Classic Oven-Braised Beef Stew
- 2 ½ lb beef chuck roast, cut into 1 1/2-inch cubes
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 3 tbsp all-purpose flour
- 3 tbsp vegetable oil, divided
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 3 cups beef broth
- 1 tbsp worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- 1 ½ lb Yukon gold potatoes, cut into 1 1/2-inch chunks
- 4 carrots, cut into 1-inch pieces
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped
Classic Oven-Braised Beef Stew
- Heat the oven to 325°F (165°C).
- Pat the beef dry and toss it in a bowl with the salt, pepper and flour.
- Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Brown half the beef on two or three sides without crowding.
- Move the browned beef to a plate.
- Repeat with the remaining oil and beef.
- Lower the heat to medium. Add the onion and cook until soft, scraping up the browned bits.
- Add the garlic and tomato paste and stir until fragrant.
- Pour in the wine and scrape the bottom of the pot, then simmer.
Classic Oven-Braised Beef Stew
- Return the beef and its juices and add the broth, Worcestershire, bay leaves and thyme. Bring to a simmer.
- Cover the pot and move it to the oven to braise.
- Stir in the potatoes and carrots, cover and return the pot to the oven until the beef and vegetables are fork-tender. The beef will be well past the safe 145°F (63°C); the long cook is what makes chuck tender.
- Stir in the peas and let the stew stand, uncovered, until they are hot.
- Remove the bay leaves, taste for salt and sprinkle with parsley.
- Cook to 145°F inside (check with a thermometer).