Description
A comforting and hearty beef stew perfect for cozy dinners, made with simple ingredients and rich flavors.
Ingredients
- 3 pounds chuck beef (cut into 1-inch cubes)
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- 1 tablespoon browning sauce (optional, for color)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 stalks celery (chopped)
- 1/4 cup finely chopped yellow onion
- 8 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2 tablespoons roast beef base paste (like Better than Bouillon)
- 4 cups beef stock
- 2/3 cup red cooking wine (merlot or any dark red wine)
- A bunch of fresh herbs (rosemary, thyme, bay leaf – about 2 sprigs each)
- 4 large carrots (roughly chopped)
- 3 medium Yukon gold potatoes (cut into cubes)
Instructions
- Season the beef with flour, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, pepper, and browning sauce (if using).
- In a large Dutch oven set over medium-high heat, add the oil. When the oil is hot, sear the beef on all sides for about 2 to 3 minutes until they are golden brown. Remove the beef from the pan and set aside.
- Add the celery, onions, and garlic to the Dutch oven, and sauté until soft.
- Stir in the tomato paste and beef base and simmer for 2 to 3 minutes.
- Add the wine, broth, and fresh herbs. Reduce the heat to medium-low, cover, and cook for 2 hours.
- After 2 hours, add the potatoes and carrots and continue cooking on medium-low heat for an additional 30 to 45 minutes.
- Once the beef is perfectly tender, garnish and serve with rice, mashed potatoes, or crunchy toast.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Thaw overnight before reheating.