The Best Beef Stew

The deep flavors in our beef stew come from browning the chuck roast in batches and cooking the onions and garlic until they’re sweet.

Cooking low-and-slow in the oven allows the meat to become completely tender in its rich red wine-laced sauce. This is a great dish to make ahead as its complex flavors intensify overnight.

Ingredients

4 sprigs flat-leaf parsley

4 sprigs thyme

1 sprig rosemary

2 fresh bay leaves

2 tablespoons olive oil

3 pounds beef chuck roast, cut into 2-inch pieces

1 large onion, chopped

5 cloves garlic, chopped

7 medium carrots (about 12 ounces), peeled, cut diagonally into 1-inch pieces

3 large stalks celery, cut diagonally into 1-inch pieces

1/2 cup dry red wine

2 tablespoons all-purpose flour

4 cups low-sodium chicken broth

1 1/2 pounds small red potatoes, halved

One 28-ounce can diced tomatoes

Kosher salt and freshly ground black pepper

Chopped flat-leaf parsley, for serving

Directions

Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.

Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.

Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.

Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

Cook’s Note
For added richness in the broth we prefer a robust Cabernet Sauvignon