Warm, hearty, and utterly satisfying, this rustic beef stew combines tender chunks of beef, slow-cooked vegetables, and a rich, savory sauce highlighted with a sweet, alcohol-free red-fruit reduction. Paired with crispy garlic-butter smashed potatoes, it’s the ultimate cozy meal.
Ingredients
For the Beef Stew
| Ingredient | Quantity |
|---|---|
| Beef chuck, cut into 1½-inch cubes | 2 lb (≈ 900 g) |
| Salt and freshly ground black pepper | To taste |
| Vegetable oil (or neutral oil) | 2 tbsp |
| Onion, diced | 1 large |
| Garlic, minced | 3 cloves (save 1 clove for potatoes) |
| Carrots, cut into 1–1½-inch pieces | 2 |
| Mushrooms, sliced | 8 oz (225 g) |
| Pearl onions, peeled (or small shallots) | 1 cup |
| Tomato paste | 2 tbsp |
| All-purpose flour | 2 tbsp |
| Pomegranate or cranberry juice (unsweetened) | 1½ cups |
| Balsamic vinegar | 2 tbsp |
| Beef broth (low sodium preferred) | 2 cups |
| Fresh thyme | 1 sprig (or 1 tsp dried thyme) |
| Bay leaf | 1 |
For the Garlic-Butter Smashed Potatoes
| Ingredient | Quantity |
|---|---|
| Small new potatoes or baby potatoes | 1.5 lb (≈ 700 g) |
| Butter | 3 tbsp |
| Garlic, minced | 1 clove |
| Fresh parsley, chopped (for garnish) | As desired |
Instructions
-
Preheat and Prepare
Preheat oven to 375°F (190°C). Pat beef cubes dry with paper towels to ensure proper browning. Season generously with salt and black pepper. -
Brown the Beef
Heat a heavy, oven-safe pot (Dutch oven recommended) over medium-high heat. Add vegetable oil. Working in batches, brown the beef cubes on all sides (3–4 minutes per batch). Remove browned beef to a plate. Add a teaspoon of oil if needed between batches. -
Sauté Aromatics and Vegetables
Reduce heat to medium. Deglaze the pot with a splash of water or broth, scraping up browned bits. Add onions and cook 5–7 minutes until softened. Stir in garlic, carrots, mushrooms, and pearl onions. Cook 3–4 minutes until mushrooms release juices. -
Build the Flavor Base
Add tomato paste and cook 1 minute. Sprinkle in flour and stir for 1 minute, coating vegetables evenly. -
Add Liquids
Pour in red-fruit juice and balsamic vinegar, scraping the pot to lift caramelized bits. Add beef broth, thyme, and bay leaf. Stir and adjust seasoning lightly. -
Combine Beef and Transfer to Oven
Return beef (and any collected juices) to the pot. Submerge in liquid, cover, and transfer to the oven. Bake 1½–2 hours until beef is fork-tender and sauce is rich and glossy. Remove thyme sprig and bay leaf. -
Prepare Garlic-Butter Smashed Potatoes
Boil potatoes in salted water for 12–15 minutes until tender. Drain and let steam escape for a few minutes. Preheat baking sheet or lightly oil it. Gently smash each potato to ½-inch thickness. Melt butter, mix in minced garlic, and brush over potatoes. Season with salt and pepper. Roast 10–15 minutes until golden and crispy at the edges. For extra crispiness, broil 1–2 minutes while watching closely. -
Finish and Serve
If stew sauce is thinner than desired, simmer uncovered 5–10 minutes. For thicker sauce, stir in a slurry of 1 tsp flour + 1 tbsp cold water and simmer. Serve stew hot with garlic-butter smashed potatoes on the side or spooned over them. Garnish with parsley.
Time & Nutrition
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: ~2 hours 10 minutes
- Servings: 4–6
- Calories: ~650 kcal per serving
Tips for a Perfect and Tasty Result:
- Browning the beef in batches is key to flavor and texture. Avoid crowding the pot.
- Use fresh herbs if possible — thyme and parsley elevate the taste beautifully.
- Let the potatoes steam slightly before smashing for extra crisp edges.
