• Prep time: 20 minutes

• Cook time: 2 hours 15 minutes

• Servings: 4-6 servings

Ingredients

The Meat & Base:

• 2 lbs (900g) beef stew meat (such as chuck roast), cut into 1-inch cubes

• 3 tablespoons all-purpose flour

• 3 tablespoons olive oil or vegetable oil (divided)

• 1 large yellow onion, chopped

• 3 cloves garlic, minced

The Liquid & Aromatics:

• 4 cups low-sodium beef broth

• 1 cup dry red wine (or substitute with an extra cup of beef broth plus 1 tablespoon of Worcestershire sauce)

• 2 tablespoons tomato paste

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 2 bay leaves

• Salt and freshly ground black pepper to taste

The Vegetables & Garnish:

• 4 large carrots, peeled and cut into thick chunks

• 3 large Yukon Gold or Russet potatoes, peeled and cut into bite-sized pieces

• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Sear the Beef

1. Pat the beef cubes completely dry with a paper towel. Season them generously with salt and pepper.

2. Toss the beef with the flour in a bowl until lightly coated.

3. Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

4. Add the beef in a single layer (do this in batches if needed so you don’t crowd the pan). Sear until deeply browned on all sides, about 5–8 minutes. Remove the beef and set it aside on a plate.

2. Sauté the Aromatics

1. Turn the heat down to medium. Add the remaining 1 tablespoon of oil to the same pot.

2. Add the chopped onion and cook for 4–5 minutes until soft and translucent.

3. Stir in the minced garlic and tomato paste, cooking for about 1 minute until fragrant and the paste turns a slightly darker red.

3. Deglaze and Simmer

1. Pour in the red wine (or 1 cup of broth), using a wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.

2. Return the beef and any resting juices back to the pot.

3. Pour in the beef broth, thyme, rosemary, and bay leaves. Bring the mixture to a boil.

4. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1 hour and 15 minutes until the beef begins to get tender.

4. Add the Vegetables

1. Stir in the carrots and potatoes.

2. Cover the pot again and continue to simmer on low heat for another 35–45 minutes, or until the vegetables are fork-tender and the beef is melt-in-your-mouth soft.

3. Taste the broth and adjust the seasoning with more salt and pepper if necessary. (Note: If you prefer a thicker gravy, simmer with the lid off for the last 15 minutes).

5. Serve

1. Remove and discard the bay leaves.

2. Ladle the hot stew into bowls, garnish generously with fresh chopped parsley, and serve alongside crusty bread just like in the picture.