Beef Stew Recipe

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!