Recipes Ingredients Meat & Poultry Beef Recipes Classic Beef Stew 5.0 (1) 1 Review By Greg Lofts Greg Lofts Website Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on December 2, 2020 Print Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 3 hrs 25 mins Servings: 6 Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness. Ingredients 2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces Kosher salt and freshly ground pepper Unbleached all-purpose flour, for dusting 3 tablespoons extra-virgin olive oil 10 ounces frozen pearl onions, thawed, drained, and patted dry 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce ¾ cup dry red wine, such as Cabernet Sauvignon 2 cups low-sodium chicken broth 1 can (14.5 ounces) fire-roasted diced tomatoes 4 carrots (8 ounces), peeled and cut into 1 ½-inch pieces 3 Yukon Gold potatoes (1 pound), peeled and cut into 1 ½-inch pieces 1 cup frozen peas (optional) Chopped fresh parsley leaves, for serving Directions Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil. Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate. Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated. Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through. Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months. Con Poulos Cook's Notes Beef chuck is our preferred cut for this recipe because of its marbling; the fat imbues the broth with a buttery taste as it melts. We prefer grass‐fed, which is incredibly savory. Print