Best Ever Beef Stew Recipe
This stew is made with tender chunks of beef, carrots, potatoes, onions, and mushrooms that are slow-cooked in an amazingly delicious red wine sauce.
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Servings: 8
Calories: 348kcal
Ingredients
- 2 ½ tbsp olive oil divided
- 2 lb beef chuck diced
- ¼ cup flour
- Salt and pepper to taste
- 2 cups red wine (a good quality one you would drink)
- 1 lb mushrooms sliced
- 3 carrots sliced
- 1 cup onion chopped
- 2 garlic cloves minced
- 1 tbsp tomato paste
- 4 cups beef broth
- 1 lb russet potatoes diced
- 2 bay leaves
- ½ tsp dried thyme
- ½ tsp dried rosemary
Instructions
- Dredge the beef chunks in flour, salt, and pepper. Shake off any excess.
- In a large Dutch oven, heat two tbsp olive oil and brown the beef chunks. Do it in batches as not to over-crowd the meat, or it will stew. We want it brown. Transfer to a plate and set aside.
- To the same Duthc oven, add two cups of red wine, scraping the bottom to pick up all the stuck bits and pieces of beef. Bring to a boil, add the mushrooms, and simmer for 10 mins. Preheat the oven to 325 F.
- While the mushrooms are simmering, in a large skillet over medium-high heat, saute the sliced carrots, onions, and minced garlic in ½ tbs of olive oil until the onion is translucent.
- Add the tomato paste, cook for one more minute and add this mixture to the mushrooms and wine.
- Return the brown beef chunks to the Dutch oven, and add the herbs, beef broth, diced potatoes, salt, and pepper. Bake the stew (with the lid on) for 1 hour and 45 mins.
Notes
- Make sure not to over-crowd the pot when browning the beef. Do it in batches to make sure all the pieces are browned properly.
- Before browning the beef, shake off the excess flour.
- Always check the seasoning before serving, and add salt and pepper if needed.
- Try cutting the veggies roughly the same size so they cook evenly.
Nutrition
Calories: 348kcal | Carbohydrates: 19g | Protein: 29g | Fat: 15g