Classic Rich Beef Stew for Two

Ingredients

• 400g (14 oz) beef chuck roast, cut into 1.5-inch cubes
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 cup (240ml) dry red wine (e.g. Cabernet Sauvignon or Pinot Noir)
• 1.5 cups (360ml) rich beef stock
• 2 medium carrots, cut into 1-inch pieces
• 200g (7 oz) baby yellow potatoes, halved
• 1 sprig fresh thyme and 1 bay leaf

Method

1. 1

   Season beef cubes generously on all sides with kosher salt and freshly cracked black pepper.

2. 2

   Heat olive oil in a small heavy Dutch oven over medium-high heat, then sear beef until deeply browned on all sides, about 6 to 8 minutes total; transfer meat to a plate.

3. 3

   Lower heat to medium, melt butter in the pot, and sauté onions for 4 to 5 minutes until softened, then stir in garlic and tomato paste for 1 minute.

4. 4

   Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

5. 5

   Pour in red wine, scraping up all the browned bits from the bottom of the pot, and let simmer for 3 minutes to reduce slightly.

6. 6

   Return beef and accumulated juices to the pot, add beef stock, thyme, and bay leaf, then bring to a boil.

7. 7

   Cover with a tight-fitting lid, reduce heat to low, and simmer gently for 1 hour; stir in carrots and baby potatoes, re-cover, and simmer for another 45 to 50 minutes until meat and vegetables are fork-tender.

8. 8

   Discard bay leaf and thyme stem, season with additional salt and pepper if needed, and serve hot in deep bowls.