This beef stew is one I return to again and again. It cooks slowly in the oven, giving the broth a chance to deepen as the meat and vegetables cook together. The meat becomes tender, the vegetables soften, and the stew becomes deeply comforting and nourishing.
A stew for slow afternoons — the leftovers reheat beautifully and are even better the next day.
Ingredients You’ll Need for This Beef Stew
Olive oil + butter. A simple combination for richness and balance.
Chuck roast. Perfect for slow cooking; it becomes tender as it braises.
Arrowroot or flour. Helps lightly thicken the stew.
Salt + black pepper. Season generously.
Onion. Forms the savory base of the stew.
Garlic. Adds depth without overpowering.
Potatoes. Thin-skinned varieties work best and hold their shape as they cook.
Carrots. Add sweetness and body to the stew.
Beef bone broth. Rich and nourishing.
Red wine. Deepens the stew as it cooks.
Rosemary. Earthy and savory.
Molasses. Just a touch, for depth and color.
Bay leaf. Adds a quiet background note.
Note: My favorite way to serve this is with rice cooked in bone broth, slow-cooked pears, and raw cheddar.
Beef Stew
Ingredients
1 tablespoon olive oil
1 tablespoon butter (or more evoo)
2-3 lbs chuck roast, cut into 1–2 inch cubes
2 tablespoons arrowroot or all-purpose flour
2 tsp salt
freshly ground black pepper
1 onion, diced
3 cloves of garlic, minced
2 cup of thin skinned potatoes, halved or quartered (depending on size)
2 cups of carrots, chopped
3 cups of beef bone broth
1/2 cup red wine
1.5 tsp dried rosemary
1 tablespoon molasses
1 bay leaf
Instructions
- Pat the chuck roast dry with paper towels and toss it in the flour, 1 tsp. of the salt, and ½ tsp. of the black pepper.
- In a Dutch oven over medium-high heat, add the olive oil. Once hot, sear the meat in batches until golden brown on all sides with a nice crust, about 2 minutes per side. Transfer to a clean plate and repeat with the remaining batches, adding more oil to the pan as needed if it dries out.
- Preheat the oven to 300. To the Dutch oven, add butter or oil, onions and remaining salt. Reduce the heat to medium and sauté for about 6-7 minutes until the onions are translucent and soft. Add in the garlic and dried herbs. Cook for an additional 2 minutes, until the spices get a little toasty and the garlic is fragrant.
- Deglaze the pot with the red wine, stirring to pick up the browned bits from the bottom. Simmer uncovered, until the wine has reduced by half. Once reduced, add in the molasses and beef broth. Stir to combine. Add in the meat and its juices, carrots and potatoes. Increase the heat to medium-high, and bring to a light boil. Once boiling, cover with a tight fitting lid and transfer to the oven.
- Bake for 2.5-3 hours until the meat is fork tender. Once the beef is tender, remove the lid and turn the stove to medium heat. Simmer, uncovered, until the stew has thickened, about 10 minutes.
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