Classic Beef Stew

Ingredients

Tick them off as you go. Quantities are for 6 servings.

• 2½ lb beef chuck, cut into 1½-inch cubes
• 3 tbsp olive oil
• 2 yellow onions, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 cup dry red wine, or more broth
• 3 cups beef broth
• 1 lb Yukon gold potatoes, chunked
• 4 carrots, chunked
• 2 bay leaves
• 1 tsp dried thyme
• salt and pepper

Method

1. BrownPat the beef dry and season with salt and pepper. Brown in batches in 2 tbsp oil in a Dutch oven over medium-high heat, about 3 minutes per side. Set aside.

2. Build the baseAdd the onions and remaining oil. Cook 6 minutes. Stir in the garlic, tomato paste and flour for 2 minutes.

3. BraiseAdd the wine, scraping up browned bits, then the broth, bay leaves, thyme and beef. Cover and cook at 325°F for 1½ hours.

4. VegetablesAdd the potatoes and carrots and cook uncovered 45 to 60 minutes more, until everything is tender and the sauce has thickened.

5. ServeDiscard the bay leaves, adjust the salt, and serve with crusty bread.

Nutrition per serving

Approximate values calculated for the ingredients listed. They vary with brands and portion sizes; see our disclaimer.

Tags