You’ll want this stew in your freezer to quickly heat on chilly nights. To make it vegan or vegetarian, use the adaptation below.
- 2 lbs. beef chuck stew meat
- 3 T butter
- Kosher salt
- Ground black pepper
- 4 large carrots; peeled, halved lengthwise, and cut into 1 inch pieces
- 3/4 lb. yellow onion (3 small), diced
- 2 1/2 T flour
- 2 C dry red wine (such as Pinot Noir, Cabernet Sauvignon, or Malbec)
- 3 1/2 C beef stock, no salt added or homemade
- 15 oz. can crushed tomatoes, no salt added
- 1 t dried rosemary (optional), or 3 fresh sprigs
- 1 1/2 lbs. russet potatoes (2 large)
- 1 1/2 C frozen peas
- 1/3 C chopped fresh parsley
- Sour cream, creme fraiche, or goat cheese (for serving; optional)
- Cut beef into bite-sized, 1 inch chunks (chop pre-cut pieces further if needed).
- In a large (at least 5 quart) Dutch oven or pot, melt 2 tablespoons butter over medium heat. Once bubbling a little and just darkening, add half the beef and sprinkle with salt and pepper before stirring. Increase heat slightly to keep temperature up, and stir occasionally. The beef will emit liquid, then it will evaporate and the meat will turn darker brown. Don’t worry about overcooking the beef at this stage—the red wine, acidic tomatoes, and slow cooking later will tenderize it. Once browned moderately (around 10 minutes total), carefully remove to a heat-proof bowl.
- Decrease heat to medium, add the last tablespoon butter, then the remaining beef, seasoning and repeating the above process.
- With heat at medium high, add the carrots and onions. Brown bits will stick to the pan at this point, which is fine. Turn down the heat a little if it becomes unmanageable and smells burnt. Cook about 5 minutes, until softened. Reduce heat to medium, add flour, and stir gently to coat the vegetables until you can’t see white powdery flour anymore. This will help thicken the stew as it cooks.
- Add wine (it will sizzle and cause the brown, flavorful crust to release from the pan), stock, tomatoes, and rosemary (if using). Stir to incorporate, then add the meat back to the pan slowly, to avoid splashing. Increase heat to high to bring to a boil, then reduce to a gentle simmer (medium-low or medium) and partially cover. Cook for 50 minutes. Stir every 10 to 15 minutes, scraping the bottom of the pot to ensure the flour and vegetables aren’t sticking.
- While the stew cooks, peel and cut the potatoes and add after 50 minutes is up. Continue to simmer, this time fully covered, another 40 minutes, or until the potatoes are easily pierced with a fork. Again, stir frequently to avoid sticking.
- Add the peas and simmer for another 5 to 10 minutes, uncovered this time, until peas are thawed and warm. Turn off heat and stir in parsley. Let stand 5 minutes off heat, then season with salt and pepper to taste. Serve with sour cream, bread, or on its own.
- Prep Time: 55 mins
- Cook Time: 1 hour 40 mins
- Category: Lunch, Dinner, Soup
- Cuisine: Comfort Food, Weekend Cooking