Description
This Classic Beef Stew is a hearty, comforting dish featuring tender chunks of beef chuck slow-braised with aromatic vegetables, rich red wine, and savory herbs. Perfectly cooked potatoes and carrots add texture and heartiness, while the slow simmering process melds deep, robust flavors for a satisfying meal that’s ideal for cozy nights.
Ingredients
Scale
Coating
- 1/4 cup flour
- 1 tablespoon paprika
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
Beef and Oil
- 3 pounds beef chuck, cut into 1.5 inch chunks
- 4 tablespoons olive oil, divided
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
- 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, mix together the flour, paprika, salt, and pepper. Dip each chunk of beef into the mixture, coating all sides lightly. This coating helps the beef brown and develop a flavorful crust during searing.
- Sear the Beef: Heat 1 tablespoon of olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. In three batches, sear the beef chunks on all sides until browned, about 5 minutes per batch. Transfer each batch to a plate and add 1 tablespoon of oil before starting the next batch to prevent sticking.
- Sauté the Aromatics: 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 soften and release their aromas.
- Add Garlic and Tomato Paste: Stir in the chopped garlic and tomato paste. Continuously stir and cook for about 1 minute until the tomato paste slightly darkens and blends well with the vegetables.
- Deglaze the Pot: Pour in the red wine, beef stock, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits stuck to the bottom; these bits carry lots of flavor for the stew’s base.
- Combine Ingredients: Return the browned beef and any juices accumulated on the plate back to the pot. Add the Italian seasoning and bay leaves. Stir together to ensure the beef is submerged in the liquid.
- Braise the Stew: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 2 hours. This slow braising process tenderizes the beef and infuses all ingredients with deep flavor.
- Add Vegetables: After 2 hours, remove the lid and add the potatoes and carrots. Continue simmering uncovered for 1 additional hour, or until the vegetables are tender and the beef is fork-tender. Extend simmering if more tenderness is needed.
- Rest and Serve: Remove the stew from heat. For best flavor, allow the stew to cool and refrigerate overnight, allowing flavors to meld and deepen. When ready to serve, gently reheat on the stovetop and enjoy hot.
Notes
- For a spicier stew, substitute green bell pepper with jalapenos.
- Red wine adds depth but can be replaced with an equal amount of beef stock for a milder flavor.
- Allowing the stew to rest overnight improves the flavor and texture significantly.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution during browning and braising.
- Adjust salt according to taste, especially if using store-bought beef stock which can be salty.
