Classic Slow-Braised Beef Stew with Root Vegetables and Fresh Herbs
There are few dishes more comforting, nourishing, and timeless than a deeply flavorful beef stew. This slow-braised beef stew is built on simple ingredients, patient cooking, and thoughtful layering of flavor. The result is tender, melt-in-your-mouth beef surrounded by hearty vegetables in a rich, savory broth that tastes like it has been simmering in a countryside kitchen all day.
This recipe is designed not only to guide you through the steps, but to help you understand why each step matters. Cooking is not just about following instructions—it’s about developing intuition, confidence, and appreciation for technique.
Ingredients
For the Beef
- 2½ pounds (1.1 kg) beef chuck roast, cut into large 1½-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil (or neutral oil)
For the Aromatic Base
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
