This is the kind of stew you make on a Sunday and enjoy all week. Rich, comforting, and even better the next day.
Feeds 6–8 generously.
What You’ll Need
3–5 lb Brown Pearcy beef roast (chuck or arm roast)
2 tbsp olive oil
Salt & freshly cracked black pepper
1 large yellow onion, diced
4 cloves garlic, minced
3 carrots, peeled and thickly sliced
3 celery stalks, sliced
2 tbsp tomato paste
2 cups dry red wine
3 cups beef broth
2 bay leaves
1 tbsp fresh thyme (or 1 tsp dried)
1 tbsp Worcestershire sauce
Optional: baby potatoes or mushrooms
How to Make It
1. Season & Sear
Pat the roast dry and season generously with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned. Remove and set aside.
2. Build the Base
Lower heat to medium. Add onion, carrot, and celery. Cook until softened, scraping up all the browned bits. Stir in garlic and tomato paste; cook for 1 minute until fragrant.
3. Deglaze
Pour in the red wine and let it simmer for 3–4 minutes, reducing slightly and intensifying the flavor.
4. Braise
Return the roast to the pot. Add beef broth, bay leaves, thyme, and Worcestershire sauce. Liquid should come about halfway up the roast.
Cover and cook:
Oven: 300°F for 3–4 hours
Or stovetop: low simmer for 3 hours
The beef should be fork-tender and practically falling apart.
5. Finish & Serve
Shred or slice the beef. Taste and adjust seasoning. Serve with mashed potatoes, crusty bread, or buttered egg noodles.
Why This Works So Well with Brown Pearcy Beef
Our Angus beef is dry-aged and naturally well-marbled, which means it doesn’t just survive long cooking — it thrives in it. The result is depth, richness, and a texture you simply don’t get from commodity beef.
This is food that feels like winter should.
Pro Tip
Make it a day ahead. Like all good winter meals, this stew tastes even better after resting overnight.
