Sandra This Bobby Flay Beef Stew is a tender and hearty recipe, which is made with beef chuck roast and red wine. It’s the ultimate comfort food recipe, ready in about 2.5 hours.
Bobby Flay Beef Stew Recipe Ingredients
- 3 pounds beef chuck roast, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 5 cloves garlic, chopped
- 7 medium carrots (about 12 ounces), peeled and cut into 1-inch pieces
- 3 large stalks celery, cut into 1-inch pieces
- 1/2 cup dry red wine
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken or beef broth
- 1 1/2 pounds small red potatoes, halved
- One 28-ounce can diced tomatoes
- Herb Bundle: 4 sprigs flat-leaf parsley, 4 sprigs thyme, 1 sprig rosemary, 2 fresh bay leaves
- Kosher salt and freshly ground black pepper
- Chopped flat-leaf parsley, for serving
How To Make Bobby Flay Beef Stew
- Prep and Sear the Beef: Preheat your oven to 275°F. Tie the parsley, thyme, rosemary, and bay leaves together with kitchen twine to create an herb bundle. Heat the oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear it in batches until browned on all sides, about 8-10 minutes per batch. Transfer the browned beef to a plate.
- Sauté Vegetables and Deglaze: Reduce the heat to medium and add the onion and garlic to the pot. Cook until the onions are tender, about 6 minutes. Add the carrots and celery and cook for another 4 minutes.
- Build the Stew: Pour in the wine to deglaze the pot, scraping up any flavorful browned bits from the bottom. Sprinkle the vegetables with the flour, stir, and cook for 1 minute.
- Braise in the Oven: Add the broth, potatoes, diced tomatoes, and the reserved beef with its juices. Season with salt and pepper. Add the herb bundle and bring the stew to a simmer. Cover the pot and transfer it to the oven. Bake for 1.5 to 2 hours, until the beef is very tender.
- Rest and Serve: Let the stew cool for about 30 minutes before serving. Remove the herb bundle and top with chopped fresh parsley before serving.
Recipe Tips
- How to get the most tender beef? The secret is the low and slow cooking method. Braising the stew in the oven at a low temperature is what breaks down the tough connective tissues in the beef, making it melt-in-your-mouth tender.
- What’s the best beef for stew? The recipe calls for chuck roast, which is the perfect choice. This cut has excellent marbling and connective tissue that becomes incredibly tender and flavorful with the long, slow cooking process.
- Why sear the beef first? Searing the beef in a hot pan creates a deep, brown crust through a process called the Maillard reaction. This step is not optional; it builds a rich, savory flavor foundation for the entire stew.
- Can I make this in a slow cooker? Yes, this is a perfect recipe for a slow cooker. Follow all the searing and sautéing steps on the stovetop first. Then, transfer everything to a crock pot and cook on LOW for 8-10 hours, until the beef is tender.
What To Serve With Beef Stew
This is a classic one-pot meal that is perfect for a cozy dinner. It is traditionally served with something to soak up the rich gravy, such as:
- Crusty bread or warm dinner rolls
- Southern-style cornbread
- Fluffy buttermilk biscuits
- A simple green salad with a vinaigrette
How To Store Beef Stew
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is often considered even better the next day as the flavors have more time to meld.
- Freeze: Allow the stew to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Beef Stew Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 680 kcal
- Carbohydrates: 35g
- Protein: 45g
- Fat: 32g
- Saturated Fat: 12g
- Sodium: 1150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my stew tough?
A tough stew almost always just needs more time. All ovens and cuts of meat can vary. If your beef isn’t fall-apart tender after 2 hours, just put the lid back on and continue cooking, checking for tenderness in 20-minute intervals.
Do I have to use red wine?
No. If you prefer to cook without alcohol, you can simply substitute the red wine with an equal amount of extra beef broth to deglaze the pan.
How do you thicken beef stew?
In this recipe, the flour sprinkled over the vegetables is the primary thickener. As the stew simmers, the flour is released into the broth. The starch from the potatoes also helps to thicken the gravy as they cook.
Bobby Flay Beef Stew Recipe
Description
A classic, hearty beef stew with fall-apart tender meat and soft vegetables, all slow-braised in a rich red wine and beef broth gravy until perfect.
Ingredients
Instructions
- Preheat oven to 275°F. Sear the seasoned beef in batches in a large Dutch oven until browned on all sides; remove and set aside.
- In the same pot, sauté the onion and garlic, then the carrots and celery.
- Deglaze the pot with red wine, scraping up any browned bits. Stir in the flour.
- Return the beef to the pot. Add the broth, potatoes, tomatoes, and the herb bundle.
- Bring to a simmer, then cover and bake in the oven for 1.5 to 2 hours, until the meat is very tender.
- Let the stew rest for 30 minutes before serving.
Notes
- The most important tip for a tender stew is to cook it low and slow; do not rush the oven time.
- Searing the beef until it has a deep brown crust is a non-negotiable step for developing a rich, savory flavor.
- Don’t forget to scrape the bottom of the pan when you deglaze with the wine; those browned bits are packed with flavor!
- For the best results, use a tough, economical cut of beef like chuck, which becomes incredibly tender with braising.
Bobby Flay Beef Stew Recipe
