How to make it
6 steps. Take it one step at a time.
Dredge the beef cubes
Dredge the beef cubes in the flour until evenly coated, shaking off any excess.
Heat the olive oil and butter
In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove the beef and set aside.
10 minAdd the chopped onion, carrot, celery, and minced garlic
In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté over medium heat for 5-7 minutes until the vegetables have softened and the onion is translucent.
7 minPour in the red wine
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.
3 minReturn the beef to the pot
Return the beef to the pot. Stir in the tomato paste, beef broth, rosemary, and bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes.
1 hr 30 minAdd the cubed potatoes
Add the cubed potatoes to the pot. Cover and continue to simmer for another 30 minutes, or until both the beef and potatoes are fork-tender.
30 min
A little kitchen wisdom
For the best results, use a tough cut of beef like chuck or shoulder; the long cooking time will make it incredibly tender. If the stew gets too thick, add a splash more broth.
