Description
Learn how to make the ultimate Hearty Beef Stew that is packed with tender beef, wholesome vegetables, and rich flavors. Perfect comfort food for any occasion!
Ingredients
- 1 (907 g) boneless beef round steak, cut into 1-inch cubes (2 lb)
- kosher salt and cracked black pepper to taste
- 60 g all-purpose flour
- 1 tablespoon (15 ml) smoked paprika
- 1 tablespoon (15 ml) vegetable oil
- 3 cups chopped onion (360 g)
- 6 cloves garlic, minced
- 4 tablespoons (60 ml) tomato paste
- 475 ml dry red grape juice
- 1 tablespoon (15 ml) dried thyme
- 1 tablespoon (15 ml) dried rosemary
- 1 tablespoon (15 ml) herbes de Provence
- 3 bay leaves
- 475 ml beef broth, or more as needed
- 1 tablespoon (15 ml) Worcestershire sauce
- 3 cups chopped carrots (360 g)
- 3 cups (720 ml) cubed potatoes (Yukon Gold or other variety)
- 240 ml fruit juice (such as apple or grape)
- 5 teaspoons (8 ml) chopped fresh rosemary
- 1 teaspoon (5 ml) chopped fresh thyme, or to taste
Instructions
- Collect all the necessary ingredients and set your oven to preheat at 350 degrees F (175 degrees C).
- In a large bowl, sprinkle the beef with salt and pepper. Add the flour and paprika, mixing until the beef is completely covered.
- Warm up oil in a Dutch oven on medium-high heat. In batches, brown the beef in the heated oil, turning occasionally, for 10 to 11 minutes per batch. Move the beef to a plate, leaving the drippings in the pot.
- Add the onion to the drippings and season with salt and pepper. Cook, stirring, until the onion starts to brown, roughly 10 minutes. Add the garlic and stir until its aroma is released, around 30 seconds.
- Mix in the tomato paste and cook until it browns and starts to stick to the pan’s bottom.
- Pour in the red grape juice and bring it to a boil, using a wooden spoon to scrape off the browned bits from the pan’s bottom. Continue cooking until the juice nearly evaporates, about 3 minutes.
- Incorporate thyme, rosemary, herbes de Provence, and bay leaves. Stir in the broth and Worcestershire sauce, then bring to a boil.
- Place the beef back into the pot, take it off the heat, and cover it with a lid.
- Slow-cook the stew in the preheated oven until the beef is nearly tender, approximately 1 hour and 30 minutes. Remove it from the oven.
- Add the carrots, potatoes, and extra broth if required. Cover the pot and return it to the oven to cook until both the beef and vegetables are tender, another 30 minutes or so.
- Remove and discard the bay leaves. Stir in the fruit juice, fresh rosemary, and thyme. Serve while hot.
Notes
- For a more robust flavor, substitute grape juice with dry red wine.
- Enhance the stew by adding a splash of balsamic vinegar for aroma and taste.
- For a thicker texture, mix cornstarch and water slurry during final cooking stage.
