Description
This classic beef stew is a hearty, flavorful dish perfect for cozy family dinners. Tender chunks of beef chuck are coated in a seasoned flour mixture, seared to develop a rich crust, then slowly simmered with aromatic vegetables, red wine, and herbs to create a deeply satisfying, comforting meal. The addition of potatoes and carrots balances the savory flavors, resulting in a traditional stew that’s both filling and delicious.
Ingredients
Scale
Beef and Seasoning
- 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
Liquids and Flavorings
- 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
- 1 pound yellow potatoes, cut into bite-sized pieces
- 3 large carrots, cut into bite-sized pieces
Instructions
- Prepare the beef coating: In a large bowl, mix together flour, paprika, salt, and black pepper. Coat each beef chunk lightly with this mixture to help create a flavorful crust when seared.
- Sear the beef: Heat 1 tablespoon of olive oil in a Dutch oven or heavy pot over medium-high heat. In three batches, brown the beef chunks on all sides, about 5 minutes per batch. Add an additional tablespoon of oil between batches to prevent sticking. Transfer browned beef to a plate.
- Sauté the vegetables: Add the remaining tablespoon of olive oil to the empty pot. Cook the chopped onion, green bell pepper (or jalapenos), and celery, stirring occasionally for about 5 minutes until softened and aromatic.
- Add garlic and tomato paste: Stir in the chopped garlic and tomato paste, cooking for about 1 minute until the tomato paste darkens slightly and combines well with the vegetables.
- Deglaze and add liquids: Pour in the red wine, beef stock, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, incorporating that rich flavor into the stew.
- Combine the beef and seasonings: Return the seared beef and any juices to the pot. Stir in Italian seasoning and bay leaves, making sure the beef is submerged in the liquid.
- Simmer the stew: Bring the mixture to a boil, then reduce heat to low and cover. Gently simmer for 2 hours to tenderize the meat and meld flavors.
- Add potatoes and carrots: Remove the lid and stir in the potatoes and carrots. Continue to simmer uncovered for an additional hour until vegetables are tender and beef is fork-tender. Extend cooking time if needed.
- Rest and serve: Remove from heat and allow the stew to cool. For best flavor, refrigerate overnight to let the flavors deepen. Reheat gently on the stovetop before serving hot.
Notes
- For a spicier stew, substitute green bell pepper with jalapenos.
- Red wine adds depth but can be replaced with additional beef stock if preferred.
- Searing the beef in batches ensures even browning and a better crust.
- Allowing the stew to rest overnight greatly enhances the flavor.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution.
- If the stew thickens too much upon resting, add a splash of beef stock or water when reheating.
