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Easy Beef stew

This Beef Stew Recipe is ideal for the colder climate! Tender beef is simmered in beef broth with potatoes, onions, celery, peas, and carrots till soften in your mouth tender. It’s consolation meals heaven!

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Easy Beef stew

Who doesn’t love a hearty bowl of wealthy and flavorful beef stew. It’s such a conventional Fall and Winter consolation meals. I’ve been engaged on slight variations of this recipe for years and I’ve to say, this model is unquestionably the most effective ever.

Elements

  • 1 (2 pound) boneless beef spherical steak, minimize into 1-inch cubes
  • kosher salt and cracked black pepper to style
  • ¼ 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 pink wine
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon herbes de Provence
  • 3 bay leaves
  • 2 cups beef broth, or extra as wanted
  • 1 tablespoon Worcestershire sauce
  • 3 cups chopped carrots
  • 3 cups cubed Yukon Gold potatoes
  • 1 cup recent peas
  • 1 ½ teaspoons chopped recent rosemary
  • 1 teaspoon chopped recent thyme, or to style

How To Make Easy Beef stew

  1. Preheat the oven to 350 levels F (175 levels C).
  2. Season beef with salt and pepper in a big bowl. Add flour and paprika and toss till evenly coated.
  3. Warmth oil in an oven-safe Dutch oven over medium-high warmth. Working in batches, sear beef cubes, stirring often, till well-browned, 10 to 11 minutes per batch. Switch beef to a plate and go away drippings within the pan.
  4. Add onions to the drippings; season with salt and pepper. Prepare dinner and stir till they start to caramelize, about 10 minutes. Add garlic and stir till aromatic, about 30 seconds. Stir in tomato paste and cook dinner till it turns brown and begins to caramelize and stick with the underside of the pan.
  5. Pour pink wine into the pot and convey to a boil whereas scraping the browned bits of meals off the underside of the pan with a wood spoon. Prepare dinner till wine is sort of evaporated, about 3 minutes.
  6. Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Stir in 2 cups broth and Worcestershire sauce; carry to a boil. Return beef to the pot, then take away from the warmth and canopy with the lid.
  7. Braise stew within the preheated oven till beef is sort of tender, about 1 1/2 hours. Take away from the oven.
  8. Add carrots, potatoes, and extra beef broth if wanted. Cowl and return to the oven to braise till beef and greens are tender, about half-hour longer.
  9. Discard bay leaves. Stir in peas, recent rosemary, and recent thyme. Serve scorching.
See also  Creamed Chipped Beef on Toast
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