Best Beef Stew Cut
A classic, hearty beef stew recipe featuring tender chuck beef, slowly cooked with root vegetables and savory herbs for a comforting and flavorful meal.
Ingredients
- 2 lb beef chuck cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups beef broth
- 1 cup red wine optional
- 1 can (14.5 oz) diced tomatoes undrained
- 2 large carrots peeled and chopped
- 2 large potatoes peeled and cubed
- 1 cup celery chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp all-purpose flour for thickening (optional)
Instructions
- Pat beef dry and season with salt and pepper.
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown beef in batches until seared on all sides. Remove beef and set aside.
- Add onion to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in red wine (if using) and deglaze the pot, scraping up any browned bits. Cook until liquid is reduced by half.
- Return beef to the pot. Stir in beef broth, diced tomatoes, carrots, potatoes, celery, thyme, rosemary, and bay leaves. Bring to a simmer.
- Reduce heat to low, cover, and cook for 2.5 to 3 hours, or until beef is very tender. Stir occasionally.
- If desired, mix 2 tablespoons of flour with 2 tablespoons of cold water to create a slurry. Stir into the stew during the last 30 minutes of cooking to thicken.
- Remove bay leaves before serving. Season with additional salt and pepper to taste. Serve hot.
Notes
For an even richer flavor, brown the beef in batches before adding it to the pot. You can also add a splash of red wine for extra depth. Serve with crusty bread or mashed potatoes.