Description

This Melt-in-Your-Mouth Beef Stew with Vegetable Ragout is a hearty and comforting American classic featuring tender chunks of beef slow-simmered to perfection with a vibrant mix of vegetables. The rich tomato and red wine-infused broth combined with aromatic herbs creates a deeply flavorful dish, perfect for cozy dinners or make-ahead meals.

Ingredients

Beef and Broth

2 pounds beef chuck, cut into 1-inch cubes
3 cups beef broth
1 cup dry red wine or additional beef broth
1 bay leaf
1 tablespoon Worcestershire sauce

Vegetables

1 medium yellow onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
2 cups baby potatoes, halved
1 cup mushrooms, sliced

Seasonings and Others

2 tablespoons olive oil
3 tablespoons tomato paste
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme

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Instructions

Prepare and Sear Beef: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove the seared beef and set aside.
Sauté Aromatics: In the same pot, add the chopped onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook an additional minute until fragrant.
Add Tomato Paste and Flour: Stir in the tomato paste and cook for 1 minute to deepen the flavor. Sprinkle the all-purpose flour over the vegetables and stir well to coat everything evenly, which helps thicken the stew later.
Deglaze and Add Liquids: Slowly pour in the red wine while scraping up any browned bits stuck to the pot’s bottom, enhancing the stew’s flavor. Then add the beef broth and stir to combine.
Combine Ingredients and Simmer: Return the seared beef to the pot along with the carrots, celery, potatoes, mushrooms, smoked paprika, dried thyme, bay leaf, and Worcestershire sauce. Bring the mixture to a gentle boil.
Slow Cook the Stew: Reduce the heat to low, cover the pot, and let it simmer for 1 hour 45 minutes to 2 hours, stirring occasionally. Cook until the beef is fork-tender and the vegetables have formed a rich, flavorful ragout.
Finish and Serve: Remove the bay leaf before serving to avoid any bitter taste. Serve the stew hot in bowls, enjoying the melt-in-your-mouth beef and hearty vegetable ragout.

Notes

For the best flavor, prepare the stew a day ahead and gently reheat to let flavors meld.
You may substitute parsnips or turnips for the potatoes to vary the vegetable ragout.
Brown the beef in batches to avoid crowding the pot, ensuring a nice sear.
Adjust seasoning to taste before serving as the simmering may concentrate flavors.