Recipes Ingredients Meat & Poultry Beef Recipes Beef Stew with Winter Vegetables Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Total Time: 4 hrs Servings: 8 Buying a large piece of beef chuck and portioning it at home instead of buying cubed stew meat is a great way to infuse more flavor in to this hearty meal. Ingredients 5 pounds beef chuck, trimmed of excess fat and gristle, cut into 2-inch chunks ¼ cup all-purpose flour Coarse salt and ground pepper 2 to 3 tablespoons vegetable oil, such as safflower 1 large onion, coarsely chopped 2 celery stalks, sliced 2 garlic cloves, smashed ¼ cup tomato paste 1 cup dry red wine, such as Merlot 1 can (28 ounces) crushed tomatoes ½ teaspoon dried thyme 2 dried bay leaves 3 pounds winter vegetables, such as potatoes, carrots, turnips, and parsnips, peeled and cut into 1 ½-inch chunks Directions In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7-quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot). Add onion, celery, and garlic to pot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, and cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes. Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water.) With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 1/2 hours more, stirring occasionally. Cook's Notes Searing the beef to a deep brown on all sides takes a bit of patience, but the reward is a deeply flavored stew. Rate it Print