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Classic Beef Stew

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A heartwarming classic beef stew recipe filled with tender chunks of beef, vibrant vegetables, and a rich sauce.

Ingredients

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  • 2 lbs beef chuck roast, cut into chunks
  • 1/4 cup flour
  • 1 tbsp paprika
  • Salt and black pepper, to taste
  • 1 tbsp Italian seasoning
  • 1 bay leaf
  • 3 tbsp olive oil, divided
  • 1 onion, chopped
  • 1 green bell pepper, chopped (or jalapeño for extra spice)
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup red wine (such as Cabernet Sauvignon)
  • 3 cups beef stock or broth
  • 1 tbsp Worcestershire sauce
  • 2 medium yellow potatoes, peeled and diced
  • 3 large carrots, peeled and cut into chunks

Instructions

  1. Coat beef chunks in a mixture of flour, paprika, salt, and pepper.
  2. Brown the beef in batches in a large pot or Dutch oven for about 5–7 minutes each.
  3. Sauté onion, green bell pepper, and celery in the same pot until soft.
  4. Add garlic and tomato paste; cook for another minute.
  5. Deglaze the pot with red wine, scraping up browned bits.
  6. Add beef stock and Worcestershire sauce; bring to a boil.
  7. Return browned beef to the pot with Italian seasoning and bay leaf; simmer gently for about 2 hours.
  8. Add potatoes and carrots; cook for an additional hour until meat is tender.
  9. Remove from heat and let rest before serving.

Notes

Store leftovers in airtight containers for 3-4 days in the fridge or freeze for up to 3 months. This stew tastes even better the next day!

Nutrition

Find it online: https://us.recipesfood.org/classic-beef-stew-recipe/

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