| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Prep: | 20 min |
| Cook: | 2 hr 50 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Prep: | 20 min |
| Cook: | 2 hr 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 tablespoons grapeseed or olive oil, plus more as needed
- 3 pounds beef chuck, cut into 1-inch pieces
- Kosher salt and freshly ground pepper
- 4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds)
- 4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces)
- 1 onion, roughly chopped
- 1 tablespoon tomato paste
- 1 cup hearty red wine, such as shiraz
- 2 quarts beef stock or reduced-sodium beef broth
- 2 sprigs thyme
- 1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- Chopped fresh parsley, for topping
Instructions
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 545 |
| Total Fat | 25 g |
| Saturated Fat | 9 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 47 g |
| Cholesterol | 122 mg |
| Sodium | 1557 mg |
| Serving Size | 1 of 8 servings |
| Calories | 545 |
| Total Fat | 25 g |
| Saturated Fat | 9 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 47 g |
| Cholesterol | 122 mg |
| Sodium | 1557 mg |
Reviews
I wish you had said in step 1 to reserve the juices after you use a spoon to remove the beef. My stupid self poured it out. But great anyway.
this is the most confusing, overly complicated for no reason, Step 3 isnt really even necessary, recipe i have seen on this website.
Confusing directions. Do you just sauté celery, carrots a onions in the 2nd step and discard? List in the ingredients that you need to use some items in certain steps and the rest in a different step.. Do you discard all but 2 cups of the broth? If so, that’s not much gravy. I used all of it but it was too much and didn’t thicken well. I’d suggest half of the broth. It does need additional spices. I thought it was a bit flat.
When you use terms like “stock” and “tent” to novice cooks, it does not help us. I moved on to another site.
The rue ratio is wrong. I’ve made this twice and it’s delicious but too much flour. I recommend cutting it in half or more.
Possibly the best stew I’ve ever made! Minimal prep; many cooking steps. It’s worth it! Reserve 2 cups of the liquid. It’s a must.
I added pearl onions and pease at the end to finish it. Turned out fantastic! My girlfriend and I will be eating on this all week!
This was excellent! I do not eat beef stew but I did this one. It’s a lot of work but it’s worth it.
This is the recipe I’ve been looking for all.my life.
No issue with the taste, it was great. But with all the prep, pots, pans, and time involved it was not worth the work, would rather go to a restaurant. Seriously, by the time the veges and beef have been cleaned and cut that’s an hour itself which is not included in their time of 3 hrs 10 min.