This rich and satisfying stew develops layers of flavor with each step, and the low-and-slow simmering of the beef produces fall-apart-tender results. See our step-by-step process below.
- 4 tablespoons olive oil, divided, plus more as needed
- 5 large carrots, peeled and coarsely chopped (about 1 pound)
- 1 large yellow onion, chopped
- 2 large stalks celery, coarsely chopped
- 1 cup all-purpose flour
- 1½ tablespoons kosher salt, divided
- 1 tablespoon chili powder
- 2½ teaspoons ground black pepper, divided
- 3 pounds boneless beef chuck roast, trimmed and cut into 1½-inch pieces
- 3 cloves garlic, minced
- 1 cup dry red wine
- 1 (32-ounce) container beef stock
- 2 cups water
- 2 teaspoons minced fresh rosemary
- 1 pound Yukon gold potatoes, cut into 1½-inch pieces
- 1 (10-ounce) package frozen peas, thawed
- In a 5-to 6-quart cast-iron Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrots, onion, and celery; cook, stirring occasionally, until vegetables are lightly browned and just tender, 5 to 7 minutes. Remove vegetables from pot.
- In a large bowl, whisk together flour, 1 tablespoon salt, chili powder, and 2 teaspoons pepper; stir in beef until well coated.
- In Dutch oven, heat 2 tablespoons oil over medium-high heat. Add one-fourth of beef to pan in a single layer; cook, turning occasionally, until beef pieces are browned all over, 3 to 4 minutes. Remove beef from pot. Repeat procedure with remaining beef and additional olive oil as needed. Reserve remaining flour mixture in bowl.
- Add garlic to pot; cook, stirring constantly, for 1 minute. Stir in wine; cook for 3 to 4 minutes, scraping brown bits from bottom and sides of pot with a wooden spoon. Return beef to pot, and stir in stock, 2 cups water, rosemary, remaining ½ tablespoon salt, and remaining ½ teaspoon pepper; bring to a boil. Reduce heat, cover, and simmer until beef is tender, about 1 hour and 30 minutes.
- Stir potatoes and cooked vegetables into beef mixture; cover and simmer until potatoes are tender, about 30 minutes. (If you prefer a thicker consistency to your stew, in a small bowl, whisk together 1 tablespoon reserved flour mixture and 2 tablespoons cold water until smooth. Slowly stir flour mixture into stew until well combined; cook until thickened, 15 to 20 minutes.) Stir in peas; cook until heated through.
BEEF STEW STEP-BY-STEP
1. Cooking the carrots, onion, and celery is the first step to creating layers of flavor in the stew. This combination of aromatic vegetables is the foundation of countless sauces and soups.
2. Browning the beef in batches ensures you don’t overcrowd the pot, which can steam the meat rather than brown it. The flour mixture acts as a thickener for the stew.
3. After all the beef has been browned, cook the garlic by itself in the pot until it’s fragrant, about 1 minute. Stir constantly to prevent the garlic from burning.
4. Gradually pour the wine into the pot while scraping the browned bits, called fond, from the bottom and sides of the pot using a wooden spoon. Let the wine reduce slightly.
5. Stir the stock, water, and beef into the pot, and let the mixture simmer until the beef is very tender. Keep the pot covered so the liquid does not evaporate while cooking.
6. Adding the aromatic vegetables and potatoes to the stew once the beef is tender ensures that the vegetables don’t overcook. Leaving the peel on the potato helps keep their shape.
7. Thicken the stew to your preference with a mixture of the reserved flour mixture and cold water. The water must be cold or the flour mixture will clump and not dissolve into the stew.
8. Stir in the peas after the stew has finished cooking to preserve their bright green color. Thawed frozen peas only need to be heated through in the stew before serving.