Stewed Beef Recipe

Season and Dredge

Pat the beef cubes dry with paper towels. In a bowl, combine kosher salt, black pepper and flour. Toss the beef with the flour mixture until evenly coated; shake off excess flour. Let rest 10 minutes while you prepare other ingredients — this helps form a light crust when searing.

Heat 1 tablespoon oil and 1 tablespoon butter in a heavy-bottomed Dutch oven or large saucepan over medium-high heat until shimmering.

Working in 2 batches to avoid overcrowding, add beef cubes in a single layer and sear without moving 2–3 minutes until a deep brown crust forms. Turn and brown the other sides, about 2 more minutes. Remove seared beef to a plate and repeat with remaining beef, adding remaining oil/butter if needed.

Reduce heat to medium. If the pan is dry, add 1 tablespoon oil. Add diced onion, carrots and celery to the pot. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Add minced garlic and tomato paste. Cook, stirring constantly, 1 minute — the tomato paste should darken slightly (this deepens flavor).

If desired, deglaze the pot now with the red wine: pour in the wine, scraping up browned bits from the bottom with a wooden spoon. Simmer 2–3 minutes until the wine is mostly reduced. (If not using wine, skip to adding stock.)

Return the seared beef and any accumulated juices to the pot. Add beef stock until the meat is mostly submerged (about 3 cups). Stir in Worcestershire sauce and brown sugar, then add thyme sprigs and bay leaves.

Bring the mixture to a gentle simmer. Once simmering, reduce heat to low so the liquid barely bubbles. Cover with a tight-fitting lid and cook for 1 hour 45 minutes to 2 hours, or until beef is fork-tender. Check once after 45 minutes: skim any excess fat and give a gentle stir; if liquid is evaporating too quickly, add up to 1/2 cup more stock or water.

If you prefer a thicker sauce, remove lid for the last 15–20 minutes of cooking and simmer uncovered to reduce, or mash a tablespoon of cooked carrots into the sauce to thicken slightly. Alternatively, whisk 1 tsp cornstarch with 1 tbsp cold water and stir in, simmer 2–3 minutes until thickened.

Remove and discard thyme stems and bay leaves. Taste and adjust seasoning with salt and pepper as needed. Stir in chopped parsley and lemon juice if using to brighten flavors.

Serve the stewed beef hot over mashed potatoes, rice, egg noodles or with crusty bread. Garnish with additional parsley.