Why Make This Stew?
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Deep, rich flavor developed over hours of gentle cooking.
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Fall-apart tender beef and soft, earthy vegetables.
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A complete one-pot meal perfect for cold days.
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Fills your home with a wonderful, comforting aroma.
Ingredients
For the beef and seasoning:
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1.5 kg (3 lbs) beef chuck or stewing beef, cut into 3 cm (1 inch) cubes
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1 teaspoon salt
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½ teaspoon black pepper
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¼ cup all-purpose flour (for dredging)
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3 tablespoons olive oil or vegetable oil
For the aromatics and vegetables:
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1 large onion, chopped
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4 cloves garlic, minced
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4 carrots, peeled and cut into 2 cm (1 inch) chunks
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3 celery stalks, cut into 2 cm (1 inch) chunks
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500 g (1 lb) potatoes (Yukon Gold or Russet), peeled and cut into 3 cm (1 inch) cubes
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200 g (7 oz) mushrooms, quartered (optional)
For the liquid and flavor:
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2 tablespoons tomato paste
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1 cup dry red wine (such as Merlot or Cabernet) – or substitute with extra beef broth
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4 cups beef broth (low sodium preferred)
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2 bay leaves
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3 sprigs fresh thyme (or 1 teaspoon dried)
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2 sprigs fresh rosemary (or 1 teaspoon dried)
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1 cup frozen peas (added at the end)
Optional for thickening:
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2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
Equipment Needed
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Large Dutch oven or heavy-bottomed pot with a tight-fitting lid
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Tongs
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Wooden spoon or spatula
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Knife and cutting board
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Small bowl (for slurry)
Method
1. Prepare the beef
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Pat the beef cubes dry with paper towels. This helps them brown instead of steam.
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In a bowl, mix the salt, pepper, and flour. Toss the beef cubes in the mixture until lightly coated. Shake off excess flour.
2. Brown the beef
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Heat the oil in a large Dutch oven over medium-high heat until shimmering.
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Add the beef in a single layer. Do not overcrowd – work in two or three batches if needed.
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Brown each side for 2–3 minutes until deeply golden brown. Use tongs to flip.
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Transfer the browned beef to a plate and set aside.
3. Sauté the aromatics
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Reduce heat to medium. Add the chopped onion to the pot. Cook for 3–4 minutes until softened, scraping up the browned bits from the bottom.
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Add the minced garlic and cook for 1 minute until fragrant.
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Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly.
4. Deglaze with wine
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Pour in the red wine. Scrape the bottom of the pot vigorously to release all the flavorful browned bits (this is called deglazing).
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Let the wine simmer for 2–3 minutes, until reduced by about half.
5. Build the stew
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Return the browned beef to the pot.
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Add the beef broth, bay leaves, thyme, and rosemary. Stir to combine.
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Bring the liquid to a gentle simmer, then reduce the heat to low.
6. Slow cook (oven or stovetop)
Option A – Oven method (recommended for even heat):
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Preheat oven to 160°C (325°F).
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Cover the pot with a tight-fitting lid and transfer to the oven.
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Cook for 2 hours.
Option B – Stovetop method:
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Cover the pot with a tight-fitting lid and keep at a very low simmer.
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Cook for 2.5 to 3 hours, stirring occasionally to prevent sticking.
7. Add the vegetables
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After the initial cooking time, remove the pot from the oven (or lift the lid on the stovetop).
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Add the carrots, celery, potatoes, and mushrooms (if using). Stir gently to combine.
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Cover and return to the oven (or reduce heat to low on stovetop) for another 1 to 1.5 hours, until the beef is fork-tender and the vegetables are soft.
8. Finish the stew
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Remove the bay leaves and herb sprigs (if using fresh). Discard them.
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Stir in the frozen peas. They will warm through in 3–5 minutes.
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Taste and adjust salt and pepper as needed.
9. Thicken (optional)
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If you prefer a thicker stew, whisk the cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons cold water) into the simmering stew. Cook for 2–3 minutes until thickened.
10. Serve
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Ladle the stew into deep bowls.
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Serve with crusty bread, mashed potatoes, or buttered noodles.
Storage
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Refrigerator – store in an airtight container for up to 4 days. The flavor improves the next day.
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Freezer – freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Reheating – warm gently on the stovetop over low heat, adding a splash of broth or water if needed.
Variations
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Beer stew – replace red wine with dark beer (stout or porter).
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Herby variation – add 2 teaspoons of dried oregano or 1 teaspoon of smoked paprika.
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Guinness beef stew – use Guinness stout instead of red wine, and add 2 tablespoons of brown sugar.
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Vegetable heavy – add parsnips, turnips, or sweet potatoes along with the carrots.
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Slow cooker version – after browning the beef and sautéing aromatics, transfer everything to a slow cooker. Cook on low for 8 hours or on high for 4–5 hours. Add peas during the last 15 minutes.
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Instant Pot version – use the sauté function for browning. Pressure cook on high for 35 minutes, then natural release for 15 minutes. Add peas and thicken after.
Tips for Best Results
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Brown the beef properly – deep golden color equals deep flavor. Do not rush this step.
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Use chuck roast – it has the perfect fat and connective tissue for slow cooking. Lean cuts will become dry.
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Cut vegetables into uniform chunks – they will cook evenly.
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Keep the simmer low – a gentle bubble, not a rolling boil. Boiling makes beef tough.
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Make it a day ahead – stew is always better the next day after the flavors meld.
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Remove the bay leaves before serving – they are too tough to eat.
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Patience is key – do not shorten the cooking time. Low and slow is non-negotiable for tender beef.