Classic Beef Stew (Ragoût de Boeuf)

The definitive braised beef stew — seared chuck, red wine, root vegetables, and herbs. A 3-hour exercise in the complete braising method.

Ingredients

• 3 lbs beef chuck, cut into 2-inch cubes
• Salt and black pepper
• 3 tbsp vegetable oil
• 2 tbsp tomato paste
• 1/4 cup all-purpose flour
• 1.5 cups dry red wine (something you'd drink)
• 3 cups beef stock
• 1 large onion, diced large
• 4 cloves garlic, smashed
• 3 carrots, cut into 1-inch chunks
• 1 lb Yukon Gold potatoes, cut into 1.5-inch chunks
• 2 stalks celery, cut into 1-inch pieces
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 cup frozen pearl onions (or 8 oz fresh, peeled)
• 1 cup frozen peas
• 2 tbsp fresh parsley, chopped

Method

1. Pat beef cubes very dry with paper towels. Season generously with salt and pepper. This is critical — wet meat steams instead of searing.

2. Heat oil in a large Dutch oven over high heat until shimmering. Working in batches (do not crowd the pot), sear beef on all sides until deeply browned, about 3-4 minutes per side. Remove to a plate. This takes 15-20 minutes total for all batches.

3. Reduce heat to medium. Add diced onion and cook 5 minutes. Add garlic and tomato paste, stirring for 2 minutes until paste darkens slightly.

4. Sprinkle flour over the vegetables and stir for 1 minute. Pour in red wine and scrape up all the fond from the bottom. Simmer until wine reduces by half, about 3 minutes.

5. Add beef stock, thyme, and bay leaves. Return the seared beef and any accumulated juices to the pot. The liquid should come about two-thirds up the sides of the meat — not fully submerged.

6. Cover and transfer to a 325°F oven. Braise for 1.5 hours.

7. Add carrots, potatoes, celery, and pearl onions. Cover and return to oven for another 45-60 minutes until beef is fork-tender and vegetables are cooked through.

8. Remove from oven. Stir in frozen peas (they'll cook in the residual heat). Discard thyme stems and bay leaves. Taste and adjust seasoning. The sauce should be thick and glossy — if too thin, simmer uncovered on the stovetop for 10 minutes.

9. Serve in warm bowls, garnished with parsley. Crusty bread is mandatory for soaking up the sauce.

What You're Practicing

What You're Practicing

The complete braising method: This recipe walks through every step of professional braising — dry the protein, sear hard, build aromatics, deglaze, add liquid, braise low and slow. This exact method applies to short ribs, lamb shanks, pork shoulder, osso buco, and dozens of other dishes. Master it once and you can braise anything.

Why searing matters: Searing does not "seal in juices" — that's a myth. What it does is trigger the Maillard reaction, creating hundreds of new flavor compounds on the meat's surface. These compounds dissolve into the braising liquid and become the foundation of the sauce. Skip the sear and your stew will taste flat.

Batch searing: If you put all the meat in at once, the temperature drops and the meat steams in its own moisture instead of browning. Work in small batches with space between pieces. This is the most common mistake home cooks make with stews.

Oven vs. stovetop: Braising in the oven provides even, gentle heat from all directions. Stovetop braising creates a hot spot on the bottom that can scorch. If you must use the stovetop, use the lowest possible heat and check every 30 minutes.

The flour step: Tossing the aromatics with flour before adding liquid creates a built-in thickener. As the stew braises, the flour-coated vegetables slowly release starch into the liquid, thickening it naturally. This is more elegant than adding a slurry at the end.