Description
This Classic Beef Stew is a comforting, hearty dish featuring tender beef chuck slow-braised with aromatic vegetables, rich red wine, and savory herbs. Perfect for a cozy meal, it combines a flavorful crusted beef sear, a deep and robust broth, and tender potatoes and carrots simmered to perfection. Ideal for serving family or guests, the stew benefits from an overnight rest to meld flavors beautifully.
Ingredients
Scale
Beef Coating
- 1/4 cup flour
- 1 tablespoon paprika
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
Main Ingredients
- 3 pounds beef chuck, cut into 1.5 inch chunks
- 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
- 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
- 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, mix together flour, paprika, salt, and black pepper. Lightly coat each chunk of beef in the mixture to create a flavorful crust during browning.
- Sear the Beef: Heat 1 tablespoon of olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. In three batches, sear the beef chunks on all sides until browned, about 5 minutes per batch. Transfer each batch to a plate. Add 1 tablespoon of olive oil before starting the next batch to prevent sticking and promote even browning.
- Sauté the Aromatics: After all beef is seared, add the remaining tablespoon of olive oil to the pot. Add chopped onion, green bell pepper, and celery. Cook, stirring occasionally, for about 5 minutes until vegetables soften and become fragrant.
- Add Garlic and Tomato Paste: Stir in chopped garlic and tomato paste. Cook while stirring constantly for about 1 minute until the tomato paste darkens slightly and blends fully with the vegetables.
- Deglaze the Pot: Pour in red wine, beef stock, and Worcestershire sauce. Use a wooden spoon to scrape up browned bits from the bottom of the pot to incorporate their deep flavors into the stew.
- Combine Ingredients: Return the browned beef and any accumulated juices to the pot. Add Italian seasoning and bay leaves. Stir to combine, ensuring beef is submerged in liquid.
- Braise the Stew: Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover the pot and cook for 2 hours. This slow, covered cooking will tenderize the beef and meld the flavors.
- Add Vegetables: After 2 hours, remove the lid and add yellow potatoes and carrots. Continue to simmer uncovered for another 1 hour until vegetables are tender and beef is fork-soft.
- Rest and Serve: Remove the stew from heat. For optimal flavor, allow the stew to cool and refrigerate overnight to deepen the flavors. Reheat gently on the stovetop before serving hot.
Notes
- For a spicier stew, substitute green bell pepper with jalapenos.
- You can replace red wine with additional beef stock if preferred.
- Slow braising is key to tender, flavorful beef; resist the urge to speed up cooking time.
- Allowing the stew to rest overnight enhances the flavor significantly.
- Adjust salt and pepper to taste, especially if using low-sodium beef stock.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and better searing.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
