The Scoop
Beef stew is basically a cold-weather cheat code!
Tender beef simmers with red wine, garlic, herbs, potatoes, carrots, and onions until the broth turns rich and deeply savory.
It’s the kind of one-pot dinner that makes a chilly evening feel instantly more manageable.
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 cloves garlic, minced
- 2 cups dry red wine
- 2 cups beef broth
- 1 1/2 teaspoons fresh rosemary, minced and divided, plus more for garnish
- 2 bay leaves
- 3 cups potatoes, peeled and cubed
- 3 cups onions, coarsely chopped
- 2 cups carrots, sliced
- 2 tablespoons water, cold
- 2 tablespoons balsamic or red wine vinegar
- 1 cup peas, fresh or frozen
Directions
- In a small bowl, toss the beef and 1/4 teaspoon of the salt.
- In a large bowl, combine 4 tablespoons of the flour and the paprika.
- Add the beef to the flour mixture, a few pieces at a time, and tossing to coat.
- In a large Dutch oven over medium heat, heat the canola oil.
- Add the beef to the hot oil and cook until browned, about 3-5 minutes.
- Stir in the tomato paste, the Herbes de Provence, and the garlic, cooking until fragrant and starting to darken, about 2 minutes.
- Add the wine and cook until the mixture just comes to a boil.
- Simmer until the mixture is reduced by half, about 5 minutes.
- Stir in the beef broth, 1 teaspoon of the rosemary, and the bay leaves.
- Bring the mixture to a boil.
- Reduce the heat to low and cover the Dutch oven.
- Simmer until the meat is almost tender, about 1 hour 30 minutes.
- Add the potatoes, the onions, and the carrots to the mixture.
- Cover and simmer until the meat and the vegetables are tender, about 30 minutes.
- Discard the bay leaves from the mixture.
- In a small bowl, combine the remaining salt, the remaining flour, and the remaining rosemary.
- Add the cold water and the vinegar to the rosemary mixture, stirring until smooth.
- Stir the rosemary mixture into the stew.
- Bring the soup to a boil.
- Add the peas and cook, stirring, until the soup has thickened, about 2 minutes.
- Serve, topped with the extra rosemary.
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