Description

This Classic Beef Stew recipe is a hearty, comforting dish perfect for chilly days. Tender chunks of beef chuck are coated in a flavorful flour and paprika mixture, seared to develop a rich crust, then slowly braised with aromatic vegetables, red wine, and beef stock. The addition of potatoes and carrots during the final hour of cooking ensures a balanced and satisfying meal. This stew benefits from an overnight rest to deepen the flavors, making it an ideal make-ahead dinner that warms the soul with every bite.

Ingredients

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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

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

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Instructions

Prepare the Coating: In a large bowl, mix together the flour, paprika, salt, and black pepper. Dip each chunk of beef into this mixture, lightly coating all sides. This coating helps the beef develop a flavorful crust when seared.
Sear the Beef: Heat 1 tablespoon of olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Working in three batches, sear the beef chunks on all sides until well browned, about 5 minutes per batch. Transfer each batch to a plate, adding 1 tablespoon of olive oil before starting the next batch to maintain even browning and prevent sticking.
Sauté the Aromatics: Add the remaining tablespoon of olive oil to the empty pot. Add the 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 the chopped garlic and tomato paste. Cook, stirring constantly, for about 1 minute until the tomato paste darkens slightly and blends well with the aromatics.
Deglaze the Pot: Pour in the red wine, beef stock, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits stuck to the pot’s bottom—these carry rich flavor and form the base of your stew.
Combine Ingredients: Return the browned beef chunks and any accumulated juices to the pot. Add the Italian seasoning and bay leaves. Stir thoroughly, ensuring the beef is submerged in the liquid for even cooking.
Braise the Stew: Bring the stew to a boil, then reduce heat to low. Cover and simmer gently for 2 hours. This slow braising tenderizes the beef and allows the flavors to meld beautifully.
Add Vegetables: After 2 hours, remove the lid and add the potatoes and carrots to the pot. Continue simmering uncovered for an additional hour until the vegetables are tender and the beef is fork-tender. If needed, cook longer until desired softness is achieved.
Rest and Serve: Remove the stew from heat. For best flavor, allow it to cool, then refrigerate overnight to let the flavors deepen. When ready to serve, gently reheat on the stovetop and enjoy warm.

Notes

For a spicier stew, substitute jalapenos for the green bell pepper.
Use a heavy-bottomed pot or Dutch oven for best heat distribution when searing and braising.
Letting the stew rest overnight enhances the depth of flavor.
You may substitute red wine with additional beef stock if desired or to avoid alcohol.
If the stew thickens too much upon reheating, add a little water or stock to loosen it.
Make sure to brown the beef thoroughly in batches to avoid overcrowding and steaming.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: American