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  • Beef and Pork
  • Main Dish
  • Soups
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Tagged:

  • balsamic vinegar
  • beef
  • beef broth
  • carrots
  • flour
  • garlic
  • onions
  • parsley
  • potatoes
  • red wine
  • rosemary
  • thyme
  • tomato paste
Beef Stew shown in a white serving bowl over a green cloth. Bread is shown to the side as a serving suggestion. - 1

Beef Stew

Ingredients

  • 2 1/4 lbs. chuck roast, trimmed of excess fat, cut into 1 1/4-inch cubes
  • Salt and freshly ground black pepper
  • 3 1/2 Tbsp olive oil, divided
  • 2 cups chopped yellow onion (1 large)
  • 1 1/2 Tbsp minced garlic (about 4 cloves)
  • 1/4 cup all-purpose flour
  • 1.5 Tbsp tomato paste
  • 1 cup dry red wine, such as Pinot Noir or Cotes du Rhone
  • 3 1/2 cups beef stock
  • 2 tsp Worcestershire sauce
  • 1 Tbsp fresh thyme leaves
  • 2 tsp minced fresh rosemary
  • 2 bay leaves
  • 20 oz. red potatoes, scrubbed and rinsed clean
  • 14 oz. large carrots (about 4)
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp minced fresh parsley

Instructions

  • Move oven rack to lower third of the oven. Preheat oven to 300 degrees.
  • Heat 1 Tbsp olive oil in a large oven safe pot (such as an enameled dutch oven) over medium-high heat.
  • Dab half of the roast dry with paper towels, season lightly with salt and pepper then add to the pot leaving space between pieces.
  • Sear until browned on bottom, about 3 - 4 minutes. Turn and brown on opposite side, about 2 minutes longer. Transfer to a plate.
  • Add another 1/2 Tbsp oil to pot and repeat process (of drying, seasoning and searing) with remaining half of beef. Transfer second batch of beef to the plate as well.
  • Reduce heat to medium, add 2 Tbsp olive oil then add onions. Saute 5 minutes or until slightly golden brown.
  • Add garlic and saute 30 seconds longer.
  • Stir in flour and tomatoes paste, and cook stirring constantly, about 45 to 60 seconds (reduce burner temp if needed so it doesn’t burn).
  • While stirring slowly pour in red wine, scrape up browned bits from the bottom of the pot. While stirring pour in beef broth and Worcestershire sauce.
  • Return beef to pot along with thyme, rosemary and bay leaves, stir. Bring to a simmer stirring frequently.
  • Remove from heat. Cover pot with the lid and transfer to the oven. Let cook 1 1/2 hours.
  • Once time is almost up cut the potatoes into 1-inch cubes, then peel and cut the carrots into 1-inch chunks (larger portions can be halved). Stir potatoes and carrots into stew then cover and return to the oven.
  • Bake until vegetables are tender, about 60 to 70 minutes longer.
  • Remove bay leaves, stir in balsamic vinegar and season stew with salt and pepper to taste. Let rest off heat for about 5 minutes before serving. Garnish servings with parsley.

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