-
1. Cut the beef chuck into roughly 4 cm (1.5 inch) chunks. Pat them completely dry with paper towels — this is essential for a good sear. Season generously with salt and black pepper on all sides.
Salt,
Black pepper
-
2. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over high heat until shimmering and just starting to smoke. Add the beef in a single layer without crowding — sear in two batches if needed. Cook undisturbed for 3–4 minutes per side until a deep brown crust forms. Transfer seared pieces to a plate and set aside.
1 lb Beef chuck,
2 tbsp Olive oil
-
3. Reduce heat to medium. Add the diced onion and sliced celery to the same pot with all the browned bits. Cook for 4–5 minutes, stirring occasionally, until the onion softens. Add the minced garlic and cook for 1 more minute until fragrant.
1 piece Yellow onion,
4 clove Garlic cloves,
2 piece Celery stalks
-
4. Push the aromatics to the sides and add the tomato paste to the center of the pot. Let it cook untouched for 1–2 minutes, pressing it against the hot surface until it deepens to a brick-red color — this caramelization adds enormous depth.
2 tbsp Tomato paste
-
5. Pour in the red wine and scrape up every brown bit from the bottom of the pot with a wooden spoon — this fond is pure flavor. Increase heat to medium-high and let the wine reduce by roughly half, about 4–5 minutes.
1 cup Cooking red wine
-
6. Return the seared beef to the pot along with any rested juices. Add the beef stock, Worcestershire sauce, bay leaves, and dried thyme. Stir to combine. The liquid should just cover the meat — add a splash more stock or water if needed. Bring to a gentle simmer.
1 lb Beef chuck,
2 cup Beef stock,
3 piece Bay leaves,
1 tsp Dried thyme,
1 tbsp Worcestershire sauce
-
7. Cover the pot with a lid slightly ajar and reduce heat to the lowest steady simmer. Cook for 1 hour 45 minutes, checking occasionally — the liquid should barely bubble, not boil. Adjust heat as needed.
-
8. After 1 hour 45 minutes, add the peeled and chopped potatoes and sliced carrots to the pot. Re-cover and continue simmering for a further 40–45 minutes until the vegetables are tender and the beef yields easily when pressed with a fork.
2 piece Carrots,
2 piece Potatoes
-
9. Remove and discard the bay leaves. Taste the stew and adjust seasoning with salt and black pepper. If the sauce looks thin, simmer uncovered for 10–15 minutes to reduce and concentrate. The finished sauce should coat the back of a spoon.
Salt,
Black pepper
-
10. Ladle into bowls and scatter fresh parsley over the top. Serve with crusty bread to soak up the sauce.
Fresh parsley (garnish)
