Description
This Classic Beef Stew is a hearty, comforting dish featuring tender chunks of beef slow-braised with aromatic vegetables, rich red wine, and savory herbs. Perfect for a cozy meal, the stew is enriched with potatoes and carrots, creating a flavorful and satisfying feast that deepens in taste when allowed to rest overnight.
Ingredients
Meat and Coating
- 1/4 cup flour
- 1 tablespoon paprika
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
- 3 pounds beef chuck, cut into 1.5 inch chunks
Vegetables and Aromatics
- 1 large white onion, chopped
- 1 green bell pepper, chopped (or jalapenos for a spicier version)
- 1 stalk celery, chopped
- 5 garlic cloves, chopped
- 1 pound yellow potatoes, cut into bite-sized pieces
- 3 large carrots, cut into bite-sized pieces
Liquids and Seasonings
- 4 tablespoons olive oil, divided
- 3 tablespoons tomato paste
- 2 cups red wine (such as Cabernet Sauvignon; beef stock may be substituted)
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning (your favorite dried herb blend)
- 2 bay leaves
Instructions
- Prepare the Coating: In a large bowl, combine the flour, paprika, salt, and black pepper. Dip each beef chunk lightly into the mixture, coating all sides to create a seasoned crust that will help the meat brown beautifully.
- Sear the Beef: Heat 1 tablespoon of olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the coated beef chunks in batches, turning to brown all sides evenly, about 5 minutes per batch. Transfer each batch to a plate, adding more oil before the next batch to prevent sticking and ensure even browning.
- Sauté the Aromatics: Add the remaining tablespoon of olive oil to the empty pot. Stir in the chopped onion, green bell pepper, and celery. Cook, stirring occasionally, until vegetables soften and become fragrant, about 5 minutes.
- Add Garlic and Tomato Paste: Stir in the chopped garlic and tomato paste. Cook constantly for about 1 minute until the tomato paste darkens slightly and melds with the vegetables.
- Deglaze the Pot: Pour the red wine, beef stock, and Worcestershire sauce into the pot. Use a wooden spoon to scrape any browned bits from the bottom, infusing the stew with deep, rich flavor.
- Combine Ingredients: Return the browned beef and any juices collected on the plate back to the pot. Add Italian seasoning and bay leaves. Stir well to submerge the beef completely in the liquid.
- Braise the Stew: Bring the mixture to a boil, then reduce heat to low and cover the pot. Let simmer gently for 2 hours to tenderize the beef and allow flavors to meld.
- Add Vegetables: Remove the lid and add potatoes and carrots to the pot. Continue to simmer uncovered for 1 hour, or until vegetables are tender and beef is fork-tender. If needed, extend cooking time for desired tenderness.
- Rest and Serve: Remove stew from heat. For best flavor, cool and refrigerate overnight to deepen flavors. Reheat gently on stovetop before serving hot.
Notes
- For a spicier stew, substitute green bell pepper with jalapenos as suggested.
- Using a heavy-bottomed pot or Dutch oven helps in even heat distribution for better braising.
- Allowing the stew to rest overnight enhances the flavor significantly.
- If red wine is not preferred, replace it with additional beef stock.
- Adjust salt to taste during seasoning and at the end.
- Make sure to brown the beef in batches to avoid overcrowding and ensure proper searing.
