Classic Beef Stew
Classic Beef Stew is the ultimate comfort food. It’s hearty, nourishing, and deeply flavorful—exactly what you crave as the seasons shift and the temperatures drop!
Carolyn Hodges
Carolyn Hodges
Recipe - Heinen's of Rocky River
Classic Beef Stew
Prep Time20 Minutes
Servings6
Cook Time150 Minutes
Ingredients
Heinen’s CARE Certified Spencer beef chuck roast (about 3 lbs.)
Kosher salt and black pepper
2–3 Tbsp. Heinen’s extra virgin olive oil, divided
1 large onion, chopped
2 stalks celery, chopped
3 garlic cloves, minced
2 Tbsp. Heinen’s tomato paste
¼ cup all-purpose flour
1 cup dry red wine, such as Cabernet Sauvignon
3 cups Heinen’s beef stock
1 tsp. Heinen’s dried thyme leaves
2 Heinen’s dried bay leaves
1 tsp. Heinen’s balsamic vinegar
2 tsp. Worcestershire sauce
1 ½ lbs. yellow potatoes, peeled and cut into 1-inch cubes
4 large carrots, peeled and cut into 1-inch cubes
Parsley, for garnish
Directions
- Preheat the oven to 325°
- Cut the roast into 1-inch cubes. Season liberally with salt and pepper.
- Heat 1 tablespoon of oil in a large Dutch oven or oven-safe pot (with a lid) over medium-high heat. Once hot, add half of the beef cubes and brown on all sides (4–5 minutes total). Repeat with remaining beef cubes, adding more oil if needed. Remove the beef from the pot and set aside.
- Add the remaining tablespoon of oil to the pan along with the onion and celery. Sauté for 5 minutes. Add the garlic and cook for 1 minute.
- Stir in the tomato paste and flour. Deglaze the pan with red wine, using a wooden spoon to scrape up the browned bits from bottom of pan. Add the stock, thyme, and bay leaves and bring to a simmer. Season the cooking liquid to taste with additional salt and pepper.
- Return the browned beef to pot. Cover and bake for 1 hour.
- Remove the pot from oven and stir in the balsamic vinegar, Worcestershire sauce, potatoes and carrots. Cover and return the pot to oven and bake for an additional 60 to 90 minutes, or until the carrots are tender.
- Remove the pot from oven. Season with additional salt and pepper to taste. Garnish with parsley.
20 minutes
Prep Time
150 minutes
Cook Time
6
Servings
Directions
- Preheat the oven to 325°
- Cut the roast into 1-inch cubes. Season liberally with salt and pepper.
- Heat 1 tablespoon of oil in a large Dutch oven or oven-safe pot (with a lid) over medium-high heat. Once hot, add half of the beef cubes and brown on all sides (4–5 minutes total). Repeat with remaining beef cubes, adding more oil if needed. Remove the beef from the pot and set aside.
- Add the remaining tablespoon of oil to the pan along with the onion and celery. Sauté for 5 minutes. Add the garlic and cook for 1 minute.
- Stir in the tomato paste and flour. Deglaze the pan with red wine, using a wooden spoon to scrape up the browned bits from bottom of pan. Add the stock, thyme, and bay leaves and bring to a simmer. Season the cooking liquid to taste with additional salt and pepper.
- Return the browned beef to pot. Cover and bake for 1 hour.
- Remove the pot from oven and stir in the balsamic vinegar, Worcestershire sauce, potatoes and carrots. Cover and return the pot to oven and bake for an additional 60 to 90 minutes, or until the carrots are tender.
- Remove the pot from oven. Season with additional salt and pepper to taste. Garnish with parsley.
