Preheat & Season: Preheat your oven to 325°F (163°C). Pat the beef cubes very dry with paper towels and season generously with salt and pepper.
Sear the Beef (CRUCIAL STEP): In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Working in batches to avoid crowding, sear the beef on all sides until a dark brown crust forms, about 3-4 minutes per batch. Don’t rush this! Remove beef to a plate and set aside.
Sauté Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.
Bloom the Tomato Paste: Push the onions to the side and add the tomato paste to the center of the pot. Cook for 1-2 minutes, stirring constantly, until it darkens slightly and smells sweet. This deepens its flavor.
Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all the browned bits (the fond). Let it simmer for 2-3 minutes until reduced by about half.
Combine and Braise: Sprinkle the flour over the onion/wine mixture and stir for 1 minute to cook off the raw flour taste. Gradually whisk in the beef broth and water until smooth. Add the Worcestershire sauce, soy sauce, bay leaves, and thyme. Return the seared beef and any accumulated juices to the pot. Bring to a simmer.
Low & Slow Oven Braise: Cover the Dutch oven and place it in the preheated oven. Let it cook for 1.5 hours. This gentle, all-over heat is superior to stovetop simmering for tenderizing the meat.
Add the Hearty Vegetables: Carefully remove the pot from the oven. Stir in the potatoes, carrots, and celery. Return the covered pot to the oven and cook for another 45 minutes to 1 hour, or until the beef and vegetables are fork-tender.
The Final Touches: Remove the stew from the oven. Discard the bay leaves. Stir in the frozen peas. Stir in the balsamic vinegar and fresh parsley. Taste and adjust seasoning with more salt and pepper if needed. The vinegar/lemon juice is not for acidity you can taste, but to brighten all the other flavors and make them pop.
Why This is the “Best Ever”:
· Oven Braising: Provides consistent, gentle heat that prevents the bottom from burning and makes the meat incredibly tender.
· Soy Sauce & Worcestershire: These are umami powerhouses that deepen the savory flavor without making it taste like soy sauce.
· Blooming Tomato Paste: Cooking it in the fat caramelizes it, removing any tinny taste and adding a sweet, rich depth.
· The Bright Finish: A tiny hit of acid (vinegar or lemon) at the end is a professional chef’s trick to balance the rich, fatty flavors and make the entire stew taste more vibrant.
Pro Tips:
· Dry Your Meat: This is the #1 rule for a good sear. Wet meat steams; dry meat browns.
· Don’t Crowd the Pan: Crowding creates steam and prevents browning. Sear in batches.
· The Right Cut: Chuck roast is perfect for stewing. It has marbling that melts and tenderizes the meat during long cooking. Lean cuts like sirloin will become tough.
· Make Ahead: Stew is always better the next day! The flavors have time to meld beautifully. Store in the fridge for up to 4 days or freeze for 3 months.
Serve this masterpiece in a deep bowl with a thick slice of crusty bread for dipping. Enjoy the best beef stew of your life
