cubed beef pieces

Ingredients

• The Beef: 2 lbs beef chuck roast, trimmed of excess hard fat and cut into uniform 1.5-inch cubes
• The Searing & Aromatics:
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, diced
  • 3-4 cloves garlic, minced
  • 2 tablespoons tomato paste (for rich umami color and depth)
• The Vegetables:
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into large chunks
  • 3 medium carrots, cut into thick rounds
  • 2 stalks celery, sliced
• The Braising Liquid & Seasoning:
  • 3 cups low-sodium beef broth
  • 1 cup dry red wine (like Cabernet Sauvignon or Pinot Noir—or substitute with extra beef broth plus 1 tablespoon Worcestershire sauce)
  • 1 teaspoon dried thyme (or 3 fresh sprigs)
  • 2 bay leaves
  • 1 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, if you want a thicker gravy at the end)
• The Fresh Finish: A handful of fresh flat-leaf parsley, chopped.

Step-by-Step Instructions

1. Sear the Beef (Crucial for Flavor)

1. Pat your cubed beef completely dry with paper towels (dry meat browns better!) and season generously with salt and pepper.
2. Heat 1 tablespoon of oil in a large, heavy-bottomed Dutch oven over medium-high heat.
3. Working in batches so you don’t crowd the pan, sear the beef cubes until they have a deep, golden-brown crust on all sides (about 3 to 4 minutes per batch). Transfer the seared beef to a clean plate and set aside. Don’t wash the pot—those browned bits on the bottom are pure flavor!

2. Build the Flavor Base

1. Add the remaining tablespoon of oil to the same pot over medium heat. Add the diced onions, carrots, and celery. Sauté for 5 to 6 minutes until the onions are soft and translucent.
2. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
3. Pour in the red wine (if using), scraping up all the delicious browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2 to 3 minutes until the wine reduces by half.

3. Braise to Tender Perfection

1. Return the seared beef and any accumulated juices back into the pot.
2. Pour in the beef broth. Add the thyme, bay leaves, and potatoes.
3. Bring the stew to a gentle boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer on the stovetop for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender and falling apart.
4. Slow Cooker Alternative: After searing the beef and sautéing the aromatics/wine on the stove, transfer everything into your slow cooker. Add the broth, potatoes, and seasonings, and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours).

4. Thicken and Serve

1. Remove and discard the bay leaves. If you prefer a richer gravy, stir in your cornstarch and water slurry, let the stew simmer uncovered for 5 minutes until glossy and thickened, then taste and adjust salt and pepper as needed.
2. Ladle hot bowls of the tender beef and potato stew into deep bowls, garnish with fresh parsley, and serve with warm, crusty bread.

Pro-Tips for Success

• Don’t Rush the Sear: Getting a dark crust on the beef chunks builds the foundational flavor (the Maillard reaction) that makes homemade stew taste like it came from a fine restaurant.
• The Cut Matters: Chuck roast or bottom round is ideal for cubing because the marbling melts during long cooking. Leaner cuts like sirloin can dry out and turn tough during a long simmer.