Description
A savory and comforting Dutch oven beef stew, perfect for family dinners and chilly nights. This braise delivers rich flavors with minimal fuss.
Ingredients
- 2–3 lb (900 g–1.4 kg) beef chuck, cut into 1½–2-inch cubes
- Salt and black pepper
- 3 tbsp all-purpose flour (optional)
- 2 tbsp vegetable oil or canola oil
- 1 large yellow onion, chopped
- 2–3 garlic cloves, smashed and minced
- 2 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, chopped
- 1–2 medium potatoes, cut into 1-inch cubes
- 1 cup red wine (optional) or extra beef broth
- 4 cups low-sodium beef broth
- 1 tbsp tomato paste
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 1 bay leaf
- 1–2 tsp Worcestershire sauce (optional)
- 1 tbsp butter (optional)
- Chopped parsley for garnish
Instructions
- Preheat the oven to 325°F (160°C). Pat the beef dry and season with salt and pepper. Toss in flour if using.
- Heat the Dutch oven over medium-high with oil and brown the beef in batches for 3–4 minutes per side. Transfer to a bowl.
- Reduce heat, add onion, carrots, and celery; cook for 5–7 minutes until softened. Add garlic and tomato paste, cook for 1 minute.
- Pour in red wine or broth to deglaze, scrape browned bits, and let reduce for 1–2 minutes.
- Return beef to the pot, add broth to cover, stir in thyme, bay leaf, and Worcestershire sauce. Bring to a gentle simmer.
- Cover and braise in the oven for 1½–2 hours until tender. Add potatoes in the last 30–40 minutes.
- Discard thyme and bay leaf. For thicker gravy, mash potatoes into broth or whisk in cornstarch slurry. Stir in butter and adjust seasoning before serving.
Notes
For gluten-free, skip the flour. Can substitute beef with mushrooms or lentils for a vegetarian variation. Enhances in flavor overnight.