Gourmet
By Maggie Ruggiero
4.5
(323)
Photo by Romulo Yanes
This full-bodied stew will bring the crowd running when you lift the lid. First, pieces of chuck are browned to develop their flavor, then theyre braised in a red-wine beef broth. Adding the potatoes and carrots toward the end of cooking keeps their character and color bright.
Recipe information
Total Time
4 1/2 hr
Ingredients
For braised beef:
5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
3 tablespoons olive oil
3 carrots, quartered
3 celery ribs, quartered
2 medium onions, quartered
1 head garlic, halved crosswise
3 tablespoons tomato paste
1/3 cup balsamic vinegar
1 (750-ml) bottle dry red wine (about 3 3/4 cups)
2 Turkish bay leaves or 1 California
2 thyme sprigs
3 cups reduced-sodium beef broth
3 cups water
For potatoes and carrots:
2 1/2 pounds small white boiling potatoes
1 1/2 pounds carrots
Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid
Accompaniment: crusty bread
Preparation
Braise beef:
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
Step 3
Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
Step 4
Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
Step 5
Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
Step 6
Add vinegar and cook, stirring, 2 minutes.
Step 7
Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
Step 8
Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
Step 9
Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
Cook potatoes and carrots:
Step 10
While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
Step 11
Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.
Cooks note:
Stew improves in flavor if made at least 1 day ahead. Chill (covered once cool) up to 5 days. Reheat, covered, over medium heat or in a 350°F oven.
TagsStewSoup/StewRed WineWineAlcoholBeveragesBeef ChuckBeefMeatCarrotRoot VegetableVegetablePotatoMainDinnerDairy FreeNut FreeGluten FreeMake AheadOne-Pot MealsBraiseOven BakeGourmet
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Reviews (323)
Back to TopTriangledkl.., dried meat with paper towel, covered with flour , salt and pepper before sauteeing. used only 4 cups of beef broth ..no water. boiled potatoes and carrots for about 15 mins before adding back to the stew. instead of using a strainer, I took meat out with a tong before pureeing the veggies in cuisinart. cooked for 4 1/2 hours in total. didn't need to thicken. delicious!!
Anonymous
ny ny
2/13/2022
I have been making this for years. A couple things I do that have made it even better. I don't use water only beef broth. Before time to bring out of oven (1st time) I pre cook additional potatoes and carrots (for like 15 minutes it takes too long to cook if you put them in raw then the meet gets too done) when it is time to remove from oven the first time I pull the onion, celery, and carrots and puree then put back into the gravy. Remove thyme and bay leaves add the drained pre cooked potatoes and carrots remove top and bake about 30 minutes
BGuest1
Green Valley, Arizona
10/20/2020
Delicious. But found the recipe a bit confusing in terms of when to add the carrots and potatoes at the end. Left the pot on the stove simmering for over an hour and the carrots still didn't cook thoroughly. I would modify it the next time and include them in the braising portion. But overall, the taste is delicious!
ronmarvin8134
New York
3/24/2020
Thank you to all the reviewers who suggested pureeing the cooking veggies and flouring the beef before browning. I used your tips and followed the remained of the recipe exactly. Well worth the time to develop a deep brown on all sides of the beef cubes. Wonderful flavorful recipe. Great to make ahead then just reheat for dinner with friends on a cold evening!
marinjks
Mill Valley CA
1/19/2020
Great stew recipe. Its worth all the time and fuss. I'm having a small dinner party in a few weeks, and I'm making this cause its a cold weather winner!!
mgarreola
Union City, California
10/18/2019
Way to flavorless and acidic for our taste. Hence I rate it 1 fork.
amymg97
Sparks,NV
2/7/2019
Absolutely one of my favorite recipes. The flavor of the broth is something you think about long after you’ve finished the meal. Only as time intensive as you want it to be - Usually don’t seer beef or vegetables as long as called for but always cook in oven for entire time - consistently turns out great. Family and guests love this meal!
lesliegardiner73
Northern Michigan
12/1/2018
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