Beef stew is a warm and satisfying meal that combines tender chunks of beef with fresh vegetables and fragrant herbs. This slow-cooked dish is perfect for cozy dinners, delivering rich flavors enhanced by a touch of red wine and a blend of aromatic spices.
Beef Stew Recipe
Ingredients to make this Beef Stew Recipe:
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2 pounds boneless beef round steak, cut into 1-inch cubes
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Salt and freshly cracked black pepper, to taste
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¼ cup all-purpose flour
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1 tablespoon smoked paprika
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1 tablespoon canola oil
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3 cups chopped onion
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6 cloves garlic, minced
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4 tablespoons tomato paste
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2 cups dry red wine
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1 tablespoon dried thyme
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1 tablespoon dried rosemary
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3 bay leaves
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2 cups beef broth (add more if needed)
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1 tablespoon Worcestershire sauce
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3 cups chopped carrots
- 1 tablespoon herbes de Provence
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3 cups cubed Yukon Gold potatoes
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1 cup fresh peas
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1 ½ teaspoons fresh rosemary, chopped
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1 teaspoon fresh thyme, chopped (or to taste)
Carrots
Fresh peas
Boneless beef round steak
Yukon Gold potatoes
Instructions:
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Prepare the beef: Season the beef cubes generously with salt and pepper. Toss them in a bowl with flour and smoked paprika until each piece is coated evenly.
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Sear the beef: Heat the canola oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef in batches, browning all sides to develop a rich crust, about 5 minutes per batch. Remove the beef and set it aside.
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Cook the onions and garlic: In the same pot, add the chopped onions and sauté until softened, around 5 minutes. Stir in the garlic and tomato paste and cook for another 2 minutes, stirring constantly to bring out the flavors.
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Add liquids and herbs: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the dried thyme, rosemary, herbes de Provence, bay leaves, beef broth, Worcestershire sauce, and the browned beef cubes. Bring the stew to a gentle boil, then lower the heat and cover. Let it simmer slowly for 1½ hours, or until the beef is tender.
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Add the vegetables: Stir in the carrots and potatoes. Cover the pot again and simmer for 30 to 40 minutes more, until the vegetables are soft.
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Finish with fresh herbs and peas: Stir in the fresh peas, chopped rosemary, and thyme. Let the stew cook uncovered for 5 minutes to let the flavors meld. Adjust seasoning with salt and pepper as needed.
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Serve and enjoy: Remove the bay leaves and serve the beef stew hot, with some crusty bread or mashed potatoes for a hearty meal.
Nutrition (per serving, approximate) about this Beef Stew Recipe:
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Calories: 420
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Protein: 38g
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Fat: 18g
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Carbs: 26g
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Fiber: 4g
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Sodium: 600mg
Prep & Cook Time:
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Prep time: 20 minutes
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Cook time: 2 hours 15 minutes
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Total time: 2 hours 35 minutes
FAQ:
Can I use different beef cuts?
Chuck roast or stew beef works great too, they become tender with slow cooking.
Is this recipe slow cooker-friendly?
Absolutely. Brown the beef and onions on the stove, then move everything to a slow cooker and cook on low for 6 to 8 hours.
Can I swap fresh herbs for dried?
Yes, use about three times more fresh herbs than dried to keep the flavors balanced.
How do I thicken the stew if it’s too thin?
Mix a tablespoon of flour or cornstarch with cold water and stir it into the stew. Simmer until it thickens.
Source: www.allrecipes.com
