- 1 1/2 lbs beef chuck
- 2 TBSP all-purpose flour
- 3 TBSP olive oil, divided
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tsp ground thyme, but 2-3 sprigs fresh thyme would be much better
- 3 tsp dried rosemary, but fresh would be much better
- 1 tsp ground sage
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 tsp black pepper
- 2 bay leaves
- 1/2 cup dry red wine
- 2 cups beef broth
- 4 large stalks celery, chopped into 1″ pieces
- 4 carrots, chopped into 1″ pieces
- 1 potato, peeled and diced into 1″ pieces
- 2 cups green beans, fresh or frozen
- 2 TBSP cornstarch dissolved in 3 TBSP cold water
1. Combine all of your spices in a small bowl and set aside.
2. Cut your meat (chuck or any roast will do) into large 2″ chunks. In a large bowl, toss the beef with the flour, coating each piece evenly.
3. Heat a large pot, preferably a dutch oven, over medium-high heat with 2 tablespoons of oil. Add your beef in a single layer and brown on all sides. You just want to develop a nice deep brown crust on the outsides, not cook the beef through. This whole process should only take about 4-5 minutes. Remove the beef to a plate and set aside.
4. Return the pot to the burner and add the remaining 1 tablespoon oil along with one diced onion. Saute the onion in the oil and beef drippings for about 5 minutes, just until it has softened.
5. Add minced garlic and stir constantly for 30 seconds. The garlic should be fragrant. Take care not to let it burn, as burnt garlic makes any dish slightly bitter tasting.
6. Pour in the red wine to deglaze the pan, scraping to loosen the crispy bits that have formed on the bottom of the pot. These have such rich flavor.
7. Now add your spice mixture and bay leaves and stir to combine.
8. Return your meat to the pot, along with any juices that may have collected on the plate.
9. Stir in 1 1/2- 2 cups beef broth.
10. Cover the pot, reduce the heat to low and let the stew simmer for 1 1/2 hours.
11. Now, add your carrots, celery, green beans, and potatoes. Cover the pot again and let the vegetables simmer for 30 minutes, just so they can soften and absorb some of that lovely flavor.
12. Before you’re ready to serve the stew, combine 2 tablespoons of cornstarch with 3 tablespoons cold water in a small dish. Stir until the cornstarch has dissolved, adding a few drops more water if needed.
13. Pour the cornstarch mixture into the stew and stir. Let the mixture simmer for about 2 minutes and you should notice that it has thickened enough to coat the back of a spoon. If it hasn’t thickened enough, add more cornstarch- by dissolving more cornstarch in a small bowl with water (roughly 1 part cornstarch to 2 parts cold water) and then stirring it into the pot. You never want to just toss cornstarch into a hot dish, as it will clump.
14. Taste the stew. Here is where you need to adjust the seasonings- most likely, if something is off a bit- it’s the salt. Be generous and add a few hefty pinches, along with more cracked black pepper.