Braised Beef Stew
- 3 lbs boneless beef chuck cut into 1 1⁄2-inch pieces
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium yellow onions chopped
- 5 garlic cloves peeled and minced
- 3 tablespoons tomato paste
- 1 ⁄4 cup all-purpose flour
- 2 cups dry red wine
- 2 cups beef broth
- 1 cup water +more if needed to thin
- 1 ⁄4 cup Worcestershire sauce
- 1 bay leaf
- 1 1 ⁄2 teaspoons steak seasoning
- Several fresh thyme sprigs
- 1 teaspoon brown sugar
- 4 large carrots peeled and cut diagonally into 1-inch chunks
- 1 lb baby yukon potatoes cut in half
- Fresh parsley chopped
- Preheat the oven to 325°F and set a rack in the lower middle position.
- Pat beef dry and season with the salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon of the olive oil over medium-high heat until hot. Brown the meat in batches, making sure not to overcrowd the pan. Brown on all sides for about 5 minutes per batch, removing browned beef to a large plate and setting aside. Add more olive oil before adding more beef.
- Add the onions and garlic to the pot. Stirring until fragrant and soft, about 5 minutes. Add tomato paste and cook for one more minute. Add beef with juices back to the pan and sprinkle with flour. Stir until flour is dissolved, 1-2 minutes.
- Add wine, broth, water, Worcestershire, bay leaf, steak seasoning, thyme sprigs and brown sugar. Stir and bring to a boil. Cover then transfer to the preheated oven to braise for 2 hours.
- After 2 hours, remove the pot from the oven and add carrots and potatoes. Cover and place back in the oven for 1 hour. After an hour, the vegetables should be cooked, the broth should be thickened and the meat should be tender. If broth is too thick, add a bit of water or broth.
- Taste and adjust seasoning as desired. Garnish with fresh chopped parsley.