Braised Beef Stew

This incredibly flavorful braised beef stew is about to hit the spot for the cozy winter days ahead. It’s a one-pot meal that is great for feeding a crowd and even tastes better when made ahead of time to let the flavors meld. Don’t forget to serve with some crusty bread for the ultimate dipping.

Braised Beef Stew Recipe

Makes: 6 servings

Total Time: 3.5 hours

Ingredients:
• 3 lbs boneless beef chuck, cut into 1 ½-inch pieces
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellow onions, chopped
• 5 garlic cloves, peeled and minced
• 3 tablespoons tomato paste
• ¼ cup all-purpose flour
• 2 cups dry red wine
• 2 cups beef broth
• 1 cup water (+more if needed to thin)
• ¼ cup Worcestershire sauce
• 1 bay leaf
• 1 ½ teaspoons steak seasoning
• Several fresh thyme sprigs
• 1 teaspoon brown sugar
• 4 large carrots, peeled and cut diagonally into 1-inch chunks
• 1 lb baby yukon potatoes, cut in half
• Fresh parsley, chopped

Directions:

Preheat the oven to 325°F and set a rack in the lower middle position.

Pat beef dry and season with the salt and pepper. In a large Dutch oven or heavy pot, heat 1
tablespoon of the olive oil over medium-high heat until hot. Brown the meat in batches, making
sure not to overcrowd the pan. Brown on all sides for about 5 minutes per batch. Add more
olive oil before adding more beef. Remove from heat to a large plate and set aside.

Add the onions and garlic to the pot. Stirring until fragrant and soft, about 5 minutes. Add
tomato paste and cook for one more minute. Add beef with juices back to the pan and sprinkle
with flour. Stir until flour is dissolved, 1-2 minutes.

Add wine, broth, water, Worcestershire, bay leaf, steak seasoning, thyme sprigs and brown
sugar. Stir and bring to a boil. Cover then transfer to the preheated oven to braise for 2 hours.

After 2 hours, remove the pot from the oven and add carrots and potatoes. Cover and place
back in the oven for 1 hour. After an hour, the vegetables should be cooked, the broth should
be thickened and the meat should be tender. If broth is too thick, add a bit of water or broth.

Taste and adjust seasoning as desired. Garnish with fresh chopped parsley.

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