Our hearty Beef Stew can be made one day ahead letting the flavors intensify. Add a little stock before you reheat to thin out the sauce.
4 tablespoons olive oil
3 pounds chuck roast cut into 1½ x 1½-inch cubes, trimmed of some excess fat
1 yellow onion, diced (about 2 cups)
3 stalks celery, diced (about 1 cup)
4 medium carrots, diced (about 2 cups)
3 cloves garlic, minced
2 cups dry red wine
¼ cup all-purpose flour
3 cups chicken stock
2 tablespoons dried thyme
1 tablespoon dry rubbed sage
Salt and freshly ground black pepper to taste
1. In a large sauce pan or enameled cast iron casserole heat 1 tablespoon olive oil over medium high heat. Add 1/3 of the beef, season with salt and pepper and cook stirring occasionally until browned on all sides. Remove from the pan and set aside in a medium bowl. Repeat with the remaining olive oil and beef in two more batches.
2. In the same pan heat the remaining 1 tablespoon of the olive oil and add the onion, celery, and carrots, reduce the heat to medium and cook, stirring frequently, until the onions become translucent and the carrots begin to soften, about 15 minutes. Add the garlic and cook 1 minute more. Pour in the red wine, bring to a simmer and reduce the liquid by half, about 20 minutes.
3. Add the beef and any accumulated juices back to the pan and sprinkle with the flour. Cook, stirring, until the sauce has thickened, about 4 – 5 minutes. Pour in the chicken stock, thyme and sage and bring to a simmer. Reduce the heat to low, cover partially and simmer for 2 hours, until the meat is very tender. Uncover the pan, increase the heat to medium and cook for 30 minutes more until the sauce has reduced and thickened. Season with salt and freshly ground black pepper to taste.