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Beef Stew with Red Wine, Potatoes, and Pearl Onions

Print Recipe
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
10 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 900 g beef chuck cut into 1 1/2-inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp all-purpose flour
  • 3 tbsp olive oil
  • 1 piece yellow onion chopped
  • 3 clove garlic minced
  • 2 tbsp tomato paste
  • 240 ml dry red wine
  • 720 ml beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 piece bay leaves
  • 4 piece carrots cut into 1-inch pieces
  • 450 g baby red potatoes
  • 12 piece pearl onions peeled

Method
 

  1. Preheat the oven to 165°C (325°F), using conventional top and bottom heat. Pat the beef dry, season it with salt and pepper, and toss it with the flour until lightly coated.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef in batches for 3 to 4 minutes per side, then transfer it to a plate.
  3. Reduce the heat to medium. Cook the chopped onion for about 5 minutes until softened, then stir in the garlic and tomato paste and cook for 1 minute more, until the paste darkens.
  4. Pour in the red wine and scrape up the browned bits from the bottom of the pot. Simmer for 2 minutes, then add the beef broth, Worcestershire sauce, thyme, bay leaves, and beef.
  5. Bring the liquid to a simmer, cover the pot, and braise in the oven for 1 hour 30 minutes.
  6. Stir in the carrots, potatoes, and pearl onions. Cover again and return to the oven for 1 hour more, until the beef is fork-tender and the gravy coats a spoon.
  7. Remove the bay leaves, taste and adjust the salt if needed, and let the stew rest for 10 minutes before serving.

Notes

For a thicker gravy, let the finished stew stand uncovered for a few minutes before serving. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.