Ingredients:

  • 3 lbs Beef Chuck, trimmed and cut into 1.5-inch cubes
  • 1/4 cup All-Purpose Flour
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 tablespoons Olive Oil
  • 2 tablespoons Unsalted Butter
  • 2 large Yellow Onions, roughly chopped
  • 3 Carrots, peeled and cut into 1-inch chunks
  • 2 Celery Stalks, chopped
  • 4 cloves Garlic, minced
  • 1 tablespoon Tomato Paste
  • 1 cup Dry Red Wine (e.g., Cabernet Sauvignon or Merlot)
  • 4 cups Rich Beef Stock (low sodium preferred)
  • 1 tablespoon Worcestershire Sauce
  • 2 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 1 lb Yukon Gold Potatoes, peeled and cut into 1.5-inch pieces
  • 1 cup Pearl Onions (frozen is fine, thawed)
  • 1 cup Button or Cremini Mushrooms, halved (optional)
  • 1 tablespoon Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare the Beef: Toss the cubed beef with flour, salt, and pepper until lightly coated.
  2. Sear the Beef: Heat oil and butter in the Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef with a slotted spoon and set aside. Leave the browned bits (fond) in the pot.
  3. Sauté Aromatics: Reduce heat to medium. Add onions, carrots, and celery to the pot. Sauté until softened, scraping up the browned bits from the bottom (about 8-10 minutes).
  4. Bloom Flavour: Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Deglaze: Pour in the red wine. Bring to a simmer, scraping the bottom thoroughly to lift any remaining fond. Reduce the wine by half (about 5 minutes).
  6. Simmer Base: Return the beef to the pot. Add beef stock, Worcestershire sauce, thyme, and bay leaf. The liquid should nearly cover the meat. Bring to a gentle simmer.
  7. Slow Cook: Cover the pot tightly. Transfer to a preheated oven at 325°F (160°C) OR reduce stovetop heat to the lowest setting. Simmer undisturbed for 1.5 to 2 hours, until the beef is nearly tender.
  8. Add Root Vegetables: Stir in the potatoes and pearl onions (and mushrooms, if using). Return the lid and continue simmering for another 45-60 minutes, or until vegetables are tender and the beef shreds easily with a fork.
  9. Adjust Consistency & Seasoning: Remove the bay leaf and thyme stems. Taste the stew and adjust salt and pepper as needed. If the gravy is too thin, remove the lid for the last 15 minutes of cooking to allow for some evaporation.
  10. Rest and Serve: Let the stew rest for 10 minutes off the heat before garnishing generously with fresh parsley.