
Why Beef Chuck? 1) It's cheap! 2) It gets more tender the longer it cooks. Some quick-cooking cuts of meat (like sirloin) would get tough after simmering for 30 minutes. The opposite is true with beef chuck. A Note About Flour Some people have told us that this recipe is missing flour. We respectfully disagree. There's no rule that beef stew needs a thickening agent. In fact, many recipes skip it, not just ours. 😉The potatoes add enough heft and heartiness. Wine Isn't Completely Necessary Wine helps develop richer, more complex flavors in your stew. If you don't have any leftover cooking wine on hand, your stew will be delicious without it—just sub in more beef stock! Word to the wise, though: open wine keeps for MONTHS in the fridge. So yes, that half glass of Pinot from September will work just fine. Make-Ahead Potential This recipe makes amazing leftovers. And yes, you can make it ahead! Cook it completely, then ...