Description

This Classic Beef Stew is a hearty, flavorful dish perfect for comforting meals. Tender chunks of beef are coated in a seasoned flour mixture, seared to develop a rich crust, then slowly braised with aromatic vegetables, red wine, and savory herbs. The stew simmers for hours until the meat becomes fork-tender and the potatoes and carrots are perfectly cooked, resulting in a warm, satisfying dish ideal for family dinners or special occasions.

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
1 pound yellow potatoes, cut into bite-sized pieces
3 large carrots, cut into bite-sized pieces

Liquid and Seasoning

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

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Instructions

Prepare the Coating: In a large bowl, combine flour, paprika, salt, and black pepper. Dip each beef chunk into the mixture, ensuring all sides are lightly coated. This coating helps create a flavorful crust during searing.
Sear the Beef: Heat 1 tablespoon of olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. In batches, sear the beef chunks until browned on all sides, about 5 minutes per batch. Transfer browned beef to a plate and add more oil before each new batch to avoid sticking and achieve even browning.
Sauté the Aromatics: Add the remaining tablespoon of olive oil to the empty pot. Add chopped onion, green bell pepper, and celery. Cook, stirring occasionally, for about 5 minutes until vegetables soften and release their fragrance.
Add Garlic and Tomato Paste: Stir in chopped garlic and tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and blends well with the vegetables.
Deglaze the Pot: Pour in 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 those rich flavors into the stew base.
Combine Ingredients: Return the seared beef and any juices back to the pot. Add Italian seasoning and bay leaves. Stir well to ensure beef pieces are submerged in liquid.
Braise the Stew: Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer gently for 2 hours to tenderize the beef and meld the flavors.
Add Vegetables: Remove the lid and add potatoes and carrots to the stew. Continue to simmer uncovered for an additional hour until vegetables are tender and beef is fork-tender. Extend simmering time if needed for extra tenderness.
Rest and Serve: Remove the stew from heat. For best flavor, allow it to cool, then refrigerate overnight so the flavors deepen. Reheat gently on the stovetop before serving hot and enjoy.

Notes

For a spicier stew, substitute green bell pepper with jalapenos.
Red wine enhances flavor but can be substituted with additional beef stock for a non-alcoholic version.
The stew tastes even better the next day after resting overnight in the refrigerator.
Use a heavy-bottomed pot or Dutch oven for best heat distribution during searing and braising.
Adjust seasoning to taste, especially salt and pepper, before serving.
For thicker stew, remove lid during the last 30 minutes to reduce liquid.
This recipe can be doubled for larger groups or leftovers.