Recipes Ingredients Meat & Poultry Beef Recipes Beef Stew with Winter Vegetables Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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