Beef Stew Slow Braised

I took a short cut and seared the roast whole before cubing. Saves so much time from individually searing each cubed piece.

I like to leave all the veggies pretty large so everyone can easily pick out what they want (or what they don’t!) If you have any picky littles, this definitely helps! 😉 I also added in some pearl onions and rosemary I had left over from other dishes. This recipe is versitile, so make it your own and use up what you’ve got!!

Beef Stew Slow Braised

Home Cooked Slow Braised Beef Stew

Author: admin Cooking Method: Baking, Braising, Roasting Cuisine: American Courses: Dinner, Lunch

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Prep Time 30 mins Cook Time 2 hrs Total Time 2 hrs 30 mins Difficulty: Beginner Cooking Temp: 325  F

Ingredients

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• 2 lbs 2.5 beef chuck roast (cut into 2-inch cubes)
• Kosher salt & black pepper
• 2 tbsp olive oil
• 1 yellow onion (chopped)
• 3 cloves garlic (minced)
• 2 tbsp tomato paste
• 3 tbsp flour (for thickening)
• 1 cup dry red wine
• 3 cups beef stock
• 1 tbsp Worcestershire sauce
• 3 sprigs thyme (or 1 tsp dried)
• 3 carrots (cut into chunks)
• 3 yukon Gold potatoes (cubed)
• 1 parsnip (optional)
• 2 stalks celery (optional)

Instructions

1. Preheat oven to 325°F
2. Pat beef dry and season with salt & pepper. This is key for a good sear.
3. In your Dutch oven, heat oil over medium-high. Brown beef in batches, letting it develop a deep crust. Set aside.
   
4. Lower heat. Add onion and sauté until soft (5–6 min). Stir in garlic and tomato paste; cook 1–2 min.
5. Sprinkle in flour, stir to coat veggies, and cook 1 min to get rid of the raw taste.
6. Deglaze with wine, scraping up brown bits. Let it simmer and reduce slightly.
7. Add stock, Worcestershire, thyme, and the beef. Bring to a simmer.
   
8. Cover and braise in the oven for 1.5 hours.
9. Add carrots and potatoes, stir, and return to the oven for another 1 to 1.5 hours, uncovered the last 30 min if you want a slightly thicker sauce.
10. Check tenderness: The beef should shred easily with a fork. If not, give it another 30 minutes.
11. Taste and adjust salt/pepper. Remove bay leaf and thyme sprigs before serving.
12. 🍞 Serve With:
13. Crusty bread or buttered noodles
14. A spoon and a nap (this one’s rich)

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