A rich and tender beef stew made with seared chuck roast, hearty vegetables, and a savory red wine broth. Perfect for cozy dinners and make-ahead meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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2 lbs beef chuck roast, cut into 1.5-inch cubes
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3 tbsp all-purpose flour
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2 tbsp olive oil
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1 large yellow onion, chopped
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3 cloves garlic, minced
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2 tbsp tomato paste
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1 cup dry red wine (or beef broth)
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4 cups beef broth
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4 carrots, peeled and cut into chunks
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3 russet or Yukon Gold potatoes, peeled and diced
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2 bay leaves
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1 tsp dried thyme (or 1 tbsp fresh)
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Salt and black pepper, to taste
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2 tbsp chopped fresh parsley
Instructions
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Pat beef dry and toss with flour, salt, and pepper.
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Heat olive oil in a Dutch oven over medium-high. Brown beef in batches. Remove and set aside.
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Sauté onions for 6–8 minutes until golden. Add garlic and tomato paste. Cook 1–2 minutes.
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Pour in wine to deglaze, scraping up brown bits. Simmer 2 minutes.
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Return beef to pot. Add carrots, potatoes, thyme, bay leaves, and beef broth. Bring to a boil.
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Reduce to a simmer. Cover and cook 2–2.5 hours, stirring occasionally.
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Remove bay leaves. Adjust seasoning. Stir in parsley before serving.