Description
Braised in a Dutch oven with deeply seared beef chuck roast, caramelized tomato paste, red wine, hearty carrots, and Yukon Gold potatoes, this old-fashioned beef stew delivers spoon-tender meat and glossy gravy.
Ingredients
Scale
Dutch Oven Braised Beef Stew
- 3 pounds (1.36kg) boneless beef chuck roast, trimmed of excess hard fat and cut into 1.5-inch cubes
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 Tablespoons (30ml) extra-virgin olive oil
- 2 Tablespoons (28g) unsalted butter
- 1 large yellow onion, diced (about 1.5 cups)
- 2 stalks celery, sliced 1/2-inch thick
- 4 cloves garlic, finely minced
- 2 Tablespoons (32g) tomato paste
- 1/4 cup (32g) all-purpose flour
- 1 cup (240ml) dry red wine (such as Cabernet Sauvignon or Merlot)
- 3 cups (720ml) low-sodium beef broth
- 1 Tablespoon (15ml) Worcestershire sauce
- 4 sprigs fresh thyme + 2 dried bay leaves
- 4 large carrots (about 1 lb / 450g), peeled and cut into 1-inch chunks
- 1 and 1/2 pounds (680g) Yukon Gold potatoes, cut into 1.5-inch chunks
- 1 cup (140g) frozen sweet green peas (no need to thaw)
- 2 Tablespoons finely chopped fresh flat-leaf parsley
Instructions
- Preheat oven and sear beef in batches: Preheat oven to 325°F (163°C). Pat the beef chuck cubes thoroughly dry with paper towels and season with the kosher salt and black pepper. Heat the olive oil in a heavy 6-quart Dutch oven over medium-high heat. Sear half of the beef undisturbed for 3 to 4 minutes per side until deep brown; transfer to a plate and repeat with the remaining beef.
- Sauté aromatics and caramelize tomato paste: Reduce heat to medium and melt the 2 Tablespoons butter in the pot. Add the diced onion and celery and cook for 5 minutes until softened. Stir in the minced garlic and tomato paste and cook for 2 minutes until darkened. Sprinkle in the flour and stir constantly for 60 seconds.
- Deglaze and build the braise: Slowly pour in the red wine while scraping up the browned fond from the bottom of the pot, then whisk in the beef broth and Worcestershire sauce until smooth.
- First oven braise (90 minutes): Return the seared beef (and juices) to the pot along with the thyme sprigs and bay leaves. Bring to a simmer, cover tightly with the lid, and transfer to the 325°F (163°C) oven for 1 hour 30 minutes.
- Add carrots and potatoes (45 minutes): Remove the pot from the oven, stir in the chunky carrots and Yukon Gold potatoes, re-cover, and return to the oven for 45 to 50 minutes more until the beef and vegetables are fork-tender.
- Finish with peas and herbs: Discard the bay leaves and thyme stems. Stir in the frozen green peas (they will warm in 2 minutes in the hot gravy), garnish with fresh parsley, and ladle into warm bowls.
Notes
- Make Ahead & Freezing Instructions: Beef stew tastes even better the day after it is made! Cool completely and refrigerate in the covered Dutch oven or an airtight container for up to 4 days, or freeze for up to 3 months. Reheat covered over medium-low heat.
- Special Tools: 6-Quart Enameled Cast-Iron Dutch Oven | Kitchen Tongs | Wooden or Silicone Spatula | Chef’s Knife.
- Wine-Free Option: Replace the 1 cup of red wine with 1 additional cup of beef broth plus 1 teaspoon of balsamic vinegar or red wine vinegar.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Dutch Oven Braising
- Cuisine: American
Nutrition
- Serving Size: 1 generous bowl
- Calories: 520
- Sugar: 6g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 41g
- Cholesterol: 115mg