We had a bit of a cold snap last week and I got super excited for fall. So excited that I made my first stew of the season! We don’t eat a lot of red meat, but I do love a hearty beef stew when the weather starts getting cold. It was also the perfect excuse to use our new Vietri soup bowls!
In the past I’ve bought cubed stew meat, but this time I went with a big chunk of chuck roast and let it cook until it fell apart. The meat was incredibly tender and delicious and I think that I actually like this version better. I also loaded it up with a lot of root veggies to make it hearty, but as healthy as beef stew can be. I ate the leftovers the next day and they were just as good!
Do you go crazy for soups and stews in the fall and winter like me? Enjoy this beef stew recipe and expect more as the temperatures continue to drop! Oh, and by the way, Oliver says hello!
- 2 tsp grape seed oil
- 2 lbs chuck roast, trimmed
- 1 bunch carrots, cut into 2 inch chunks
- 1 yellow onion, chopped
- 4 stalks celery, chopped
- 6-8 new potatoes, quartered
- 6 oz mushrooms, halved
- 4 cloves garlic, minced
- 5 big sprigs thyme
- 3 sprigs rosemary
- 1/2 cup red wine
- 3-4 cups beef stock
- 1 bag pearl onions, parboiled and peeled
- S&P, to taste
Liberally season your chuck roast with salt and pepper. Heat a dutch oven over high heat with 1 tsp grape seed oil. Once hot, sear the chuck roast on both sides for 8 minutes on the top and bottom. Remove the meat and set aside. Add the remaining oil and saute the chopped onion, celery and carrots for 5-8 minutes. Add mushrooms, potatoes, garlic, thyme and rosemary — saute for a couple more minutes. Add red wine and deglaze the pot, scraping up all the brown bits. Nestle the meat back into the veggies and pour the beef stock in the pot. Bring to a boil, then lower to a simmer and cover. Simmer for 3 hours. After three hours add pearl onions and simmer for another 2 hours. Season with salt and pepper to taste. Remove the rosemary and thyme stems and serve hot with crusty bread.