Ingredients:

  • 5 lbs (1.13 kg) Beef Chuck Steak, trimmed and cut into 1.5-inch cubes
  • 1 tsp Kosher Salt (plus more for seasoning)
  • 1 tsp Freshly Ground Black Pepper
  • 1 tbsp Smoked Paprika
  • 1 tsp Dry Mustard Powder
  • 1/4 cup All-Purpose Flour (plus 1 tbsp reserved for sauce if needed)
  • 2 tbsp Olive Oil (divided)
  • 1 tbsp Unsalted Butter
  • 1 large (200g) Yellow Onion, diced
  • 3 medium (200g) Carrots, peeled and roughly chopped
  • 2 stalks (100g) Celery, chopped
  • 6 cloves (20g) Garlic, minced
  • 2 tbsp Tomato Paste (double concentrated)
  • 2 lbs (900g) Russet or Yukon Gold Potatoes, peeled and cut into 1-inch cubes (optional)
  • 5 cups (360 ml) Dry Red Wine (e.g., Cabernet Sauvignon) or Irish Stout (e.g., Guinness)
  • 4 cups (960 ml) Low-Sodium Beef Stock
  • 2 large Bay Leaves
  • 1 tbsp Dried Thyme
  • 1 tsp Worcestershire Sauce

Instructions:

  1. Prepare the Seasoning Mix: In a large bowl, combine the salt, pepper, smoked paprika, dry mustard, and the 1/4 cup of flour. Whisk well.
  2. Coat the Beef: Toss the cubed beef chuck in the seasoning/flour mixture until thoroughly coated. Shake off excess flour. Ensure the beef is dry before coating for optimal searing.
  3. Sear the Beef (Crucial Step): Heat 1 tbsp of olive oil and the butter in the Dutch oven over medium-high heat until shimmering. Sear the beef in 2–3 batches, ensuring not to overcrowd the pot. Cook until deep mahogany brown on all sides (about 3–4 minutes per batch). Remove the browned beef with a slotted spoon and set aside.
  4. Sauté the Aromatics: Reduce the heat to medium. Add the remaining 1 tbsp of olive oil, the diced onion, carrots, and celery (the mirepoix). Sauté for 8–10 minutes until the onions are softened and translucent, scraping up any brown bits (fond) left by the beef.
  5. Bloom the Tomato Paste: Push the vegetables to one side and add the minced garlic and tomato paste to the cleared space in the pot. Cook for 2 minutes, stirring the paste constantly, until it darkens slightly and smells faintly caramelised. Mix the paste into the vegetables.
  6. Deglaze the Pot: Pour in the red wine or ale. Bring to a vigorous simmer, scraping the bottom of the pot enthusiastically with a wooden spoon to lift all the accumulated fond. Reduce the liquid by half (about 5 minutes).
  7. Combine Ingredients: Return the seared beef and any accumulated juices to the pot. Stir in the beef stock, bay leaves, dried thyme, and Worcestershire sauce. The liquid should cover the beef; if not, add a splash more stock.
  8. Simmer (Oven Method): Bring the stew to a gentle boil on the stovetop. Cover the Dutch oven tightly and transfer it immediately to a preheated oven at 325°F (160°C).
  9. Cook and Add Potatoes: Cook for 2 hours. After 2 hours, stir in the cubed potatoes (if using). Return the covered pot to the oven for another 45–60 minutes, or until the beef is fork-tender and the potatoes are soft.
  10. Adjust Consistency and Rest: Remove the stew from the oven. If the gravy is too thin, mix the reserved 1 tbsp of flour with an equal amount of cold water (a slurry) and stir into the hot stew; simmer on the stovetop for 5 minutes until thickened. Remove the bay leaves before serving. Let the stew rest, covered, for 10–15 minutes before serving to allow the moisture to redistribute.