Classic Beef Stew
ID: bf610f3c...
A comforting, rich, and hearty classic beef stew featuring tender braised beef chuck, caramelized onions, and flavorful root vegetables in a deeply savory red wine gravy.
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🍳 Cooking Flow
Prep, season, and coat the beef cubes with flour and paprika. → Sear the beef in batches in a Dutch oven to get a caramelized crust, then set aside. → Sauté onions, garlic, and tomato paste, then deglaze the pan with red wine and beef broth. → Return the beef to the pot, cover, and braise in the oven at 350°F for 1 to 1.5 hours. → Add potatoes and carrots, bake for another 30-60 minutes, then finish with peas and fresh herbs.
Cooking Steps
Brief Cooking Order
Prep, season, and coat the beef cubes with flour and paprika. → Sear the beef in batches in a Dutch oven to get a caramelized crust, then set aside. → Sauté onions, garlic, and tomato paste, then deglaze the pan with red wine and beef broth. → Return the beef to the pot, cover, and braise in the oven at 350°F for 1 to 1.5 hours. → Add potatoes and carrots, bake for another 30-60 minutes, then finish with peas and fresh herbs.
Introduction
A comforting, rich, and hearty classic beef stew featuring tender braised beef chuck, caramelized onions, and flavorful root vegetables in a deeply savory red wine gravy.
Step 1
Slice the beef roast into 1 to 2-inch wide strips, trim away any unwanted excess fat, and cut crosswise into cubes.
Step 2
Place the beef cubes into a bowl and season them heavily with salt and black pepper.
Step 3
Sprinkle flour and paprika over the seasoned beef, and toss thoroughly to ensure every piece is completely coated.
Step 4
Heat olive oil in a heavy-bottomed Dutch oven and sear the beef cubes in batches, leaving space between them to get a deep brown crust. Once seared, remove the beef and set aside.
Step 5
Add the chopped onions directly into the hot Dutch oven with the beef drippings, season with salt and pepper, and sauté until caramelized and browned.
Ingredients List
Important Notes
Choose tough cuts of meat like beef chuck because the collagen breaks down into gelatin during the long braising process, making the beef incredibly tender.
Avoid overcrowding the pan when searing the beef; batch cooking prevents steam buildup and allows for a rich, dark brown crust.
Deglazing with red wine is key to lifting the caramelized fond from the bottom of the pot, which acts as the flavor foundation of the gravy.
Do not add the carrots and potatoes at the very beginning, as they will overcook and disintegrate; adding them halfway through preserves their texture.
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