Classic, Hearty Beef Stew

This hearty beef stew is loaded with juicy chunks of beef, tender vegetables, savory spices, and fragrant herbs for the perfect cold weather meal.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 45 mins
• Total Time: 3 hr 15 mins
• Calories: 366 Calories

Ingredients

• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 3 bay leaves
• 1 tablespoon dried rosemary
• 6 cloves garlic, minced
• 1 tablespoon canola oil
• 3 cups chopped onion
• 4 tablespoons tomato paste
• 3 cups chopped carrots
• 2 cups dry red wine
• kosher salt and cracked black pepper to taste
• 1 tablespoon smoked paprika
• 1 tablespoon herbes de Provence
• 1 cup fresh peas
• 1 teaspoon chopped fresh thyme, or to taste
• 1 (2 pound) boneless beef round steak, cut into 1-inch cubes
• 2 cups beef broth, or more as needed
• 3 cups cubed Yukon Gold potatoes
• 0.25 cup all-purpose flour
• 1.5 teaspoons chopped fresh rosemary

Recipe Instructions

Step 1

Season beef with salt and pepper in a large bowl. Add flour and paprika and toss until evenly coated.

Step 2

Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).

Step 3

Heat oil in a Dutch oven over medium-high heat. Working in batches, sear beef in hot oil, stirring occasionally, until well-browned, 10 to 11 minutes per batch. Transfer beef to a plate and leave drippings in the pot.

Step 4

Add onion to drippings; season with salt and pepper. Cook and stir until onion begins to caramelize, about 10 minutes. Add garlic and stir until fragrant, about 30 seconds.

Step 5

Stir in tomato paste; cook until it turns brown and begins to caramelize and stick to the bottom of the pan.

Step 6

Pour in red wine 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.

Step 7

Add thyme, rosemary, herbes de Provence, and bay leaves. Stir in broth and Worcestershire sauce; bring to a boil.

Step 8

Return beef to the pot, then remove from heat and cover with the lid.

Step 9

Braise stew in the preheated oven until beef is almost tender, about 1 hour 30 minutes. Remove from the oven.

Step 10

Add carrots, potatoes, and more beef broth if needed. Cover the pot and return to the oven to braise until beef and vegetables are tender, about 30 minutes more.

Step 11

Discard bay leaves. Stir in peas, rosemary, and thyme. Serve hot.