Description
This Classic Beef Stew is a hearty, comforting dish perfect for chilly days. Tender chunks of beef chuck are seared to perfection, then slowly braised with aromatic vegetables, red wine, and herbs to create a rich, flavorful stew. Finished with tender potatoes and carrots, this stew is ideal for a satisfying family meal and even tastes better the next day as the flavors meld beautifully.
Ingredients
Scale
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
- 4 tablespoons olive oil, divided
Vegetables and Aromatics
- 1 large white onion, chopped
- 1 green bell pepper, chopped (or jalapenos for a spicier version)
- 1 stalk celery, chopped
- 5 garlic cloves, chopped
Stew Base 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
Vegetables for Stewing
- 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, combine the flour, paprika, salt, and black pepper. Thoroughly mix these ingredients to create a seasoning blend that will coat the beef chunks and enhance browning.
- Coat the Beef: Dip each piece of beef chuck into the flour mixture, lightly coating all sides. This coating helps develop a flavorful crust when searing.
- Sear the Beef: Heat 1 tablespoon of olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Working in three batches to avoid overcrowding, sear the beef chunks on all sides until they achieve a deep golden-brown color, approximately 5 minutes per batch. Transfer the seared beef to a plate. Add another tablespoon of oil before each subsequent batch to prevent sticking and ensure even browning.
- Sauté the Aromatics: Add the remaining 1 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 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 blends well with the aromatics.
- 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 of the pot, incorporating these rich flavor foundations into the stew base.
- Combine Ingredients: Return the seared beef and any accumulated juices back into the pot. Add the Italian seasoning and bay leaves. Stir gently to combine everything, ensuring that the beef is submerged under the liquid.
- Braise the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 2 hours. This slow, moist cooking tenderizes the beef and allows flavors to meld deeply.
- Add Vegetables: After 2 hours, remove the lid and add the potatoes and carrots. Continue to simmer the stew uncovered for an additional hour or until the vegetables are tender and the beef is fork-tender. If needed, continue simmering until desired tenderness is reached.
- Rest and Serve: Remove the stew from heat. For best flavor, let the stew cool, refrigerate overnight to allow the flavors to develop further, then reheat over low heat on the stovetop before serving.
Notes
- For a spicier version, substitute green bell pepper with jalapenos.
- Using red wine adds depth, but beef stock can be used as a substitute if needed.
- Allowing the stew to rest overnight in the refrigerator enhances the flavor.
- Use a heavy-bottomed pot or Dutch oven for best heat distribution during searing and braising.
- Adjust seasoning with salt and pepper before serving, as the stew reduces and intensifies in flavor.
