Ingredients :
- 3 pound beef chuck cut into 1.5 inch chunks
- ¼ cup flour
- 1 tablespoon paprika
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper
- 4 tablespoons olive oil divided
- 1 large white onion chopped
- 1 green bell pepper chopped (use jalapenos for a spicier version)
- 1 stalk celery chopped
- 5 garlic cloves chopped
- 3 tablespoons tomato paste
- 2 cups red wine I use Cabernet Sauvignon – use beef stock as an alternative
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning use your favorite blend of dried herbs
- 2 bay leaves
- 1 pound yellow potatoes cut into bite-sized pieces
- 3 large carrots cut into bite-sized pieces
Instructions :
- Mix together the flour, paprika, salt and pepper in a large bowl. Dip the chunks of beef into the mixture to lightly coat each side.
- Heat 1 tablespoon of olive oil in a Dutch oven or large pot. Sear the beef in 3 separate batches to brown each side of the meat, about 5 minutes per batch. Transfer the browned beef to a plate. Add 1 tablespoon of olive oil to the pot before each batch.
- When all of the meat is seared and resting on the plate, add the last tablespoon of olive oil. Add the onion, peppers, and celery. Stir and cook for 5 minutes to soften.
- Add the garlic and tomato paste and cook 1 more minute, stirring.
- Add the red wine, beef stock, and Worcestershire sauce. Stir and scrape up any browned bits from the bottom of the pot.
- Add the meat and any accumulated juices to the pot, along with the Italian seasonings and bay leaves.
- Bring to a boil, then cover and simmer for 2 hours.
- Remove the lid and add the potatoes and carrots. Simmer, uncovered, for 1 more hour, or until the vegetables are cooked through and the meat is fork tender. You may need more time for the meat to soften up to your liking.
- Remove from heat. You can serve the beef stew immediately, but it is best to refrigerate the pot for 24 hours. The flavor gets even better the next day. Simply reheat and serve.
