Ingredients
For Coating the Beef
- 1/4 cup flour
- 1 tablespoon paprika
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
For the Stew
- 3 pounds beef chuck, cut into 1.5 inch chunks
- 4 tablespoons olive oil, divided
- 1 large white onion, chopped
- 1 green bell pepper, chopped (or jalapenos for a spicier version)
- 1 stalk celery, chopped
- 5 garlic cloves, chopped
- 3 tablespoons tomato paste
- 2 cups red wine (such as Cabernet Sauvignon; beef stock may be substituted)
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning (your favorite dried herb blend)
- 2 bay leaves
- 1 pound yellow potatoes, cut into bite-sized pieces
- 3 large carrots, cut into bite-sized pieces
Instructions
- Prepare the Coating: In a large bowl, mix together the flour, paprika, salt, and pepper. Dip each chunk of beef into the mixture, lightly coating all sides. This helps the beef brown beautifully and develop a flavorful crust.
- Sear the Beef: Heat 1 tablespoon of olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Working in 3 batches, sear the beef chunks on all sides until browned, about 5 minutes for each batch. Transfer each batch to a plate as you go, adding 1 tablespoon of oil to the pot before starting the next batch to prevent sticking and ensure even browning.
- Saute the Aromatics: Once the beef is finished, add the remaining tablespoon of olive oil to the empty pot. Add the chopped onion, green bell pepper, and celery. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften and develop fragrance.
- Add Garlic and Tomato Paste: Stir in the chopped garlic and tomato paste. Cook, stirring constantly, for about 1 minute until the tomato paste darkens slightly and everything is well blended.
- Deglaze the Pot: Pour in the red wine, beef stock, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—the flavorful foundation of the stew.
- Combine Ingredients: Return the browned beef and any accumulated juices back to the pot. Add the Italian seasoning and bay leaves. Stir everything together, ensuring the beef is submerged in the liquid.
- Braise the Stew: Bring the mixture to a boil, then reduce the heat and cover. Simmer gently for 2 hours. This long, slow braise will tenderize the meat and incorporate all of the flavors.
- Add Vegetables: After 2 hours, remove the lid and add in the potatoes and carrots. Continue to simmer, uncovered, for 1 additional hour. The stew is ready when the vegetables are cooked through and the beef is fork-tender. If the meat needs more time to soften, simmer a bit longer until desired tenderness is reached.
- Rest and Serve: Remove the stew from the heat. For best results, allow the stew to cool, then refrigerate overnight—the flavors will meld and deepen. When ready to serve, simply reheat on the stovetop over a gentle flame and enjoy hot.
Notes
- The stew tastes even better after sitting overnight in the refrigerator—plan ahead if possible.
- If you prefer not to use wine, simply double the beef stock for a non-alcoholic option.
- For a spicier version, substitute green bell pepper with chopped jalapeno or add a pinch of red pepper flakes.
- Trim excess fat from the beef chuck to keep the stew from becoming too greasy.
- This recipe freezes well; store cooled portions in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American, French
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 632
- Sugar: 6g
- Sodium: 1122mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 44g
- Cholesterol: 147mg