Preparing stew can be a long process. I like to have everything prepped ready to go, which cuts down on cooking time. It’s so worth the extra time for this soul-satisfying beef stew. I usually look at the weather report; and if it is cold and damp, I plan a morning to put this together. This stew has a double dose of tomato flavor with tomato paste and sun-dried tomatoes. I prefer a slightly thickened sauce, so I throw in a bit of flour to give it a little body. You can do it with or without the flour

Browning the meat is a must. I’ve changed up the technique by browning the meat in the oven on a parchment-lined sheet pan rather than cooking on the stovetop in batches. I use this method for any stew I make now. And while the meat is browning in the oven you can move to the next step. The other tip is to reduce the stew liquid until it is slightly thickened at the end of cooking.

Browning the meat well will ensure a deep rich flavor, and adding a double dose of tomato paste and sun-dried tomatoes helps to bring all the flavors together. Baby potatoes and carrots complete this one-dish meal. Sometimes I add some frozen petit pois for a touch of green to the stew. Serve this with a loaf of crusty bread to soak up the flavorful juice. A zesty California zinfandel is a happy companion to this scrumptious stew.

Beef Stew with Sun-Dried Tomatoes

Serves 6

3 pounds beef chuck, cut into 1 1/2-inch cubes

Salt and freshly ground black pepper

3 tablespoons olive oil

1 yellow onion, sliced

2 medium carrots, peeled and sliced

1 stalk celery, sliced

1 carrot, peeled and sliced

1/2 pound sliced mushrooms

4 garlic cloves, minced

1 1/2 tablespoons all-purpose flour

1/4 cup red wine vinegar

1 1/2 cups beef stock

1 cup full-bodied red wine

1/4 cup tomato paste

2 sprigs fresh thyme or 1/4 teaspoon dried

1/3 cup oil-packed sliced sun-dried tomatoes, well drained

1 bay leaf

2 carrots, peeled and cut into strips

1 pound yellow potatoes, cut into 3/4-inch chunks

2 tablespoons finely chopped parsley, for garnish

1. Place the oven rack on top third of oven. Preheat the oven to 425 F. Place the beef cubes on a parchment lined sheet pan, blot with paper towels and season both sides with salt and pepper. When oven is hot roast meat on 1 side until browned and caramelized, about 15 to 20 minutes. With tongs turn meat over and roast another 10 minutes or so, until meat is browned. Reserve the meat and juices from the meat to add to the stew.

2. Meanwhile in a large casserole pan, add 3 tablespoons oil to the pan and saute the sliced onion, celery and carrot on medium-high heat until soft, about 7 minutes. Add the mushrooms and saute another 3 minutes. Add garlic and saute for another minute. Finally add the flour, stirring it around and cook about 1 minute or so until it is browned. Add the vinegar, reduce heat and scrape up the brown bits, about 3 minutes, or until nicely browned and caramelized. Add the beef stock, wine, tomato paste, thyme, sun-dried tomatoes and bay leaf and turn up the heat until it begins to boil.

3. Return the meat and juices to the sauce and turn down to a low simmer. Cover the casserole and simmer on low heat, covered, for about 1 1/2 hours or until the meat is almost tender, stirring occasionally.

4. Add the carrots and potatoes, cover and continue to simmer until the carrots, potatoes and the meat are tender, about 15 more minutes. Taste for seasoning. Remove bay leaf. If the sauce is thin, turn up the heat and reduce for a few minutes until the desired consistency. If too thick, add more stock. Spoon the stew into a large serving bowl or platter. Garnish with parsley.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.