Easy Beef stew

This Beef Stew Recipe is perfect for the colder weather! Tender beef is simmered in beef broth with potatoes, onions, celery, peas, and carrots until melt in your mouth tender. It’s comfort food heaven!

Easy Beef stew

Who doesn’t love a hearty bowl of rich and flavorful beef stew. It’s such a traditional Fall and Winter comfort food. I’ve been working on slight variations of this recipe for years and I have to say, this version is definitely the best ever.

Ingredients

  • 1 (2 pound) boneless beef round steak, cut into 1-inch cubes
  • kosher salt and cracked black pepper to taste
  • ¼ cup all-purpose flour
  • 1 tablespoon smoked paprika
  • 1 tablespoon canola oil
  • 3 cups chopped onion
  • 6 cloves garlic, minced
  • 4 tablespoons tomato paste
  • 2 cups dry red wine
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon herbes de Provence
  • 3 bay leaves
  • 2 cups beef broth, or more as needed
  • 1 tablespoon Worcestershire sauce
  • 3 cups chopped carrots
  • 3 cups cubed Yukon Gold potatoes
  • 1 cup fresh peas
  • 1 ½ teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme, or to taste

How To Make Easy Beef stew

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Season beef with salt and pepper in a large bowl. Add flour and paprika and toss until evenly coated.
  3. Heat oil in an oven-safe Dutch oven over medium-high heat. Working in batches, sear beef cubes, stirring occasionally, until well-browned, 10 to 11 minutes per batch. Transfer beef to a plate and leave drippings in the pan.
  4. Add onions to the drippings; season with salt and pepper. Cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan.
  5. Pour red wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is almost evaporated, about 3 minutes.
  6. Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Stir in 2 cups broth and Worcestershire sauce; bring to a boil. Return beef to the pot, then remove from the heat and cover with the lid.
  7. Braise stew in the preheated oven until beef is almost tender, about 1 1/2 hours. Remove from the oven.
  8. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until beef and vegetables are tender, about 30 minutes longer.
  9. Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Here’s a brief overview of the nutritional content for the Easy Beef Stew:

– Calories: The calorie content per serving can range from approximately 400 to 500 calories.
– Protein: Each serving typically provides around 25 to 35 grams of protein.
– Fat: The fat content can vary but is generally moderate due to the beef and oil used for cooking. Expect around 15 to 25 grams of fat per serving.
– Carbohydrates: Each serving contains about 30 to 40 grams of carbohydrates, primarily from the vegetables and small amounts from the flour used for coating the beef.
– Fiber: This dish likely contains a good amount of fiber, mainly from the vegetables and herbs. Expect around 5 to 8 grams of fiber per serving.
– Sugar: The sugar content is relatively low, primarily coming from natural sources in the vegetables. Expect around 5 to 8 grams of sugar per serving.

These values are estimates and can vary based on factors such as the specific brands of ingredients used and the portion sizes.