Description

This Classic Beef Stew recipe features tender chunks of beef chuck slowly braised with savory vegetables, aromatic herbs, and a rich red wine and beef stock broth. Perfectly seared to develop flavor, then simmered for hours to achieve a melt-in-your-mouth texture, this hearty, comforting stew is ideal for a cozy dinner. The addition of potatoes and carrots adds wholesome sweetness and substance, making it a satisfying meal that tastes even better the next day.

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, combine flour, paprika, salt, and black pepper. Coat each chunk of beef lightly and evenly with this mixture to help form a flavorful crust during searing.
Sear the Beef: Heat 1 tablespoon 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 deeply browned, about 5 minutes per batch. Transfer each batch to a plate, adding 1 tablespoon olive oil before each new batch to prevent sticking.
Sauté the Aromatics: Add the remaining tablespoon of oil to the pot. Cook chopped onion, green bell pepper, and celery, stirring occasionally, for about 5 minutes until softened and 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 well.
Deglaze the Pot: Pour in red wine, beef stock, and Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon to lift any browned bits, which add intense flavor to the stew.
Combine Ingredients: Return the browned beef and accumulated juices to the pot. Add Italian seasoning and bay leaves. Stir everything to ensure the beef is fully submerged in the liquid.
Braise the Stew: Bring the stew to a boil, then reduce heat to low and cover. Simmer gently for 2 hours. This slow cooking tenderizes the beef and melds the flavors.
Add Vegetables: Uncover the pot and add potatoes and carrots. Continue simmering uncovered for another hour until vegetables are cooked through and beef is fork-tender. Extend cooking time as needed for desired tenderness.
Rest and Serve: Remove stew from heat. For optimal flavor, cool and refrigerate the stew overnight to allow flavors to deepen. Reheat gently on the stovetop before serving hot.

Notes

Substitute jalapenos for green bell pepper to add heat.
Using red wine adds depth, but beef stock can replace it for a milder flavor.
For best results, refrigerate the stew overnight and reheat to enhance flavor melding.
Searing the beef in batches prevents overcrowding and ensures proper browning.
Adjust salt and pepper to taste during cooking and before serving.