Description
Bobby Flay’s hearty beef stew brings robust flavors from classic American comfort cooking. Rich beef chunks simmer in a deep red wine sauce, creating a warming meal you’ll savor down to the last delicious spoonful.
Ingredients
Scale
Main Protein:
- 3 pounds (1.36 kilograms) beef chuck roast, cut into 2-inch pieces
Vegetables and Aromatics:
- 1 large onion, chopped
- 7 medium carrots (about 12 ounces or 340 grams), peeled, cut diagonally into 1-inch pieces
- 3 large stalks celery, cut diagonally into 1-inch pieces
- 5 cloves garlic, chopped
- 1 ½ pounds (680 grams) small red potatoes, halved
- One 28-ounce (794 grams) can diced tomatoes
Herbs, Liquids, and Seasonings:
- 4 sprigs flat-leaf parsley
- 4 sprigs thyme
- 1 sprig rosemary
- 2 fresh bay leaves
- 2 tablespoons (30 milliliters) olive oil
- ½ cup (120 milliliters) dry red wine
- 2 tablespoons (15 grams) all-purpose flour
- 4 cups (946 milliliters) low-sodium chicken broth
- Kosher salt and freshly ground black pepper
- Chopped flat-leaf parsley, for serving
Instructions
- Warm the oven to 275°F (135°C) to create an ideal slow-cooking environment for a rich, tender beef stew.
- Create a fragrant herb bundle by carefully binding fresh parsley, thyme, rosemary, and bay leaves together using kitchen twine, ensuring the herbs will infuse the stew with aromatic flavors.
- Systematically brown the beef in multiple batches within a large pot, developing a deep caramelized crust that will enhance the overall depth of the dish, then transfer the meat to a separate plate.
- Sauté chopped onions and minced garlic until they become translucent and release their sweet aromatics, then introduce diced carrots and celery to build a robust vegetable foundation.
- Deglaze the pot with a generous splash of wine, scraping up the flavorful browned bits from the bottom, then sprinkle flour to create a thickening agent for the stew’s consistency.
- Pour in beef broth, then carefully add cubed potatoes, diced tomatoes, and the previously browned beef to the pot, creating a harmonious mixture of ingredients.
- Season generously with salt and freshly ground black pepper, then nestle the prepared herb bundle into the stew to maximize flavor infusion.
- Gently simmer the mixture on the stovetop for several minutes to allow flavors to meld, then cover the pot and transfer to the preheated oven.
- Allow the stew to slowly braise for 1½ to 2 hours, ensuring the beef becomes meltingly tender and the vegetables absorb the rich, complex flavors.
- Remove the stew from the oven and let it rest for 30 minutes, which will help the sauce thicken and the flavors to settle.
- Discard the herb bundle, give the stew a final gentle stir, and serve hot, garnishing with freshly chopped parsley for a bright, fresh finish.
Notes
- Tender chuck roast guarantees melt-in-your-mouth meat with rich marbling.
- Slow simmering transforms tough cuts into silky, falling-apart perfection.
- Gentle whisking prevents lumpy flour, creating velvety sauce consistency.
- Gradual wine and pepper additions allow balanced flavor development.
- Resting time lets ingredients harmonize, intensifying overall taste profile.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 95 mg