Servings: 4 servings
Ingredients
- 2 pounds trimmed boneless beef chuck (stew meat) cut into 1 1/2 inch cubes
- 1/4 cup all-purpose flour or arrowroot flour as a gluten free substitute
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons grapeseed oil or other neutral oil
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 4 cups beef broth
- 2 bay leaves
- 2 large onions quartered
- 3 large carrots cut into chunks on the diagonal
- 3 large red bliss potatoes or Yukon gold potatoes cut into quarters
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons red wine vinegar or to taste
Instructions
- Place the cubes of beef in a large bowl with the flour or arrowroot. Toss the beef until it's coated and season well with salt and pepper. Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides, adding more oil as needed. Transfer the browned beef to a plate and set aside.
- Once the beef is removed, add the tomato paste and red wine to the pot, scraping up any browned bits from the bottom. Let the wine cook briefly to reduce, then return the beef to the pot along with the beef broth and bay leaves. Bring to a boil, then reduce to a low simmer. Partially cover and cook, stirring occasionally, until the beef is tender, about 1½ hours.
- Add the onions, carrots, and potatoes, cover, and continue to simmer for about 30 minutes, until the vegetables are tender. If the stew looks dry, add a little more broth or water as needed. Stir in the fresh herbs and simmer for a few minutes more. Season with salt and pepper to taste and finish with a splash of vinegar. This stew can be made a day ahead. Let it cool, cover and refrigerate, then gently reheat over low heat before serving.
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