CookPal AI
Classic, Hearty Beef Stew

Classic, Hearty Beef Stew

Cost $18, save $15

Source: Recommended by CookPal

  • 165 Min
  • 8 Servings
  • $18

INGREDIENTS

  • Protein

    • 1 (2 pound) boneless beef round steak, cut into 1-inch cubes

  • Seasoning

    • 🧂 Kosher salt to taste
    • Cracked black pepper to taste
    • 1 tablespoon smoked paprika

  • Staples

    • 1/4 cup all-purpose flour
    • 1 tablespoon canola oil

  • Vegetables

    • 🧅 3 cups chopped onion
    • 6 cloves garlic, minced
    • 3 cups chopped carrots
    • 🥔 3 cups cubed Yukon Gold potatoes
    • 1 cup fresh peas

  • Flavorings

    • 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
    • 1 1/2 teaspoons chopped fresh rosemary
    • 1 teaspoon chopped fresh thyme

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Gather all ingredients.

2

Season beef with salt and pepper in a large bowl. Add flour and paprika and toss until evenly coated.

3

Heat oil in a Dutch oven over medium-high heat. Sear beef in batches until well-browned, about 10 minutes per batch. Transfer to a plate and leave drippings in the pot.

4

Add onion to the pot and cook until caramelized, about 10 minutes. Add garlic and stir for 30 seconds.

5

Stir in tomato paste and cook until browned and caramelized.

6

Pour in red wine and cook until almost evaporated while scraping browned bits, about 3 minutes.

7

Add thyme, rosemary, herbes de Provence, and bay leaves. Stir in broth and Worcestershire sauce. Bring to a boil.

8

Return beef to the pot, cover, and braise in the oven for 90 minutes.

9

Add carrots, potatoes, and additional broth if necessary. Cover and braise for another 30 minutes.

10

Discard bay leaves. Stir in peas, fresh rosemary, and thyme. Serve hot.

NUTRIENTS

Per 1 serving

🔥

366

Calories

  • 28
    Protein
  • 32
    Carbs
  • 9
    Fats

💡 For enhanced flavor, marinate the beef in red wine overnight.Use Yukon Gold potatoes for their creamy texture.Leftovers can be frozen for up to 3 months.