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–+ servings
seasonings and beef in red wine reduction
Victor Eskew

Stew Beef

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This batch component yields approximately 10 pounds of fork-tender braised beef that freezes beautifully for up to three months. By preparing two or more batches at once, you'll have the foundation for multiple weeknight meals including beef stew, pot pies, shepherd's pie, or beef and noodles. The low-and-slow oven braise develops deep flavor while the vacuum-sealed portions make meal assembly effortless.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8
Course: dinner, Lunch
Cuisine: American
Calories:
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Ingredients Equipment Method Notes

Ingredients
  

  • 5 lb Beef Chuck cut into 1-inch cubes
  • ¾ cup All Purpose Flour for dredging
  • 4 oz Beef Tallow, Kettle & Fire or avocado oil
  • 2 cups Onions fresh, chopped
  • 1 tablespoon Garlic, minced minced
  • 750 ml Red Wine one that you would drink
  • 2 Bay Leaves dried
  • 2 teaspoon Thyme dried
  • 1 teaspoon Oregano dried
  • 2 tablespoon Salt, Morton Coarse Kosher Salt Morton brand
  • 2 teaspoon Black Pepper ground

Equipment

  • Dutch Oven
  • Cast iron skillet
  • FoodSaver Vacuum Sealer
  • FoodSaver 1-Gallon Bags
  • Porcelain-Coated Cast-Iron Pot

Method
 

Prep
  1. Preheat oven to 350°F.
  2. Trim any large fat veins from the chuck roast.
  3. Cut the beef into 1-inch cubes.
  4. Dredge the cubed beef in all purpose flour, shaking off excess.
Sear
  1. Heat a Dutch oven or cast iron skillet over medium-high heat.
  2. Render the trimmed beef fat or use beef fat or avocado oil if needed.
  3. Remove any cracklins and reserve.
  4. Working in batches to avoid crowding, sear the dredged beef cubes on all sides until golden brown, about 4-5 minutes per batch.
  5. Remove and set aside.
Build the Braise
  1. In the same Dutch oven, sauté the chopped onions in the remaining beef fat.
  2. Season with a pinch of salt.
  3. When the onions are translucent and golden, add the minced garlic and sauté for 30 seconds.
  4. Add the full bottle of red wine.
  5. Simmer until the wine is reduced by about half.
  6. Return the seared beef to the Dutch oven.
  7. Add bay leaves, thyme, oregano, kosher salt, and black pepper.
  8. Stir to combine.
Braise
  1. Cover with a tight-fitting lid and place in the oven.
  2. Cook at 350°F for 1 hour.
  3. Reduce to 275°F and cook for 3 additional hours until the meat falls apart with gentle pressure from a fork.
Finish
  1. Remove from oven.
  2. Discard bay leaves.
  3. If the braising liquid is too thin, place the Dutch oven on the stovetop over medium heat and simmer uncovered for 10-15 minutes to reduce.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

The key to tender stew beef is the two-stage oven method: one hour at 350°F to get things going, then three hours at 275°F for breakdown of the connective tissue. Rendering the trimmed fat for searing adds flavor without waste, though beef fat or avocado oil works just as well. The wine reduction isn't essential but adds considerable depth—substitute beef broth or water if needed. Separating the meat from the gravy before freezing gives you flexibility when assembling meals, and pre-freezing the gravy portion before vacuum sealing prevents liquid from being sucked into the machine. Reheat sealed portions in a 350°F oven for 30 minutes or until the internal temperature reaches 165°F.

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