Jana's Corner & One and Done Recipes

This is our go-to beef stew when we’re craving something deeply comforting on cold winter days. All credit goes to our friend Andy, who truly perfected this recipe—I’m just lucky enough to share it. One of his best tips is to make your own broth using Better Than Bouillon beef base, along with a really good balsamic vinegar and Mutti tomato paste from the tube. Those simple upgrades make all the difference and take this stew to the next level.

Ingredients

• 3 lbs boneless beef chuck, well-marbled, cut into 1½-inch pieces
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 3 tbsp olive oil
• 2 medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• 2 tbsp good-quality balsamic vinegar
• 1½ tbsp Mutti tomato paste (from the tube)
• ¼ cup all-purpose flour
• 2 cups dry red wine (not going to lie, it hurt to use 2 cups of my wine 🍷)
• 2 cups beef broth (made with Better Than Bouillon beef base)
• 1 cup water (you can add more later if needed)
• 1 bay leaf
• ½ tsp dried thyme
• 1½ tsp sugar
• 4 large carrots, peeled and cut on the diagonal into 1-inch chunks
• 1 lb baby Yukon or white boiling potatoes, halved (I used Little Potato Company)

👉 Bouillon Tip: Andy recommends adding an extra tablespoon of Better Than Bouillon beef base directly to the stew for deeper flavor.

Instructions

1. Preheat & Prep
   Preheat the oven to 325°F (165°C) and position a rack in the lower-middle of the oven. Pat the beef dry and season generously with salt and pepper.
2. Brown the Beef
   Heat 1 tablespoon olive oil in a large cast-iron pot over medium-high heat until shimmering. Brown the beef in batches, about 5 minutes per batch, adding more oil as needed. Don’t crowd the pan—this step builds flavor. Transfer browned beef to a plate and set aside.
3. Build the Flavor Base
   Add the onions and garlic to the pot along with the balsamic vinegar. Cook for about 5 minutes, stirring and scraping up the browned bits from the bottom. Add the tomato paste and cook for another minute.
4. Thicken & Deglaze
   Return the beef (and juices) to the pot. Sprinkle the flour over everything and stir until fully incorporated, about 1–2 minutes. Pour in the red wine, beef broth, water, bay leaf, thyme, sugar, and the extra tablespoon of Better Than Bouillon. Bring to a gentle boil.
5. Braise
   Cover the pot and transfer it to the oven. Braise for 2 hours, stirring once if you can.
6. Add Vegetables
   Remove from oven, add carrots and potatoes, cover again, and return to oven for about 1 hour, until vegetables are tender, the broth is thickened, and the beef is fall-apart tender.
7. Finish & Serve
   Remove bay leaf, taste, and adjust seasoning as needed. If the stew is too thick, add a bit more water or broth. Remember that the pot is very hot, don’t be tempted to touch the handles!

Notes

• This stew gets better with time—if you have the time, it’s recommended to make it a day ahead.
• Store overnight in the refrigerator and reheat gently on the stove top.
• Serve with crusty bread or biscuits for the ultimate comfort meal.