Beef Stew
Jake Torres
@jaketorrescooks
Prep
25 min
Cook
1.6 hrs
Total
2 hrs
Servings
6
Difficulty
Medium
Let's cook
Dry and dredge
Pat the beef completely dry, season well, and toss in the flour. Wet meat will not brown, and the flour also thickens the finished sauce.
Brown in batches
Sear the beef in the oil over high heat in three separate batches, 4 minutes per batch, until dark brown. Never crowd the pot.
💡Three batches feels tedious and it is the single biggest factor in how good the stew tastes.
Soften the aromatics
Cook the onion, carrot, and celery in the same pot for 6 minutes, then add the garlic and tomato paste for 2 minutes until darkened.
Deglaze
Pour in the wine and scrape the base clean. Reduce by half, about 5 minutes.
Braise
Return the beef with the stock, thyme, and bay. Cover and cook at 325°F (165°C) for 90 minutes.
Add potatoes and finish
Add the potatoes and cook 40 minutes more uncovered, until the beef shreds easily and the sauce has thickened. Season, top with parsley.
Cook this with Chef Pepe
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📝 Tips, swaps, and make-ahead notes
If the sauce is still thin at the end, lift out the solids and reduce the liquid hard for 10 minutes. Like most braises this is better the next day, and it freezes for 3 months.
- •No wine: Extra stock plus a tablespoon of Worcestershire sauce.
- •Gluten-free: Cornstarch slurry at the end instead of dredging in flour.
- •Deeper flavour: A parmesan rind or an anchovy dropped into the braise adds savoury depth nobody will identify.
Nutrition & Safety
Calories
572kcal
Protein
42g
Carbs
32g
Fat
26g
⚠️ Allergen & Safety Note
This recipe contains gluten and celery. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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