Description
This hearty beef stew is a comforting double-batch recipe featuring tender beef chuck, a medley of vegetables, and rich flavors enhanced by savory seasonings and optional flavor twists like balsamic vinegar and smoked paprika. Slow-simmered to perfection, this stew is perfect for cozy meals and can be customized with fresh herbs for an extra burst of aroma.
Ingredients
Scale
Main Ingredients
- 4 lbs beef chuck or stewing beef, cubed
- Flour, for dredging
- 4 tbsp olive oil, divided
- 2 medium onions, chopped
- 6 celery stalks, chopped
- 10 cloves garlic, minced
- 2 (6 oz) cans tomato paste
- 6 cups beef broth
- 2 tbsp Worcestershire sauce
- 1/2 tsp Italian seasoning
- 6 bay leaves
- 2 lbs Yukon Gold potatoes, peeled and diced
- 8 medium carrots, peeled and thick-sliced
- 2 cups frozen peas (optional)
- Salt and pepper to taste
Flavor Twists (Optional)
- 1 tbsp balsamic vinegar (added at the end for depth)
- 1 tsp smoked paprika (tossed with the seasoning)
- 2 tbsp chopped fresh parsley or thyme (finished before serving)
Instructions
- Dredge and Brown Beef: Coat the beef cubes evenly in flour, then brown them in batches in 2 tablespoons of olive oil over medium-high heat until well-seared. Remove and set aside.
- Sauté Vegetables: Using the same pot, add the remaining olive oil along with chopped onions, celery, and minced garlic. Cook for 5–7 minutes until the vegetables soften and become fragrant.
- Caramelize Tomato Paste: Stir in the tomato paste and cook for 2–3 minutes, allowing it to slightly caramelize and deepen in flavor.
- Add Beef and Liquids: Return the browned beef to the pot. Pour in the beef broth, Worcestershire sauce, Italian seasoning (plus smoked paprika if using), and add the bay leaves. Bring the mixture to a gentle simmer.
- Slow Simmer: Cover the pot and cook over low heat for 1.5 to 2 hours, or until the beef is fork-tender and flavors meld.
- Add Root Vegetables: Add the diced Yukon Gold potatoes and thick-sliced carrots to the stew. Simmer uncovered for another 30–40 minutes until the vegetables are tender.
- Final Touches: Stir in frozen peas if using, and cook for an additional 5 minutes. Remove bay leaves, then season the stew with salt and pepper to taste. For added depth, stir in balsamic vinegar. Garnish with fresh parsley or thyme before serving.
Notes
- For richer flavor, sear beef in small batches to avoid crowding the pan.
- Add the smoked paprika with the dry seasonings for a subtle smoky kick.
- Use Yukon Gold potatoes for creamier texture; russets will be more fluffy.
- Frozen peas are optional but add a pop of color and sweetness.
- Adjust seasoning at the end to avoid over-salting due to broth and Worcestershire sauce.
- Stew can be made a day ahead to enhance flavors even more.