The Best Beef Stew Recipe

Name: The Best Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pounds beef stew meat, cut into 1-inch cubes; 1/2 teaspoon salt, divided; 6 tablespoons all-purpose flour, divided; 1/2 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; 1-1/2 teaspoons minced fresh rosemary, divided; 2 bay leaves; 3 cups cubed peeled potatoes; 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

Servings: persons

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 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
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
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

1
In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat.
2
In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours.
3
Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer.
4
Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add frozen peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

606

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1-1/2 pounds beef stew meat, cut into 1-inch cubes, 1/2 teaspoon salt, divided, 6 tablespoons all-purpose flour, divided, 1/2 teaspoon smoked paprika, and more.

Yes, The Best Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Best Beef Stew

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