Classic, Hearty Beef Stew Recipe

Ingredients

This recipe was developed for 8 servings. Ingredient amounts are automatically adjusted, but cooking times remain the same. Note: scaling may affect final texture and flavor.

• 1 (2 pound) boneless beef round steak, cut into 1-inch cubes
• Kosher salt and cracked black pepper, to taste
• 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 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh thyme, or to taste

Directions

1. Preheat your oven to 350F (175C) and gather all ingredients.
2. In a large bowl, season the beef cubes with salt and pepper. Toss with flour and smoked paprika until evenly coated.
3. Heat the canola oil in a Dutch oven over medium-high heat. In batches, sear the beef until deeply browned, about 10-11 minutes per batch. Transfer beef to a plate, leaving the drippings in the pot.
4. Add the chopped onion to the drippings and season lightly. Cook, stirring occasionally, until onions start to caramelize, roughly 10 minutes. Add garlic and cook for about 30 seconds until fragrant.
5. Stir in tomato paste, allowing it to brown and stick slightly to the bottom of the pan.
6. Pour in the red wine, bringing it to a boil while scraping up browned bits from the bottom with a wooden spoon. Simmer until the wine has mostly evaporated, about 3 minutes.
7. Add dried thyme, rosemary, herbes de Provence, and bay leaves. Pour in beef broth and Worcestershire sauce, then bring to a boil.
8. Return the seared beef to the pot, cover with the lid, and transfer to the preheated oven. Braise for 1 hour and 30 minutes until the beef is nearly tender.
9. Remove the pot from the oven and add carrots, potatoes, and additional beef broth if needed. Cover and return to the oven for another 30 minutes, until beef and vegetables are tender.
10. Discard bay leaves. Stir in fresh peas, chopped rosemary, and thyme. Serve hot and enjoy.

Tips

Frozen peas can be used as a substitute for fresh peas without affecting the flavor significantly.

Nutrition Facts (per serving)

• Calories: 366
• Total Fat: 9g (12% DV)
• Saturated Fat: 3g (15% DV)
• Cholesterol: 60mg (20% DV)
• Sodium: 378mg (16% DV)
• Total Carbohydrate: 32g (12% DV)
• Dietary Fiber: 5g (19% DV)
• Total Sugars: 8g
• Protein: 28g (56% DV)
• Vitamin C: 15mg (17% DV)
• Calcium: 75mg (6% DV)
• Iron: 5mg (26% DV)
• Potassium: 742mg (16% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient values may vary depending on ingredient brands and preparation methods.