut into 1-inch chunks
7 cloves garlic, peeled, minced or smashed
2 tablespoons balsamic vinegar
1-1/2 tablespoons tomato paste
1/4 cup all-purpose flour
2 cups dry red wine
2 cups beef broth
2 cups water
1 bay leaf
1/2 teaspoon dried thyme
1-1/2 teaspoons sugar
4 - 5 large carrots and/or parsnips, peeled and cut into 1-inch chunks on a diagonal
1 pound small white boiling potatoes, cut in half (optional)
Fresh chopped parsley, for serving (optional)
Method
Preheat the oven to 325°F and set a rack in the lower middle position.
Cut the beef into cubes. Pat the beef dry. Season the flour with the salt and pepper. Toss the beef cubes in the seasoned flour.
In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in batches, turning with tongs, for about 5 minutes per batch. To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning. Add one tablespoon more oil for each batch. Transfer the meat to a large plate and set aside.
Add the onions, garlic and balsamic vinegar. Cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes.
Add the tomato paste and cook for a minute more.
Add the beef with its juices back to the pan.
Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.
Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
Remove the pot from the oven and add the carrots, parsnips and potatoes (if using). Cover and place back in the oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.
Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary.
Serve the stew warm over rice or buttered noodles, or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavour if it's made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
Note: The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.