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I have followed the blog Once Upon a Chef for years and I have admired the classic and simple style in which Jenn Segal showcases her recipes. Beyond that, I have made several of her recipes and they always produce high reviews from my family. Consistency is key when I use recipes online. Just knowing the recipe has been made well and tested makes all the difference when I’m choosing to make something for the first time.

My favorite recipes from Jenn include Big Italian Salad, French Apple Cake, Penne with Vodka Sauce, and Breakfast Burritos.

Jenn Segal kindly allowed me to post this wonderful beef stew recipe that is flavorful, hearty, and perfect for those cold winter nights. I suggest serving this with a piece of crusty Sourdough bread to dunk in the stew. You can add a simple salad as a side dish or just enjoy the stew as a one pot dinner.

Personally, I want to thank Jenn too, for letting me pick her brain on how to start a blog and pretending like no question is a stupid question. I admire that she is a mom with a great business that is never flashy but consistently grows with good content and solid business practices. Thank you, Jenn, for your help and mentorship!

And please consider getting her cookbook. It’s a great go-to book for the endless question of what I should cook for dinner.

Hearty and comforting beef stew is a crowd pleaser! Warm up with this ultimate beef stew and a hunk of crispy bread for dunking.

Ingredients:

Pantry staples and fresh produce make this stew approachable and easy to make. It may look like a lot of ingredients, but I bet you have a lot of it on hand already.

Chuck Roast

Use a boneless chuck roast- as you can see there is plenty of marbling throughout the cut of meat. All the marbling will melt and flavor the stew as it cooks for hours in the oven. I bought this from Fresh Market.

FAQ

Can I make this ahead of time?

Yes, please do. Beef stew is better as it sits. Ideally, make this a day in advance and reheat over the stove before serving.

How do I make this into a dinner for entertaining guests?

I like to make this a day in advance. Then, the day you are having people over heat up some bread in the oven, make a simple green salad, and get store bought premium ice cream and toppings for dessert. Serve stew with a hearty red wine, such as Cabernet, which is known for its bold flavor and can stand up to a flavorful beef stew.

The Ultimate Beef Stew

by Katie Heath
My go-to comfort food
Servings: 6 people
Prep Time: 1 hour
Cook Time: 3 hours
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Equipment

  • 1 large Dutch oven

Ingredients 

  • 3 lbs. boneless beef chuck, cut into 1 1/2-inch pieces
  • 2 tsp. salt
  • 1 tsp. pepper
  • 3 Tbsp. extra virgin olive oil
  • 2 medium yellow onions, cut into 1-inch chunks
  • 7 cloves garlic, peeled and smashed
  • 2 Tbsp. balsamic vinegar
  • 1 1/2 Tbsp. tomato paste
  • 1/4 cup all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • 1/2 tsp. dried thyme
  • 1 1/2 tsp. sugar
  • 4 large carrots, peeled and cut into 1-inch chunks on an angle
  • 1 lb. small white boilng potatoes (baby Yukon Gold) cut in half
  • 2 cups frozen peas
  • chopped fresh Italian parsley for garnish

Instructions

  • Preheat the oven to 325°F and set a rack in the lower middle position.
  • Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
  • Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
  • Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Add frozen peas and allow to warm in the soup, about 10 minutes. Serve the stew warm – or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat. Garnish with fresh parsley, if desired.

Notes

Katie’s Tips:
*I add frozen peas (2 cups) to my recipe.  I like the pop of color and the added vegetables for my kids. I keep a bag of frozen peas in my freezer for several recipes. They thaw quick and add texture, flavor, and color to recipes. The 2 cups of peas can be added while still frozen right before serving to maintain the bright green color. If you are making the stew ahead of time, make the stew without the peas. When you reheat to serve, add the peas then. They defrost quickly in the soup- about 10 minutes.
*Use a dry red wine that you would be ok drinking. I like to use a cabernet in this stew.
*If you reheat and it needs a bit more liquid, add a small amount of the leftover beef broth. Beef broth comes in 32 oz. containers, so you will have about 2 cups leftover.
*To freeze, complete the recipe excluding the potatoes and peas. Add cooked potatoes and peas after you defrost and reheat. 
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!