Description
A hearty and flavorful classic beef stew made with tender chunks of beef, fresh vegetables, and a rich broth.
Ingredients
Scale
- 3 pounds beef chuck cut into 1.5 inch chunks
- ¼ cup flour
- 1 tablespoon paprika
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper
- 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 (Cabernet Sauvignon or beef stock as an alternative)
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 2 bay leaves
- 1 pound yellow potatoes cut into bite-sized pieces
- 3 large carrots cut into bite-sized pieces
Instructions
- Mix together the flour, paprika, salt and pepper in a large bowl. Dip the chunks of beef into the mixture to lightly coat each side.
- Heat 1 tablespoon of olive oil in a Dutch oven or large pot. Sear the beef in 3 separate batches to brown each side of the meat, about 5 minutes per batch. Transfer the browned beef to a plate. Add 1 tablespoon of olive oil to the pot before each batch.
- When all of the meat is seared, add the last tablespoon of olive oil. Add the onion, peppers, and celery. Stir and cook for 5 minutes to soften.
- Add the garlic and tomato paste and cook for 1 more minute, stirring.
- Add the red wine, beef stock, and Worcestershire sauce. Stir and scrape up any browned bits from the bottom of the pot.
- Add the meat and any accumulated juices to the pot, along with the Italian seasonings and bay leaves.
- Bring to a boil, then cover and simmer for 2 hours.
- Remove the lid and add the potatoes and carrots. Simmer, uncovered, for 1 more hour, or until the vegetables are cooked through and the meat is fork tender. You may need more time for the meat to soften up to your liking.
- Remove from heat. You can serve the beef stew immediately, but it is best to refrigerate the pot for 24 hours to enhance the flavor. Simply reheat and serve.
Notes
- For a spicier stew, substitute green bell pepper with jalapenos.
- Refrigerating the stew overnight allows the flavors to meld and improve.
- Feel free to add other vegetables like peas or turnips as desired.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg