Ingredients:

  • 2 lbs Beef Chuck/Braising Steak, cut into 1.5-inch (4 cm) cubes
  • 2 Tbsp Olive Oil (high heat), divided
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 cup Plain (All-Purpose) Flour
  • 1 large Yellow Onion, coarsely chopped
  • 3 medium Carrots, peeled and roughly chopped into 1-inch pieces
  • 2 stalks Celery Stalks, chopped
  • 4 cloves Garlic Cloves, finely minced
  • 2 Tbsp Tomato Paste
  • 1 cup Dry Red Wine (or Brown Ale)
  • 4 cups Beef Stock (low sodium)
  • 1 Tbsp Worcestershire Sauce
  • 2 leaves Bay Leaves, dried
  • 4 sprigs Fresh Thyme, tied together
  • 1 lb Maris Piper or Russet Potatoes, peeled, cut into 2-inch chunks
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Prepare and Season the Beef: Pat the beef cubes completely dry using kitchen paper. In a shallow bowl, combine the flour, salt, and pepper. Toss the beef cubes until lightly and evenly coated. Shake off any excess flour.
  2. Sear the Beef (The Critical Step): Heat 1 Tbsp of oil in the Dutch oven over medium-high heat until shimmering. Sear the beef in batches (do not crowd the pot). Cook for 3-4 minutes per side until deeply browned on all sides. Remove the seared beef using a slotted spoon and set aside.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the remaining 1 Tbsp of oil, if necessary. Add the chopped onions, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the onions are softened and translucent.
  4. Build the Fond and Flavour: Add the minced garlic and tomato paste to the pot. Stir constantly for 1 minute until the tomato paste darkens slightly.
  5. Deglaze: Pour the red wine or ale into the pot. Scrape up the browned bits (“fond”) stuck to the bottom of the pot using a wooden spoon. Bring to a simmer and cook for 2–3 minutes until the liquid has reduced by about half.
  6. Add Stock and Herbs: Return the seared beef to the pot. Pour in the beef stock and Worcestershire sauce. Add the bay leaves and tied thyme sprigs. The liquid should cover the beef.
  7. Initial Simmer: Bring the stew to a gentle simmer, then immediately reduce the heat to the lowest setting. Cover the pot tightly with a lid. Cook for 2 hours.
  8. Add Root Vegetables: After 2 hours, the beef should be nearly tender. Add the chunky potato pieces to the stew. Stir gently.
  9. Final Simmer: Replace the lid and continue simmering for an additional 45–60 minutes, or until the potatoes are fork-tender and the beef shreds easily when pressed with a spoon.
  10. Rest and Finish Seasoning: Remove the bay leaves and thyme sprigs. Let the stew rest off the heat, uncovered, for 10 minutes. Taste and adjust the seasoning with salt and pepper as needed.
  11. Serve: Ladle into bowls and garnish with fresh parsley.