Hearty Beef Stew
Thick and warming beef stew loaded with tender chunks of chuck roast potatoes and carrots in a rich red wine broth. Perfect for cold nights and easy reheating.
Rich slow simmered beef stew with root vegetables in a deep savory broth.
Nutrition per serving
Ingredients
meat
vegetables
aromatics
base
thickener
cooking
Instructions
Sear the Beef
Pat beef cubes dry and season with salt and pepper. Toss with flour to coat. Heat olive oil in a large Dutch oven over high heat and sear beef in batches until browned on all sides. Do not crowd the pan. Remove and set aside.
Build the Base
Reduce heat to medium and add onion and garlic to the same pot. Cook for 3 minutes until softened. Stir in tomato paste and cook for 1 more minute.
Deglaze and Simmer
Pour in red wine and scrape up all the browned bits from the bottom of the pot. Add beef broth and return the seared beef to the pot. Bring to a boil then reduce to a gentle simmer.
Add Vegetables
After 45 minutes of simmering add potatoes and carrots to the pot. Stir to combine and continue to simmer for another 45 minutes.
Season and Serve
Taste the stew and adjust seasoning with salt and pepper. The broth should be thick and the beef should be fork tender. Ladle into bowls and serve with crusty bread.
Substitutions
Common mistakes
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