Description
This Classic Beef Stew is the ultimate comfort food, made with fork-tender beef, hearty carrots, and creamy potatoes simmered in a rich, savory sauce. Inspired by traditional recipes, this stew is slow-cooked to perfection, delivering deep, comforting flavors. Perfect for a cozy dinner or meal prep, it tastes even better the next day!
Ingredients
Units
Scale
For the Beef:
- 3 pounds beef chuck, cut into 1.5-inch chunks
- 1/4 cup flour
- 1 tablespoon paprika
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
For the Stew:
- 4 tablespoons olive oil, divided
- 1 large white onion, chopped
- 1 green bell pepper, chopped (use jalapeños for a spicier version)
- 1 stalk celery, chopped
- 5 garlic cloves, chopped
- 3 tablespoons tomato paste
- 2 cups red wine (such as Cabernet Sauvignon) or beef stock
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 2 bay leaves
- 1 pound yellow potatoes, cut into bite-sized pieces
- 3 large carrots, cut into bite-sized pieces
Instructions
- Prepare the Beef:
- In a large bowl, mix flour, paprika, salt, and black pepper. Lightly coat each piece of beef in the mixture.
- Sear the Beef:
- Heat 1 tablespoon olive oil in a Dutch oven or large pot.
- Sear the beef in batches, browning all sides (about 5 minutes per batch). Transfer to a plate and repeat, adding more olive oil as needed.
- Sauté Vegetables:
- After searing the beef, add the remaining olive oil to the pot.
- Sauté the onion, bell pepper, and celery for 5 minutes until softened.
- Stir in the garlic and tomato paste and cook for 1 additional minute.
- Build the Stew Base:
- Pour in the red wine, beef stock, and Worcestershire sauce. Scrape the bottom of the pot to deglaze.
- Return the beef and any accumulated juices to the pot.
- Add Italian seasoning and bay leaves.
- Simmer:
- Bring the stew to a boil, then reduce heat to low. Cover and simmer for 2 hours.
- Add Vegetables:
- After 2 hours, add the potatoes and carrots. Simmer uncovered for 1 hour, or until the vegetables are tender and the beef is fork-tender.
- Serve or Store:
- Serve immediately for a comforting meal. For enhanced flavor, refrigerate the stew for 24 hours, reheat, and enjoy!
Notes
- Substitute red wine with additional beef stock for an alcohol-free version.
- For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the final 15 minutes of cooking.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
