Beef Stew
ID: 3f01f76f...
A comforting, rich, and deeply flavorful beef stew featuring tender chuck roast slow-braised in a savory wine and beef broth gravy, packed with carrots, mushrooms, and potatoes.
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🍳 Cooking Flow
Cut chuck roast into even cubes, season with salt and pepper, and sear in a hot Dutch oven until browned, then set aside. → Sauté diced tomatoes, tomato paste, onions, garlic, mushrooms, and carrots in the beef drippings. → Stir in flour to create a roux, then add Worcestershire sauce, beef broth, wine, and chicken bouillon. → Return the beef to the pot, add thyme and bay leaves, cover, and braise in a 350°F oven for 2 hours. → Stir in the cubed potatoes and cook covered in the oven for an additional 20 minutes until tender.
Cooking Steps
Brief Cooking Order
Cut chuck roast into even cubes, season with salt and pepper, and sear in a hot Dutch oven until browned, then set aside. → Sauté diced tomatoes, tomato paste, onions, garlic, mushrooms, and carrots in the beef drippings. → Stir in flour to create a roux, then add Worcestershire sauce, beef broth, wine, and chicken bouillon. → Return the beef to the pot, add thyme and bay leaves, cover, and braise in a 350°F oven for 2 hours. → Stir in the cubed potatoes and cook covered in the oven for an additional 20 minutes until tender.
Introduction
A comforting, rich, and deeply flavorful beef stew featuring tender chuck roast slow-braised in a savory wine and beef broth gravy, packed with carrots, mushrooms, and potatoes.
Step 1
Cut the chuck roast into similar-sized bite-sized cubes to ensure even cooking.
Step 2
Season the cubed beef generously with salt and freshly cracked ground black pepper on all sides.
Step 3
Heat 4 tablespoons of oil in a large Dutch oven over high heat. Add the beef in batches if necessary and sear until deeply browned on all sides, taking about 10 minutes.
Step 4
Remove the browned beef from the pot and transfer it to a clean plate, reserving the drippings in the pot.
Step 5
In the same Dutch oven, add the diced tomatoes and tomato paste. Cook and stir on medium heat for about 5 to 7 minutes to break down the tomatoes.
Ingredients List
Important Notes
Always cut beef into equal-sized cubes so they cook at the same rate and tenderize evenly.
Ensure the beef is dry before searing; excess moisture will steam the meat instead of browning it.
Use a high-smoke-point oil for searing the beef to avoid generating excessive smoke.
Cook the tomato paste and tomatoes for a few minutes to caramelize them, which deepens the stew's flavor.
Add potatoes during the last 20 minutes of cooking to prevent them from disintegrating into the gravy.
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