Name: Classic Beef Stew Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 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 jalapeno 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

Classic Beef Stew Recipe

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: This classic beef stew recipe is the ultimate comfort food, featuring tender beef chunks, savory red wine, and hearty vegetables like potatoes, carrots, and celery. With a rich broth and layers of flavor from paprika, garlic, and Italian seasonings, this stew is perfect for cozy family dinners, special occasions, or meal prep. Let the stew sit overnight to enhance the flavors and enjoy a delicious, satisfying meal. Whether you use a Dutch oven, slow cooker, or pressure cooker, this beef stew will become a go-to favorite!

Author: Janet
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 6-8 servings
Category: Main Dish
Method: Stovetop
Cuisine: American, Comfort Food

Ingredients

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 jalapeno 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

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Instructions

Coat the beef chunks in a mixture of flour, paprika, salt, and pepper. This helps in browning the meat and thickening the stew.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven. Brown the beef in three batches, each for about 5 minutes, and set aside.
In the same pot, heat the remaining olive oil and cook the onions, green pepper, and celery for about 5 minutes.
Add the garlic and tomato paste, cooking for another minute.
Pour in the red wine, beef stock, and Worcestershire sauce, scraping up any browned bits from the pot.
Return the browned beef to the pot along with the Italian seasoning and bay leaf. Bring to a boil, then cover and simmer for 2 hours.
After 2 hours, add the diced potatoes and carrots. Continue simmering for another hour until the meat is fork tender and the vegetables are cooked.
Once done, remove the pot from heat and let it rest. Refrigerate the stew for 24 hours for enhanced flavors. Reheat when ready to serve.

Notes

For a spicier stew, swap the green bell pepper for jalapenos or add extra chili flakes.
If you prefer a thicker stew, you can mash some of the potatoes or use a slurry of cornstarch and water.
This stew improves in flavor when stored overnight in the fridge.

Find it online: https://recipesbyjanet.com/classic-beef-stew-recipe/