beef stew

printable recipe

Prep. Time: 15 minutes
Yield: About 4-6 Main Course Servings

Vegetable oil, for searing
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
1 tbsp. Butter
2 medium onions, cut into 6ths
5 garlic cloves, crushed
1 tbsp. Tomato paste
1/3 cup all-purpose flour, or to cover
10 cups cold water, or chicken or beef broth, homemade is best
6 sprigs fresh thyme and parsley
2 bay leaves
1 1/4 pounds medium re potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
2-3 tsp. Red wine vinegar, or to taste


Heat a large dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about ¼-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.

Preheat the oven to 325 degrees. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable mixture and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 tsp. Salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 ½ hours (This can also be done on the stove at a low simmer.)

Remove the pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste, divide among bowls and serve immediately.

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