Classic Beef Stew
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Classic Beef Stew is the ultimate comfort food. It’s hearty, nourishing, and deeply flavorful—exactly what you crave as the seasons shift and the temperatures drop!
This recipe leans on the traditional ingredients you expect in a classic stew, with one standout: Heinen’s CARE Certified Spencer beef chuck roast. This well-marbled cut, also known as a boneless ribeye roast, becomes incredibly tender when cooked low and slow. As the fat melts into the broth, it adds rich, savory depth to every bite.
This version bakes low and slow in the oven, giving everything time to cook evenly and develop rich, layered flavor. It’s a one-pot wonder that’s guaranteed to become a reliable go-to for years to come.
Why You’ll Love This Recipe
- Heinen’s CARE Certified beef is the star of the show. Using Heinen’s CARE Certified Spencer beef chuck roast (a boneless ribeye known for its marbling) elevates this dish from everyday to exceptional. As it cooks low and slow, the fat melts into the broth, creating melt-in-your-mouth beef and a luxuriously rich stew.
- The oven does the heavy lifting. Baking the stew in the oven allows it to cook gently and evenly, giving the ingredients time to fully develop their flavors. The result is a rich, savory stew base layered with red wine, beef broth, and classic aromatics that tastes even better the next day.
- It’s the ultimate cozy one-pot meal. Everything comes together in one pot, making prep and clean up a breeze. It’s the kind of meal that feels special, yet is easy enough to make part of your regular chilly weather rotation.
Classic Beef Stew
Servings: 6–8
Ingredients
- Heinen’s CARE Certified Spencer beef chuck roast (about 3 lbs.)
- Kosher salt and black pepper
- 2–3 Tbsp. Heinen’s extra virgin olive oil, divided
- 1 large onion, chopped
- 2 stalks celery, chopped
- 3 garlic cloves, minced
- 2 Tbsp. Heinen’s tomato paste
- ¼ cup all-purpose flour
- 1 cup dry red wine, such as Cabernet Sauvignon
- 3 cups Heinen’s beef stock
- 1 tsp. Heinen’s dried thyme leaves
- 2 Heinen’s dried bay leaves
- 1 tsp. Heinen’s balsamic vinegar
- 2 tsp. Worcestershire sauce
- 1 ½ lbs. yellow potatoes, peeled and cut into 1-inch cubes
- 4 large carrots, peeled and cut into 1-inch cubes
- Parsley, for garnish
Instructions
- Preheat the oven to 325°
- Cut the roast into 1-inch cubes. Season liberally with salt and pepper.
- Heat 1 tablespoon of oil in a large Dutch oven or oven-safe pot (with a lid) over medium-high heat. Once hot, add half of the beef cubes and brown on all sides (4–5 minutes total). Repeat with remaining beef cubes, adding more oil if needed. Remove the beef from the pot and set aside.
- Add the remaining tablespoon of oil to the pan along with the onion and celery. Sauté for 5 minutes. Add the garlic and cook for 1 minute.
- Stir in the tomato paste and flour. Deglaze the pan with red wine, using a wooden spoon to scrape up the browned bits from bottom of pan. Add the stock, thyme, and bay leaves and bring to a simmer. Season the cooking liquid to taste with additional salt and pepper.
- Return the browned beef to pot. Cover and bake for 1 hour.
- Remove the pot from oven and stir in the balsamic vinegar, Worcestershire sauce, potatoes and carrots. Cover and return the pot to oven and bake for an additional 60 to 90 minutes, or until the carrots are tender.
- Remove the pot from oven. Season with additional salt and pepper to taste. Garnish with parsley.
