Description
This Classic Beef Stew is a hearty and flavorful dish featuring tender chunks of beef chuck slow-braised with aromatic vegetables, red wine, and beef stock. Infused with herbs and spices, this comforting stew is perfect for a cozy meal, with rich, deep flavors developed through a long, slow cooking process.
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
Cooking Oils and Vegetables
- 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
- 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, combine flour, paprika, salt, and pepper. Lightly coat each beef chunk in this mixture to create a flavorful crust that helps the meat brown beautifully.
- Sear the Beef: Heat 1 tablespoon olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef chunks in batches for approximately 5 minutes each, browning all sides. Remove browned beef to a plate, adding more oil as needed between batches.
- Sauté the Aromatics: Add the remaining tablespoon of olive oil to the pot. Cook chopped onion, green bell pepper, and celery for about 5 minutes until softened and aromatic.
- Add Garlic and Tomato Paste: Stir in chopped garlic and tomato paste. Cook, stirring constantly for 1 minute until the tomato paste darkens slightly and gets well blended.
- Deglaze the Pot: Pour in red wine, beef stock, and Worcestershire sauce. Scrape the pot’s bottom with a wooden spoon to lift flavorful browned bits into the liquid.
- Combine Ingredients: Return the browned beef and any juices to the pot. Add Italian seasoning and bay leaves. Stir well, ensuring beef is covered by the liquid.
- Braise the Stew: Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and let cook for 2 hours to tenderize the meat and develop deep flavors.
- Add Vegetables: After 2 hours, remove lid and add potatoes and carrots. Simmer uncovered for an additional hour until vegetables are tender and beef is fork-tender. Continue cooking longer if needed to achieve desired tenderness.
- Rest and Serve: Remove from heat. For best taste, cool and refrigerate overnight to allow flavors to meld. Reheat gently on stovetop before serving hot.
Notes
- For a spicier twist, substitute green bell pepper with jalapenos.
- Be patient with the braising time for the beef to become tender and flavorful.
- Red wine can be replaced with more beef stock if preferred.
- Allowing the stew to rest overnight intensifies the flavor.
- Use a heavy-bottomed pot or Dutch oven to prevent scorching and ensure even heat distribution.
