Description

This classic Beef Stew recipe features tender, well-marbled beef chuck slow-braised with aromatic onions, garlic, and a rich blend of red wine and beef broth. Carrots and baby Yukon potatoes add hearty texture, while a touch of balsamic vinegar and tomato paste deepen the savory flavors. Perfectly cooked in the oven until fork-tender and flavorful, this comforting stew is an ideal warming meal for any occasion.

Ingredients

Scale

Beef and Seasonings

3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided

Vegetables and Flavorings

2 medium yellow onions, cut into 1-inch chunks
7 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
1½ tablespoons tomato paste
4 large carrots, peeled and cut into 1-inch chunks on a diagonal
1 pound small white boiling potatoes (baby Yukons), cut in half
Fresh chopped parsley, for serving (optional)

Liquids and Seasonings

¼ cup all-purpose flour
2 cups dry red wine
2 cups beef broth
2 cups water
1 bay leaf
½ teaspoon dried thyme
1½ teaspoons sugar

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Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C) and position the rack in the lower middle section to ensure even cooking of the stew.
Prepare and Brown the Beef: Pat the beef dry using paper towels and season evenly with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy soup pot over medium-high heat until shimmering. Brown the beef in 3 batches, adding an additional tablespoon oil for each batch, turning pieces with tongs for about 5 minutes per batch. Allow the beef to develop a deep brown crust before turning. Transfer browned beef to a large plate and set aside.
Sauté the Aromatics: Add the onions, garlic, and balsamic vinegar to the pot. Cook while stirring with a wooden spoon for about 5 minutes, scraping up the brown bits from the bottom of the pot. Add tomato paste and cook, stirring, for about 1 minute until well blended.
Incorporate the Beef and Flour: Return the browned beef and any juices to the pot. Sprinkle the flour over the beef and stir until the flour dissolves, about 1–2 minutes. This helps thicken the stew as it cooks.
Add Liquid and Seasonings: Add the red wine, beef broth, water, bay leaf, thyme, and sugar to the pot. Stir with a wooden spoon to loosen any stuck bits on the bottom and combine the ingredients. Bring the mixture to a boil.
Braise in the Oven: Cover the pot with a tight-fitting lid and transfer to the preheated oven. Let the stew braise for 2 hours, allowing the flavors to develop and the beef to start becoming tender.
Add the Vegetables: Remove the pot from the oven. Add the carrots and potatoes, ensuring they sink into the liquid. Replace the lid and return the pot to the oven for about 1 hour longer, or until the vegetables are tender, the broth has thickened, and the beef is fork-tender.
Final Touches and Serve: Remove the pot from the oven. Discard the bay leaf and taste the stew, adjusting seasoning if needed. Serve the stew warm, garnished with fresh chopped parsley if desired. For improved flavor, let cool to room temperature and refrigerate overnight, then reheat before serving.

Notes

Browning the beef in batches prevents overcrowding and ensures a deep crust develops for better flavor.
Sautéing onions and garlic with balsamic vinegar enhances the stew’s depth and adds a subtle acidity.
Letting the stew rest overnight enhances flavor meld before reheating and serving.
Use a heavy-bottomed Dutch oven for even heat distribution during braising.
You can substitute baby Yukon potatoes with other small waxy potatoes if preferred.

Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Method: Baking
Cuisine: American