Classic Hearty Beef Stew
This Traditional Slow Braised Classic Hearty Beef Stew is exceptionally tender, featuring melt-in-your-mouth beef and root vegetables in a rich, herb-infused mahogany gravy.
- Prep Time: 30 mins
- Cook Time: 2 hours 45 mins
- Total Time: 3 hours 15 mins
- Yield: 8 servings 1x
- Category: Dinner
- Method: Oven Braised
- Cuisine: American
Ingredients
2 pounds boneless beef round steak, 1-inch cubes
1/4 cup all-purpose flour
1 tablespoon smoked paprika
2 tablespoons neutral oil
3 cups yellow onion, coarsely chopped
6 cloves garlic, minced
4 tablespoons tomato paste
1 tablespoon Worcestershire sauce
5 cups beef broth, divided
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
3 cups carrots, sliced into rounds
3 cups Yukon Gold potatoes, 1-inch cubes
1 cup fresh or frozen peas
1 1/2 teaspoons fresh rosemary, minced
1 teaspoon fresh thyme
Instructions
1. Preheat oven to three hundred fifty Fahrenheit. Coat beef in flour, paprika, salt, and pepper.
2. Sear beef in batches in a Dutch oven until dark brown crust forms; set aside.
3. Sauté onions for 10 minutes, then add garlic and tomato paste for 3 minutes.
4. Deglaze with 1 cup broth, scraping the bottom for browned bits.
5. Add herbs, Worcestershire, 3 cups broth, and returned beef. Bring to a simmer.
6. Cover and braise in oven for 90 minutes.
7. Stir in potatoes, carrots, and remaining broth. Braise 45 minutes more.
8. Discard bay leaves and stir in peas and fresh herbs before serving.
Notes
Always sear the meat in batches to avoid steaming.
Yukon Gold potatoes hold their shape better than Russets.
Add a teaspoon of apple cider vinegar at the end to brighten the flavors.
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 5g
- Sodium: 850mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
Find it online: https://www.flavourrecipe.com/classic-hearty-beef-stew/