This Beef Stew Recipe is ideal for the colder months! Tender beef is simmered in beef broth with potatoes, onions, celery, peas, and carrots until tender. It’s heaven on earth for comfort food!
Who doesn’t appreciate a hearty bowl of rich, flavorful beef stew? It’s a classic Fall and Winter comfort food. I’ve been working on slight variations of this recipe for years, and I have to say, this is the best version yet.
Ingredients
- 1 (2 pound) boneless beef round steak, cut into 1-inch cubes
- kosher salt and cracked black pepper to taste
- ¼ 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 ½ teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme, or to taste
How To Make Easy Beef stew
Preheat the oven to 350 degrees F (175 degrees C).
- In a big bowl, season the beef with salt and pepper. Toss in the flour and paprika to coat everything evenly.
- In a Dutch oven that is oven-safe, heat the oil over medium-high heat. Beef cubes should be seared in batches for 10 to 11 minutes, stirring occasionally, until well-browned. While leaving the drippings in the pan, remove the beef to a plate.
- Salt and pepper the onions before adding them to the drippings. For about 10 minutes, cook and stir until they start to turn caramelized. Stir in the garlic for about 30 seconds until fragrant. Add the tomato paste and stir until it starts to brown, caramelize, and adhere to the pan’s bottom.
- Pour red wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is almost evaporated, about 3 minutes.
- Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Stir in 2 cups broth and Worcestershire sauce; bring to a boil. Return beef to the pot, then remove from the heat and cover with the lid.
- Braise stew in the preheated oven until beef is almost tender, about 1 1/2 hours. Remove from the oven.
- Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until beef and vegetables are tender, about 30 minutes longer.
- Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.