Beef Stew
Yield: 6 servings
Calories: 629kcal
Delicious beef stew recipe with sauteed chunks of tender meat and hearty root vegetables simmering in a flavorful red wine reduction sauce.
Ingredients
- 2 ½ pounds (1.14 kg) boneless beef chuck, or beef chuck roll
- 1 teaspoon (4 g) kosher salt, plus more as needed for seasoning
- ½ teaspoon black pepper, plus more as needed for seasoning
- 3 tablespoons (45 ml) olive oil
- 2 cups (280 g) carrots, peeled, cut into ¾" thick slices
- 1 cup (120 g) celery, ½" thick slices
- 1 cup (114 g) red onion, 1" dice
- 1 teaspoon (1 g) chopped thyme
- 1 bay leaf, dried or fresh
- 1 tablespoon (10 g) minced garlic
- ¼ cup (60 ml) balsamic vinegar
- 1 tablespoon (15 ml) tomato paste
- ¼ cup (36 g) all-purpose flour
- 3 cups (720 ml) beef stock
- 1 cup (240 ml) red wine, dry
- 2 tablespoons (30 ml) soy sauce
- 1 pound (454 g) yukon gold potatoes, cut into 1" pieces
- 1 tablespoon (4 g) chopped parsley
Special Equipment
Instructions
- Prepare Beef - Thoroughly dry the surface of the beef with paper towels. Trim off any excess fat or silverskin. Cut into 1 ½-inch thick cubes, then season with salt and pepper.
- Saute Beef - Set the oven rack to the lower third position. Heat to 350ºF (177ºC). Heat a large dutch oven over medium-high heat. Add the olive oil. Once hot, add the beef in a single layer and work in two batches. Sear the meat until browned, about 1 to 2 minutes per side. Transfer to a clean plate. Repeat with remaining beef.
- Cook Vegetables - Turn the heat down to medium and add the carrots, celery, and onions. Saute until the onions are lightly browned and tender, 5 minutes.Add the thyme and bay leaf and saute for 30 seconds. Add the garlic, and saute for 30 seconds.
- Deglaze Pan - Add the balsamic vinegar. Stir, scraping the bottom of the pan to release any browned bits. Cook until most of the liquid has evaporated, about 1 minute.
- Make Stew Liquid - Add the tomato paste, stir and cook for 30 seconds. Sprinkle in the flour, stir and cook for 1 minute. Slowly stir in the beef stock, scraping down the bottom of the pan. Add the wine and soy sauce, and stir to combine. Add the browned beef and potatoes.
- Finish Cooking - Bring the liquid to a rapid simmer over medium-high heat for 5 minutes, and turn off the heat. Cover and carefully transfer the pot to the oven. Cook until the meat is tender and the vegetables are easily pierced with a fork, about 75 to 90 minutes. Taste and season with salt and pepper as desired. For a thicker sauce, stir and cook over medium-high heat for about 5 to 10 minutes.
- To Serve - Garnish with chopped parsley.
Notes
- Make it Gluten-Free: Substitute tamari or coconut aminos for soy sauce. Omit the flour and use a cornstarch slurry. Once the stew is done cooking in the oven, transfer it to the stovetop. Combine 2 tablespoons of cornstarch and ¼ cup water. Bring liquid to a boil over medium-high heat, slowly add the slurry, and stir until the liquid thickens, 60 to 90 seconds.
- Make it Whole-30: Substitute coconut aminos for soy sauce. Substitute arrowroot flour (starch/powder) Bob’s Red Mill is recommended.
- Storing: Cool and store in an airtight container in the refrigerator for up to 1 week. Freeze in a resealable plastic bag for 3 months. Defrost before using.
- Reheating: Cover and reheat in the microwave on high setting in 30-second increments, stirring in between, until hot. Heat on the stovetop or medium heat until hot. Add more beef stock if needed.
Nutrition
Calories: 629kcal | Carbohydrates: 33g | Protein: 45g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 130mg | Sodium: 1174mg | Potassium: 1566mg | Fiber: 5g | Sugar: 5g | Vitamin A: 131IU | Vitamin C: 22mg | Calcium: 389mg | Iron: 14mg
Recipe Link
Recipe Video