About this recipe

A hearty, soul-warming beef stew made the old-fashioned way — tender chunks of beef braised low and slow with carrots, potatoes, and celery in a rich, savory broth. This is the kind of stew that fills your kitchen with incredible aromas and tastes even better the next day. Simple, reliable, and deeply satisfying.

Instructions

1. 1

   Preheat your oven to ![325°F]. Pat the beef chuck roast cubes completely dry with paper towels — this is the single most important step for a good sear. Season all sides generously with salt and black pepper, then toss with the all-purpose flour until lightly coated.

2. 2

   Heat the olive oil in a large Dutch oven over ^[medium-high heat] until shimmering. Working in 2–3 batches (don't crowd the pan), sear the beef chuck roast for about 2–3 minutes per side until a deep brown crust forms. Transfer seared beef to a plate and set aside.

3. 3

   Reduce heat to ^[medium]. Add the chopped yellow onion to the same pot and cook, stirring occasionally, for about 4–5 minutes until softened. Add the garlic and tomato paste, and cook for 1 more minute, stirring constantly, until the paste darkens slightly and smells fragrant.

4. 4

   If using red wine, pour it in now and scrape up all the browned bits from the bottom of the pot with a wooden spoon — this is called deglazing and adds huge flavor. Let the wine simmer for 2–3 minutes until reduced by half.

5. 5

   Return the seared beef chuck roast (and any juices on the plate) to the pot. Pour in the beef broth and Worcestershire sauce. Add the thyme, rosemary, and bay leaves. Stir everything together and bring to a gentle simmer.

6. 6

   Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 1 hour.

7. 7

   After 1 hour, carefully remove the pot from the oven. Add the yukon gold potatoes, carrots, and celery. Stir to combine, re-cover, and return to the oven for another 45–55 minutes, until the vegetables are fork-tender and the beef chuck roast is fall-apart soft.

8. 8

   Remove the pot from the oven. Discard the bay leaves. If you'd like a thicker stew, place the pot on the ^[stovetop over medium heat] and simmer uncovered for 10–15 minutes, stirring occasionally, until it reaches your desired consistency.

9. 9

   If using peas, stir them in now and let them warm through for 2 minutes. Taste the stew and adjust seasoning with salt and black pepper as needed.

10. 10

    Ladle into bowls and garnish with fresh chopped parsley if desired. Serve with crusty bread or over egg noodles for a complete meal.