CLASSIC SERIES
Traditional Slow-Cooked
Beef Stew
👨â€ğŸ³ Chef's Secret
Sear the beef chunks until very dark brown on all sides. This "Maillard reaction" creates the deep savory flavor base that defines a great stew. Tip: Dust the beef in a little flour before searing to help thicken the gravy naturally.
Ingredients
- 2 lbs Beef chuck roast, cut into 1-inch cubes
- 3 Large Russet potatoes, peeled and cubed
- 4 Large Carrots, sliced
- 2 Celery stalks, sliced
- 1 Large Onion, diced
- 3 cups Beef stock (low sodium)
- 1 cup Dry red wine (optional)
- 2 bay leaves and fresh thyme
Preparation Steps
- Searing: Heat olive oil in a large pot. Brown beef in batches until deeply caramelized. Set meat aside.
- Veg Base: Add onion, carrot, and celery to the same pot. Cook until onions are soft (5 mins).
- Deglazing: Pour in the red wine or a splash of stock. Scrape all the brown bits (flavor!) from the bottom of the pot.
- Slow Simmer: Return the beef to the pot. Add potatoes, stock, and herbs. Bring to a boil, then reduce heat to LOW. Cover and simmer for 2 hours.
- Finishing: Check for tenderness. Meat should be fork-tender. If you like a thicker gravy, simmer uncovered for the last 15 mins. Remove bay leaves before serving.