Classic Beef Stew Recipe
This Classic Beef Stew Recipe is a comforting and hearty dish, perfect for cold days. Tender beef chuck is seared and simmered with vegetables, beef stock, and savory seasonings. The slow-cooking process melds the flavors, resulting in a rich and flavorful stew. Ideal for family dinners, it can be enjoyed immediately or refrigerated for enhanced taste the next day. A true classic in comfort food, this recipe promises warmth and satisfaction in every bowl.
Ingredients:
– 3 pounds beef chuck, cut into 1.5-inch chunks
– ¼ cup all-purpose flour
– 1 tablespoon paprika
– 1 teaspoon salt (adjust to taste)
– 1 teaspoon black pepper
– 4 tablespoons olive oil, divided
– 1 large white onion, chopped
– 1 green bell pepper, chopped (or jalapenos for added heat)
– 1 stalk celery, chopped
– 5 garlic cloves, minced
– 3 tablespoons tomato paste
– 4 cups beef stock
– 1 tablespoon Worcestershire sauce
– 1 tablespoon Italian seasoning (or your favorite dried herb blend)
– 2 bay leaves
– 1 pound yellow potatoes, cut into bite-sized pieces
– 3 large carrots, cut into bite-sized pieces
Instructions:
1. In a large bowl, combine flour, paprika, salt, and black pepper. Dredge beef chunks in the mixture, coating them evenly.
2. Heat 1 tablespoon of olive oil in a Dutch oven or large pot. Brown the beef in batches, about 5 minutes per side, and transfer to a plate. Add another tablespoon of olive oil before each batch.
3. Once all the beef is browned, add the remaining tablespoon of olive oil to the pot. Sauté onion, green bell pepper (or jalapenos), and celery for 5 minutes until softened.
4. Stir in minced garlic and tomato paste, cooking for an additional minute.
5. Pour in beef stock and Worcestershire sauce. Stir well, scraping any browned bits from the bottom of the pot.
6. Return the browned beef and any accumulated juices to the pot. Add Italian seasoning and bay leaves.
7. Bring to a boil, then cover and reduce heat to simmer for 2 hours.
8. After 2 hours, add potatoes and carrots. Continue to simmer uncovered for another hour, or until vegetables are tender and meat is fork-tender. Adjust cooking time as needed for desired tenderness.
9. Serve hot or allow to cool and refrigerate for 24 hours to deepen flavors. Reheat before serving.
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