Ingredients
2.5 lbs beef chuck, cut into 1.5-inch cubes
3 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 large carrots, sliced
3 celery stalks, sliced
1.5 lbs Yukon gold potatoes, diced
3 cups beef broth
1 cup dry red wine
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
3 tbsp all-purpose flour (for coating beef)
Salt and pepper to taste
Instructions
1. Preheat oven to 325°F. Pat beef dry, season with salt and pepper, and toss with flour. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown beef in batches, 3–4 minutes per side, then transfer to a plate.
2. In the same Dutch oven, add 1 tbsp olive oil. Sauté onion, garlic, and celery for 5 minutes until softened, scraping up browned bits.
3. Stir in tomato paste, cook for 1 minute, then add red wine, beef broth, Worcestershire sauce, thyme, bay leaves, and browned beef with juices. Bring to a simmer.
4. Cover and transfer to the oven. Braise for 2 hours, until beef is nearly tender.
5. Add carrots and potatoes, cover, and return to oven for 45 minutes, until vegetables are tender. Remove bay leaves, adjust seasoning, and serve.
Notes
For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in after cooking.
Substitute red wine with additional beef broth for an alcohol-free version.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Dutch Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg