Beef stew

Ingredients

• 2 lbs Beef Chuck
• 1 tsp Salt
• ½ tsp Black Pepper
• 2 tbsp Vegetable Oil
• 1 large Onion -- substitute: Shallot
• 3 cloves Garlic
• 3 tbsp All-Purpose Flour
• 1 cup Red Wine -- substitute: White Wine, Beef Broth, Balsamic Vinegar, Tomato Paste
• 4 cups Beef Broth -- substitute: Water
• 2 Bay Leaf
• 1 tsp Dried Thyme -- substitute: Dried Oregano
• 1 lb Carrots -- substitute: Parsnips
• 1 lb Potato
• 8 oz Pearl Onions -- substitute: Onion, Shallot
• 8 oz Crimini Mushrooms
• 1 tbsp Cornstarch
• 2 tbsp Water

Steps

1. Pat 2 lbs beef chuck, cut into 1½-inch cubes, dry with paper towels. Season generously with salt and black pepper.

   5 min — beef is completely dry on all surfaces

2. Heat 2 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides, about 3 minutes per batch. Transfer to a plate.

   12 min — beef is deeply browned on all sides, not gray

3. Reduce heat to medium. Dice 1 large onion and add it to the pot with 3 minced garlic cloves. Cook, stirring often, until the onion is softened and fragrant.

   4 min — onion is translucent and garlic is fragrant

4. Sprinkle 3 tbsp all-purpose flour over the onion and garlic, stir constantly for 1 minute to coat everything and cook out the raw flour taste.

   1 min — flour is incorporated and smells toasted, not raw

5. Pour in 1 cup red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Simmer for 2 minutes to reduce slightly.

   3 min — wine has reduced by about one-quarter and smells less sharp

6. Add 4 cups beef broth, 2 bay leaves, 1 tsp dried thyme, and the browned beef back to the pot. Bring to a simmer, then reduce heat to low, cover partially, and simmer for 1 hour.

   65 min — liquid is at a gentle simmer with occasional bubbles breaking the surface

7. Cut 1 lb carrots and 1 lb potatoes into 1-inch chunks. Add them to the pot along with 8 oz pearl onions (peeled) and 8 oz mushrooms (halved). Simmer uncovered for another 45 minutes to 1 hour.

   50 min — beef is fork-tender, vegetables are soft but not falling apart, and gravy coats the back of a spoon

8. Taste and adjust seasoning with salt and black pepper. Remove bay leaves. If the gravy is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the stew, and simmer for 2 minutes until thickened.

   3 min — gravy clings to the beef and vegetables, not watery

Plating ideas

• Ladle into wide bowls and top with a sprinkle of fresh parsley and a crack of black pepper. — The fresh herb brightens the rich, long-cooked flavors
• Serve alongside crusty bread or buttered egg noodles to soak up the gravy. — Essential for getting every drop of the savory sauce
• Garnish with a dollop of sour cream and fresh chives for a tangy contrast. — Optional but traditional in some American preparations