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Classic Hearty Beef Stew Recipe

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3.9 from 8 reviews

This classic, hearty beef stew is a rich and satisfying meal featuring tender cubes of beef slow-braised with a medley of vegetables, aromatic herbs, and a robust red wine-infused broth. Perfectly caramelized onions and garlic along with fragrant tomato paste add depth and complexity to this comforting dish.

Ingredients

Beef and Seasoning

  • 1 (2 pound) boneless beef round steak, cut into 1-inch cubes
  • Kosher salt and cracked black pepper to taste
  • ¼ cup all-purpose flour
  • 1 tablespoon smoked paprika

Vegetables and Herbs

  • 3 cups chopped onion
  • 6 cloves garlic, minced
  • 4 tablespoons tomato paste
  • 3 cups chopped carrots
  • 3 cups cubed Yukon Gold potatoes
  • 1 cup fresh peas
  • 1 ½ teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme, or to taste

Liquids and Seasonings

  • 1 tablespoon canola oil
  • 2 cups dry red wine
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon herbes de Provence
  • 3 bay leaves
  • 2 cups beef broth, or more as needed
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Season and Coat the Beef: Season the beef cubes with kosher salt and cracked black pepper in a large bowl. Add the all-purpose flour and smoked paprika, then toss the beef until it is evenly coated with the flour and spices.
  2. Sear the Beef: Heat canola oil in a Dutch oven over medium-high heat. In batches, sear the coated beef cubes in the hot oil, stirring occasionally, until they are well-browned on all sides, about 10 to 11 minutes per batch. Transfer the seared beef to a plate and leave the drippings in the pot.
  3. Cook Aromatics: Add chopped onion to the pot with the drippings and season with salt and pepper. Cook and stir the onions until they begin to caramelize, about 10 minutes. Add the minced garlic and stir until fragrant, about 30 seconds.
  4. Add Tomato Paste: Stir in the tomato paste and cook it until it turns brown, caramelizes, and begins to stick to the bottom of the pan, enhancing the stew's flavor.
  5. Deglaze with Red Wine: Pour in the dry red wine, bring it to a boil while scraping up the browned bits from the bottom of the pan with a wooden spoon. Let the wine cook down until it is almost evaporated, approximately 3 minutes.
  6. Add Herbs and Broth: Stir in dried thyme, dried rosemary, herbes de Provence, and bay leaves. Pour in the beef broth and Worcestershire sauce, then bring the mixture to a boil.
  7. Braise the Beef: Return the seared beef to the pot, remove from heat and cover with the lid. Place the Dutch oven in a preheated oven at 350°F (175°C) and braise the stew for about 1 hour 30 minutes, until the beef is almost tender.
  8. Add Vegetables: Remove the pot from the oven and add chopped carrots and cubed Yukon Gold potatoes. Add more beef broth if the stew seems dry. Cover and return to the oven to braise until the beef and vegetables are tender, about 30 minutes more.
  9. Finish and Serve: Discard the bay leaves. Stir in fresh peas, chopped fresh rosemary, and chopped fresh thyme. Serve the stew hot, garnished with herbs as desired.

Notes

  • You can substitute frozen peas for fresh peas if needed.
  • Use Yukon Gold potatoes for their creamy texture and ability to hold shape during braising.
  • Braising in a Dutch oven allows for even cooking and tenderness.
  • Adjust seasoning with salt and pepper to taste before serving.

Find it online: https://cookedbygrace.com/classic-hearty-beef-stew-recipe/