Easy Beef stew

This Easy Beef Stew recipe combines tender beef, hearty vegetables, and flavorful herbs and spices to create a comforting and satisfying meal. The beef is seared to perfection, then simmered in a rich red wine sauce until it’s melt-in-your-mouth tender. The addition of carrots, potatoes, and peas adds both texture and flavor to the stew, making it a wholesome and balanced dish.

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 and Prepare: Preheat the oven to 350 degrees F (175 degrees C). Season the beef with salt and pepper in a large bowl. Add flour and paprika, then toss until evenly coated.
2. Sear the Beef: Heat oil in an oven-safe Dutch oven over medium-high heat. Working in batches, sear the beef cubes until well-browned, about 10 to 11 minutes per batch. Transfer beef to a plate and leave drippings in the pan.
3. Caramelize Onions: Add onions to the drippings, season with salt and pepper, and cook 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.
4. Deglaze and Flavor: Pour red wine into the pot and bring to a boil while scraping the browned bits off the bottom of the pan. Cook until wine is almost evaporated, about 3 minutes. Add dried thyme, dried rosemary, herbes de Provence, bay leaves, 2 cups broth, and Worcestershire sauce. Bring to a boil.
5. Braise the Stew: Return beef to the pot, cover with the lid, and braise in the preheated oven until beef is almost tender, about 1 1/2 hours. Remove from the oven.
6. Add Vegetables: 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.
7. Final Touch: Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

• Make-Ahead: Beef stew often tastes even better the next day, so consider making it ahead of time and reheating it when ready to serve.
• Freezing: This stew freezes well, so you can make a big batch and freeze individual portions for quick and easy meals later on.
• Variations: Feel free to customize the vegetables in this stew based on your preferences. You can also add other ingredients like mushrooms or celery for extra flavor.
• Serve with: This beef stew pairs perfectly with crusty bread or fluffy mashed potatoes for a complete and satisfying meal.