Description
A hearty, dark beef stew cooked slowly for deep flavor.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 lb carrots, peeled and cut into chunks
- 1 lb potatoes, peeled and cubed
- 1/4 cup all-purpose flour
- Salt and black pepper to taste
Instructions
- Season the beef cubes generously with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, then remove and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot. Stir in Worcestershire sauce, thyme, rosemary, and bay leaves.
- Bring the stew to a simmer, then reduce heat to low, cover, and cook for 1.5 hours.
- Add the carrots and potatoes. Cover and continue to simmer until the vegetables are tender and the beef is easily shredded, about 45 minutes more.
- Remove the bay leaves before serving. Adjust seasoning if needed.
Notes
- For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering stew during the last 10 minutes of cooking.
- Use dark beer instead of red wine for a different flavor profile.
- Prep Time: 25 min
- Cook Time: 2 hours 30 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8
- Sodium: 550
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 38
- Cholesterol: 95
Keywords: beef stew, slow cooked, hearty, dark stew, comfort food, cauldron