Classic Beef Stew

A stew loaded with chunks of beef cooked until fork tender alongside a mountain of vegetables, simmered low and slow in a rich beef stock fortified with a luscious red wine. This would make any cattleman proud.

As a kid, beef stew was a staple in our family. It was the perfect meal for a crowd and hearty enough to feed a crew of hungry cowboys, warming them from the cold Texas Panhandle winds.

Mom often made stew from Sunday’s leftover pot roast, but I typically grab a chuck roast and trim it up specifically for stew. With its heavy marbling it is the ideal cut for a long stewing. I use about four pounds of meat because the engineer likes beef but adjust the amount to suit your preferences. Season the meat before cooking then allow it to rest for a bit before searing in hot oil. It is key to that first layer of flavor.

Surround the beef with sweet onions, potatoes, carrots, mushrooms, golden corn, tomatoes and green beans and cover everything in a beef stock and a bottle of wine. When choosing a wine for the stew, select a good red wine, one that you also enjoy drinking. If you use a heartier wine, like a Cabernet Sauvignon your stew will have a bolder flavor. If you want a milder note, go for a Pinot Noir which is my preference.

This recipe makes a large batch so it’s wonderful for a soup dinner or a tailgate gathering. If your guest list is on the small side, just cut the recipe in half. But keep in mind – the leftovers are wonderful! Though the cold weather blowing isn’t blowing into North Texas just yet, there’s no better way to warm up your soul than with a big steaming batch of beef stew.

Classic Beef Stew

4 pounds chuck roast, trimmed and cut into small pieces about 1-½”

2 teaspoons kosher salt

1 teaspoon freshly cracked black pepper

4 tablespoons olive oil, more if needed for cooking the meat

1 large sweet onion, about 1 to 1-¼ pounds, quartered and sliced

1 bottle good red wine such as a Pinot Noir, Cabernet Sauvignon or red blend, about 3-⅓ cups

4 cups beef broth

1 small can tomato paste, 6-ounces

3 bay leaves

2 tablespoons dried thyme

2 tablespoons dried parsley

2 tablespoons dark brown sugar

1-½ pounds new potatoes, about 6, cubed, about 4 to 5 cups

½ pounds haricots verts or other types of green beans, cut into 1” to 2” pieces, about 3 cups

5 to 6 carrots, scrubbed or peeled, cut into ½” thick pieces, about 3 cups

½ pound fresh mushrooms, cleaned and sliced, about 4 cups

2 packages frozen corn, 10-ounces each

1 can plum tomatoes, 15-ounces, broken up into pieces

1 to 1-½ tablespoons concentrated beef base

3 tablespoons butter, room temperature

3 tablespoons flour

Spread the beef out in a single layer. Sprinkle generously with the kosher salt and black pepper. Let the meat rest for about 20 minutes.

In a large Dutch oven warm the oil over moderately high heat – just slightly above medium heat. When the oil is hot, place a portion of the meat in the pan and brown on all sides, about 5 to 6 minutes. Transfer the meat to a bowl and continue cooking until all the meat has been browned. Note: Cooking the meat in batches allows the meat to brown and not steam, creating that wonderful fond and a layer of flavor in the stew. If the temperature in the pan drops, allow it to warm back up before continuing, adding additional oil if needed.

After all the meat is cooked, add the sliced onions to the pan and cook until they are tender and somewhat translucent, about 10 to 12 minutes.

Pour the wine into the stockpot with the onions, stirring to deglaze the bits left in the bottom of the pan.

Return the beef to the pan and add the beef broth, the tomato paste, the bay leaves, dried thyme, dried parsley and brown sugar. Bring the liquid to a boil over medium heat, then reduce to medium low, cover and simmer for about 1-½ to 2 hours or until the meat is tender.

Add the potatoes, haricots verts, carrots, mushrooms, corn and tomatoes. Stir in 1 tablespoon of the concentrated beef base. Cover and continue cooking on medium low for 1 hour or until the vegetables are tender and cooked through. Check for seasoning, adding additional kosher salt, or pepper and the remaining concentrated beef base if needed. (Different stocks vary in seasoning, so start with the minimal amount and add more to suit your taste.)

Blend the butter and flour together, making a smooth paste. Stir it into the stew to “tighten” the stock. Cook for another 10 to 15 minutes.

Serves 8 to 10.