Beef Stew


  • 2.5lb Beef Chuck large cubed
  • 1 White Spanish Onion sliced
  • 4 Garlic Cloves minced
  • 3 Carrots large chopped
  • 2 Celery Stalks large chopped
  • 1/3cup Flour
  • 3cups Beef Broth
  • 2cups Cabernet Sauvignon
  • 2tsp Worcestershire Sauce
  • 2tsp Tomato Paste
  • 2 Bay Leaves
  • 4 Thyme Sprigs
  • 1lb Baby Potatoes halved
  • Olive Oil
  • Salt, Pepper, Spices to taste


  1. Heat 1 1/2 tbsp olive oil in a large pot over high heat until smoking slightly. Add Beef chuck, stirring and liberally adding spices until browned. Remove to a bowl, retaining juices.
  2. Turn heat down to medium-high, adding more oil if the pot seems dry. Add onion and garlic, cook for 2min or until onion is slightly browned and limp.
  3. Add carrot and celery, stir to mix. Add flour, stir to coat.
  4. Add beef broth, red wine, tomato paste, and Worcestershire sauce. Stir to mix, making sure tomato paste and flour are dissolved.
  5. Add cooked beef (including juices), thyme, bay leaves, and the potatoes. Stir to mix. Liquid level should almost fully cover contents, add water or more beef broth if not.
  6. Bring to a simmer, then reduce heat to low/medium-low and maintain the simmer.
  7. Cover and simmer for 1hr 45min, or until beef is tender. Remove lid and simmer for an additional 30min, or until sauces reduces slightly.