Ingredients
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
Vegetables and Aromatics
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 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)
Flavorings and Liquids
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato paste
- 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
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and place a rack in the lower middle position to prepare for braising.
- Season and Brown Beef: Pat the beef dry and season it evenly with salt and pepper. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy soup pot over medium-high heat until shimmering. Brown the beef in three batches, approximately 5 minutes each, ensuring the meat is well-seared without overcrowding. Add an additional tablespoon of oil for each batch as needed. Once browned, transfer the beef to a plate and set aside.
- Sauté Onions and Garlic: Add the onions, garlic, and balsamic vinegar to the pot. Cook, stirring frequently and scraping up browned bits from the bottom with a wooden spoon, for about 5 minutes until softened and fragrant.
- Add Tomato Paste: Stir in tomato paste and cook for one more minute to deepen the flavors.
- Create Stew Base: Return the browned beef and its juices to the pot. Sprinkle the flour over the meat and stir until fully dissolved, about 1 to 2 minutes, ensuring no lumps remain.
- Add Liquids and Herbs: Pour in the red wine, beef broth, and water. Add the bay leaf, dried thyme, and sugar. Stir thoroughly to loosen any browned bits from the bottom and bring the liquid to a boil.
- Braise Beef: Cover the pot with a lid and transfer it to the preheated oven. Let the stew braise for 2 hours, allowing the beef to become tender and the flavors to meld.
- Add Vegetables: Remove the pot from the oven and stir in the carrots and potatoes. Cover and return to the oven for approximately 1 hour more, or until vegetables are tender, the meat is fork-tender, and the broth has thickened to your liking.
- Final Touches: Remove and discard the bay leaf. Taste the stew and adjust the seasoning with additional salt or pepper if necessary.
- Serve or Store: Serve the stew warm, optionally garnished with fresh chopped parsley. Alternatively, allow to cool to room temperature and refrigerate overnight for enhanced flavor. Reheat gently over medium heat before serving.
Notes
- If you lack an oven-safe Dutch oven or covered pot, you can cook the stew entirely on the stovetop over the lowest heat setting with the same timing.
- This stew is make-ahead and freezer-friendly: cool completely before refrigerating for up to 3 days. To freeze, store in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
