Definitive Red Wine Beef Stew

Ingredients

• 3 lbs Boneless beef chuck, cut into 2-inch pieces
• 2 tsp Kosher salt
• 1.5 tsp Freshly ground black pepper
• 3 tbsp Olive oil
• 2 medium Yellow onions, peeled and quartered
• 2 Carrots, unpeeled and cut into large chunks
• 2 Celery ribs, cut into large chunks
• 1/4 cup All-purpose flour
• 3 tbsp Tomato paste
• 1 cup Dry red wine, such as Cabernet Sauvignon or Merlot
• 4 cups Reduced-sodium beef broth
• 2 tbsp Worcestershire sauce
• 4 Fresh thyme sprigs
• 2 Bay leaves
• 2 lbs Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
• 1 lb Carrots, peeled and sliced 1-inch thick

Steps

1. 1

   Position a rack in the lower third of your oven and preheat to 350°F. Pat the beef cubes completely dry with paper towels and season them all over with the salt and pepper.

2. 2

   Warm the olive oil in a large Dutch oven or other heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add half of the beef in a single layer, leaving space between the pieces. Sear until deeply browned on all sides, about 8 minutes total. Transfer the browned beef to a large bowl and repeat the process with the remaining beef.

3. 3

   Lower the heat to medium and add the quartered onions, chunked carrots, and celery to the pot. Cook, stirring occasionally, for about 10-12 minutes, until the vegetables are softened and nicely browned.

4. 4

   Stir in the tomato paste and flour, and continue to cook and stir for 2 minutes until the tomato paste has darkened in color.

5. 5

   Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the wine to a simmer and let it bubble for a few minutes until it has reduced by about half.

6. 6

   Stir in the beef broth, Worcestershire sauce, thyme sprigs, and bay leaves. Return the seared beef and any juices from the bowl to the pot. Stir everything to combine.

7. 7

   Increase the heat to bring the stew to a gentle simmer. Once it is simmering, cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2 hours.

8. 8

   Carefully remove the pot from the oven. Add the peeled and chopped potatoes and carrots to the stew and stir to submerge them in the liquid.

9. 9

   Return the covered pot to the oven and continue to cook for 1 more hour, or until the beef and vegetables are fork-tender.

10. 10

    Remove the stew from the oven. Discard the bay leaves and thyme sprigs. For the best flavor, let the stew rest for 15-20 minutes before serving.