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A close-up of a white bowl filled with rich, dark Comforting Leftover Prime Rib Beef Stew, featuring chunks of beef, carrots, and potatoes.

Comforting Leftover Prime Rib Beef Stew

This recipe shows you how to turn leftover beef chuck into a rich, slow-braised stew using simple ingredients and oven heat.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 3 pounds boneless beef chuck, well-marbled, cut into 1½-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions, cut into 1-inch chunks
  • 7 cloves garlic, peeled and smashed
  • 2 tablespoons balsamic vinegar
  • 1.5 tablespoons tomato paste
  • 0.25 cup all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • 0.5 teaspoon dried thyme
  • 1.5 teaspoons sugar
Vegetables and Garnish
  • 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
  • 1 pound small white boiling potatoes (baby yukons), cut in half
  • Fresh chopped parsley, for serving optional

Equipment

  • Dutch oven or heavy soup pot
  • Tongs

Method
 

  1. Preheat the oven to 325°F (165°C) and set a rack in the lower middle position.
  2. Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. Transfer the meat to a large plate and set aside.
  3. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes.
  4. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
  5. Remove the pot from the oven and add the carrots and potatoes. Cover and place back in the oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Remove the bay leaf and discard. Taste and adjust seasoning if needed.
  6. Serve the stew warm, or let it cool to room temperature and store it in the refrigerator until ready to serve. This stew tastes better if made at least 1 day ahead. Reheat, covered, over medium heat. Garnish with fresh parsley, if you want.

Notes

If you do not have a Dutch oven or covered pot that works in the oven, you can cook the stew on the stove. The timing is the same, and you should cook it over the lowest setting.
For make-ahead or freezer storage, prepare the stew as directed, then cool it to room temperature before refrigerating. Store it in the fridge for up to 3 days. Reheat on the stovetop over medium-low heat until hot. If you plan to freeze the stew, transfer it to an airtight container once it has cooled. Freeze it for up to 3 months. To serve, thaw the stew overnight in the refrigerator and reheat it on the stovetop.