Beef Stew

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Beef Stew
This is the kind of beef stew that rewards patience: deeply browned beef, a little tomato paste, plenty of root vegetables, and enough time for the broth to turn into a glossy, spoon-coating gravy. It is hearty on its own, but even better with something crusty for dragging through the bowl.

Ingredients

  • 2½ lb beef chuck, trimmed and cut into 1½-inch pieces
  • 2 tbsp all-purpose flour
  • 1½ tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 2 tbsp olive oil, divided
  • 1 large yellow onion, diced
  • 3 carrots, cut into thick coins
  • 2 celery ribs, sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • ½ cup dry red wine or additional beef stock
  • 4 cups beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1½ lb Yukon gold or red potatoes, cut into chunks
  • 1 cup frozen peas
  • Chopped parsley, for serving

Instructions

  1. Season and brown the beef: Toss the beef with flour, salt, and pepper. Heat 1 tbsp oil in a Dutch oven over medium-high heat, then brown the beef in batches until well colored on several sides. Transfer to a plate.

  2. Build the base: Add the remaining oil, onion, celery, and half the carrots to the pot. Cook for 5 minutes, scraping up the browned bits, then stir in the garlic and tomato paste for 1 minute.

  3. Deglaze and simmer: Pour in the wine or extra stock and scrape the pot clean. Add the beef, beef stock, Worcestershire, thyme, and bay leaf. Bring to a simmer, cover, and cook gently for 1½ hours.

  4. Add the vegetables: Add the potatoes and remaining carrots. Simmer uncovered for 30-40 minutes, until the beef is tender and the vegetables are cooked through.

  5. Finish: Stir in the peas for the last 5 minutes. Remove the bay leaf, adjust salt and pepper, and finish with parsley.

Browning Makes the Stew

Take the time to brown the beef in batches. If the pot is crowded, the beef steams instead of sears, and the stew loses a lot of its depth before it even starts simmering.

Serving Ideas

Serve with crusty bread, buttermilk biscuits, mashed potatoes, or a simple green salad with a sharp vinaigrette. A spoonful of horseradish cream on the side is also great if you want something bright and punchy.

Variations

For a thicker stew, mash a few potato pieces into the broth near the end. For a richer version, add mushrooms with the onion and celery. For a no-wine version, use all beef stock and add an extra splash of Worcestershire.

Make-Ahead and Storage

Beef stew is even better the next day. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently, adding a splash of stock or water if the gravy tightens too much.