Easy Beef Stew Recipe

I swear, we ate this dish twice this month already because the demands of it were rising in our household due to the cold weather.  This month alone we were hit by snow storms multiple times.  Weather like this, it's nice to just cuddle with Sweetpea, since school is being canceled, and do a movie marathon while smelling the aroma of this dish sitting on the stove top and when it's ready, just scoop out a bowl with a side of freshly baked, warm baguette... oh, it's so comforting and hearty!  Surprisingly enough, my French hubby loves it so much that he can eat this dish for two to three consecutive days.  He said, it reminds him of home (France).  I believe it's the red wine being integrated in it that gives its distinct flavor.


1/4 cup plus 1 tablespoon all-purpose flour
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 (3 pound) boneless chuck roast
3 tablespoons vegetable oil
1 medium yellow onion, large dice
2 tablespoons tomato paste
1 cup dry red wine
4 cups (1 quart) low-sodium beef broth
2 bay leaves
4 fresh thyme springs (or I use 1 teaspoon dried thyme)
3 medium carrots
3 medum celery stalks
4 medium yukon gold potatoes
1 cup frozen peas


Place 1/4 cup of the flour and the measured salt and pepper in a large bowl and whisk to combine; set aside.  Trim the roast of excess fat and sinew and cut it into 1 to 1 1/2 inch cubes.  Place the meat in the flour mixture and toss to coat; set aside.

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.  Shake off the excess flour from about one-third of the meat and add it to the pot.  Cook, stirring rarely, until browned all over, about 4 to 5 minutes.  Remove to a large bowl.  Repeat with the remaining meat in 2 more batches; set aside.

Add the onion to the pot and season with salt and pepper.  Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.  Add the tomato paste, stir to coat the onion, and cook until the raw flavor has cooked off, about 1 to 2 minutes.

Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, until the raw flavor has cooked off, about 1 minute.  Pour in the wine, scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes.

Return the meat and any accumulated juices in the bowl to the pot.  Add the broth, bay leaves, and thyme and stir to combine.  Increase the heat to high and bring to a boil.  Immdeiately reduce the heat to low and simmer uncovered for 1 hour.

Cut the carrots, celery, and potatoes into large dice and add them to the pot.  Stir to combine, cover with a tight fitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more.

Remove and discard the bay leaves and thyme stems.  Stir in the peas and simmer uncovered until warmed through, about 5 minutes.  Taste and season with salt and pepper as needed.


Yield:  4 to 6 servings

Recipe Courtesy:  CHOW