The Best Beef Stew is simply that: the best! It’s hard not to be the best when it has the hearty, heartwarming, and wholesome flavor of the slow-simmered meal of your dreams: tender, melt-in-your-mouth chunks of beef swim in a savory, rich, herb-infused stew with fluffy potatoes and constellations of bright green peas. The Best Beef Stew leaps from your imagination onto the table, just begging you to scoop it up by the spoonful or with a slice of crusty bread. Once you try it, you’ll know it’s the best too!
Ingredients
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 1/2 teaspoon salt, divided
- 6 tablespoons all-purpose flour, divided
- 1/2 teaspoon smoked paprika
- 1 tablespoon canola oil
- 3 tablespoons tomato paste
- 2 teaspoons Herbes de Provence
- 2 cloves garlic, minced
- 2 cups dry red wine
- 2 cups beef broth
- 1 1/2 teaspoons fresh rosemary, minced and divided, plus more for garnish
- 2 bay leaves
- 3 cups potatoes, peeled and cubed
- 3 cups onions, coarsely chopped
- 2 cups carrots, sliced
- 2 tablespoons water, cold
- 2 tablespoons balsamic or red wine vinegar
- 1 cup peas, fresh or frozen
Directions
Step 1 –In a small bowl, toss the beef and 1/4 teaspoon of the salt.
Step 2 –In a large bowl, combine 4 tablespoons of the flour and the paprika.
Step 3 –Add the beef to the flour mixture, a few pieces at a time, and tossing to coat.
Step 4 –In a large Dutch oven over medium heat, heat the canola oil.
Step 5 –Add the beef to the hot oil and cook until browned, about 3-5 minutes.
Step 6 –Stir in the tomato paste, the Herbes de Provence, and the garlic, cooking until fragrant and starting to darken, about 2 minutes.
Step 7 –Add the wine and cook until the mixture just comes to a boil.
Step 8 –Simmer until the mixture is reduced by half, about 5 minutes.
Step 9 –Stir in the beef broth, 1 teaspoon of the rosemary, and the bay leaves.
Step 10 –Bring the mixture to a boil.
Step 11 –Reduce the heat to low and cover the Dutch oven.
Step 12 –Simmer until the meat is almost tender, about 1 hour 30 minutes.
Step 13 –Add the potatoes, the onions, and the carrots to the mixture.
Step 14 –Cover and simmer until the meat and the vegetables are tender, about 30 minutes.
Step 15 –Discard the bay leaves from the mixture.
Step 16 –In a small bowl, combine the remaining salt, the remaining flour, and the remaining rosemary.
Step 17 –Add the cold water and the vinegar to the rosemary mixture, stirring until smooth.
Step 18 –Stir the rosemary mixture into the stew.
Step 19 –Bring the soup to a boil.
Step 20 –Add the peas and cook, stirring, until the soup has thickened, about 2 minutes.
Step 21 –Serve, topped with the extra rosemary.
