Sunday Beef Stew

As much as I hate to see Summer go, I am really glad that it’s getting to be the time of year when we all start making our favorite soups and stews. All those comforting foods that come along with cool days and changing leaves. One of our favorites for the time of year is a good beef stew. I have a couple of beef stew recipes including a quick pressure cooker version that I make on week nights, but this one I’m sharing today is special.

I call this my “Sunday” beef stew simply because that’s the only day of the week that I have time to make it. It’s not that the preparation is difficult, it isn’t at all! It’s only because of the cooking time. This is one of those wonderfully rich stews that you put in the oven and when you come back to it more than two hours later you find that something truly divine has happened inside the pot. Simple ingredients have cooked down and combined into a recipe that is so much more than its individual parts. This is definitely one to savor on a lazy Sunday evening. By the fire. With a nice glass of wine.

Prepping chuck roast for Sunday Beef Stew

This stew uses a chuck roast as its basis. Start by removing all visible fat and connective tissue from the roast. Then cut it into bite-sized pieces.

Garlic for Sunday Beef Stew

Next, using a very heavy bottomed pan such as a Dutch oven, heat the olive oil over low heat. Add the crushed garlic cloves. Cook, stirring frequently, for about 5 minutes until the garlic is very fragrant and begun to brown just slightly. Remove the garlic and set it aside. Note – I had very large garlic cloves so I used a little less. Normally I would use up to twelve normal sized ones.

Browning beef for Sunday Beef Stew

Increase the heat to medium-high and add the cubed beef to the pan. Sprinkle with the salt and pepper. Cook until beef is brown on all sides. Remove from the pan and set aside.

Wine for Sunday Beef Stew

Now, I have to admit that neither BeeBop nor I are wine connoisseurs. And pairing wines with food is a talent that I simply do not have. However, I did have this lovely bottle of red on hand which was a gift from a French friend. I used it for this recipe and served it alongside as well. It worked out beautifully.

Sunday Beef Stew

Add the wine to the pan and bring it to a boil. Stir and scrape the bottom of the pan to loosen any browned bits from the bottom. Add the garlic and beef back to the pan along with the rest of the ingredients. Bring to a boil.

Cover and bake for 2 ½ hours or until the beef is tender.

Sunday Beef Stew finished

Now, admittedly, when you take the lid off after two and a half hours, those herbs are going to look a little worse for wear. Just pull out the stems and the bay leaf and give everything a good stir around. The cooked garlic will dissipate into the stew making it completely delicious. Sprinkle a little fresh thyme on each serving if you like.

Sunday Beef Stew
 
Prep time
Cook time
Total time
 
Robust beef stew with lots of garlic and red wine.
Serves: 6-8 servings
Ingredients
  • 2 tblsp. olive oil
  • 8-12 garlic cloves, crushed
  • 2 pounds chuck roast (trimmed and cut in cubes)
  • 2 tsp. salt
  • ½ tsp. ground black pepper
  • 1 cup red wine
  • 8 carrots (peeled and cut in pieces)
  • 2 medium onions, roughly chopped
  • ½ cup beef broth or stock
  • 1 tblsp. tomato paste
  • 1 14.5 oz can diced tomatoes
  • 1 sprig fresh rosemary
  • several springs fresh thyme
  • 1 bay leaf
Instructions
  1. Preheat the oven to 300°.
  2. Prepare the roast by trimming all visible fat and removing as much of the connective tissue as possible.
  3. Cut the roast into bite-size pieces.
  4. In a heavy-bottomed pan, such as a Dutch oven, heat the olive oil over low heat.
  5. Add the crushed garlic cloves and cook, stirring frequently, for approximately 5 minutes or until the garlic has just begun to brown slightly.
  6. Remove the garlic and set aside.
  7. Increase the heat to medium-high and add the cubed beef to the pan.
  8. Sprinkle with salt and pepper.
  9. Cook until beef is brown on all sides.
  10. Remove from the pan and set aside.
  11. Add the wine to the pan and bring to a boil.
  12. Stir and scrape the bottom of the pan to loosen any browned bits from the bottom.
  13. Add the garlic and beef back to the pan along with the rest of the ingredients.
  14. Bring to a boil.
  15. Cover and bake for 2 ½ hours or until the beef is tender.
  16. Remove the bay leaf, rosemary and thyme sprigs.
  17. Garnish with fresh thyme if desired.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Other beef stew recipes you might enjoy from around the internet:

What I was cooking:

Never miss a recipe!
Subscribe now to receive new posts by email.

Enter your email address below to get each new post via email. We promise we'll never send spam or give your email address to anyone else.

Comments

    • says

      So strange how your area is having hot weather at this time and we’re in the low 40’s at night! Oh well, I’m sure you’ll have your fair share of cold weather soon enough.

  1. says

    This Sunday Stew reminds us of family time. The magic that happens when the ingredients are mixed and the fire burning underneath the pot — are comparable to the blend of conversations, anecdotes and experiences shared by everyone while dining. Come to think of it, everyday should be family day! Such a great recipe!

    • says

      Hi Michelle! I’m glad you found my blog and are enjoying browsing the recipes. There’s a recipe index, too, where you can find everything listed by category. Just click on “Recipe Index” in the menu bar above.

  2. says

    A great way to kick off the cool weather! Looks like a great classic recipe that everyone should have in their winter repertoire. I made one last week and it was nice to have the leftovers for a few days…even made pulled beef sandwiches that were really a nice change….thinking about soup this week too!

  3. says

    Ooo this looks beautiful! And I really like the way you do a mini collage of your prep pics. I always wanna include mine, but since they’re not as pretty as the final product I haven’t found a way to include them, but not make them front and center. Props on a great post!

  4. says

    What a delicious and warming stew! It’s times like these I miss cooking for a carnivore. Sigh. But beef stew is always even better reheated the second (or third, or fourth) day, so perhaps a big vat of it just for me? I could also see adding some cornmeal dumplings to make it even heartier (when it becomes blizzard weather).

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>