One-Pot Beef Stew

- Photo: Greg Dupree; Styling: Claire Spollen
Photo: Greg Dupree; Styling: Claire Spollen

This dish gets zip from whole mustard and richness from red wine. And that leftover wine pairs beautifully with the stew.

Active time: 20 minutes
Total time: 1 hour 25 minutes
Yields: Serves 4 (serving size: about 1 1/2 cups)


1 1/2 pounds beef chuck roast, trimmed and cut into 3/4-inch cubes (about 1 lb. trimmed meat)

1 teaspoon black pepper

1 1/2 teaspoons salt, divided

1 tablespoon canola oil

3 medium carrots (about 7 oz.), cut diagonally into 1 1/2-inch pieces

1 medium-size yellow onion (about 8 oz.), cut into 12 wedges

6 garlic cloves, chopped

1 cup dry red wine

2 tablespoons all-purpose flour

4 cups beef broth

12 ounces baby new potatoes, cutting larger ones in half

2 tablespoons whole-grain mustard

1 tablespoon red wine vinegar

1/4 cup loosely packed fresh flat-leaf parsley leaves

How to Make It

Sprinkle beef with pepper and 1 teaspoon salt. Heat oil in a Dutch oven over medium-high. Add beef to Dutch oven; cook, stirring occasionally, until brown on all sides, about 6 minutes. Transfer to a plate.

Add carrots and onions to Dutch oven; cook, stirring often, until carrots and onions start to soften, 4 to 6 minutes. Add garlic; cook, stirring occasionally, 1 minute. Add red wine; cook until liquid has almost evaporated, 10 to 12 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.

Whisk together flour and 1/2 cup broth in a small bowl; add to Dutch oven. Stir in beef and remaining 1/2 teaspoon salt and 3 1/2 cups stock; bring to a boil. Reduce heat to medium-low; cover and simmer 45 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes. Stir in mustard and vinegar. Sprinkle each serving with about 1 tablespoon parsley.


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