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One-Pot Beef Stew

Photo: Greg Dupree; Styling: Claire Spollen

 

Active time 20 mins
Total time 1 hr, 25 mins
Yield

Serves 4 (serving size: about 1 1/2 cups)

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

Ingredients

  • 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

  1. 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.

  2. 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.

  3. 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.