TheKitchn Beef Stew Recipe

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions

Step 2

Toss 3 pounds cubed beef chuck roast, 1 teaspoon of the kosher salt, and 1/2 teaspoon black pepper together in a large bowl until evenly coated.

Step 3

Heat 1 tablespoon of the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add about one-third of the beef and sear until browned on two sides, 4 to 5 minutes per side.

Step 4

Using tongs, transfer the beef to a large plate. Repeat browning the remaining beef in two more batches, adding 1 tablespoon olive oil to the pot before each batch if the pot is dry. Transfer all the beef to the plate.

Step 5

Add 2 diced medium yellow onions, and 3 chopped medium celery stalks, and the remaining 1/2 teaspoon kosher salt to the pot and cook, stirring occasionally, until the onions are softened and translucent, 6 to 8 minutes.

Step 6

Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce, and 1 tablespoon apple cider vinegar. Sprinkle 3 tablespoons all-purpose flour over the vegetables, and stir until there is no more visible flour and the vegetables look evenly coated. Cook for 1 minute to cook the floury taste out.

Step 7

Pour in 1 cup dry red wine and scrape up the browned bits at the bottom of the pot. Cook until the wine is reduced and thickened slightly, about 1 minute. Return the beef and any accumulated juices on the plate to the pot. Add 1 (32-ounce) carton low-sodium chicken broth, 3 fresh thyme sprigs, and 1 dried bay leaf. Bring to a simmer.

Step 8

Reduce the heat to maintain a low simmer. Cover and cook, stirring every 30 minutes or so, for 1 1/2 hours.

Step 9

Uncover and stir in 3 peeled and sliced medium carrots and 1 1/2 pounds halved baby potatoes. Cover and cook until the beef and potatoes are fork-tender, stirring halfway through, 45 to 60 minutes total.

Step 10

Turn off the heat. Stir in 1 cup frozen peas if desired. Remove and discard the thyme stems and bay leaf. Taste and season with more kosher salt and black pepper as needed. Garnish with chopped fresh parsley leaves if desired.

Step 11

Ingredient variation: Yellow or gold potatoes, cut into 1 1/2-inch pieces, can be used instead of the baby potatoes.

Step 12

Make ahead: This stew can be made up to 1 day ahead, cooled, covered, and refrigerated. Reheat over medium heat, stirring occasionally, until heated through.

Step 13

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

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