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You get melt-in-your-mouth beef, all those deep wine flavors, and cozy, soft veggies nestled in one dish. When I crave comfort and don’t want to fuss over dinner, I always go for this trusted one-pot wonder that gives me leftovers for days.
I whipped this up on a chilly, gray Sunday while my crew watched the game. By the end, everyone was digging in before I could stop them. Not a bite was left the next day!
Tasty Ingredients
- Fresh thyme: Toss in whole sprigs to let the flavor soak through, then just pull them out when you’re done
- Fresh parsley or cilantro: Chop up some leafy greens and scatter them on top for a fresh pop at the end
- Bay leaves: Drop in a couple for mellow, earthy notes
- Carrots: Chunky cuts bring plenty of sweet flavor and won’t get mushy while cooking
- Small yellow potatoes: Stick with firm, spotless spuds so they hold up and soak in juices
- Beef broth: Grab a low-salt version, so you call the shots with seasoning
- Red wine: Use a dry red that tastes good to you—the better the wine, the richer the flavor
- All-purpose, gluten free, or cassava flour: Any of these will thicken the sauce—just use one that blends smooth
- Tomato paste: Stir in a dollop for color and that deep, savory something—double-concentrated is great
- Garlic: Get that zingy kick by mincing a few fresh cloves
- Onion: Choose a plump, solid one—they add natural sweetness and balance
- Olive oil: Helps brown the beef beautifully and keeps it juicy
- Table salt and black pepper: Don’t hold back—season well with flaky salt and fresh ground pepper for bold taste
- Chuck roast: Look for about 3 pounds from the shoulder with lots of marbling for juicy, flavor-packed bites
Easy-to-Follow Steps
- Finish and Serve:
- Top everything with a sprinkle of cilantro or parsley and fresh thyme if you want. Scoop out some veggies, slice or shred the beef, and spoon over the broth for good measure.
- Braise:
- Stick on a lid and slide your pot into a 350 oven. Leave it for two and a half to three hours. The meat should practically fall apart, veggies nice and soft.
- Return Beef and Add Vegetables:
- Snuggle your browned roast back into the pot. Toss potatoes and carrots all around—make sure they’re cozy and covered.
- Add Broth and Herbs:
- Pour in your beef broth. Drop in bay leaves and those thyme sprigs. Let all the flavors get to know each other.
- Deglaze:
- Pour in the wine, give a good stir, and let it bubble for a minute or two. Scrape anything stuck off the pot—that’s pure flavor gold.
- Build Flavor Base:
- Spoon in tomato paste and blend in your flour. Let the pot get thick and roux-like for a minute so you set up a rich sauce.
- Sauté Aromatics:
- Pop in onion and garlic to all those meat drippings. Drop the temp down and sauté until onions go see-through and smell awesome—just takes a couple minutes.
- Brown the Beef:
- Heat a heavy pot up good and hot, add oil, then sear that roast all over for about 15 minutes till it’s got a top-notch crust. Set it aside when you’re done.
- Season the Roast:
- Sprinkle plenty of salt and pepper all over every inch of that beef. Don’t forget the sides—full coverage is key.
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A solid, drinkable red makes a big difference—don’t cheap out if you can help it! My family fights for the last potato every time, everyone dipping hunks of bread in the leftovers.
How to Store
Your beef stew will keep up in the fridge for four days. Just make sure those potatoes and beef stay covered in broth so they don’t dry up. For longer storage, freeze single servings with extra liquid so they stay moist and heat up easy later—microwave or stovetop both work great.
Swaps and Options
No wine? Add more broth or splash in a bit of balsamic and some extra broth. For gluten free, use arrowroot or tapioca instead of flour. Want to mix up the veggies? Try pearl onions, turnips, or parsnips for a twist on the classic combo.
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Serving Ideas
Put it on the table with chunks of chewy bread, a scoop of buttery noodles, or some mashed potatoes. Keep it light with a crisp salad and tangy dressing. Leftovers make awesome sandwiches or go great over a bowl of rice.
Cultural Backstory
This dish goes way back in French and American kitchens—folks knew how to turn a cheap, tough cut into something amazing. Low and slow cooking? It’s magic every time, stretching a little beef into a big family dinner.
Common Recipe Questions
- → What kind of beef works best?
Go for chuck or shoulder cuts. They’ve got plenty of marbling and end up super tender once cooked slowly.
- → Can I make it without wine?
Absolutely! Just swap the wine with some extra beef broth. It’ll keep the flavors deep and there’s no alcohol involved.
- → How can I thicken the sauce?
To thicken things up, stir flour or your go-to gluten-free thickener with a splash of water, then blend it into the broth and cook it a bit more.
- → What vegetables can I add?
If you want to mix it up, toss in veggies like onions, parsnips, rutabaga, or turnips along with the basics for extra goodness.
- → Is it suitable for freezing?
Yep! Let it cool first, stash it in something airtight, and freeze. When you’re ready, thaw in the fridge and gently heat it up to serve.