Ingredients
Scale
- 2 pounds beef chuck, cut into 1½-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil, divided
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine (a dry variety like Pinot Noir or Merlot works well)
- 3 cups beef broth, preferably low sodium
- 3 medium carrots, peeled and cut into chunks
- 2 stalks celery, chopped
- 8 ounces cremini or button mushrooms, sliced
- 2 bay leaves
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped, for garnish
Substitution tips: If you don’t have red wine on hand, you can swap it for extra beef broth plus a splash of balsamic vinegar for acidity. For a gluten-free version, use cornstarch or arrowroot powder instead of flour to thicken the stew.
Instructions
- Pat the beef cubes dry with paper towels and season generously with salt and pepper. This helps create a nice crust when searing.
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottom pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides, about 3-4 minutes per batch. Remove browned beef and set aside.
- Reduce heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion until softened and translucent, about 5 minutes.
- Add the minced garlic and tomato paste, cooking for another 2 minutes. The tomato paste adds a subtle sweetness and depth that reminds me of my grandmother’s trick to building flavor.
- Pour in the red wine, scraping up any browned bits stuck to the bottom of the pot. Let the wine reduce by half, about 10 minutes. This step is key to intensifying the stew’s rich, robust taste.
- Return the browned beef to the pot along with any juices. Add the beef broth, carrots, celery, mushrooms, bay leaves, and thyme. Stir gently to combine.
- Bring the stew to a gentle boil, then reduce heat to low and cover. Let it simmer, partially covered, for 2 to 2½ hours, until the beef is fork-tender. I love using this time to catch up with my family or prep a simple side, knowing everything’s simmering away.
- Once the beef is tender, mix the flour with a few tablespoons of cold water to make a smooth slurry. Stir this into the stew to thicken the sauce. Cook uncovered for another 10 minutes, until the stew has a luscious, velvety texture.
- Remove bay leaves, taste, and adjust seasoning with salt and pepper as needed.
- Garnish with fresh parsley before serving. I find that little pop of green brightens the dish and adds a lovely freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International