This is a simple, honest beef stew built in one pot. The flavor comes from properly browning the meat, taking the time to deglaze the pan, and letting everything simmer until tender. Nothing fancy — just solid technique and patience.
Ingredients:
- 2 lbs stew beef
- 1½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp granulated garlic
- 3 tbsp all-purpose flour (for dusting)
- 3 tbsp vegetable oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- ¾ cup red wine
- 4 cups beef stock
- 1½ lbs whole baby potatoes
Method
1. Season & dust the beef
Season the stew beef with kosher salt, black pepper, and granulated garlic. Lightly dust the beef with all-purpose flour, shaking off any excess.
2. Sear the beef
Heat the vegetable oil in a heavy pot over medium-high heat. Working in batches, sear the beef without overcrowding the pan. Allow one side to develop a deep, dark crust before turning. Remove the beef and set aside. Repeat until all the beef is browned.
3. Deglaze
Carefully drain off excess oil, leaving the browned bits in the pot. Add the red wine and scrape the bottom of the pan to release all the fond. Let the wine reduce by about half.
4. Build the base
Add the onion, carrot, and celery to the pot and cook until softened. Stir in the minced garlic and tomato paste and cook until the tomato paste darkens slightly and becomes fragrant.
5. Simmer
Return the seared beef to the pot. Add the baby potatoes, reduced wine, and beef stock. Bring to a gentle simmer, cover, and cook low and slow until the beef is tender and the flavors are fully developed.
6. Adjust consistency (optional slurry)
If a thicker stew is desired, mix 2 tablespoons all-purpose flour with 2 tablespoons cold water to form a slurry. Stir it into the simmering stew and cook for a few additional minutes until the broth thickens to your liking.
Chef’s Note
Browning the meat properly matters. If the pan is crowded, the beef will steam instead of sear — and you lose flavor. Take your time here. That crust is what gives this stew its depth.
