Classic, Hearty Beef Stew

Name: Classic, Hearty Beef Stew
Prep time: 30 min
Cook time: 2 h 45 min
Total time: 3 h 15 min
Yield: 8 servings
Cuisine: American, British, Irish
Ingredients: 0.25 cup All-Purpose Flour; 2 cups Beef Broth; 1 tbsp Canola Oil; 2 lb Diced Beef; 3 cups Diced Carrots; 3 cups Diced Onion; 3 cups Diced Potatoes; 3 whole Dried Bay Leaves; 1 tbsp Dried Rosemary; 1 tbsp Dried Thyme; 1.5 tsp Fresh Rosemary; 1 tsp Fresh Thyme; 1 cup Green Peas; 1 tbsp Herbes de Provence; 6 cloves Minced Garlic; 2 cups Red Wine; 1 dash Salt & Pepper; 1 tbsp Smoked Paprika; 4 tbsp Tomato Paste; 1 tbsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪Soup 🍲 American British Irish Comfort-Food

Classic, Hearty Beef Stew features succulent beef simmered with onions, carrots, and potatoes in a rich, wine-kissed broth perfumed with thyme, rosemary, and herbes de Provence. Tomato paste deepens the savoriness while peas add a touch of sweetness and color. Ideal for chilly evenings or Sunday suppers, it delivers a comforting, slow-braised depth in every spoonful.

Prep30 mins
Cook2 hrs 45 mins
Serves8
DifficultyMedium

1

Gather all the ingredients and preheat the oven to 350 degrees F (175 degrees C).
2

Season the beef with salt and pepper in a large bowl. Add the flour and paprika, then toss until evenly coated.
3

Heat the oil in a Dutch oven over medium-high heat. Working in batches, sear the beef in the hot oil, stirring occasionally, until well browned, 10 to 11 minutes per batch. Transfer the beef to a plate, leaving the drippings in the pot.
4

Add the onion to the drippings; season with salt and pepper. Cook and stir until the onion starts to caramelize, about 10 minutes. Add the garlic and stir until fragrant, about 30 seconds.
5

Stir in the tomato paste; cook until it browns and starts to caramelize and stick to the bottom of the pan.
6

Pour in the red wine and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon. Cook until the wine is almost evaporated, about 3 minutes.
7

Add the thyme, rosemary, herbes de Provence, and bay leaves. Stir in the broth and Worcestershire sauce; bring to a boil.
8

Return the beef to the pot, then remove from the heat and cover with the lid.
9

Braise the stew in the preheated oven until the beef is almost tender, about 1 hour 30 minutes. Remove from the oven.
10

Add the carrots, potatoes, and more beef broth if needed. Cover the pot and return it to the oven to braise until the beef and vegetables are tender, about 30 minutes more.
11

Discard the bay leaves. Stir in the peas, rosemary, and thyme. Serve hot.