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Hearty Slow-Braised Beef Stew with Root Vegetables Recipe

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4.2 from 49 reviews

This classic Beef Stew recipe is a hearty and comforting dish perfect for chilly days. Tender chunks of seared chuck roast are slow-baked in a flavorful broth infused with red wine, garlic, and fresh herbs, alongside tender potatoes, carrots, and celery. The slow oven cooking method ensures melt-in-your-mouth beef and deeply developed flavors, making this stew a satisfying meal for family dinners or special gatherings.

  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings

Ingredients

Meat and Coating

  • 2 ½ lbs chuck roast, cut into 1 ½” cubes
  • ½ cup all-purpose flour
  • 1 ½ teaspoons table salt, divided
  • ¾ teaspoon ground black pepper

For Searing and Sauteing

  • 2 tablespoons olive oil, divided
  • 1 tablespoon salted or unsalted butter (or use additional olive oil)
  • 1 cup yellow onion, diced (about 1 medium-sized onion)
  • 1 ½ tablespoons minced garlic

Liquids and Flavorings

  • 1 cup dry red wine (Merlot recommended)
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce (may substitute coconut aminos)
  • 4 cups beef broth

Vegetables and Herbs

  • 1 ½ lbs gold potatoes
  • 1 lb carrots, cut into 1” pieces
  • 2 stalks celery, cut into 1” pieces
  • 3 dried bay leaves
  • 5 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 small sprig fresh rosemary (or ½ teaspoon dried rosemary)

Additional

  • Additional salt and pepper, to taste

Instructions

  1. Preheat Oven: Arrange the oven rack to the center and preheat your oven to 325°F (160°C) to prepare for slow baking the stew.
  2. Coat Beef Cubes: In a large paper or Ziploc bag, combine the flour, 1 teaspoon salt, and ½ teaspoon pepper. Add the beef cubes and shake until all pieces are well coated with the flour mixture.
  3. Sear Beef: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until shimmering. In batches, remove beef from the bag, shake off excess flour, and sear each piece for about 3 minutes per side until deep golden brown. Avoid crowding to ensure proper browning. Remove seared beef to a plate and add more oil between batches as needed.
  4. Sauté Onion: Reduce heat to medium and add 1 tablespoon butter to the Dutch oven. When melted, add diced onion and cook, stirring occasionally, until softened, about 3 minutes.
  5. Add Garlic: Stir in minced garlic and cook for about 30 seconds until fragrant.
  6. Cook Tomato Paste: Add tomato paste, stirring constantly, and cook for about 1 minute or until it darkens in color to boost its flavor.
  7. Add Flour: Sprinkle 1 tablespoon of flour (either from your reserved mixture or a fresh spoonful) over the pot. Stir to absorb and cook another minute to thicken the base.
  8. Deglaze with Wine: Slowly drizzle in the dry red wine while scraping the browned bits from the pot’s bottom to incorporate the flavor. Cook until the wine slightly reduces and the mixture becomes glossy, a few minutes.
  9. Add Worcestershire and Broth: Stir in Worcestershire sauce and gradually pour in beef broth while stirring to combine evenly.
  10. Add Beef and Vegetables: Return the seared beef and any collected juices to the pot. Add the remaining ½ teaspoon salt, ¼ teaspoon black pepper, potatoes, carrots, celery, bay leaves, thyme, and rosemary. Stir to combine, ensuring ingredients are mostly submerged.
  11. Bake the Stew: Offset the lid slightly on the Dutch oven and place it on the center rack in the preheated oven. Bake for 2-3 hours, checking at 2 hours, until the beef is tender and easily pulls apart with a fork.
  12. Finish and Serve: Discard bay leaves and herb stems. Check the stew’s consistency; if you prefer it thicker, simmer uncovered on the stovetop until desired thickness is reached. Taste and adjust salt and pepper before serving.

Notes

  • For best flavor, use a dry red wine like Merlot for deglazing.
  • Coating the beef with flour before searing helps create a thickened stew base.
  • Sear beef in batches to ensure proper browning and avoid steaming.
  • Slow oven baking tenderizes the beef and allows flavors to meld beautifully.
  • If you don’t have a Dutch oven, use any heavy oven-safe pot with a lid.
  • Leftover stew tastes even better the next day and can be refrigerated for up to 3 days.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/hearty-slow-braised-beef-stew-with-root-vegetables-recipe/