This hearty classic beef and root vegetable stew is the epitome of comfort food, perfect for a cold evening or a family gathering. The image showcases a deep, rich, and flavorful stew, with tender, fork-shredded pieces of beef, whole baby potatoes, and chunks of sweet carrots. The stew is beautifully garnished with a sprinkle of fresh, vibrant parsley, which adds a fresh counterpoint to the deep, savory flavors. The beef is slow-cooked until it’s incredibly tender, practically falling apart with just the touch of a spoon. The broth is thick and dark, indicating a long and careful cooking process that has allowed the flavors of the beef, vegetables, and aromatic herbs to meld together into a complex and satisfying taste. This dish is not just a meal; it’s an experience, a slow-simmered masterpiece that fills the kitchen with an irresistible aroma. It’s a testament to the fact that the simplest ingredients, when given time and care, can be transformed into something truly extraordinary. This recipe is designed to be made in a heavy-bottomed pot or Dutch oven, which is ideal for achieving the slow, even cooking that makes this stew so special.
Ingredients:
- 3 lbs (1.4 kg) beef chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups (470 ml) dry red wine (such as a Cabernet Sauvignon or Merlot)
- 4 cups (950 ml) beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 lb (450g) baby potatoes, scrubbed clean (or 3-4 large potatoes, peeled and cut into 1 1/2-inch chunks)
- 1 lb (450g) carrots, peeled and cut into 1 1/2-inch pieces
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
Instructions:
- Prepare the Beef: Pat the beef cubes dry with paper towels. Season them generously on all sides with salt and pepper. This is a crucial step for building flavor.
- Sear the Beef: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding the pot, brown the beef on all sides. This searing process creates a delicious crust and locks in the juices. Once a batch is browned, remove the beef and set it aside. Repeat with the remaining beef.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, for 5-7 minutes until it softens and becomes translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
- Create the Roux: Sprinkle the flour over the onions and garlic. Stir continuously for 1-2 minutes. This step cooks the flour and creates a roux, which will help thicken the stew.
- Deglaze and Build the Broth: Slowly pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits (this is called deglazing, and it adds incredible flavor). Let the wine simmer for 2-3 minutes, allowing some of the alcohol to cook off. Stir in the tomato paste, beef broth, dried thyme, and bay leaves. Bring the mixture to a simmer.
- Simmer the Stew: Return the seared beef and any accumulated juices to the pot. Stir to combine everything. Reduce the heat to low, cover the pot, and let the stew simmer gently for at least 1 1/2 to 2 hours. The goal is to cook the beef until it is incredibly tender and can be easily shredded with a fork. Check the beef periodically; it may take longer depending on the cut and size of the pieces.
- Add the Vegetables: Once the beef is tender, add the baby potatoes and carrots to the pot. Stir them into the stew, ensuring they are submerged in the liquid. Cover the pot again and continue to simmer for another 30-45 minutes, or until the potatoes and carrots are fork-tender.
- Final Touches and Serving: Remove the bay leaves from the stew. Taste the stew and adjust the seasoning with additional salt and pepper if needed. The broth should be thick, rich, and deeply flavorful. Ladle the hot stew into bowls. Garnish generously with the fresh chopped parsley just before serving, as shown in the image.
- Enjoy: This hearty beef stew is a complete meal on its own, but it’s also wonderful served with crusty bread for dipping into the savory sauce. It’s a perfect make-ahead dish, as the flavors only get better the next day. Simply store any leftovers in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave. This timeless recipe is a true crowd-pleaser and a perfect way to bring warmth and comfort to your table.