Ingredients

2 pounds beef chuck, cut into 1-inch cubes

2 tablespoons all-purpose flour

1 large onion, chopped

3 cloves garlic, minced

3 carrots, peeled and sliced

3 potatoes, peeled and cubed

2 celery stalks, sliced

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

4 cups beef broth

1 cup red wine (or additional broth)

1 tablespoon cornstarch (optional, for thickening)

Instructions

Step 1: In a large bowl, toss the beef cubes with flour until evenly coated to help create a nice crust when browning and to slightly thicken the stew later.

Step 2: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, turning to sear all sides. Remove browned beef and set aside to prevent overcrowding the pot and ensure even browning.

Step 3: In the same pot, add chopped onion and minced garlic. Cook for 2 to 3 minutes until softened and fragrant, scraping up any browned bits from the meat for added flavor.

Step 4: Stir in tomato paste, dried thyme, dried rosemary, salt, and black pepper. Allow the tomato paste to slightly caramelize and the herbs to release their aroma.

Step 5: Return the browned beef to the pot and pour in the beef broth and red wine. Add the bay leaves and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let it simmer gently for 1 hour to tenderize the meat and blend flavors.

Step 6: Add sliced carrots, cubed potatoes, and celery to the pot. Continue simmering uncovered for an additional 45 to 60 minutes, until both vegetables and beef are fork-tender and the stew has thickened slightly.

Step 7: If you prefer a thicker stew, mix cornstarch with a small amount of cold water to make a slurry. Stir this into the stew and simmer for a few more minutes until thickened.

Step 8: Remove and discard bay leaves before serving. Serve hot and enjoy your hearty beef stew.

Tips & Variations

Use a full-bodied red wine like Cabernet Sauvignon for richer flavor, or substitute with extra beef broth if preferred.

For a gluten-free option, use cornstarch only and omit flour when coating the beef.

Add mushrooms or peas in the last 15 minutes of cooking for extra vegetables.

Brown the beef well in batches to develop deeper flavor through caramelization.

FAQs

Can I use a slow cooker for this stew?

Yes, after browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender. Add vegetables in the last hour of cooking.

What can I substitute for red wine?

If you prefer not to use wine, substitute with an equal amount of beef broth or a mixture of broth and a splash of balsamic vinegar to maintain depth of flavor.