Hearty Melt-in-Your-Mouth Beef Stew

Ingredients

• 907 g (2 lb)beef chuck roast
• to tastesalt
• to tasteblack pepper
• 16 g (2 tablespoons)plain flour
• 15 ml (3 teaspoons)olive oil
• 2 mediumcarrots
• 3shallots
• 4 clovesgarlic
• 60 ml (¼ cup)red wine
• 240 ml (1 cup)broth
• 2bay leaves

Instructions

1. 1

   Prepare the beef

   Pat the beef dry with paper towels. Season it with salt and black pepper, then coat it evenly with the flour.

2. 2

   Brown the beef

   Heat the olive oil in a heavy-based pot over high heat. Add the beef and brown it on all sides.

3. 3

   Brown the vegetables

   Add the carrots, shallots and garlic in large pieces. Brown them in the pot over high heat.

4. 4

   Add the wine

   Pour in the red wine and cook over high heat for about 1 minute, until the alcohol has evaporated.

5. 5

   Simmer the stew

   Turn the heat to its lowest setting and add the broth and bay leaves. Cover and simmer for at least 2 hours, stirring occasionally if needed.

6. 6

   Add the garnish

   Finish with your choice of chopped herbs for extra flavour and colour.

7. 7

   Serve the stew

   Serve hot with a slice of bread to mop up the sauce.

What is beef stew?

Beef stew is a slow-cooked dish in which tougher cuts become tender as they cook in a seasoned liquid. Stews have many regional forms, and this Mediterranean-inspired version uses red wine, broth, garlic and bay leaves for its savoury base.

Chuck roast suits long cooking, while browning the meat and vegetables before simmering adds depth to the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 369 calories, 51g protein, 5g carbs, 14g fat.

The supplied nutrition figures list protein mainly from the beef, while the flour and vegetables contribute some of the carbohydrates and the olive oil and beef provide fat. Serve the stew with extra vegetables alongside if you want to balance the meal without relying only on bread for a side.

Choosing the ingredients

Chuck roast: this well-worked cut is suited to a long, gentle simmer. Cut it into large pieces if it has not already been portioned.

Shallots and carrots: cut them into large pieces so they hold their shape during the extended cooking time. Garlic adds a savoury note to the pot.

Wine and broth: the wine loosens the browned bits from the pot, and the broth provides the liquid for simmering.

Build flavour by browning

Dry beef: patting the meat dry helps it brown rather than steam. Season it before coating it evenly in flour.

Work in batches if the pot is crowded: the recipe calls for browning the beef on all sides, and space makes that easier. Brown the vegetables in the same pot to pick up the flavours left behind.

Simmer gently

After adding the wine, give it about 1 minute over high heat so the alcohol can evaporate. Scrape the base of the pot as the liquid loosens the browned residue.

Once the broth and bay leaves are in, keep the pot covered over the lowest heat. The method calls for at least 2 hours of simmering, so allow enough time beyond the stated 150-minute total if the beef needs longer.

Check tenderness and sauce

The beef is ready when it is tender enough to break apart easily with a fork. If it is still firm, continue simmering gently and check it again.

The flour coating helps give the cooking liquid body. Stir occasionally if needed, keeping the heat low to reduce the risk of catching on the bottom.

What to serve alongside

Bread is suggested for soaking up the sauce. Choose a sturdy slice that can be dipped without falling apart.

Chopped herbs are an optional finishing garnish in the method. Add them just before serving to bring a fresh note and colour to the bowl.

Recipe notes & tips

• Dry the beef well before seasoning so its surface can brown.
• Use a heavy-based pot that holds heat steadily during the long simmer.
• Keep the vegetables in large pieces so they are less likely to break down.
• Let the wine cook for about 1 minute before adding the broth.
• Check the beef for tenderness after 2 hours and keep simmering if it is still firm.
• Add chopped herbs just before serving if using them.

Variations

• Use fresh herbs: finish with chopped herbs of your choice for a fresher aroma.
• Choose a different broth: use another suitable broth in place of the one listed.
• Adjust the vegetables: cut the carrots and shallots to your preferred large-piece size.
• Serve with potatoes: offer boiled or mashed potatoes alongside to make the meal more filling.

Common mistakes to avoid

• Damp beef: it may steam instead of brown; pat it dry before seasoning.
• Crowded pot: the meat can brown unevenly; brown it in batches if necessary.
• High simmering heat: the base may catch; reduce the heat to its lowest setting after adding the broth.
• Short cooking time: the beef may remain firm; simmer for at least 2 hours and continue if needed.
• Leaving the pot unchecked: the contents can stick; stir occasionally if needed.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 3 days. Reheat gently in a covered pan until piping hot, adding a little broth or water if the sauce has thickened too much.

Frequently asked questions