3 Iconic Stews Every Home Cook Should Master

Ingredients

• 2.5 lb Chuck Roast (boneless, trimmed of hard fat, cut into 1‑inch cubes)
• 6 tbsp Olive Oil (extra‑virgin, divided between beef and onions)
• 2 tsp Kosher Salt (for seasoning beef)
• 750 g Onion (about 5 medium onions, roughly chopped)
• 6 cloves Garlic (about 15‑20 g, smashed)
• 2 tbsp Tomato Paste (about 30 g)
• 4 tbsp Paprika (sweet Hungarian paprika, bloom off heat)
• 1 L Chicken Stock (or water with bouillon)
• 2 packet Powdered Gelatin (about 14 g total, whisked into stock)
• 8 g Better Than Bouillon Beef Base (about 1 tsp, optional for extra beef depth)
• 3 Bay Leaf
• 450 g Yukon Gold Potatoes (cut into 1‑inch chunks)
• 300 g Carrots (cut into 1‑inch rounds)
• 250 g Bell Pepper (any color, diced)
• 2 tbsp Sour Cream (for garnish)
• 1 tbsp Fresh Chives (finely chopped, for garnish)

Instructions

1. Trim and Cube Beef

   Trim excess hard fat from the chuck roast, then cut the meat into roughly 1‑inch cubes, following natural seams.

   Time: PT10M

2. Season and Oil Beef

   Place the beef cubes in a bowl, drizzle with 3 tbsp olive oil, add about 2 tsp kosher salt, and toss until evenly coated.

   Time: PT3M

3. Broil Beef

   Spread the seasoned beef in a single layer on a sheet tray and broil about 8 in from the heat source. Cook for 15 minutes total, turning the tray 180° and checking every 5 minutes until a deep crust forms.

   Time: PT15M

   Temperature: Broil (high)

4. Chop Onions

   Rough‑chop 750 g onions (about 5 medium) into 1‑inch pieces.

   Time: PT8M

5. Sweat Onions

   Heat the Dutch oven over medium‑high, add 3 tbsp olive oil, then add the onions with a generous pinch of salt. Cook, stirring occasionally, for about 15 minutes until they are soft, translucent, and just lightly colored—do not caramelize.

   Time: PT15M

   Temperature: Medium‑high

6. Add Garlic

   Add the smashed garlic (15‑20 g) to the onions and sweat for 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium‑high

7. Stir in Tomato Paste

   Add 2 tbsp tomato paste, stir, and cook for 1 minute.

   Time: PT1M

   Temperature: Medium‑high

8. Bloom Paprika

   Turn off the heat, sprinkle 4 tbsp sweet paprika over the mixture, stir quickly to bloom for 1 minute.

   Time: PT1M

9. Add Stock and Gelatin

   Whisk in 1 L chicken stock and the two packets of powdered gelatin until fully dissolved. Return the pot to a gentle simmer for 5 minutes.

   Time: PT5M

   Temperature: Medium

10. Season the Braise

    Stir in 8 g Better Than Bouillon beef base and 3 bay leaves.

    Time: PT1M

11. Combine Beef with Braise

    Add the broiled beef cubes (including any rendered fat and fond) to the pot, stir to coat, and bring back to a low simmer.

    Time: PT2M

    Temperature: Medium‑low

12. Oven Braise (First Phase)

    Cover the Dutch oven with a lid and place it in a pre‑heated 300°F (150°C) oven. Braise for 90 minutes.

    Time: PT90M

    Temperature: 300°F

13. Prep Remaining Vegetables

    While the stew braises, cut 450 g Yukon Gold potatoes into 1‑inch chunks, 300 g carrots into 1‑inch rounds, and 250 g bell pepper into dice.

    Time: PT10M

14. Add Vegetables

    Remove the pot from the oven, stir in the potatoes, carrots, and bell pepper, ensuring they are submerged. Return the lid.

    Time: PT5M

15. Oven Braise (Second Phase)

    Place the pot back in the 300°F oven and continue braising for another 45 minutes, stirring once halfway through (at ~22 minutes).

    Time: PT45M

    Temperature: 300°F

16. Check Doneness

    After total braising time (~2 h 30 min), test a potato with a fork (should be tender) and pull a piece of beef; it should be tender but still hold its shape.

    Time: PT5M

17. Cool and Refrigerate

    Let the stew cool at room temperature for 30 minutes, then transfer to the refrigerator uncovered for at least 2 hours or overnight to set the sauce and allow flavors to meld.

    Time: PT30M

18. Finish Before Serving

    Remove the lid, skim off about 75 % of the surface fat, then gently re‑heat the stew to a gentle simmer. Adjust salt if needed.

    Time: PT5M

    Temperature: Medium

19. Serve

    Ladle stew into bowls, add a dollop of sour cream and a sprinkle of fresh chives. Serve with crusty bread if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chuck Roast: Beef short ribs, Beef brisket
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Kosher Salt: Sea salt
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Tomato Paste: Tomato purée (1 tbsp)
• Instead of Paprika: Smoked paprika (use half amount)
• Instead of Chicken Stock: Beef stock, water + bouillon
• Instead of Powdered Gelatin: Unflavored gelatin (same weight)
• Instead of Better Than Bouillon Beef Base: Beef bouillon cubes
• Instead of Yukon Gold Potatoes: Russet potatoes
• Instead of Carrots: Parsnips
• Instead of Bell Pepper: Poblano pepper
• Instead of Sour Cream: Greek yogurt
• Instead of Fresh Chives: Parsley

Equipment Needed

• Sheet Tray
• Oven with Broiler
• Dutch Oven
• Chef's Knife
• Cutting Board
• Tongs
• Wooden Spoon
• Measuring Spoons
• Mixing Bowl

Critical Steps — Do Not Skip

• Broiling the beef cubes to develop a deep crust and fond.
• Sweating the onions until they become soft and melt into the sauce.
• Blooming paprika off the heat to prevent bitterness.
• Braising low and slow in a 300°F oven for proper collagen breakdown.
• Adding potatoes, carrots, and bell peppers midway to preserve texture.

Chef Tips from the Video

• Use a heavy‑bottomed Dutch oven for even heat distribution.
• If you don’t have a broiler, sear the beef in a hot skillet, then finish in the oven.
• A pinch of smoked paprika can add a subtle depth without overwhelming the sweet Hungarian flavor.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Portion into freezer‑safe bags; freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The stew improves after an overnight rest in the fridge; plan ahead.
• Skim excess fat after cooling to keep the final sauce light.
• Reheat gently over low heat; avoid a rapid boil to keep the beef from shredding.

Frequently Asked Questions