Best Old Fashioned Beef Stew

Step 1

*See the pictured tutorial for more info on the tips to creating the best beef stew.

Step 2

Sprinkle the beef chunks with the salt and pepper. Sprinkle the flour over the beef to coat all sides.

Step 3

Heat the oil and butter in a large Dutch oven or heavy stock pot until hot (when you sprinkle in a few drops of water they should jump and sizzle). Add the coated beef chunks, spacing them out about 1/2 inch from each other and, working in batches so as not to overcrowd, generously brown the beef on all sides. Transfer to a plate and set aside.

Step 4

Add the onions with another tablespoon of butter to the Dutch oven (do not remove the browned/blackened bits in the bottom of the pan) and cook until soft and translucent, 5-7 minutes (add a little more oil or butter if necessary). Add the garlic and cook for another minute. Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven.

Step 5

Add the broth, tomato paste and seasonings. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes.

Step 6

Add the vegetables, cover and cook for another hour. Add salt and pepper to taste.

Step 7

Serve hot sprinkled with a little chopped fresh parsley.