Ultimate Beef Stew Tyler Florence
Boldly proclaiming hearty comfort food at its finest, Tyler Florence's Ultimate Beef Stew is a masterclass in rich, slow-cooked flavors that transform humble ingredients into an unforgettable meal. Tender chunks of boneless beef chuck are seared to perfection before simmering in a robust base of red wine, beef stock, and tomato paste, infused with aromatic bay leaves and fresh thyme. Packed with rustic vegetables like carrots, parsnips, and russet potatoes, this stew achieves ideal balance between savory depth and garden-fresh brightness, thanks to the addition of frozen peas and a garnish of fresh parsley. Perfect for a cold evening or Sunday supper, this one-pot dish is not only comforting but also simple to prepare, making it an ideal recipe for beef lovers seeking to impress. Pair it with crusty bread to soak up every drop of the soul-warming broth.
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Recipe Information
Ingredients
- 2 pounds Boneless beef chuck (cut into 1.5-inch cubes)
- 1 tablespoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 0.25 cup All-purpose flour
- 3 tablespoons Olive oil
- 2 large Yellow onions (diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato paste
- 2 cups Red wine (e.g., Cabernet Sauvignon)
- 4 cups Beef stock
- 2 pieces Bay leaves
- 1 tablespoon Fresh thyme (leaves only)
- 4 large Carrots (cut into 1-inch chunks)
- 2 large Parsnips (cut into 1-inch chunks)
- 3 large Russet potatoes (peeled and cut into 1.5-inch chunks)
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Pat the beef chuck cubes dry with paper towels. Season generously with kosher salt and black pepper.
Dredge the beef in all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, about 4-5 minutes per batch. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onions and cook until softened and translucent, about 5-7 minutes.
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes to caramelize the tomato paste and enhance its flavor.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for 3-4 minutes to reduce slightly.
Return the browned beef to the pot. Add the beef stock, bay leaves, and thyme. Bring to a simmer, then lower the heat to maintain a gentle simmer. Cover and cook for 1.5 hours, stirring occasionally.
After 1.5 hours, add the carrots, parsnips, and russet potatoes to the stew. Continue to cook, covered, for 45 minutes to 1 hour, or until the vegetables are fork-tender.
Taste and adjust seasoning with additional salt and pepper if needed. Stir in the frozen peas and let cook for 5 more minutes.
Discard the bay leaves before serving. Garnish with freshly chopped parsley and serve hot with crusty bread, if desired.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 10.4 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1777 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
