Ingredients

2 lbs beef chuck, cut into 1.5-inch cubes

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

3 large carrots, peeled and sliced

3 celery stalks, sliced

3 medium potatoes, peeled and cut into chunks

2 cups button mushrooms, halved

4 cups beef broth

1 cup dry red wine

2 tablespoons tomato paste

2 teaspoons Worcestershire sauce

1 teaspoon dried thyme

2 bay leaves

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

2 tablespoons all-purpose flour

2 tablespoons unsalted butter

2 tablespoons fresh parsley, chopped (optional)

Instructions

Step 1: Pat the beef cubes dry with paper towels. Season them evenly with salt and black pepper.

Step 2: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, sear the beef cubes on all sides for 3–4 minutes per batch. Transfer browned beef to a plate.

Step 3: Add diced onion and minced garlic to the pot. Sauté for 2–3 minutes until fragrant and softened.

Step 4: Stir in carrots, celery, and mushrooms. Cook, stirring regularly, for 5 minutes until the vegetables start to soften.

Step 5: Add tomato paste and flour. Stir well to coat all vegetables and cook for 1 minute to remove the raw flour taste.

Step 6: Pour in the dry red wine, scraping the bottom of the pot to deglaze and lift browned bits. Let simmer for 2 minutes to slightly reduce.

Step 7: Return the beef to the pot. Add beef broth, potatoes, Worcestershire sauce, thyme, and bay leaves. Bring to a steady simmer.

Step 8: Cover the pot and lower the heat to maintain a gentle simmer. Cook for 2 hours, stirring occasionally, until the beef is fork-tender and vegetables are cooked through.

Step 9: Remove bay leaves. Stir in unsalted butter for a glossy finish. Taste and adjust seasoning with salt and pepper if needed.

Step 10: Garnish with chopped fresh parsley if desired. Serve the stew hot and enjoy!

Tips & Variations

For extra depth, marinate the beef cubes in red wine and herbs for a few hours before cooking.

Substitute button mushrooms with cremini or shiitake for a richer flavor.

Add a splash of balsamic vinegar at the end to brighten the stew’s taste.

Use gluten-free flour or cornstarch as a thickener if you prefer gluten-free stew.

FAQs

Can I use a different cut of beef?

Yes, beef chuck is ideal for stews because it becomes tender and flavorful when slow-cooked, but you can also use brisket or stew meat. Avoid lean cuts as they may dry out during long cooking.

Is it necessary to add red wine?

Red wine adds depth and a subtle acidity to the stew, but you can substitute with extra beef broth or a splash of balsamic vinegar if you prefer to omit alcohol.

Dinner

Hearty Beef Stew with Root Vegetables and Red Wine Recipe

Introduction