Beef Stew

Name: Beef Stew
Yield: 4 to 6 servings
Ingredients: 3 lbs beef chuck, cut into 1.5-inch cubes; 1/4 cup all-purpose flour; 4 tbsp olive oil, divided; 1 large onion, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 2 cups Merlot or other red wine; 4 cups beef broth; 2 bay leaves; 3 sprigs fresh thyme (or 1 tsp dried); 1 tbsp Worcestershire sauce; 4 large carrots, peeled and cut into 2-inch pieces; 1 lb baby potatoes, halved; 1.5 cups pearl onions, fresh or frozen; 8 oz mushrooms, quartered; 2 celery stalks, chopped; 1 cup frozen peas; Salt and pepper to taste; Fresh parsley for garnish

Pairs With Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel

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Prep Time:: 0 minutes
Cook Time:: 0 minutes
Total Time:: 0 minutes
Yield:: 4 to 6 servings

Ingredients

3 lbs beef chuck, cut into 1.5-inch cubes 6 lbs beef chuck, cut into 1.5-inch cubes
1/4 cup all-purpose flour 1/2 cup all-purpose flour
4 tbsp olive oil, divided 8 tbsp olive oil, divided
1 large onion, diced 2 large onions, diced
4 cloves garlic, minced 8 cloves garlic, minced
2 tbsp tomato paste 4 tbsp tomato paste
2 cups Merlot or other red wine 4 cups Merlot or other red wine
4 cups beef broth 8 cups beef broth
2 bay leaves 4 bay leaves
3 sprigs fresh thyme (or 1 tsp dried) 6 sprigs fresh thyme (or 2 tsp dried)
1 tbsp Worcestershire sauce 2 tbsp Worcestershire sauce
4 large carrots, peeled and cut into 2-inch pieces 8 large carrots, peeled and cut into 2-inch pieces
1 lb baby potatoes, halved 2 lbs baby potatoes, halved
1.5 cups pearl onions, fresh or frozen 3 cups pearl onions, fresh or frozen
8 oz mushrooms, quartered 16 oz mushrooms, quartered
2 celery stalks, chopped 4 celery stalks, chopped
1 cup frozen peas 2 cups frozen peas
Salt and pepper to taste Salt and pepper to taste
Fresh parsley for garnish Fresh parsley for garnish

Instructions

Season and sear the beef: Pat beef dry and season generously with salt and pepper. Toss with flour. Heat 2 tbsp oil in a 10- to 12-quart Dutch oven or heavy stockpot over medium-high heat (or divide everything between two large pots). Sear beef in small batches until browned on all sides, about 8 minutes per batch, adding more oil as needed between batches; the doubled quantity will take 4 to 5 batches, and crowding the pot will steam the meat instead of browning it. Remove and set aside.
Build the base: Add remaining oil to the pot. Saute diced onions until softened, about 6 to 7 minutes. Add garlic and tomato paste, cook for 2 minutes until fragrant.
Deglaze and simmer: Pour in wine, scraping up browned bits from the bottom. Let reduce by half, about 8 to 10 minutes for the larger volume. Add beef broth, bay leaves, thyme, and Worcestershire sauce. Return beef to pot with any juices.
Cook the stew: Bring to a boil, then reduce to low heat. Cover and simmer for 90 minutes, stirring occasionally.
Add vegetables: Add carrots, potatoes, pearl onions, mushrooms, and celery. Continue simmering uncovered for 45 to 60 minutes until vegetables and beef are tender; the doubled pot may need the extra time.
Finish and serve: Stir in peas and cook for 5 minutes. Remove bay leaves and thyme sprigs. Adjust seasoning and serve garnished with fresh parsley. Serve with a glass of Rombauer Merlot.