Classic Beef Stew (with a touch of bourguignon)

Public

French-American • Dinner • None

This rich, slow-simmered beef stew bridges the gap between a classic American comfort dish and a sophisticated French Beef Bourguignon with a generous splash of red wine. The standout technique features staggered cooking times, ensuring the beef becomes melt-in-your-mouth tender while potatoes, carrots, zucchini, and peas remain perfectly textured and vibrant.

Ingredients

•2 1/2 lbs beef chuck roast(cut into 1.5-inch cubes)
•1/4 cup all-purpose flour
•1 tsp kosher salt(plus more to taste)
•1/2 tsp freshly cracked black pepper
•3 tbsp avocado oil(divided)
•4 strips thick-cut bacon(chopped)
•1 large yellow onion(diced)
•2 tbsp tomato paste
•3 cloves garlic(minced)
•1 cup dry red wine(Cabernet or Pinot Noir)
•3 cups beef broth(low sodium)
•1 tbsp Worcestershire sauce
•2 sprigs fresh thyme
•1 bay leaf
•1 lb Yukon Gold potatoes(cut into 1-inch chunks)
•3 large carrots(peeled and cut into 1-inch chunks)
•1 medium zucchini(cut into half-moons)
•1 cup frozen peas(thawed)
•2 tbsp fresh parsley(chopped, for garnish)

Instructions

~2 hr 28 min

1
Pat the beef dry with paper towels. In a large bowl, toss the beef cubes with the flour, salt, and black pepper until evenly coated.
2
In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
3
Increase heat to medium-high. Add 1 tbsp of avocado oil to the bacon fat. Sear the beef in batches (don't overcrowd the pan) until browned on all sides, about 3-4 minutes per batch. Remove beef and set aside with the bacon.
3-4 minutes per batch
4
Lower heat to medium. Add the diced onion to the pot. Sauté for 5 minutes until softened. Stir in the tomato paste and garlic, cooking for 1 minute until fragrant.
6 minutes
5
Pour in the red wine to deglaze the pan, scraping up the browned bits (fond) from the bottom with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
2 minutes
6
Return the beef and bacon to the pot. Add the beef broth, Worcestershire sauce, thyme sprigs, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour and 30 minutes. (The beef should be starting to get tender but not falling apart yet).
1 hour 30 minutes
7
After the initial simmer, add the potatoes and carrots. Cover and continue to simmer for another 30-40 minutes, or until the vegetables are tender and the beef is very tender.
30-40 minutes
8
Ten minutes before serving, stir in the zucchini. Let it simmer uncovered.
10 minutes
9
Just before serving, stir in the thawed peas and let them warm through for 1-2 minutes. Taste and adjust seasoning with more salt or pepper if needed. Remove the bay leaf and thyme stems. Garnish with fresh parsley.
1-2 minutes