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Beef Stew Recipe

Make this Beef Stew Recipe for a rich, one-pot comfort meal that improves overnight. Try it this weekend.

Ingredients

• 2.5 pounds (1.1 kg) boneless beef chuck, trimmed of excess fat and cut into 1.5-inch (4 cm) cubes
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/4 cup (30 g) all-purpose flour
• 2 tablespoons neutral oil (such as vegetable or canola oil)
• 1 tablespoon unsalted butter, at room temperature
• 2 medium yellow onions (about 1 pound / 450 g), diced into 1/2-inch (1.25 cm) pieces
• 3 medium carrots (about 8 ounces / 225 g), peeled and sliced into 1/2-inch (1.25 cm) thick rounds
• 2 celery stalks (about 4 ounces / 115 g), sliced into 1/2-inch (1.25 cm) pieces
• 4 garlic cloves, minced (about 4 teaspoons)
• 2 tablespoons (about 35 g) tomato paste
• 1 teaspoon smoked paprika (optional but recommended)
• 1 cup (240 ml) dry red wine, at room temperature
• 3 cups (720 ml) low-sodium beef broth, at room temperature
• 1 cup (240 ml) water, at room temperature
• 2 bay leaves
• 4 fresh thyme sprigs (or 1 teaspoon dried thyme)
• 1 tablespoon (15 ml) Worcestershire sauce
• 1 pound (450 g) Yukon gold potatoes, scrubbed and cut into 1-inch (2.5 cm) chunks
• 1 additional medium carrot (about 3 ounces / 85 g), peeled and cut into 1/2-inch (1.25 cm) thick rounds (for adding later, so it holds shape)
• 1 cup (140 g) frozen peas
• 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
• Optional: 1 tablespoon (8 g) cornstarch mixed with 1 tablespoon (15 ml) cold water, for thickening if needed
• Optional garnish: additional chopped fresh parsley

Instructions

Step 1: Warm the oven and prepare the vessel

Preheat the oven to 325°F (165°C) and slide a rack into the lower-middle position so the heavy Dutch oven will sit centered during the braise. While the oven comes up to temperature, set your enameled, round Dutch oven and the small prep bowls on the clean quartz surface so everything is within reach — looking ahead, this single pot will carry the dish from browning through to serving.

Step 2: Dry, season, and lightly flour the beef

Pat the beef cubes thoroughly dry with paper towels so they brown properly, then season evenly with kosher salt and freshly ground black pepper. Place the flour in a shallow bowl and gently toss the beef, shaking off any excess so each cube wears a thin, delicate dusting rather than a heavy breading; this thin coat will help develop a crisp, caramelized crust during searing. Arrange the dredged cubes on a tray or bowl to wait for their turn to brown.

Step 3: Brown the beef in batches and reserve the fond

Working in small batches, sear the floured beef until each cube is deeply golden with a concentrated mahogany crust — you want audible sizzles and visible darkened edges, not steamed gray meat. Transfer the browned pieces to a large bowl as they finish so the braising pot keeps the dark caramelized fond. You should see tiny glossy beads of rendered fat and sticky browned bits clinging to the surface of the meat and the pot base; that fond is flavor gold and will be scraped into the sauce.

Step 4: Soften the vegetables, deepen the paste, and deglaze

Reduce heat, add a knob of butter, then sweat diced onions, sliced carrots and celery until translucent with some golden edges; the vegetables should look softened and slightly lacquered from the butter and browned bits. Stir in minced garlic, a concentrated smear of tomato paste and smoked paprika until the paste darkens and smells toasty and rich. Pour in the red wine and use a wooden spoon to scrape up every caramelized fleck from the pot so the liquid turns glossy and slightly reduced — fragrant, slightly sweet, and smelling of concentrated beef and tomato.

Step 5: Assemble the braise and transfer to the oven

Add beef broth, water, bay leaves, thyme sprigs and Worcestershire sauce, then nestle the reserved browned beef and any collected juices back into the pot. Bring the whole pot up to the edge of a gentle boil, skim any foam, then cover tightly and transfer to the preheated oven to braise for 1½ hours; the liquid should be a deep, glossy mahogany and barely bubbling — the meat will begin to relax and the connective tissue will start dissolving into the sauce.

Step 6: Add potatoes and carrots, finish braising, then stir in peas and herbs

After the first braise, open the pot and add the potato chunks and the extra sliced carrot, making sure the vegetables are mostly submerged; continue braising until the beef becomes fork-tender and the potatoes hold shape but are cooked through. Remove the pot, discard bay leaves and thyme sprigs, then return to low stovetop heat (or keep on the warmed surface) to stir in frozen peas and plenty of chopped parsley — the peas should steam to a bright pop of green and the sauce should be thick and glossy, coating each cube of meat and vegetable.

Step 7: Adjust seasoning, rest, and serve directly from the pot

Taste and correct salt and pepper, add a cornstarch slurry only if the sauce needs thickening, then turn off the heat and let the stew rest for 10–15 minutes to let the sauce settle. To serve, ladle the hot stew directly from the same round Dutch oven into warmed bowls or serve straight from the pot, finishing with a scattering of fresh parsley; the final dish should feel rich, glossy, and comforting.

Notes

• Brown the beef in batches to avoid steaming and to build fond.
• Brown the tomato paste until it darkens for a richer flavor.
• Add potatoes after the first braise so they keep their shape.
• Cool quickly before refrigerating to preserve texture and safety.
• Adjust seasoning at the end, since flavors concentrate during braising.