A rustic beef stew made from tender cuts of beef braised in rich, savory, brown gravy with carrots, potatoes, and herbs. It’s hearty, flavorful, belly-warming goodness that’s perfect on a cool Autumn night. Enjoy a hot, steaming bowl of stew with a knob of warm French Bread and Herbed Butter. Talk about good!
Rustic Beef Stew Recipe
Rustic Beef Stew
Equipment
- large heavy bottom sauce pan or dutch oven
- cutting board
- kitchen knife
- large spoon
- large ladle – for serving
- various bowls and pie dishes – for setting aside ingredients while you cook
Ingredients
- 3 tbsp olive oil
- 2 medium yellow onions – cut into 1-inch chunks.
- 7 clove garlic – minced
- 4 large carrots – peeled and cut into 1-inch chunks
- 1 pound small while boiling potatoes – such as bay Yukons, cut in half
- 3 pounds well marbled boneless beef chuck – cut into bitesized pieces
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp balsamic vinegar
- 4 tbsp all-purpose flour
- 2 cup dry red wine – something you would actually drink
- 4 cup beef broth
- 1 bay leaf
- ½ tsp fresh thyme – finely chopped
- ½ tsp fresh rosemary – finely chopped
- 1 ½ tsp sugar
- ¼ cup parsley – freshly chopped
Instructions
- In a large Dutch oven or heavy soup pot, heat 1 tbsp olive oil over medium-high heat until hot and shimmering. Trim the fat from the beef, then add the trimmings to the hot oil so that it can render while you chop the vegetables. Preheat the oven to 325℉ with the rack in the lower middle position.3 tbsp olive oil
- Chop the onions.2 medium yellow onions
- Mince the garlic.7 clove garlic
- Dice the potatoes and carrots.1 pound small while boiling potatoes, 4 large carrots
- Cut the trimmed beef into cubes.3 pounds well marbled boneless beef chuck
- Pat the beef dry and season with salt and pepper.2 tsp kosher salt, 1 tsp black pepper
- Brown the meat in several batches, so as not to crowd. Add 1 tbsp olive oil as needed between batches.
- Allow the meat to brown on all sides, and develop a nice brown crust.
- Remove the browned beef to a large plate and set aside.
- Add the onions, garlic, and balsamic vinegar. Cook, stirring with a wooden spoon and scraping any brown bits from the bottom of the pan (the fond), for about 5 minutes.2 tbsp balsamic vinegar
- Add the meat with its juices back to the pan.
- Sprinkle with flour, and stir with a wooden spoon until the flour is dissolved, about 1 to 2 minutes.4 tbsp all-purpose flour
- Add the wine and deglaze, loosening any brown bits from the bottom of the pot (the fond).2 cup dry red wine
- Add the beef broth, bay leaf, thyme, rosemary and sugar and bring to a boil.4 cup beef broth, 1 bay leaf, 1/2 tsp fresh thyme, 1/2 tsp fresh rosemary, 1 1/2 tsp sugar
- Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven, and add the carrots and potatoes.
- Cover, and return to the oven for about 1 ½ hours longer. Remove the lid for the last 30 minutes. The vegetables should be cooked, the sauce thickened, and the meat should be very tender.
- Remove the bay leaf and discard. Taste and adjust seasonings if necessary. Ladle into bowls, and garnish with freshly chopped parsley. Serve with buttered crusty rustic bread.1/4 cup parsley
PRIVATE NOTES
Nutrition
More Information
French Bread
There’s nothing like a warm, freshly baked French baguette to enhance your meal. Serve it slathered with Herbed Butter for extra yummy goodness.
Meats to Use
Well Marbled Beef Chuck
Well marbled boneless beef chuck is the best meat to use when making rustic beef stew. It’s readily available, and relatively inexpensive. It will be fall-apart tender by the end of the braise.
Look for ribbons of intramuscular fat. This is the fat that runs throughout the meat, not the thick intermuscular fat that is found on the outside of the muscle.
Beef Short Ribs
Beef short ribs are amazing in a rustic beef stew. Leave the bone in for more flavor. Short ribs are more expensive than chuck, and they deserve their own recipe. See my Braised Beef Short Ribs recipe to find out how to make rich, decadent, tender short ribs in delicious dark gravy.
Don’t overcook the vegetables
Wait until the last hour of the braise to add in the carrots and potatoes. If you add them too early they will be mushy and overcooked by the end of the braise.
Mushrooms
Mushrooms would work well in a rustic beef stew. When you are done browning the meat, brown the mushrooms, then remove them and set them aside. Add them back to the pot during the last hour of braising, along with the carrots and potatoes.
Related Recipes
Braised Beef Short Ribs
French Baguettes
Sautéed Mushrooms
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