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bobby flay beef stew recipe

Bobby Flay Beef Stew Recipe

When I first came across Bobby Flay's beef stew recipe, I was immediately intrigued by his unique blend of herbs and the use of red wine.What sets this recipe apart is the slow-cooking method that allows those rich flavors to meld beautifully, creating a savory dish that's hard to resist.A little tip from my kitchen: browning the beef on three sides, as Bobby suggests, truly enhances the flavor and adds a delicious depth to the stew.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Servings: 6

Ingredients

  • 2 lbs Beef chuck cubed
  • 1 Onion chopped
  • 3 cloves Garlic minced
  • 4 Carrots sliced
  • 2 stalks Celery chopped
  • 2 cups Red wine
  • 3 tbsp Olive oil
  • 4 cups Beef broth
  • 2 tbsp Tomato paste
  • 3 Potatoes diced
  • 1 can Tomatoes 32 oz.
  • 2 tbsp Flour
  • 1 bunch Parsley tied with twine
  • 2 sprigs Thyme tied with twine
  • 2 sprigs Rosemary tied with twine
  • 2 Bay leaves
  • Salt and Pepper to taste

Instructions

  • Preheat your oven to 275°F.
  • Position a rack in the lower third of the oven.
  • Heat olive oil in a large pot over medium-high heat.
  • Brown the beef cubes in batches.
  • Make sure they are browned on at least three sides.
  • Remove and set aside.
  • In the same pot, add chopped onions and minced garlic.
  • Cook until soft, then toss in carrots and celery.
  • Stir for about five minutes.
  • Pour in the red wine and bring to a boil.
  • Add flour, stirring until well combined.
  • Add beef broth, tomato paste, diced potatoes, canned tomatoes, and the browned beef.
  • Simmer for a few minutes.
  • Add the herb bouquet and bay leaves.
  • Cover the pot and transfer it to the oven.
  • Cook for about 2.5 to 3 hours until the beef is tender.