🥘 CLASSIC SLOW-COOKED BEEF STEW (Restaurant Style)

Rich, deeply flavored, tender beef with potatoes and carrots in a silky brown gravy.

⏱ Time

Prep: 25 minutes
Cook: 2–2½ hours
Serves: 4–6

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I. INGREDIENTS (Balanced Professional Ratio)

🥩 Beef

• 1 kg (2.2 lb) beef chuck (well-marbled, cut into large 4–5 cm cubes)

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons all-purpose flour

🥕 Vegetables

• 2 carrots, cut into large chunks

• 500 g (1 lb) baby potatoes (halved if large)

• 1 large onion, finely chopped

• 3 garlic cloves, minced

🍲 Liquid & Flavor Base

• 2 tablespoons olive oil

• 2 tablespoons tomato paste

• 1 cup (240 ml) dry red wine

• 3 cups (750 ml) hot beef stock

• 1 bay leaf

• 2 sprigs fresh thyme (or 1 tsp dried)

• 1 teaspoon Worcestershire sauce

Optional: 1 teaspoon sugar (if needed to balance acidity)

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II. PROFESSIONAL COOKING METHOD

1️⃣ Drying & Searing the Beef (CRUCIAL STEP)

• Pat beef completely dry with paper towels.
• Season with salt and pepper.
• Lightly coat with flour (shake off excess).

Heat a heavy-bottomed pot (Dutch oven preferred) until hot.
Add oil.

Sear beef in batches — do NOT overcrowd.
Cook 2–3 minutes per side until deeply browned.

👉 This creates the Maillard reaction, building deep flavor.

Remove beef and set aside.

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2️⃣ Building the Flavor Base

In the same pot:

• Add chopped onion. Cook 5–6 minutes until golden.
• Add garlic. Cook 30 seconds.
• Stir in tomato paste. Cook 1–2 minutes to caramelize slightly.

Pour in red wine to deglaze.
Scrape the brown bits from the bottom — this is pure flavor.

Simmer wine 3–5 minutes until slightly reduced.

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3️⃣ Slow Simmer

Return beef to pot.
Add beef stock, thyme, bay leaf, Worcestershire sauce.

Liquid should just cover the meat.

Bring to gentle simmer (NOT boiling).
Cover and cook on very low heat for 1½ hours.

👉 Low heat = tender meat.
If boiling hard, meat becomes tough.

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4️⃣ Add Vegetables

After 90 minutes:

Add carrots and potatoes.
Continue simmering uncovered 30–40 minutes until:

• Beef is fork-tender
• Potatoes are soft
• Sauce thickens naturally

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5️⃣ Final Adjustment

Remove bay leaf and thyme stems.

Taste and adjust:
• Salt
• Pepper
• A pinch of sugar (if too acidic)

If sauce is too thin → simmer uncovered 10–15 more minutes.
If too thick → add a splash of warm stock.

For extra gloss: stir in 1 tablespoon cold butter at the end.

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III. HOW TO KNOW IT’S PERFECT

✔ Beef should break apart easily with a fork.
✔ Sauce should coat the back of a spoon.
✔ Vegetables should hold shape but be tender.

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IV. STORAGE & REHEATING

• Refrigerate up to 4 days.
• Flavor improves the next day.
• Reheat gently over low heat.
• Freezes well up to 3 months.

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V. PRO CHEF TIPS

• Use beef chuck — never lean steak cuts.
• Large chunks stay juicier than small cubes.
• Always cook low and slow.
• Rest 10 minutes before serving for thicker texture.