Recipe Background
The Best Beef Stew is simply that: the best! It's hard not to be the best when it has the hearty, heartwarming, and wholesome flavor of the slow-simmered meal of your dreams: tender, melt-in-your-mouth chunks of beef swim in a savory, rich, herb-infused stew with fluffy potatoes and constellations of bright green peas. The Best Beef Stew leaps from your imagination onto the table, just begging you to scoop it up by the spoonful or with a slice of crusty bread. Once you try it, you'll know it's the best too!
The Best Beef Stew is simply that: the best! It's hard not to be the best when it has the hearty, heartwarming, and wholesome flavor of the slow-simmered meal of your dreams: tender, melt-in-your-mouth chunks of beef swim in a savory, rich, herb-infused stew with fluffy potatoes and constellations of bright green peas. The Best Beef Stew leaps from your imagination onto the table, just begging you to scoop it up by the spoonful or with a slice of crusty bread. Once you try it, you'll know it's the best too!
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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