Description
This classic beef stew recipe delivers incredibly tender, fall-apart beef in a rich, glossy broth that’s the epitome of comfort food.
Achieve unparalleled depth of flavor and perfect texture through careful searing and a long, gentle simmer, making every spoonful truly memorable.
Ingredients
- Beef & Seasoning
- 3 pounds beef chuck (cut into 1.5-inch chunks, well-marbled)
- 1/4 cup all-purpose flour (for coating)
- 1 tablespoon paprika (smoked or sweet)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper (freshly ground)
- For Sautéing
- 4 tablespoons olive oil (divided)
- 1 large white onion (chopped)
- 1 green bell pepper (chopped)
- 1 stalk celery (chopped)
- 5 garlic cloves (minced)
- 3 tablespoons tomato paste (for depth)
- Liquids & Aromatics
- 2 cups red wine (Cabernet Sauvignon, or substitute beef stock)
- 2 cups beef stock (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning (dried herb blend)
- 2 bay leaves
- Vegetables
- 1 pound yellow potatoes (peeled and cut into bite-sized pieces)
- 3 large carrots (peeled and cut into chunks)
Instructions
- Prep the beef: In a medium bowl, combine flour, paprika, salt, and pepper. Add the beef chunks and toss until they are lightly and evenly coated; the surface should look dry and dusted.
- Heat the Dutch oven: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat (about 350°F equivalent) until shimmering but not smoking.
- Sear the beef: Working in 3 batches, brown the beef on all sides, about 5 minutes per batch, until a deep brown crust forms. Transfer the seared beef to a plate and set aside.
- Sauté the aromatics: Add 1 tablespoon of olive oil to the pot, then add chopped onion, bell pepper, and celery. Cook for about 5 minutes over medium heat (about 300°F equivalent) until softened and slightly translucent.
- Bloom the garlic and tomato paste: Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant and the paste darkens slightly, enhancing its flavor.
- Deglaze the pot: Pour in the red wine, beef stock, and Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon to release any browned bits; the liquid should darken and smell rich.
- Combine and season: Return the seared beef and any accumulated juices to the pot. Stir in the Italian seasoning and bay leaves, ensuring everything is well combined.
- Simmer for first stage: Bring the stew to a gentle boil, then reduce the heat to a low simmer (about 250°F equivalent), cover the pot, and cook for 2 hours. The beef should begin to soften but still hold its shape.
- Add root vegetables and finish simmering: Stir in the potatoes and carrots. Continue to simmer, uncovered, for an additional 1 hour, or until the vegetables are tender and the beef is fork-tender and easily pulls apart.
- Rest and serve: Remove the bay leaves from the stew. Let the stew rest off the heat for 10 minutes; the broth will thicken slightly and should coat the back of a spoon. Serve warm.
Notes
- Make-ahead: Prepare the stew up to 2 days in advance; the flavors will deepen and improve with time.
- Storage: Store cooled stew in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Reheating: Reheat gently on the stovetop over medium-low heat for 15-20 minutes, adding a splash of beef stock if the stew has thickened too much.
- Substitution: For an alcohol-free version, substitute additional beef stock for the red wine; the flavor will be slightly lighter.
- Serving suggestion: Serve this hearty stew with crusty bread for dipping or over creamy mashed potatoes to soak up all the rich broth.
- Spice it up: For a touch of heat, use a jalapeño instead of a green bell pepper.
Nutrition
- Array