Ingredients
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For the Beef:
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3 lbs boneless beef chuck, well-marbled, cut into 1.5 to 2-inch cubes
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2 teaspoons kosher salt
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1.5 teaspoons freshly ground black pepper
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1/3 cup all-purpose flour
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4 tablespoons olive oil or avocado oil, divided
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For the Mushrooms and Aromatics:
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1.5 lbs mixed mushrooms (a combination of cremini, shiitake, and oyster works wonderfully)
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1/2 ounce dried porcini mushrooms (optional but highly recommended for depth)
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2 large yellow onions, chopped
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4 large carrots, peeled and sliced into 1-inch thick chunks
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3 celery stalks, sliced into 1-inch thick pieces
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6 cloves garlic, thinly sliced
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For the Rich Broth:
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1.5 cups full-bodied dry red wine (such as Cabernet Sauvignon, Merlot, or a Côtes du Rhône)
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3 tablespoons tomato paste
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6 cups high-quality beef broth or stock, low-sodium
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2 tablespoons Worcestershire sauce
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2 tablespoons soy sauce or tamari
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2 large sprigs of fresh thyme
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1 large sprig of fresh rosemary
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2 whole bay leaves
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For Garnish:
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1/2 cup fresh Italian parsley, finely chopped
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Flaky sea salt (optional)
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Instructions
First, prepare the optional dried porcini mushrooms. Place them in a small bowl and cover with 1 cup of hot water. Let them steep for at least 30 minutes to rehydrate.
Pat the beef chuck cubes completely dry with paper towels. A dry surface is essential for getting a proper, flavorful sear. In a large bowl, toss the beef cubes with the kosher salt, black pepper, and all-purpose flour until every piece is evenly and lightly coated. The flour not only helps create a beautiful crust but will also serve as the primary thickener for your stew.
In a large, heavy-bottomed Dutch oven or stockpot, heat 2 tablespoons of the olive oil over medium-high heat. The oil should be shimmering before you add the meat. Carefully place half of the beef cubes into the pot in a single layer, ensuring there is space between them. Overcrowding the pan will cause the meat to steam instead of sear. Brown the beef on all sides, turning every 2-3 minutes, until a deep, dark brown crust (known as fond) develops. This process can take 8-10 minutes per batch. Transfer the seared beef to a clean plate and repeat the process with the remaining beef, adding another tablespoon of oil if the pot becomes too dry.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add all of the fresh mushrooms (cremini, shiitake, etc.) to the hot pot. Sauté the mushrooms, stirring occasionally, for about 10-12 minutes. Initially, they will release a lot of water. Continue cooking until this water has evaporated and the mushrooms begin to brown and caramelize around the edges. This step concentrates their flavor, making them meaty and savory rather than spongy. Once browned, transfer the cooked mushrooms to the plate with the seared beef.
Add the chopped onions, carrots, and celery to the now-empty pot. Sauté the vegetables for 10-12 minutes, stirring every few minutes with a wooden spoon to scrape up some of the browned bits from the bottom of the pot. Cook until the onions are softened and have started to turn golden brown at the edges. Add the sliced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
Stir the tomato paste into the vegetables and cook for 2 minutes, stirring constantly. This “toasts” the paste, deepening its flavor and removing any raw, metallic taste.
Pour the red wine into the pot to deglaze. As the wine bubbles, use your wooden spoon to scrape vigorously across the entire bottom surface of the pot, releasing all the deeply flavorful browned bits from the beef and vegetables. This fond is the soul of your stew. Let the wine simmer and reduce by about half, which should take 4-5 minutes.
Remove the rehydrated porcini mushrooms from their soaking liquid, squeezing them gently to remove excess water, and roughly chop them. Strain the dark, flavorful soaking liquid through a fine-mesh sieve or a coffee filter to remove any grit, and set the liquid aside. Add the chopped porcini to the pot.
Pour in the reserved porcini liquid, the beef broth, Worcestershire sauce, and soy sauce. Add the fresh thyme sprigs, rosemary sprig, and bay leaves. Stir everything together to combine fully.
Return the seared beef and the cooked mushrooms (along with any juices that have accumulated on the plate) back into the pot. Stir gently to submerge everything in the broth.
Bring the stew to a gentle simmer over medium heat. Once it begins to bubble softly, reduce the heat to the lowest possible setting that will maintain a very gentle simmer. Cover the pot with a tight-fitting lid and let it cook for at least 2.5 to 3 hours. The key is a “lazy” simmer, with a bubble breaking the surface only every few seconds. This slow, gentle cooking is what transforms the tough connective tissue in the beef chuck into unctuously tender, melt-in-your-mouth morsels.
After the long simmer, the beef should be exceptionally tender and the broth should have thickened and become glossy. Remove the pot from the heat. Fish out and discard the thyme and rosemary sprigs and the bay leaves.
Taste the stew. The flavors will have concentrated significantly. Adjust the seasoning as needed with more salt and pepper. You may find it doesn’t need much, but a final small pinch of salt can often make all the individual flavors pop.
Let the stew rest, uncovered, for at least 15-20 minutes before serving. This allows the broth to cool slightly and thicken further, and it lets the flavors meld together one last time. For serving, ladle the stew into warm bowls and garnish generously with fresh chopped parsley. A final pinch of flaky sea salt on top can add a pleasant textural contrast.
Nutrition
- Serving Size: one normal portion
- Calories: 550-620 kcal