Savory Homestyle Beef Stew

1. Prepare the beef

Preheat your oven to 325°F (163°C). Take your 3.5-pound roast and pull it apart at the seams, trimming the fat as you go. Cut the meat into 1.5-inch chunks, ensuring each piece is roughly the same size for even cooking.

2. Season and brown the beef

Pat the meat dry with paper towels and season generously with salt and pepper. Heat a tablespoon of vegetable oil in a Dutch oven over high heat until it just begins to smoke. Add the beef chunks in batches, making sure not to overcrowd the pot, and brown them on all sides. Transfer the meat to a bowl once browned.

3. Cook the aromatic vegetables

If needed, deglaze the pot by adding a splash of water or broth, scraping up any browned bits stuck to the bottom. Add the chopped onion, carrot, celery, leek, and garlic to the pot with a bit more oil if necessary, and cook until they are well browned and fragrant.

4. Create the roux

Stir in the tomato paste and flour to create a roux. This will help to build a rich, hearty base for your stew.

5. Add liquids and simmer

Pour in your choice of red wine and beef broth, making sure to scrape up any remaining fond from the bottom of the pot. Bring the liquid to a simmer.

6. Combine and cook in the oven

Return the browned meat to the pot, mixing it with the aromatic vegetable mixture. Cover the Dutch oven and transfer it to the preheated oven. Let the stew simmer gently for 2 to 3 hours, or until the meat is tender and the flavors have melded together beautifully.

7. Adjust seasoning and serve

Taste the stew and adjust the seasoning with salt and pepper as needed. Serve it hot, savoring the deep, rich flavors of this homestyle beef stew that's perfect for a cozy meal.