Hearty Beef Stew
Tender chunks of beef seared in batches until deeply browned, deglazed with red wine to lift all the fond, then slow-simmered with potatoes and carrots in a rich broth - searing in batches instead of crowding the pot, and deglazing with wine, are what build the deep flavor real beef stew is known for.
⏱ 120 min🍽 6 servings
dinner
Ingredients
- •2 lb beef chuck, cubed
- •3 potatoes, cubed
- •3 carrots, sliced
- •1 onion, diced
- •3 tbsp flour
- •1/2 cup dry red wine
- •4 cups beef broth
- •2 tbsp tomato paste
Steps
- 1.Pat the beef cubes dry, then toss in flour.
- 2.Working in batches so the pot isn't crowded, brown the beef deeply on all sides in a large pot, then remove and set aside - crowding the pot steams the meat instead of browning it.
- 3.Add the onion to the same pot and cook until softened, scraping up any browned bits.
- 4.Pour in the red wine and simmer for 1-2 minutes, scraping up the rest of the browned bits from the bottom of the pot - deglazing with wine is what lifts all that flavor into the stew.
- 5.Stir in the tomato paste, then pour in the beef broth and return the beef to the pot.
- 6.Add the potatoes and carrots, then simmer, covered, for 1.5-2 hours until the beef is tender.
- 7.Season to taste before serving.