Description
This Classic Beef Stew recipe features tender chunks of beef chuck simmered slowly with aromatic vegetables, red wine, and savory herbs to create a rich, comforting dish perfect for cozy dinners. The beef is first coated in a seasoned flour mixture and seared to develop a flavorful crust before being braised for hours until fork-tender. Potatoes and carrots are added toward the end to absorb the hearty flavors, resulting in a deliciously thick, wholesome stew that’s ideal for meal prep and family gatherings.
Ingredients
Beef 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
- 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
- Coat the Beef: In a large bowl, mix together the flour, paprika, salt, and pepper. Dip each chunk of beef into the mixture, lightly coating all sides to help the beef brown beautifully and develop a flavorful crust.
- Sear the Beef: Heat 1 tablespoon of olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Working in 3 batches, sear the beef chunks on all sides until browned, about 5 minutes for each batch. Transfer each batch to a plate as you go, adding 1 tablespoon of oil to the pot before starting the next batch to prevent sticking and ensure even browning.
- Sauté Vegetables: Add the remaining tablespoon of olive oil to the empty pot. Add the chopped onion, green bell pepper, and celery. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften and develop fragrance.
- Add Garlic and Tomato Paste: Stir in the chopped garlic and tomato paste. Cook, stirring constantly, for about 1 minute until the tomato paste darkens slightly and everything is well blended.
- Deglaze with Liquids: Pour in the red wine, beef stock, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—the flavorful foundation of the stew.
- Combine Ingredients: Return the browned beef and any accumulated juices back to the pot. Add the Italian seasoning and bay leaves. Stir everything together, ensuring the beef is submerged in the liquid.
- Simmer: Bring the mixture to a boil, then reduce the heat and cover. Simmer gently for 2 hours. This long, slow braise will tenderize the meat and incorporate all of the flavors.
- Add Vegetables: After 2 hours, remove the lid and add in the potatoes and carrots. Continue to simmer, uncovered, for 1 additional hour. The stew is ready when the vegetables are cooked through and the beef is fork-tender. If the meat needs more time to soften, simmer a bit longer until desired tenderness is reached.
- Cool and Serve: Remove the stew from the heat. For best results, allow the stew to cool, then refrigerate overnight—the flavors will meld and deepen. When ready to serve, simply reheat on the stovetop over a gentle flame and enjoy hot.
Notes
- For a spicier stew, substitute the green bell pepper with jalapenos.
- If you prefer not to use alcohol, replace red wine with additional beef stock.
- Allowing the stew to rest overnight in the refrigerator enhances the flavors significantly.
- Make sure to brown the beef in batches to avoid crowding the pan, which ensures a better sear.
- Adjust salt and pepper to taste at the end of cooking if needed.
- You can thicken the stew further by mixing a tablespoon of flour or cornstarch with cold water and stirring it in during the last 10 minutes of cooking.
