When the weather is cold, a warm beef stew is so comforting. This beef stew is one that you won’t make just one day. It will quickly become a staple meal in your household during the winter months. While this can be made during the weekday if you’re home, it’s great for a slow at home weekend meal. The flavors get better over time, so make this on a Sunday to have for Monday after a busy day at work/school. You’ll want to use a dutch oven to make this stew. I love my Lodge Enameled Dutch Oven. It’s perfect for a couple or a small family. If you want a bigger enameled dutch oven, I would get the 7.5qt size.
The best Beef Stew
This beef stew is so good, it's comforting, nourishing, full of flavor and will easily become a staple in your house during the winter months.
Equipment
- 1 Dutch Oven
Ingredients
- 3 lbs Chuck Roast cut into 2 inch cubes Pre chopped Stew Meat works too
- Coase Sea Salt
- freshly ground black pepper
- 3 tablespoons olive oil
- 1 Onion rough chopped
- 6-8 cloves garlic peeled and gently smashed
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- ¼ cup all-purpose flour Gluten Free flour works too
- 4 cups beef broth
- 1 cup dry red wine Sub for additional broth or water. Use a wine you like to drink such as a Merlot, Cabernet Sauvignon, etc)
- 1 cup water
Seasonings
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 tsp Oregano
- 1 tsp Herbs de Provence
- 1 tsp Sea Salt
- Black pepper to taste
Add After the first 2 hours of cooking
- 6 large carrots, peeled and cut diagonally into chunks
- 2 pounds small boiling potatoes cut in half
- 1 cup Frozen Peas optional
- 1 cup Finely chopped Spinach optional
Instructions
- Preheat the oven to 325°F and set a rack in the lower middle position.
- Pat the beef dry and season generously with the coarse sea salt and pepper. In a Dutch oven, heat 1 tablespoon of the olive oil over medium-high heat. Brown the meat in small batches (3-4 batches), turning with tongs once the meat starts to easily lift from the pan, about 2-3 mins per side. Add more oil per batch if needed. Transfer the meat to a dish and set aside.
- Add the onions, garlic and balsamic vinegar; stir with a wooden spoon to scrape the brown bits from the bottom of the pan. Give it a good stir. Add tomato paste, and the beef with its juices back to the pan. Stir then sprinkle with the flour. Stir again until the flour is dissolved. Add the liquids- broth, wine, and water. Add the bay leaves and seasonings: thyme, oregano, herbs de provence. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for an hour more, or until the vegetables are cooked. The broth will thicken. Add the peas and spinach. Stir.