Ingredients
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
- 4 tablespoons olive oil, divided
For the Vegetables & Aromatics:
- 1 large white onion, chopped
- 1 green bell pepper, chopped (or jalapenos for a spicier version)
- 1 stalk celery, chopped
- 5 garlic cloves, chopped
- 1 pound yellow potatoes, cut into bite-sized pieces
- 3 large carrots, cut into bite-sized pieces
For the Broth:
- 3 tablespoons tomato paste
- 2 cups red wine (such as Cabernet Sauvignon, or use beef stock as an alternative)
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning (use your favorite blend of dried herbs)
- 2 bay leaves
Instructions
- Prepare the Beef: In a large bowl, mix together the flour, paprika, salt, and pepper. Dip the beef chunks into the mixture, coating each side lightly to form a thin, seasoned crust. This will help to thicken the stew later and add flavor.
- Sear the Beef: Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium-high heat. Brown the beef in three batches, about 5 minutes per batch, ensuring each piece is well browned on all sides. Add an additional tablespoon of olive oil between batches if needed to prevent sticking. Transfer the seared beef to a plate as each batch finishes.
- Sauté the Vegetables: Once all the meat is browned and set aside, add the last tablespoon of olive oil to the pot. Add the chopped onion, green bell pepper, and celery. Stir and cook for about 5 minutes, until the vegetables soften and release their aroma.
- Add Garlic and Tomato Paste: Stir in the chopped garlic and tomato paste. Cook for about 1 minute, stirring continuously, until fragrant and well mixed with the other vegetables.
- Deglaze and Build the Broth: Pour in the red wine, beef stock, and Worcestershire sauce while scraping up any browned bits from the bottom of the pot with a wooden spoon. These bits add a lot of flavor to the stew.
- Combine and Simmer: Return the browned beef and any collected juices to the pot. Add the Italian seasoning and bay leaves. Bring the entire mixture to a boil, then reduce the heat to low, cover, and simmer gently for 2 hours to tenderize the meat and develop flavor.
- Add Root Vegetables: After 2 hours, remove the lid and stir in the chopped potatoes and carrots. Continue simmering uncovered for about 1 more hour, or until the vegetables are soft and the beef is fork-tender. If the meat still isn’t tender enough, continue to cook, checking every 15 minutes.
- Finish and Serve: Remove the stew from the heat. You can serve it immediately, but for the best flavor, allow it to cool, refrigerate for 24 hours, and reheat the following day. This rest allows the flavors to meld and deepens the taste. Reheat gently before serving with your favorite bread.
Notes
- For a thicker stew, mash a few potato pieces into the broth near the end of cooking.
- For a gluten-free option, use cornstarch or gluten-free flour instead of regular flour.
- Feel free to add other root vegetables like parsnips or turnips for variety.
- This stew stores well in the fridge for up to 3 days and freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American, French
- Diet: Halal
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 632 kcal
- Sugar: 7 g
- Sodium: 1120 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 50 g
- Cholesterol: 145 mg
