Beef Stew
Warm up with a classic, comforting bowl of Hearty Beef Stew—a delicious blend of tender beef, hearty vegetables, and rich, savory broth that’s perfect for any occasion.
Ingredients
- 1.5 lbs stewing beef cubed
- 3 tbsp flour
- 2 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
For the stew:
- 1 medium white onion chopped
- 3 cloves garlic minced
- 4 cups beef broth
- ¼ cup red wine
- 4 medium yukon gold potatoes cubed
- 3 carrots sliced into ½ inch pieces
- 3 stalks celery sliced into ½ inch pieces
- 2 tbsp tomato paste
- 2 tsp fresh rosemary minced
- 2 tsp fresh thyme minced
- 2 tbsp flour with 2 tbsp water
- ½ cup frozen peas
- 4 pieces charred crusty bread optional for serving.
Instructions
- In a bowl, combine the cubed 1.5 lbs stewing beef with 3 tbsp flour, 2 tsp paprika, 2 tsp salt, and 1 tsp black pepper. Toss until the beef is evenly coated.1.5 lbs stewing beef, 3 tbsp flour, 2 tsp paprika, 2 tsp salt, 1 tsp black pepper
- In a large pot or Dutch oven, heat the 3 tbsp olive oil over medium-high heat. Add the seasoned beef and sear until browned on all sides. This process enhances the flavor of the stew.3 tbsp olive oil
- Remove the beef from the pan and transfer to a plate. Set aside.
- To the same pot, add the chopped 1 medium white onion and sauté until softened and translucent. Add the 3 cloves garlic to the onion and stir to combine. Cook for another 2 minutes.1 medium white onion, 3 cloves garlic
- Add the 2 tbsp tomato paste to the onion mixture and stir to combine. Cook on low heat for about 4 minutes, stirring occasionally until the tomato paste has deepened in color. Stir in the 2 tsp fresh rosemary and 2 tsp fresh thyme .2 tbsp tomato paste, 2 tsp fresh rosemary, 2 tsp fresh thyme
- Pour in the ¼ cup red wine to deglaze the pot, scraping up any flavorful bits from the bottom.¼ cup red wine
- Stir in the 4 medium yukon gold potatoes, 3 carrots, and 3 stalks celery. Pour in the 4 cups beef broth, ensuring that the vegetables are well-submerged.4 medium yukon gold potatoes, 3 carrots, 3 stalks celery, 4 cups beef broth
- Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 4 hours or until the beef is tender and the flavors meld together.
- In a small bowl, mix 2 tbsp flour with 2 tbsp water to create a slurry. Stir the slurry into the stew, allowing it to thicken. Adjust the seasoning with salt and pepper as needed.2 tbsp flour
- About 10 minutes before serving, add the ½ cup frozen peas to the stew. Cook until the peas are heated through.½ cup frozen peas
- Ladle the hearty beef stew into bowls. Garnish with additional herbs and 4 pieces charred crusty bread if desired.4 pieces charred crusty bread
- Serve hot and enjoy this comforting and flavorful beef stew!