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The Best Beef Stew

BeefGastro-PubStove-Top
Time :2 hours 30 minutes
Yield :6 servings
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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.
Hack it:
Swap the beef stew meat for chuck roast, short rib, or brisket cut into chunks.
Add mushrooms, parsnips, celery, or pearl onions for more vegetables.
Use stout or dark beer instead of some or all of the red wine for a deeper, maltier flavor.
Add smoked paprika, crushed red pepper, or a spoonful of Dijon for extra personality.
Finish with crispy bacon, fresh parsley, or a little grated Parmesan.
Leftovers:
Spoon the stew over baked potatoes with sharp cheddar.
Turn it into a pot pie with puff pastry or biscuit topping.
Toss the beef and vegetables with egg noodles for a quick second-day pasta.
Shred the beef and use it as a filling for toasted sandwiches with melted Gruyère.
Reduce the leftovers until thick and serve over crispy fries or mashed potatoes.

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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