📝 About This Recipe
This quintessential comfort dish is the ultimate labor of love, featuring melt-in-your-mouth beef chuck slow-simmered in a rich, velvety red wine gravy. Inspired by the French 'Boeuf Bourguignon' but rooted in rustic farmhouse traditions, this stew achieves a deep complexity through the caramelization of aromatics and a long, gentle braise. It is a soul-warming masterpiece that tastes even better the next day, making it the perfect centerpiece for a cozy family dinner.
🥗 Ingredients
The Beef and Sear
- 3 pounds Beef Chuck Roast (cut into 1.5-inch cubes, patted dry)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/4 cup All-purpose Flour (for dredging)
- 3 tablespoons Extra Virgin Olive Oil (divided)
Aromatics and Base
- 1 large Yellow Onion (diced into 1-inch pieces)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste (for richness and color)
- 1 cup Dry Red Wine (such as Cabernet Sauvignon or Merlot)
- 4 cups Beef Bone Broth (low sodium preferred)
- 1 tablespoon Worcestershire Sauce
Vegetables and Herbs
- 4 large Carrots (peeled and cut into 1-inch chunks)
- 1.5 pounds Yukon Gold Potatoes (cut into 1-inch cubes)
- 2 pieces Celery Stalks (sliced into 1/2-inch thick half-moons)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves (dried)
- 1 cup Frozen Sweet Peas (added at the very end)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by patting the beef cubes thoroughly dry with paper towels; this is crucial for a proper sear. Season the beef generously with salt and pepper, then toss in a bowl with the flour until lightly coated.
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2
In a large, heavy-bottomed Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
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3
Working in batches to avoid crowding the pan, sear the beef until deeply browned on all sides (about 3-4 minutes per side). Remove the beef to a plate and set aside.
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4
Reduce heat to medium. Add the remaining tablespoon of oil if the pan is dry, then add the onions and celery. Sauté for 5-6 minutes until the onions are translucent and starting to brown.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep brick red and smells fragrant.
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6
Pour in the red wine to deglaze the pan. Use a wooden spoon to scrape up all the 'fond' (the brown bits) from the bottom of the pot; this is where the flavor lives!
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7
Return the seared beef and any accumulated juices back into the pot. Add the beef broth, Worcestershire sauce, thyme sprigs, and bay leaves.
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8
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer very gently for 1 hour and 30 minutes.
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9
After 90 minutes, add the carrots and potatoes to the pot. Ensure they are mostly submerged in the liquid. Cover and continue to simmer for another 45-60 minutes, or until the beef is fork-tender and the vegetables are soft.
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10
Remove the thyme sprigs and bay leaves. Stir in the frozen peas and cook for just 2-3 minutes until they are bright green and heated through.
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11
Taste the gravy and adjust seasoning with additional salt or pepper if needed. If you prefer a thicker stew, simmer uncovered for the last 10 minutes.
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12
Ladle the stew into deep bowls, garnish with fresh parsley, and serve immediately while piping hot.
💡 Chef's Tips
Always sear the meat in batches; if the pan is too full, the meat will steam rather than brown, costing you depth of flavor. Use Yukon Gold potatoes because they hold their shape well during long cooking times compared to Russets. For an alcohol-free version, replace the red wine with an equal amount of beef broth mixed with a tablespoon of balsamic vinegar. Don't rush the simmer; the collagen in the beef chuck needs time and low heat to break down into tender gelatin. If the stew is too thin at the end, mash two of the cooked potato chunks into the liquid to act as a natural thickener.
🍽️ Serving Suggestions
Serve with a side of thick-cut, toasted sourdough bread slathered in salted butter for dipping. Pair with a glass of the same dry red wine used in the cooking process. A simple side salad with a sharp lemon vinaigrette helps cut through the richness of the beef. Serve over a bed of creamy mashed potatoes or buttered egg noodles for an extra-hearty meal. Top with a dollop of horseradish cream for a spicy, zesty kick.