A pot from our kitchen

The red Dutch oven in our photo holds chunky beef, carrots, onion, celery and whole rosemary sprigs. The appeal is simple: a substantial stew that can be ladled into bowls and served with something to catch the broth.

This suggested recipe takes inspiration from Nagi Maehashi’s beef stew at RecipeTin Eats. Our version puts rosemary at the center, adds the carrots later in the simmer, and leaves potatoes for serving alongside. The quantities and directions below are an independently written variation, not a record of exactly how the photographed batch was made. We have not separately kitchen-tested this variation.

Give the beef time, and the carrots a head start later

Chuck is a useful cut for this kind of cooking. Brown it in small batches so the pot stays hot, then keep the stew at a gentle simmer. Hard boiling can make the meat tighten and the vegetables break down. Add the carrots after the first stretch of cooking so they have less time to soften.

Use the clock as a guide. If a piece of beef does not give easily under a fork, cover the pot again and keep simmering. If the sauce reduces before the meat softens, add a little broth.

Unedited family photograph of beef stew and rosemary in the red Dutch oven on the stove
The original photo supplied for this post. We have one photo of this dish; this is not a step-by-step photo series.

A suggested recipe for six

Prep25 minutes
CookAbout 3 hours
TotalAbout 3 hours 25 minutes
Serves6

Equipment: 5–6-quart Dutch oven with lid, tongs, wooden spoon, cutting board and knife. Times vary with the beef and simmer.

Ingredients

  • 2½ pounds boneless beef chuck, cut into 1½-inch pieces
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, cut into chunks
  • 2 celery stalks, sliced
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • ¾ cup dry red wine, or additional beef broth
  • 3½ cups low-sodium beef broth, plus more as needed
  • 1 tablespoon Worcestershire sauce
  • 2 small rosemary sprigs
  • 1 bay leaf
  • 4 medium carrots, cut into thick pieces

Method

  1. Pat the 2½ pounds of chuck dry. Season with 1 teaspoon kosher salt and ½ teaspoon pepper. Heat 1 tablespoon oil in a heavy 5–6-quart Dutch oven over medium-high heat. Brown the beef in three batches, adding the remaining oil as needed; transfer to a plate. Allow about 15–20 minutes for browning.
  2. Reduce the heat to medium. Cook the onion and celery for 5 minutes, stirring. Add the 4 garlic cloves and cook for 1 minute. Stir in 2 tablespoons tomato paste for 1 minute, then 3 tablespoons flour for 1 minute.
  3. Slowly stir in ¾ cup wine (or broth), scraping the browned bits from the pot. Stir in 3½ cups broth and 1 tablespoon Worcestershire sauce. Return the beef and its juices, then add the rosemary and bay leaf. The liquid should come nearly to the top of the meat; add a little broth if necessary.
  4. Bring to a gentle simmer, cover and lower the heat. Cook for about 1½ hours, stirring occasionally and checking that the bottom is not catching. Add the 4 carrots, cover again and simmer for another 45–60 minutes. Keep cooking if the beef still resists a fork; tenderness matters more than the clock.
  5. Remove the lid and simmer gently for 15–25 minutes to reach the gravy consistency you like. Add a splash of broth if too thick. Remove the rosemary stems and bay leaf, skim excess surface fat if desired, and adjust salt and pepper. Serve with bread or mashed potatoes.

Serving and substitutions

Serve with crusty bread or spoon over mashed potatoes. A crisp green salad gives the meal some contrast. Neither bread nor potatoes is included in the recipe quantities.

Without wine: use ¾ cup extra broth. Without fresh rosemary: start with ½ teaspoon dried rosemary. Gluten-free: omit the flour, use verified gluten-free broth and Worcestershire sauce, then thicken at the end with 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Simmer briefly and add more slurry only if needed.

Allergens: wheat from flour; many Worcestershire sauces contain fish. Broth and sauces vary, so check labels. The wine version contains alcohol; cooking does not guarantee its complete removal.

Store a little for another dinner

Divide leftovers into shallow containers and refrigerate within two hours, or one hour when the temperature is above 90°F. Keep the refrigerator at 40°F or below and use the stew within 3–4 days. Freeze portions for longer storage; aim to use them within three months for quality. Reheat leftovers to 165°F, stirring to heat evenly. USDA leftover guidance.

For another dinner from the Dutch oven, try our red wine beef osso buco. Our golden chickpea noodle soup is a lighter bowl for another night.