There are recipes that fill a house with warmth before you've even tasted them. This beef stew is one of them. The moment that cast iron lid goes on and the kitchen starts to smell of red wine, rosemary, and slowly coaxed-out sweetness from the onions, you'll understand why I make it every single time the temperature drops below forty degrees.
What you'll need
Start with a good chuck roast — about two and a half pounds, cut into generous chunks. Don't trim all the fat; it's where the flavour lives. You'll also need carrots, parsnips, celery, two large onions, a full head of garlic, a bottle of dry red wine (something you'd actually drink), good beef stock, tomato paste, fresh thyme, bay leaves, and a couple of sprigs of rosemary.
The method
Season the beef aggressively with salt and pepper. Get your cast iron screaming hot with a generous glug of oil, then sear the beef in batches — don't crowd the pan or it steams instead of browns. That golden crust is where all the flavour starts.
Once all the beef is seared, soften your onions in the same pot until they're jammy and golden, about fifteen minutes. Add the garlic and tomato paste and cook another two minutes. Pour in the wine and let it bubble and reduce by half, scraping up all those beautiful browned bits from the bottom of the pot.
Return the beef, add the stock, vegetables, and herbs, and bring it to a gentle simmer. Lid on, into a 325°F oven for two and a half hours. The beef should fall apart at the touch of a fork. Taste and adjust seasoning. Serve with crusty sourdough or creamy mashed potato.
This stew only gets better the next day. Make a big pot and thank yourself tomorrow.