Description
This Classic Beef Stew recipe features tender chunks of beef chuck simmered in a rich broth with aromatic vegetables, red wine, and herbs. Slow-cooked for hours to develop deep, comforting flavors, this hearty dish is perfect for a satisfying family meal, especially when served warm after allowing the stew to rest for optimal flavor melding.
Ingredients
For the Beef Coating
- 1/4 cup flour
- 1 tablespoon paprika
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
Main Ingredients
- 3 pounds beef chuck, cut into 1.5 inch chunks
- 4 tablespoons olive oil, divided
- 1 large white onion, chopped
- 1 green bell pepper, chopped (or jalapenos for a spicier version)
- 1 stalk celery, chopped
- 5 garlic cloves, chopped
- 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
- 1 pound yellow potatoes, cut into bite-sized pieces
- 3 large carrots, cut into bite-sized pieces
Instructions
- Prepare the Coating: In a large bowl, mix together the flour, paprika, salt, and black pepper. This seasoned flour mixture will create a flavorful crust on the beef.
- Coat the Beef: Dip each piece of beef chuck into the flour mixture, ensuring it’s lightly coated on all sides. Set aside to prepare for browning.
- Sear the Beef: Heat 1 tablespoon of olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear beef chunks on all sides for about 5 minutes per batch until nicely browned. Transfer browned beef to a plate. Add 1 tablespoon oil before each new batch to prevent sticking and ensure even searing.
- Sauté the Aromatics: Add the remaining tablespoon of olive oil to the now-empty pot. Add chopped onion, green bell pepper (or jalapenos for heat), and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add Garlic and Tomato Paste: Stir in chopped garlic and tomato paste. Cook for about 1 minute, stirring constantly until the tomato paste darkens slightly and blends well with the vegetables.
- Deglaze the Pot: Pour in red wine, beef stock, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These bits add deep flavor to the stew base.
- Combine Ingredients: Return the browned beef along with any juices that have accumulated on the plate back into the pot. Stir in Italian seasoning and bay leaves, ensuring the meat is covered with liquid.
- Braise the Stew: Bring the stew to a boil, then reduce the heat to low. Cover and simmer gently for 2 hours to tenderize the beef and allow flavors to meld.
- Add Vegetables: After 2 hours, remove the lid and add the bite-sized potatoes and carrots. Simmer the stew uncovered for an additional 1 hour until the vegetables are tender and the beef is fork-tender. If needed, cook longer for more tenderness.
- Rest and Serve: Remove from heat. For best flavor, cool the stew and refrigerate overnight to let the flavors deepen. Reheat gently on the stovetop and serve hot for a comforting meal.
Notes
- For a spicier stew, substitute green bell pepper with jalapenos.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution during braising.
- Red wine adds depth but can be substituted with additional beef stock if preferred.
- Allowing the stew to rest overnight enhances the flavor by letting ingredients fully meld.
- Thicken the stew by mixing a tablespoon of flour with cold water and stirring it in during the last 15 minutes of cooking if needed.
- Leftovers store well in the refrigerator for up to 3 days and freeze comfortably for up to 3 months.
