Tender, savory beef stew is the perfect meal for a cold winter night or whenever you want a warm bowl of meat and vegetables. Beef chuck is an ideal stew meat because it is flavorful but tough, so the long, moist cooking process slowly breaks down the fibers and makes the meat melt-in-your-mouth tender. Beef stew can contain any combination of vegetables that you desire, but the usual choices include potatoes, carrots, onions and peas.
Step 1
Cut the chuck into 1-inch cubes. Dredge the cubes in flour and set them aside.
Step 2
Heat the olive oil over high heat in the Dutch oven. Add the chuck cubes and sauté them until they are browned. Take them out of the Dutch oven with a slotted spoon and set them aside.
Step 3
Add the onion slices to the Dutch oven and sauté them for two minutes or until they begin to turn translucent. Add the garlic and sauté it for an additional minute. Add the carrots and red potatoes and sauté them for one minute. Place the chuck cubes back into the Dutch oven.
Step 4
Add the peas, wine and beef stock and reduce the heat to medium-low. Season the stew with the thyme and salt and pepper to taste. Cover the Dutch oven and simmer the stew for two hours and 30 minutes, or until the beef chuck is tender enough to easily pierce with a fork.
Step 5
Serve the stew hot with fresh bread.
Things You'll Need
- 3 lbs. boneless beef chuck
- Knife
- 1/2 cup flour
- 3 tbsp. olive oil
- Dutch oven
- Slotted spoon
- 1 yellow onion, sliced
- 6 garlic cloves, chopped
- 2 carrots, peeled and sliced
- 4 medium red potatoes, quartered
- 1 cup frozen peas
- 2 cups dry red wine
- 2 cups beef broth
- 2 tbsp. thyme
- Salt and pepper to taste
- Fresh bread for serving, optional
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