Slow Simmered Beef Stew

Oui Chef Season 3 Episode 3

In the heart of this classic beef stew recipe lies a testament to culinary finesse, where every ingredient plays a crucial role in crafting a symphony of flavors. Imagine yourself in a serene kitchen scene, where the aroma of slow-simmering beef tenderloin tantalizes the senses.

At the core of this culinary masterpiece, tender cubes of beef tenderloin, or the robust stewing beef if you prefer, undergo a meticulous process. Each cube, coated in a delicate cornstarch blanket, is expertly browned in a Dutch oven, layering richness and depth with every golden hue.

But this stew transcends mere ingredients; it’s an orchestrated ensemble. As the beef luxuriates in its savory dance, a chorus of garlic, onion, and celery joins the melody, softening and infusing their essence into the mix. The bold notes of Dijon mustard, the earthy embrace of thyme, and the vibrant undertones of red wine come together, each lending their unique voice to the symphony.

As the pot gently simmers, the ingredients meld, transforming into a luscious concoction that promises warmth and comfort. With every passing minute, the flavors deepen, the textures meld, and anticipation builds for the grand finale.

With a final flourish, the stew finds its resting place in the oven, where it’s allowed to simmer and stew, coaxing out the tender succulence of the beef and melding the flavors into a blissful union. And as the aroma fills the kitchen, it’s a testament to the patience and care poured into every step, resulting in a dish that’s not just a meal but a masterpiece crafted by seasoned hands.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: The Kilted Chef
  • Yield: Serves 4-6 1x


Units Scale
  • 1/4 cup vegetable oil
  • 2 lbs beef tenderloin, cut into 1- 1 1/2 inch cubes (sub Stewing Beef)
  • 1/4 cup flour
  • 1/4 cup butter
  • 3 cloves garlic, chopped
  • 1 med size carrot, finely diced
  • 1 med size onion, finely diced
  • 1 celery stocks, finely diced
  • 1 tbsp Dijon mustard
  • 1 tsp Salt
  • 1/2 tsp freshly ground pepper
  • 2 sprigs of fresh thyme
  • 2 cups red wine
  • 2 bay leaves
  • 4 cups beef broth
  • 4 potatoes, cubed
  • 2 carrots, peeled and chopped
  • 1/2 medium turnip, peeled and cut into chunks
  • 2 parsnips peeled and cut into chunks


  1. Preheat oven to 350.
  2. Heat the oil and butter in a Dutch oven; dredge the beef in the flour and brown in batches being mindful not to overcrowd the pan. Add more oil and butter if necessary.
  3. Remove all beef from pot.
  4. Add more butter if needed and sauté the garlic, onion, and celery until they begin to soften.
  5. Add the Dijon mustard, salt, freshly ground pepper, and thyme. Combine and then deglaze with the red wine, scraping up all the browned bits from the bottom.
  6. Add the beef, beef broth and bay leaves.Stir.
  7. Add potatoes, carrots and turnip bring to a boil, allow to boil for 5 minutes.
  8. Cover then place in the preheated oven for 2 ½ hours.
  • Category: beef, Entrees, Soups & Stews, Oui Chef, Recipes