Description
Rich beef stew by Bobby Flay brings hearty comfort to winter meals. Tender meat and robust seasonings create a soul-warming dish you’ll savor with each delicious spoonful.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into 2-inch pieces
- 1.5 lbs small red potatoes, halved
- 7 medium carrots (12 oz), peeled, cut diagonally into 1-inch pieces
- 1 large onion, chopped
- 3 large stalks celery, cut diagonally into 1-inch pieces
- 5 cloves garlic, chopped
- 1 (28 oz) can diced tomatoes
- 4 cups (946 ml) low-sodium chicken broth
- ½ cup (120 ml) dry red wine
- 2 tbsps (30 ml) olive oil
- 2 tbsps (15 g) all-purpose flour
- 4 sprigs flat-leaf parsley
- 4 sprigs thyme
- 1 sprig rosemary
- 2 fresh bay leaves
- Kosher salt
- Freshly ground black pepper
- Chopped flat-leaf parsley, for serving
Instructions
- Preparation: Preheat oven to 275°F (135°C), creating an optimal slow-cooking environment for a deeply flavored beef stew.
- Herb Preparation: Craft a fragrant herb bundle by tying parsley, thyme, rosemary, and bay leaves with kitchen twine to maximize aromatic infusion.
- Meat Browning: Methodically sear beef in batches within a large pot, developing a rich caramelized exterior that will intensify the stew’s complexity, then temporarily transfer meat to a separate plate.
- Vegetable Base: Transform onions and garlic into a translucent foundation, then incorporate carrots and celery to establish a robust flavor profile, creating a aromatic cornerstone for the stew.
- Liquid Integration: Deglaze the pot with wine, lifting browned bits from the bottom, then dust with flour to create a silky thickening agent that will provide luxurious body to the stew.
- Ingredient Fusion: Combine beef broth, potatoes, tomatoes, and previously browned beef into the pot, orchestrating a harmonious blend of textures and flavors that will develop during cooking.
- Seasoning and Flavor Development: Generously season with salt and black pepper, nestling the herb bundle deep into the mixture to ensure maximum flavor penetration.
- Cooking Process: Briefly simmer on stovetop to initiate flavor melding, then transfer covered pot to preheated oven for a slow, gentle 1½ to 2-hour braising that will transform beef into meltingly tender perfection.
- Finishing Touches: Remove from oven and allow 30-minute resting period to encourage sauce thickening and flavor settlement, then discard herb bundle and garnish with freshly chopped parsley for a vibrant final presentation.
Notes
- Meat Selection Matters: Choose well-marbled chuck roast or beef stew meat with good fat content for maximum tenderness and rich flavor development.
- Browning Technique: Take time to brown meat in batches, avoiding overcrowding the pot to achieve deep caramelization that creates complex flavor layers.
- Herb Bundle Magic: Tying herbs in kitchen twine allows easy removal and prevents stringy herb pieces while ensuring maximum flavor infusion throughout cooking.
- Resting is Crucial: Letting the stew rest for 30 minutes after cooking allows sauce to thicken naturally and flavors to meld, transforming a good stew into an exceptional dining experience.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg