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.

Cook Time 3 30

Course Soups and Stews

Servings 8 to 10 servings

Equipment

Large Dutch oven or stockpot

Ingredients

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, peeled and cubed, about 4 to 5 cups
½ pound haricots verts or other type of green beans, cut into 1” to 2” pieces, about 3 cups
5 to 6 carrots 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

Instructions

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.
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 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 the additional kosher salt or pepper and the remaining concentrated beef base* if needed.
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.

Notes

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.

*Different stocks vary in seasoning, so start with the minimal amount of concentrated beef base and add more to suit your taste.