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Hearty Beef and Potato Stew

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Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine (optional, can substitute with broth)
  • 5 large russet potatoes, peeled and cut into chunks
  • 3 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Chopped fresh parsley, for garnish

Instructions

  • Brown the Beef:
    • Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides, about 5 minutes per batch. Remove and set aside.
  • Sauté the Vegetables:
    • In the same pot, add the remaining tablespoon of olive oil. Add the onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
  • Deglaze the Pot:
    • Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 3 minutes.
  • Build the Stew:
    • Stir in the beef broth, tomato paste, diced tomatoes, bay leaves, thyme, paprika, and the browned beef. Bring the mixture to a boil.
  • Simmer:
    • Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beef is tender.
  • Add the Potatoes:
    • After the beef has cooked, add the potatoes. Continue simmering for an additional 30 minutes, or until the potatoes are fork-tender.
  • Season and Serve:
    • Remove the bay leaves and season the stew with salt and pepper to taste. Garnish with fresh parsley before serving.

Nutrition

Find it online: https://succulentrecipes.com/hearty-beef-and-potato-stew/