Description
Tender one-pot beef stew made with chuck roast, hearty vegetables, red wine, fresh thyme, and a rich savory broth.
Ingredients
Scale
- 2 pounds chuck roast, trimmed and cut into 2-inch cubes
- 1/4 cup all-purpose flour or gluten-free flour
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons vegetable oil, divided
- 1 cup dry red wine
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 1 medium onion, quartered
- 5 garlic cloves, minced
- 4 garlic cloves, left whole
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 4 cups low-sodium beef broth, plus more as needed
- 3 bay leaves
- 1 small bunch fresh thyme
- 4 medium carrots, peeled and sliced into 1/4-inch rounds
- 1 cup diced celery
- 1 pound mini red potatoes, halved
- 8 ounces baby bella mushrooms, cleaned and halved
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water, optional
- Chopped fresh parsley, for garnish
Instructions
- Pat the beef dry and place it in a large bowl. Add the flour, salt, and black pepper, then toss until evenly coated.
- Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat.
- Add half the beef in a single layer and brown it on several sides for about 5 minutes. Transfer the beef to a plate.
- Add the remaining oil and brown the second batch of beef. Transfer it to the plate.
- Lower the heat to medium, pour in the red wine, and scrape the browned bits from the bottom of the pot.
- Add the butter, diced onion, and minced garlic. Cook for 1 minute while stirring.
- Stir in the Worcestershire sauce and tomato paste, then pour in the beef broth.
- Return the browned beef and its juices to the pot. Add the quartered onion, whole garlic cloves, bay leaves, and thyme.
- Cover the pot and maintain a gentle simmer for 1 1/2 hours, skimming excess fat when needed.
- Heat the oven to 300°F. Remove and discard the thyme and bay leaves.
- Stir in the carrots, celery, potatoes, and mushrooms. Cover the pot and bake for 1 hour, or until the beef and vegetables become tender.
- Add a little more broth if the stew becomes dry.
- For a thicker broth, stir in the optional cornstarch slurry. Bring the stew to a brief boil and cook for 2 minutes.
- Taste the stew and adjust the salt and pepper.
- Serve hot with chopped fresh parsley.
Notes
- Choose a well-marbled chuck roast for tender, flavorful beef.
- Brown the beef in batches so it develops a dark crust instead of steaming.
- Keep the broth at a gentle simmer because aggressive boiling can toughen the meat.
- Add the vegetables during the final hour so they hold their shape.
- Replace the red wine with additional beef broth and 1 tablespoon balsamic vinegar when needed.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze cooled portions in freezer-safe containers for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 379
- Sugar: 5
- Sodium: 1243
- Fat: 17
- Saturated Fat: 8
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 3
- Protein: 29
- Cholesterol: 70