There’s nothing quite like a warm, savory beef stew to bring comfort to a chilly evening. This Hearty Homestyle Beef Stew combines tender chunks of beef, fresh vegetables, and rich flavors into a meal that’s both nourishing and satisfying. Perfect for family dinners or a cozy night in, this stew is easy to prepare yet tastes like it’s been simmering all day. Using simple ingredients and a blend of aromatic herbs, this recipe transforms basic pantry staples into a heartwarming dish that’s sure to become a family favorite.
Ingredients:
- 3 pounds beef chuck, cut into 1.5-inch chunks
- ¼ cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper
- 4 tablespoons olive oil, divided
- 1 large white onion, chopped
- 1 green bell pepper, chopped (substitute with jalapeños for a spicier kick)
- 1 stalk celery, chopped
- 5 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 cups red wine (Cabernet Sauvignon or beef stock as an alternative)
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning (or your favorite blend of dried herbs)
- 2 bay leaves
- 16 ounces of golden potatoes, chopped into small cubes
- 3 large carrots, peeled and diced into small chunks
Instructions:
- Prep the Beef: In a large bowl, combine flour, paprika, salt, and pepper. Toss the beef chunks in the mixture until well-coated.
- Sear the Beef: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, searing each side until browned. Remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add the remaining olive oil. Cook the onion, bell pepper, and celery in a skillet over medium heat until they become tender, roughly 5 minutes. Add garlic and cook for another minute until fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook for 2-3 minutes, allowing it to slightly caramelize and deepen in flavor.
- Add the Wine: Pour the red wine into the pot, using a wooden spoon to lift any flavorful browned bits stuck to the bottom. Let it simmer for about 5 minutes until the liquid has reduced by half.
- Simmer the Stew: Return the seared beef to the pot, along with the beef stock, Worcestershire sauce, Italian seasoning, and bay leaves. Bring to a boil, then reduce to a simmer. Cover and let it cook for 1.5 hours, stirring occasionally.
- Add Potatoes and Carrots: After 1.5 hours, add the potatoes and carrots. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender and the beef is fork-tender.
- Finish and Serve: Remove the bay leaves and season the stew with additional salt and pepper if needed.
Conclusion:
This Hearty Homestyle Beef Stew is a timeless classic that’s perfect for any season. Its rich, robust flavors and tender beef make it a comforting dish that’s worth every minute of preparation. Whether you’re looking for a dish to impress guests or simply craving a warm bowl of goodness, this stew delivers on all fronts. Pair it with your favorite side, and you’ve got a meal that’s sure to please everyone at the table.
Hearty Homestyle Beef Stew: A Cozy Comfort Food Delight
A rich and comforting beef stew with tender chunksof beef, hearty vegetables, and a savory broth, perfect for cozy dinners andfamily gatherings.
- 3 pounds beef chuck (cut into 1.5-inch chunks)
- ¼ cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon salt (or to taste)
- 1 teaspoon ground black pepper
- 4 tablespoons olive oil (divided)
- 1 large white onion (chopped)
- 1 green bell pepper (chopped (substitute with jalapeños for a spicier kick))
- 1 stalk celery (chopped)
- 5 garlic cloves (minced)
- 3 tablespoons tomato paste
- 2 cups red wine (Cabernet Sauvignon or beef stock as an alternative)
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning (or your favorite blend of dried herbs)
- 2 bay leaves
- 16 ounces of golden potatoes (chopped into small cubes)
- 3 large carrots (peeled and diced into small chunks)
- Prep the Beef: In a large bowl, combine flour, paprika, salt, and pepper. Toss the beef chunks in the mixture until well-coated.
- Sear the Beef: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, searing each side until browned. Remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add the remaining olive oil. Cook the onion, bell pepper, and celery in a skillet over medium heat until they become tender, roughly 5 minutes. Add garlic and cook for another minute until fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook for 2-3 minutes, allowing it to slightly caramelize and deepen in flavor.
- Add the Wine: Pour the red wine into the pot, using a wooden spoon to lift any flavorful browned bits stuck to the bottom. Let it simmer for about 5 minutes until the liquid has reduced by half.
- Simmer the Stew: Return the seared beef to the pot, along with the beef stock, Worcestershire sauce, Italian seasoning, and bay leaves. Bring to a boil, then reduce to a simmer. Cover and let it cook for 1.5 hours, stirring occasionally.
- Add Potatoes and Carrots: After 1.5 hours, add the potatoes and carrots. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender and the beef is fork-tender.
- Finish and Serve: Remove the bay leaves and season the stew with additional salt and pepper if needed.