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Per serving
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- 1
Coat the Beef
Toss the beef chunks with 1/4 teaspoon of the salt. In a large bowl, whisk together 4 tablespoons of the flour and the smoked paprika. Add the beef a few pieces at a time and toss to coat — don't skip this step. That flour crust is what gives the stew its body and deep color.
- 2
Brown the Meat
Heat the canola oil in a large Dutch oven over medium heat. Add the beef in a single layer — work in batches if you need to, don't crowd it. Brown on all sides until deep and dark. Stir in the tomato paste, herbes de Provence, and garlic and cook another minute until the paste darkens slightly and the whole pot smells incredible.
- 3
Build the Broth
Pour in the red wine and bring to a boil, scraping up all the browned bits from the bottom — that's pure flavor right there. Let it simmer until reduced by about half, around 5 minutes. Add the beef broth, 1 teaspoon of the rosemary, and the bay leaves. Bring back to a boil, then reduce the heat, cover, and simmer until the meat is almost tender, about 1 hour 30 minutes.
- 4
Add the Vegetables
Drop in the potatoes, onions, and carrots. Cover and simmer another 30 minutes until everything is fork-tender and the meat pulls apart easily.
- 5
Thicken and Finish
Fish out and discard the bay leaves. In a small bowl, stir together the remaining rosemary, salt, and flour with the cold water and balsamic vinegar until smooth. Pour it into the stew and bring to a boil. Add the peas and cook, stirring, until nicely thickened, about 2 minutes.
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Sunday Beef Stew
Created by: HomeCooking
Ingredients
- 1 1/2 lb beef stew meat, cut into 1-inch cubes
- 1/2 tsp salt, divided
- 6 tbsp all-purpose flour, divided
- 1/2 tsp smoked paprika
- 1 tbsp canola oil
- 3 tbsp tomato paste
- 2 tsp herbes de Provence
- 2 garlic cloves, minced
- 2 cup dry red wine
- 2 cup beef broth
- 1 1/2 tsp fresh rosemary, minced (divided)
- 2 bay leaves
- 3 cup potatoes, peeled and cubed
- 3 cup onions, coarsely chopped (about 2 large)
- 2 cup carrots, sliced
- 2 tbsp cold water
- 2 tbsp balsamic vinegar
- 1 cup fresh or frozen peas
Instructions
- Coat the BeefToss the beef chunks with 1/4 teaspoon of the salt. In a large bowl, whisk together 4 tablespoons of the flour and the smoked paprika. Add the beef a few pieces at a time and toss to coat — don't skip this step. That flour crust is what gives the stew its body and deep color.
- Brown the MeatHeat the canola oil in a large Dutch oven over medium heat. Add the beef in a single layer — work in batches if you need to, don't crowd it. Brown on all sides until deep and dark. Stir in the tomato paste, herbes de Provence, and garlic and cook another minute until the paste darkens slightly and the whole pot smells incredible.
- Build the BrothPour in the red wine and bring to a boil, scraping up all the browned bits from the bottom — that's pure flavor right there. Let it simmer until reduced by about half, around 5 minutes. Add the beef broth, 1 teaspoon of the rosemary, and the bay leaves. Bring back to a boil, then reduce the heat, cover, and simmer until the meat is almost tender, about 1 hour 30 minutes.
- Add the VegetablesDrop in the potatoes, onions, and carrots. Cover and simmer another 30 minutes until everything is fork-tender and the meat pulls apart easily.
- Thicken and FinishFish out and discard the bay leaves. In a small bowl, stir together the remaining rosemary, salt, and flour with the cold water and balsamic vinegar until smooth. Pour it into the stew and bring to a boil. Add the peas and cook, stirring, until nicely thickened, about 2 minutes.