Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 1 lb baby yellow potatoes, halved
- 4 large carrots, peeled and sliced into thick rounds
- 2 stalks celery, chopped
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 cups beef bone broth
- 1/2 cup dry red wine (like Cabernet or Merlot)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional slurry for thickening)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 300°F (150°C). Take a large 9×13 inch deep baking dish or a Dutch oven. Place the cubed beef, potatoes, carrots, celery, onion, and garlic directly into the dish. Toss them slightly with your hands or a large spoon to ensure the ingredients are evenly distributed throughout the pan.
- In a medium mixing bowl, whisk together the beef broth, red wine, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Pour this mixture over the meat and vegetables. Ensure the liquid covers at least two-thirds of the ingredients. Tuck the bay leaves into the liquid.
- Cover the baking dish tightly with a double layer of heavy-duty aluminum foil, or use a tight-fitting lid if using a Dutch oven. It is crucial to create a tight seal to prevent the moisture from escaping. Place the dish in the center of the oven and bake for 4 hours. Do not open the oven or the foil during this time; the steam inside is what tenderizes the beef.
- Carefully remove the dish from the oven and discard the foil. If you prefer a thicker gravy, stir in the cornstarch slurry while the liquid is still bubbling and let it sit for 5 minutes. Remove the bay leaves. Ladle the stew into deep bowls, ensuring everyone gets a generous portion of meat and vegetables. Garnish with fresh parsley and serve immediately.
- Cook Time: 4 hours 15 minutes