Classic Beef Stew

1

Preheat oven to 350°F.

2

Cut the chuck roast into bite-sized pieces. In a large bowl, toss beef with flour, salt, pepper, garlic powder, and onion powder until evenly coated.

3

Heat a Dutch oven over medium-high heat and add olive oil. Working in batches, brown the beef on all sides, then transfer to a plate. Take your time here — good browning adds incredible flavour to the finished stew.

4

Once all beef is browned, add leeks, onion, and celery to the pot. Cook until softened, about 4 minutes. Add garlic and cook for another 30 seconds until fragrant.

5

Stir in tomato paste and cook until it darkens slightly in colour, about 1–2 minutes. Deglaze the pot with wine or ale, scraping up any browned bits from the bottom — this adds great depth of flavour.

6

Return the beef to the pot and add beef stock and thyme sprigs. Bring to a gentle simmer, cover, and transfer to the oven. Cook for about 90 minutes, checking occasionally to ensure there is still enough liquid in the pot.

7

Meanwhile, peel and chop potatoes, carrots, and rutabaga into pieces slightly smaller than the beef chunks so they cook evenly.

8

After the initial 90 minutes, stir in the vegetables. Cover and return to the oven for at least 1 more hour, or until the beef is tender and vegetables are soft.

9

Remove the lid and cook uncovered for a final 20 minutes to allow the stew to thicken slightly. Taste and adjust seasoning with salt and pepper as needed. Garnish with parsley if desired and serve.

10

This stew can be made up to 3 days ahead, and the flavours improve over time. It also freezes beautifully, so save leftovers for a cozy future meal.

11

Notes: To make gluten-free, omit the flour when seasoning the beef. If needed, thicken the stew in the last 20 minutes with 1 Tbsp cornstarch mixed with warm water to form a slurry. Traditional Irish stew is made with mutton; lamb works beautifully as a substitute for beef here. If omitting alcohol, substitute with 1 cup additional beef stock or water plus 1 Tbsp vinegar for balance.