The Best Beef Stew
Total TimePrep: 30 min. Cook: 2 hours
- 1-1/2 pounds beef stew meat, cut into 1-inch cubes
- 1/2 teaspoon salt, divided
- 6 tablespoons all-purpose flour, divided
- 1/2 teaspoon smoked paprika
- 1 tablespoon canola oil
- 3 tablespoons tomato paste
- 2 teaspoons herbes de Provence
- 2 garlic cloves, minced
- 2 cups dry red wine
- 2 cups beef broth
- 1-1/2 teaspoons minced fresh rosemary, divided
- 2 bay leaves
- 3 cups cubed peeled potatoes
- 3 cups coarsely chopped onions (about 2 large)
- 2 cups sliced carrots
- 2 tablespoons cold water
- 2 tablespoons balsamic or red wine vinegar
- 1 cup fresh or frozen peas
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat.
- In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours.
- Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer.
- Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add frozen peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts1-1/2 cups: 366 calories, 11g fat (3g saturated fat), 71mg cholesterol, 605mg sodium, 40g carbohydrate (9g sugars, 6g fiber), 28g protein. Diabetic exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.
Dec 9, 2019
I've made several variations of beef stew over the years, and this IS the best, hands down. I followed the recipe exactly, only substituting gluten-free flour for the wheat flour (as I am gluten-sensitive). I loved the wine, herbes de Provence, and vinegar additions as they added such a wonderful, rich flavor to the stew. My only problem was that when I first made it, I failed to make a note of where I had found the recipe, and I need to make it for company next week! After an exhaustive search through recipe magazines, including my Taste of Home magazines, and the internet, I took a chance and Googled 'Best Beef Stew' and this one popped up. Still not sure if I had originally found it online, or in your magazine. But I remembered the two cups of wine ;) , the vinegar, and the herbes, but I was still not sure until I read the recipe instructions, and I remembered the part about simmering until reduced by half...whew! I remember telling a friend about the reduction right after I made it because they had questioned why so much wine...lol. I didn't bother to them what happened to the rest of the wine... *hic* ;) Great stew, a real keeper!
Nov 21, 2019
I LOVE this stew! I call it "The Best Beet Stew EVER". I could never get the seasonings right when I would make stew, so I used "a secret family recipe" which was McCormick's seasoning packets. No more, this is a keeper and will make again SOON.
Nov 19, 2019
what is herbes de provence ??
Nov 19, 2019
Really good basic recipe. I used "Better Than Boullion" roasted beef base as it is way richer than canned or beef broth. Will make again, but with a few revisions: carrots take longer than everything else to cook, so I would at least par-boil them first; I ended up with mushy potatoes by the time the carrots cooked. Also thought the time on the meat was way too long, it got tough. Would throw in mushrooms next time. And I did throw in a couple of chilis de arbol to spice it up...Anyway, this recipe is a keeper....
Nov 19, 2019
So tasty thanks for sharing. This is so comforting and easy to prepare.
Nov 6, 2019
Amazingly delicious! DH used venison; otherwise, he followed the directions exactly. It's a keeper, folks.
Oct 29, 2019
“Best” beef stew? Well, no, not quite. But pretty close anyhow. The flavors are quite good. My main “beef” (ha ha) is that I feel the 30 minutes of simmer time for the onions, carrots and potatoes is a bit short of getting the veggies to the right level of doneness. My pieces were cut to typical sized chunks but as I sit and eat the stew now, all three of those veggies have a noticeably undercooked crunchiness to them. I would definitely up that simmer time to a minimum of 45 minutes to achieve the tenderness you’d expect in a stew. Right now I feel as if I’m eating a salad with tender beef croutons. Not exactly La Cordon Bleu level cuisine. But, with that little change this stew should be pretty darn good, and the recipe itself is simple to execute so nearly anyone with opposable thumbs should be able to prepare it with ease.
Oct 28, 2019
I did not change a thing. This Best Beef Stew stands by its name, and I make a pretty mean Stew myself. Or at least I used to think I did. ?? Amazing depth of flavor! Hubby and I raved about it in between divine bites. As you can probably tell, I highly recommend it!
Oct 9, 2019
This was delicious! I made this tonight for dinner . I followed the recipe as written .