Beef Stew

Hearty beef dinner.

Why You'll Love This Recipe

• Ultimate cold-weather comfort food.
• One-pot full meal.
• Freezer-friendly and meal-prep-friendly.
• Better the next day.
• Crowd-pleasing for company or family.

Ingredient Notes

• Chuck roast is the right cut — collagen melts during slow braising into silky gelatin.
• Yukon Golds hold their shape better than russets and add buttery flavor.
• Dry red wine (Cabernet, Merlot, or any inexpensive table wine) deepens the sauce.

Ingredient Substitutions

• Beef broth + 1 tablespoon balsamic vinegar in place of wine.
• Pearl onions added with the carrots for a French flair.
• Pressure cooker: 35 min high pressure with the beef, natural release; add veg, 8 more min.

Equipment Needed

• Large heavy Dutch oven with lid
• Tongs
• Wooden spoon
• Sharp knife

Prep Tips

• Trim and cube the beef before you start; it takes 10 minutes by itself.
• Have everything chopped before searing — once the pot is going you'll be busy.

Instructions

1. 1

   Gather and prep: 1 lb ground beef, 1 potatoes, 1 medium carrot, sliced, 1 medium onion, diced, 3 cloves garlic, minced, 1 cup beef broth, 1 medium tomato, diced, 1 cup flour. mince the garlic, dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Dredge beef in flour, sear. Pull beef at 130°F for medium-rare or 140°F for medium; rest 5 minutes, then slice against the grain.

3. 3

   Add veg and broth.

4. 4

   Simmer covered 90 min until tender.

Artsi Pro Tips

• Dry the beef HARD and brown in batches. This is the single biggest factor in stew flavor.
• Tomato paste must brown for 60 seconds — it loses raw acidity and gains umami depth.
• Low and slow. A hard boil shrinks the meat and never gets it truly tender.

Common Mistakes

• Skipping the sear, leaving a flat, gray-tasting broth.
• Crowding the pot, which steams the beef and prevents browning.
• Adding potatoes and carrots from the start; they turn to mush by the time the beef is tender.

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