When the weather turns chilly, few dishes rival the warmth and satisfaction of a hearty beef stew. Among the countless variations, one standout recipe has earned widespread acclaim for its rich, deeply flavorful broth and melt-in-your-mouth tender beef. Inspired by French techniques yet accessible for home cooks, this classic beef stew—often hailed as the best with thousands of glowing reviews—combines slow-braised chuck roast with simple vegetables in a wine-infused sauce that develops incredible depth over time.

What sets this stew apart is its balance of simplicity and sophistication. The beef is seared for a caramelized crust, then gently simmered with red wine, beef broth, aromatics, and herbs. Carrots and potatoes are added later to retain their texture, resulting in a cohesive yet vibrant dish. It’s versatile, freezer-friendly, and arguably tastes even better the next day as the flavors meld.

Ingredients (Serves 6)

• 3 pounds boneless beef chuck roast, trimmed and cut into 2-inch chunks
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 cup dry red wine (such as Cabernet Sauvignon)
• 2 cups beef broth
• 2 cups water
• 1 teaspoon dried thyme (or 3 fresh sprigs)
• 2 bay leaves
• 1 tablespoon sugar
• 4 large carrots, peeled and cut into 1-inch chunks
• 1 pound small Yukon Gold or red potatoes, halved or quartered
• Chopped fresh parsley for garnish (optional)

Step-by-Step Instructions

Begin by preparing the beef: Pat the chunks dry with paper towels—this ensures a proper sear—and season generously with salt and pepper.

Heat 2 tablespoons of oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides until deeply golden, about 5-7 minutes per batch. Transfer the seared beef to a plate.

In the same pot, add the remaining oil if needed. Sauté the chopped onions until softened and lightly browned, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Return the beef and any accumulated juices to the pot. Sprinkle the flour over everything and stir for 1-2 minutes to cook out the raw taste and help thicken the sauce later.

Pour in the red wine, scraping the bottom of the pot to release the flavorful browned bits (fond). Add the beef broth, water, thyme, bay leaves, and sugar. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for about 2 hours. (Alternatively, transfer to a 325°F oven for the same duration.) Stir occasionally to prevent sticking.

After 2 hours, add the carrots and potatoes. Cover again and continue simmering for 45-60 minutes, until the vegetables are tender and the beef is fork-tender.

Remove from heat, discard the bay leaves (and thyme sprigs if using fresh), and adjust seasoning with salt and pepper. Garnish with fresh parsley if desired.

Serve the stew in deep bowls with crusty bread for dipping, over mashed potatoes, or alongside egg noodles to soak up the luxurious sauce.

Why This Recipe Stands Out

The magic lies in the slow cooking process, which transforms tough chuck roast into silky tenderness while building layers of flavor. The red wine adds acidity and complexity without overpowering the dish, while a touch of sugar balances any bitterness. Unlike quicker versions, this method yields a sauce that’s rich and velvety, thickened naturally by the flour and starches from the potatoes.

Tips for Perfection

• Make-Ahead Magic: Prepare the stew a day in advance; the flavors intensify overnight. Reheat gently on the stovetop.
• Slow Cooker Adaptation: Sear the beef and sauté the aromatics first for maximum flavor, then transfer everything (including vegetables) to a slow cooker. Cook on low for 7-8 hours.
• Freezing: Portion into airtight containers and freeze for up to 3 months. Thaw overnight and reheat slowly.
• No Wine? Replace with additional beef broth, though the wine truly elevates the dish.
• Meat Choice: Opt for well-marbled chuck roast over pre-cut “stew meat” for the best texture and flavor.

This beef stew embodies cozy, comforting perfection—ideal for family dinners or chilly evenings. It’s a recipe that delivers consistent results and earns rave reviews every time, proving why it’s considered a classic worth mastering.

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