Braised Beef Stew Hearty (Printable)

Tender beef simmered with root vegetables and mushrooms for a cozy, flavorful meal.

# What You Need:

→ Meats

01 - 3.3 lbs beef chuck, cut into 2-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 2 medium onions, chopped
04 - 3 carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 3 medium potatoes, peeled and cubed
08 - 7 oz button mushrooms, halved

→ Liquids

09 - 2 tablespoons tomato paste
10 - 3 cups beef stock
11 - 1 cup dry red wine
12 - 2 tablespoons Worcestershire sauce

→ Herbs & Seasonings

13 - 2 bay leaves
14 - 4 sprigs fresh thyme or 1 teaspoon dried thyme
15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon black pepper, or to taste

→ Thickeners

17 - 2 tablespoons all-purpose flour

# How To Cook:

01 - Preheat the oven to 325°F.
02 - Pat beef cubes dry and season with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.
04 - In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened. Add garlic and sauté for 1 more minute.
05 - Stir in tomato paste and all-purpose flour, cooking for 2 minutes to form a roux.
06 - Pour in red wine, scraping the bottom of the pot to loosen any browned bits. Simmer for 2 minutes.
07 - Return beef to the pot. Add beef stock, Worcestershire sauce, bay leaves, thyme, potatoes, and mushrooms. Bring the mixture to a simmer.
08 - Cover the pot and transfer to the oven. Braise for 2 to 2.5 hours, stirring occasionally, until beef is fork-tender.
09 - Remove bay leaves and thyme sprigs. Adjust seasoning with salt and pepper to taste.
10 - Serve hot, optionally garnished with fresh parsley.

# Expert Tips:

01 -
  • It forgives almost every mistake and somehow tastes better when reheated the next day.
  • You can walk away for hours while the oven does the real work, and come back to something that looks like effort.
  • It uses one pot, which means less cleanup and more time to sit down with whoever you're feeding.
02 -
  • Don't skip drying the beef before searing, or it will steam and turn gray instead of building that deep, caramelized crust.
  • If the sauce looks thin after braising, simmer it uncovered on the stovetop for 10 minutes to thicken it up before serving.
  • Let the stew rest for 15 minutes after it comes out of the oven so the flavors settle and the sauce clings better to the meat.
03 -
  • Sear the beef in small batches so the pan stays hot and the meat browns instead of steaming in its own juice.
  • Use a wine you'd actually drink, because if it tastes harsh in the glass, it will taste harsh in the pot.
  • Don't rush the braise, low and slow is what turns tough meat into something you can cut with a spoon.

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