There are few recipes as comforting as a classic beef stew, braised over time with harvest potatoes and vegetables, and served with a baguette. Begin this one mid-afternoon to have it ready just in time for dinner. You can always set your oven timer, or prepare it the night before and cook it a slower cooker.
Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/4 cup all-purpose flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons canola oil
  • 3 pounds beef chuck roast or cross-rib steak, trimmed, cubed
  • 1 medium onion, chopped into 1 1/2-inch cubes

  • 2 cloves garlic, minced
  • 1 teaspoon thyme, dried

  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 2 cups chicken stock
  • 1 bunch fresh baby carrots, peeled
  • 1/2 pound baby potatoes, washed and halved
  • 1/4 cup fresh flat-leaf parsley, chopped 

  • 1 baguette, to serve


Preheat oven to 300°F.

Combine flour, salt, and pepper in a medium bowl. Roll beef cubes in flour mixture and shake off excess. In a large ovenproof Dutch oven, heat half the oil over high heat; sear beef in batches, until all cubes are completely browned, adding more oil if needed. Transfer beef to a large plate.

Reduce heat to medium low. Add onion, garlic, and thyme; fry gently for 4 minutes, or until softened. Add wine, tomato paste, and bay leaf; scrape up brown bits on bottom of Dutch oven. Return beef and any accumulated juices to Dutch oven; add stock. Bring to a boil, cover, and transfer to preheated oven. Simmer for 1 1/2 hours. Remove from oven; add carrots and potatoes. Return to oven and simmer until vegetables are tender, 40 to 45 minutes. Discard bay leaf and stir in parsley. Adjust seasonings.