Basic Beef Stew
The vegetables recommended here are just a suggestion. You could use sweet potato, parsnip, rutabaga, or even celery root for a different flavor.
Serves: 8Hands-on: 45 minutesTotal: 5 hoursDifficulty: Medium
- 2 Tbsp. vegetable oil
- 2½ lbs. beef chuck, cut into 2” cubes
- 2½ tsp. salt, divided
- ¼ tsp. ground black pepper
- 2 Tbsp. butter
- 2 medium onions, peeled and quartered
- 5 garlic cloves, crushed
- 2 Tbsp. tomato paste
- ⅓ cup all-purpose flour
- 10 cups beef broth
- 1 Tbsp. dried thyme
- 2 bay leaves
- 4 medium red potatoes, cut into large cubes
- 4 medium carrots, peeled and cut into 2” pieces
- 2 celery stalks, cut into 2” pieces
- 1 can (28 oz.) whole peeled tomatoes
- 3 Tbsp. red wine
- Place a large Dutch oven over medium-high heat. Once it’s heated, add 1 tablespoon oil. Season the meat with ½ tsp. salt and black pepper; add one layer to the pan. Cook for about 8 minutes turning so all of the beef is browned. Remove and set aside. Repeat with remaining oil and beef.
- Add the butter. Once it has melted, add the onion and stir frequently for 5 minutes. Add garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.
- Return the beef to the pan and stir until it is coated evenly. Sprinkle the flour over the beef. Stir and cook for 4 minutes.
- Add the broth and bring to a simmer. Add the thyme, bay leaves, and 2 teaspoons of salt. Reduce the heat to low, cover, and simmer for 1½ hours. Add the potatoes, carrots, celery, and tomatoes. Cook for 1 hour. Discard the bay leaves and thyme sprigs. Stir in the vinegar. Serve warm.