Wine-Braised Beef Stew

Good, old-fashioned beef stew is a simple, no-fuss dish that needs one important ingredient: time. Time ensures not only fork-tender meat but it also allows the broth and wine to gently meld their flavors and reduce to a slightly thickened, creamy texture for the finished stew. That’s it—plain and simple. And simply delicious.

Ingredients

• 4 tbsp olive oil, divided, plus more for oiling skillet
• 1-1/2 lbs beef chuck roast, cut into 1-inch pieces
• flour, for dredging
• 1/4 cup plus 1/2 cup dry red wine
• 2 garlic cloves, chopped
• 1 medium onion, chopped
• 1 tsp dried oregano
• 2 cups beef broth
• sea salt
• freshly ground black pepper   
• 8 small yellow potatoes (about 2-inch diameter), quartered
• 3 medium carrots, peeled and cut into 1/2-inch-thick pieces

Chuck Roast

Prepared Beef

Small Yellow Potatoes

Prepared Potatoes

Prepared Carrots

Preparation

1. Preheat the oven to 300° F.
2. Heat a Dutch oven (or deep, ovenproof pan with a tight-fitting lid) over medium heat and add 2 tablespoons of oil.
3. Dredge 1/2 the beef in flour, shaking off excess. Sear until beginning to brown, 3-4 minutes per side. Transfer the beef to a plate and repeat with another 2 tablespoons of oil and remaining beef. Transfer the 2nd batch to the plate.
4. Add 1/4 cup wine to the pan and cook 1 minute, scraping up brown bits. Add the garlic, onion, and oregano and cook, stirring frequently, until beginning to soften, 3 minutes.
5. Return the beef to the pan and add the broth and remaining 1/2 cup wine. Season with salt and pepper and bring to a simmer. Cover the pan and place in the oven. Braise 1-1/4 hours.
6. Stir the potatoes and carrots into the stew and continue braising until the meat and vegetables are very tender, 45 minutes.

Beginning to Sear

After Turning

Initial Wine Added

Garlic Mixture

Ready to Braise

After 1-1/4 Hours

Potatoes and Carrots Added

Divide the stew among 4 shallow bowls and serve hot.

Wine-Braised Beef Stew

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