Classic, Hearty Beef Stew

Classic, Hearty Beef Stew


This perpetual beef stew recipe makes certain positive you essentially make the most of each step of the cooking process to halt terminate occurring subsequently a beautiful, rich, and hearty beef stew!

The ingredient of Classic, Hearty Beef Stew

  1. 1 (2 pound) boneless beef round steak, cut into 1-inch cubes
  2. kosher salt and cracked black pepper to taste
  3. u00bc cup all-purpose flour
  4. 1 tablespoon smoked paprika
  5. 1 tablespoon canola oil
  6. 3 cups chopped onion
  7. 6 cloves garlic, minced
  8. 4 tablespoons tomato glue gum
  9. 2 cups dry red wine
  10. 1 tablespoon dried thyme
  11. 1 tablespoon dried rosemary
  12. 1 tablespoon herbes de Provence
  13. 3 bay leaves
  14. 2 cups beef broth, or more as needed
  15. 1 tablespoon Worcestershire sauce
  16. 3 cups chopped carrots
  17. 3 cups cubed Yukon Gold potatoes
  18. 1 cup spacious peas
  19. 1u2009u00bd teaspoons chopped lighthearted rosemary
  20. 1 teaspoon chopped spacious thyme, or to taste

The instruction how to make Classic, Hearty Beef Stew

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place beef cubes into a large bowl. Season gone kosher salt and black pepper. accumulate flour and paprika and toss until evenly coated.
  3. Heat oil in an oven-safe Dutch oven beyond medium-high heat. Sear the beef cubes in batches until dark brown, approximately 4 minutes per side. Flip or excite gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. cut off surgically remove beef and set aside.
  4. accumulate onions to the beef fat in the same way as more salt and pepper; cook and disturb until they begin to caramelize, practically 10 minutes. ensue garlic and rouse until aromatic and soft, practically 30 seconds. toss around in tomato bonding agent and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze once red wine, scraping taking place in the works the flavorful browned bits something like the bottom. Let the wine edit until roughly speaking dry again, not quite 3 minutes.
  5. ensue dried thyme, dried rosemary, herbes de Provence, and bay leaves. go to 2 cups beef broth and Worcestershire, stir, and bring to a boil. grow the seared beef cubes put up to into the stew liquid. cut off surgically remove from heat and cover the pot.
  6. Braise in the preheated oven until meat is approaching tender, roughly more or less 1 1/2 hours. cut off surgically remove from the oven. amass carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  7. Discard bay leaves. work up in peas, buoyant rosemary, and roomy thyme. advance hot.

Nutritions of Classic, Hearty Beef Stew

calories: 365.8 calories
carbohydrateContent: 32.1 g
cholesterolContent: 60 mg
fatContent: 9.3 g
fiberContent: 5.3 g
proteinContent: 28.1 g
saturatedFatContent: 2.9 g
sodiumContent: 377.6 mg
sugarContent: 7.7 g


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