Beef Stew Recipe
Introduction
Beef Stew is the ultimate comfort food for chilly days, offering tender chunks of beef, hearty vegetables, and a rich, flavorful broth.
This classic dish is perfect for cozy family dinners or meal prepping for the week.
With a splash of red wine and balsamic vinegar, this recipe elevates traditional stew to a restaurant-quality meal.
Ingredients
Main Ingredients:
1 ½ pounds beef stew meat, cut into 1-inch cubes
½ teaspoon salt, divided
6 tablespoons all-purpose flour, divided
½ teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1 ½ teaspoons fresh rosemary, minced, divided
2 bay leaves
3 cups peeled potatoes, cubed
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Instructions
Prep the Beef:
Toss the beef with ¼ teaspoon salt in a small bowl.
In another bowl, mix 4 tablespoons of flour with paprika. Coat the beef pieces in the mixture.
Brown the Beef:
Heat canola oil in a Dutch oven over medium heat.
Add the coated beef pieces in batches, browning on all sides. Remove the beef and set aside.
Build the Base:
Stir tomato paste, herbes de Provence, and garlic into the Dutch oven. Cook until fragrant, about 1 minute.
Pour in the red wine and bring to a boil. Simmer until reduced by half, about 5 minutes, scraping the bottom of the pan to incorporate any browned bits.
Simmer the Stew:
Add the beef broth, 1 teaspoon of rosemary, and bay leaves. Return the beef to the pot.
Cover and simmer over low heat for 1 ½ hours, or until the beef is almost tender.
Add Vegetables:
Stir in the potatoes, onions, and carrots. Cover and simmer for another 30 minutes, or until the vegetables and beef are tender.
Finish the Stew:
In a small bowl, whisk together the remaining 2 tablespoons of flour, cold water, balsamic vinegar, ½ teaspoon of rosemary, and ¼ teaspoon salt.
Stir the mixture into the stew. Add the peas and cook for 2–3 minutes, until the broth thickens slightly.
Serve:
Remove bay leaves before serving. Garnish with additional fresh rosemary if desired.
Tips and Variations
Substitutions: Replace red wine with extra beef broth and a tablespoon of vinegar for similar acidity.
Slow-Cooker Option: Brown the beef and deglaze the pan, then transfer everything to a slow cooker. Cook on low for 7–8 hours.
Dumplings: Top the stew with herbed dumplings during the last 20 minutes of cooking for added comfort.
Barley Twist: Add pearl barley to the pot for a hearty beef and barley stew.
Conclusion
Beef Stew is a hearty, satisfying dish perfect for warming up during the colder months.
The tender beef, earthy vegetables, and wine-rich broth come together to create a comforting bowl of flavor.
Whether served fresh or reheated the next day, this timeless recipe is sure to impress and satisfy every palate. Enjoy!