Hearty Beef Stew is a classic comfort dish featuring tender beef, carrots, and potatoes in a rich, slow-cooked broth.

Scale

3 pounds boneless beef chuck, cut into 1½-inch cubes

2 teaspoons salt

1 teaspoon freshly ground black pepper

3 tablespoons olive oil

2 medium yellow onions, cut into 1-inch chunks

7 cloves garlic, peeled and smashed

2 tablespoons balsamic vinegar

1½ tablespoons tomato paste

¼ cup all-purpose flour

2 cups dry red wine

2 cups beef broth

2 cups water

1 bay leaf

½ teaspoon dried thyme

1½ teaspoons sugar

4 large carrots, peeled and cut into 1-inch chunks

1 pound baby Yukon potatoes, halved

Fresh chopped parsley (optional, for garnish)

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Prep and Sear the Beef: Preheat your oven to 325°F (165°C). Dry the beef thoroughly with paper towels and season generously with salt and pepper. Warm 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches, adding more oil as needed, until nicely browned. Transfer to a plate.
Sauté Aromatics: In the same pot, sauté the onions, garlic, and balsamic vinegar until fragrant, scraping up browned bits from the bottom. Stir in the tomato paste and cook for another minute.
Deglaze and Build the Stew: Return the beef and any juices to the pot. Sprinkle in the flour and stir until dissolved. Add the red wine, beef broth, water, bay leaf, thyme, and sugar. Bring to a boil while scraping the bottom.
Slow Cook in Oven: Cover with a lid and transfer to the oven. Braise for 2 hours.
Add Vegetables: Remove the pot from the oven, add the carrots and potatoes, and return to the oven for 1 more hour or until vegetables are tender and stew is thick.
Final Touches: Discard the bay leaf, adjust seasoning to taste, and serve warm. Garnish with fresh parsley if desired.

Stew can be made a day ahead for deeper flavor.

Substitute beef with lamb or pork, and potatoes with sweet potatoes if desired.

For gluten-free, use cornstarch instead of flour.

Store in fridge up to 3 days or freeze for up to 3 months.