Ingredients
Scale
- 2 lbs beef stew meat (chuck or round), cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or substitute with more broth)
- 4 large potatoes, peeled and cut into chunks
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Brown the Beef:
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, browning the cubes on all sides. Remove the beef and set aside.
- Sauté the Vegetables:
- In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion, garlic, carrots, and celery for about 5 minutes, or until softened and fragrant.
- Deglaze the Pot:
- Pour in the red wine (or extra broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine reduce for 2-3 minutes.
- Add the Broth and Beef:
- Stir in the beef broth, tomato paste, diced tomatoes, Worcestershire sauce, thyme, paprika, and bay leaves. Return the browned beef to the pot and bring the stew to a simmer.
- Simmer:
- Cover the pot and reduce the heat to low. Let the stew simmer for about 1 1/2 to 2 hours, or until the beef is tender. Stir occasionally to prevent sticking.
- Add the Potatoes:
- After the beef has simmered, add the potatoes to the stew. Continue to simmer for another 30 minutes, or until the potatoes are soft and tender.
- Season and Serve:
- Remove the bay leaves, and season the stew with salt and pepper to taste. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 420 kcal
- Fat: 17g
- Carbohydrates: 35g
- Protein: 35g