Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Hearty Beef Stew

4.6
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
165 min
TOTAL TIME
195 min
SERVINGS
8 servings
Dinner
Hearty Beef Stew
Ingredients
  • 1 (2 pound) boneless beef round steak, cut into 1-inch cubes
  • kosher salt and cracked black pepper to taste
  • 1/4 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 1/2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme, or to taste
Instructions
1
Gather all the necessary ingredients and preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Prepare the beef by sprinkling it with salt and pepper in a large bowl. Mix in flour and paprika, making sure the beef is evenly coated with the spices.
3
Heat a generous amount of oil in a Dutch oven over medium-high heat. Cook the beef in batches, stirring occasionally, until it's nicely browned on all sides, taking around 10 to 11 minutes per batch. Transfer the beef to a plate and reserve the flavorful oil in the pot.
4
Add sliced onions to the reserved oil; season with salt and pepper. Cook and stir until the onions start to develop a rich, caramelized flavor, approximately 10 minutes. Add minced garlic and stir until fragrant, about 30 seconds.
5
Stir in a spoonful of tomato paste; cook until it turns brown and begins to caramelize, sticking to the bottom of the pan. Pour in a glass of red wine and bring it to a boil while scraping the browned bits from the bottom of the pan with a wooden spoon. Cook until the wine is almost evaporated, about 3 minutes.
6
Add a few sprigs of thyme, rosemary, and some herbes de Provence to the pot. Stir in a flavorful broth and Worcestershire sauce; bring it all to a boil.
7
Return the beef to the pot, then remove it from heat and cover with a lid. Braise the stew in the preheated oven until the beef is almost tender, approximately 1 hour and 30 minutes. Remove it from the oven.
8
Add sliced carrots, potatoes, and a bit more beef broth if needed. Cover the pot and return it to the oven to braise until both the beef and vegetables are tender, about 30 minutes more.
9
Discard the bay leaves. Stir in some frozen peas, rosemary, and thyme. Serve the stew hot.