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Hearty Beef Stew

There are few things in this world more comforting than a steaming bowl of hearty beef stew on a cold, blustery evening. This recipe produces the kind of stew that warms you from the inside out — large chunks of beef that have been seared to a deep golden crust, then braised low and slow until they are impossibly tender and falling apart at the touch of a fork. Root vegetables — potatoes, carrots, and celery — absorb the rich, deeply savory broth and become melt-in-your-mouth soft while still holding their shape beautifully.

The foundation of a truly great beef stew is patience. Rushing the process results in tough meat and a thin, watery broth. But give it time — a couple of hours of gentle simmering — and the collagen in the beef breaks down into gelatin, creating a broth that is naturally thick, rich, and incredibly satisfying without needing any cream or excessive thickeners. A splash of red wine and a few sprigs of fresh herbs add layers of complexity that elevate this humble dish to something truly special.

Ingredients

• 2 lbs beef chuck roast, cut into 1.5-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 cup red wine (or substitute with extra beef broth)
• 4 cups beef broth
• 2 tablespoons tomato paste
• 4 medium potatoes, peeled and cubed
• 3 large carrots, peeled and cut into thick rounds
• 3 celery stalks, sliced
• 2 bay leaves
• 1 teaspoon dried thyme
• Fresh parsley for garnish
• Salt and pepper to taste

Step-by-Step Instructions

1. Season and flour the beef: Pat the beef cubes completely dry with paper towels — this is essential for achieving a good sear. Season generously with salt and pepper, then toss with the flour until evenly coated. The flour helps create a beautiful crust during searing and later thickens the stew naturally.
2. Sear the beef: Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes for 3 to 4 minutes per side until a deep, dark golden-brown crust forms on all sides. Do not move the pieces while they sear — let the heat do its work. Remove the browned beef to a plate and set aside.
3. Cook aromatics: Reduce heat to medium. Add the butter, then the diced onion. Cook for 4 to 5 minutes until softened and translucent. Add the garlic and tomato paste, stirring for one minute until fragrant and the tomato paste darkens slightly.
4. Deglaze with wine: Pour in the red wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. These fond bits are concentrated flavor gold. Let the wine simmer for 2 minutes to cook off the alcohol.
5. Build the stew: Return the seared beef to the pot. Add the beef broth, bay leaves, and dried thyme. Bring to a boil, then immediately reduce heat to low. Cover with a lid slightly ajar and let it simmer gently for 1 hour and 15 minutes.
6. Add vegetables: Add the cubed potatoes, carrot rounds, and sliced celery to the pot. Stir gently, cover again, and continue simmering for another 45 minutes to 1 hour until the vegetables are tender and the beef is fall-apart soft.
7. Final adjustments: Remove the bay leaves. Taste the broth and adjust salt and pepper as needed. If the stew is thinner than you like, simmer uncovered for 10 minutes to reduce. Ladle into deep bowls and garnish with freshly chopped parsley. Serve with warm crusty bread for soaking up every last drop of that incredible broth.

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