Mom's Beef Stew

A straightforward beef stew that trusts time to do the work. Stewing beef simmers for a full hour and a half in red wine and tomato sauce with sauteed onion, garlic, oregano, and a bay leaf. The potatoes and carrots go in during the last 30 minutes so they don’t fall apart into mush.

White wine vinegar is the ingredient that sets this stew apart from the hundreds of others like it. Three tablespoons added to the braising liquid tenderize the beef faster and add a bright acidity that keeps the rich, wine-heavy sauce from feeling leaden. You won’t taste vinegar in the finished stew. It just balances everything out.

A full cup of red wine plus half a cup of tomato sauce makes a deeply flavored braising liquid without needing to add stock. As the beef cooks, it releases its own juices into the wine sauce, building body and richness over that long, covered simmer.

Sauteing the onion and garlic first in oil creates a flavor base that a cold-start pot can’t match.

Chef Tips

• Keep the lid on tight. The trapped steam keeps the temperature low and even, which is how stewing beef turns tender instead of tough.
• Cut the potatoes and carrots into similar-sized pieces so they cook at the same rate during their 30-minute window.
• Don’t rush the simmer. The meat should be completely fork-tender before you add the vegetables. If it still resists, give it more time.
• Remove the bay leaf before serving. It’s done its job and the flavor gets bitter if left in too long.

Variations

• Mexican-style: Add a chopped chipotle pepper and a teaspoon of cumin for a smoky, Southwestern twist that fits the recipe’s Mexican-cuisine roots.
• Root vegetable medley: Add parsnips and turnips along with the potatoes and carrots for more variety.
• Beer braise: Swap the red wine for a dark beer like stout or porter for a maltier, deeper sauce.