Classic Beef Stew
Recipe GLPR3b8edf0f7911cc
A hearty, slow-cooked beef stew featuring tender chunks of bottom round beef braised with root vegetables, tomato paste, and red wine. The meat becomes fall-apart tender after hours of gentle simmering, and the vegetables absorb all the rich, savory flavors. Fresh peas are stirred in at the end for brightness. Perfect for cool-weather dinners and improves with time.
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Ingredients
4 pounds bottom round beef, trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil, plus more as needed
2 large onions, diced
1 6-ounce can tomato paste
1 cup dry red wine
1 pound potatoes, cut into 2-inch pieces
1/2 pound baby carrots
2 cups beef broth
1 tablespoon kosher salt
1 teaspoon dried thyme
1 bay leaf
1 cup frozen peas, thawed
Directions
Pat the beef dry with paper towels. In a shallow bowl, combine the all-purpose flour with 1 teaspoon of kosher salt. Working in batches, dredge the beef pieces in the flour mixture, coating all sides evenly, and shake off any excess.
Heat the olive oil in a large, heavy Dutch oven or braising pot over medium-high heat. Once the oil is shimmering, add the floured beef in batches—do not overcrowd the pot. Brown each batch for 3-4 minutes per side until a deep golden crust forms. Transfer browned beef to a plate and repeat with remaining batches, adding more oil if needed.
Add the diced onions to the pot and sauté for about 5 minutes, stirring occasionally, until they become soft and translucent. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits (fond). Simmer for 2-3 minutes to reduce slightly and cook off some of the alcohol.
Return the browned beef to the pot along with any accumulated juices. Add the beef broth, remaining 2 teaspoons kosher salt, dried thyme, and bay leaf. Stir well to combine. Bring to a simmer, then reduce heat to low, cover partially, and cook for about 1.5 hours, stirring occasionally.
Add the potatoes and baby carrots to the pot. Stir to distribute evenly. Continue cooking, covered, for another 1 to 1.5 hours, until the beef is very tender and the potatoes and carrots are cooked through. The meat should shred easily when pierced with a fork.
Stir in the thawed peas and cook for 2-3 minutes until heated through. Taste and adjust seasoning with additional salt if needed. Remove the bay leaf before serving.
Ladle the stew into bowls and serve hot. The stew tastes even better the next day as the flavors continue to develop.
