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!!

Prep Time 30 mins

Cook Time 2 hrs

Total Time 2 hrs 30 mins

Cooking Method: Baking, Braising, Roasting

Cuisine: American

Courses: Dinner, Lunch

Difficulty: Beginner

Cooking Temp: 325 F

Description

Home Cooked Slow Braised Beef Stew

Ingredients

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)

Read it online: https://cookinamy.com/recipe/beef-stew-slow-braised/

Amy Weber

Food and Lifestyle Blogger