Description

This classic beef stew recipe is a comforting, hearty dish perfect for chilly days. Tender chunks of beef chuck are coated, seared to develop a flavorful crust, then slowly braised with aromatic vegetables, red wine, and seasonings until meltingly tender. The addition of potatoes and carrots brings wholesome texture and classic stew flavors. Best served hot after an overnight rest for deep, rich taste.

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

Cooking Oils and Aromatics

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

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

Vegetables

1 pound yellow potatoes, cut into bite-sized pieces
3 large carrots, cut into bite-sized pieces

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Instructions

Prepare the Coating: In a large bowl, combine the flour, paprika, salt, and black pepper. Dip each beef chunk into this mixture, coating lightly on all sides to help the meat brown and develop flavor.
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 seared beef to a plate. Add 1 tablespoon oil before each new batch to prevent sticking and promote even browning.
Sauté Aromatics: Add the remaining tablespoon of olive oil to the empty pot. Add chopped onion, green bell pepper, and celery. Cook, stirring occasionally, for about 5 minutes until vegetables soften and release aroma.
Add Garlic and Tomato Paste: Stir in the chopped garlic and tomato paste. Cook continuously for about 1 minute until the tomato paste darkens slightly and the mixture is well combined.
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; these add depth of flavor to the stew.
Combine Ingredients: Return the browned beef and any accumulated juices to the pot. Add Italian seasoning and bay leaves. Stir well, making sure the beef is mostly submerged in the liquid.
Braise the Stew: Bring the mixture to a boil, then reduce heat, cover, and simmer gently for 2 hours. This slow cook tenderizes the meat and melds flavors.
Add Vegetables: Remove the lid and add potatoes and carrots. Continue simmering uncovered for an additional hour, or until vegetables are tender and beef is fork-tender. Extend cooking if needed for desired tenderness.
Rest and Serve: Remove from heat. For best flavor, allow stew to cool, then refrigerate overnight to meld flavors. Reheat gently on the stovetop before serving hot.

Notes

For a spicier stew, substitute jalapenos for the green bell pepper.
Allowing the stew to rest overnight enhances the depth of flavors.
The stew can be reheated on the stovetop or in a slow cooker on low setting.
Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution during braising.
Red wine can be substituted with additional beef stock if preferred or for non-alcoholic version.