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How to Make Classic, Hearty Beef Stew - A Step-by-Step Guide

There's nothing quite like a comforting bowl of hearty beef stew on a chilly evening. This classic dish is a staple in many households for good reason - it's flavorful, satisfying, and perfect for warming up during the colder months. With tender chunks of beef, hearty vegetables, and a rich, savory broth, this beef stew recipe is sure to become a go-to favorite for your family.

What sets this beef stew apart from others is the depth of flavor in the broth. By searing the beef and saut...

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Ingredients

  • 1 (2 pound) boneless beef round steak, cut into 1-inch cubes
  • kosher salt and cracked black pepper to taste
  • ¼ cup all-purpose flour
  • 1 tablespoon smoked paprika
  • 1 tablespoon canola oil
  • 3 cups chopped onion
  • 6 cloves garlic, minced
  • 4 tablespoons tomato paste
  • 2 cups dry red wine
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon herbes de Provence
  • 3 bay leaves
  • 2 cups beef broth, or more as needed
  • 1 tablespoon Worcestershire sauce
  • 3 cups chopped carrots
  • 3 cups cubed Yukon Gold potatoes
  • 1 cup fresh peas
  • 1 ½ teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs 45 mins
  • Total Time: 3 hrs 15 mins
  • Servings: 8

  • Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
  • Season beef with salt and pepper in a large bowl. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Working in batches, sear beef cubes, stirring occasionally, until well-browned, 10 to 11 minutes per batch. Transfer beef to a plate and leave drippings in the pan.
  • Add onions to the drippings; season with salt and pepper. Cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until fragrant, about 30 seconds.
  • Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan.
  • Pour red wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is almost evaporated, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Stir in 2 cups broth and Worcestershire sauce; bring to a boil.
  • Return beef to the pot, then remove from the heat and cover with the lid.
  • Braise stew in the preheated oven until beef is almost tender, about 1 1/2 hours. Remove from the oven.
  • Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until beef and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

    • Nutrition

    366 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 60mg
    • Sodium: 378mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 28g
    • Vitamin C: 15mg
    • Calcium: 75mg
    • Iron: 5mg
    • Potassium: 742mg

    Categories

    Classic recipes