Ingredients
Scale
- 2 pounds stew beef cut into 1 ½-inch cubes
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 stalks celery diced
- 3 cloves garlic minced
- 8 ounces cremini mushrooms sliced
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- ½ cup dry red wine
- 6 cups beef broth
- 1 tablespoon worcestershire sauce
- ½ teaspoon smoked paprika
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh parsley
- 1 large bay leaf
- 3 medium carrots sliced
- 3 medium russet potatoes peeled and cubed
- 1 cup green beans cut into 1-inch pieces
- 1 cup frozen peas
- 1 cup corn kernels
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme or rosemary
Instructions
- Pat the beef dry with paper towels and season with salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat and brown the beef in batches for 6-8 minutes until well-seared. Remove the beef to a plate and set aside.
- In the same pot, add the onion and celery; sauté for 4-5 minutes until softened.
- Add garlic and cook for 30 seconds.
- Stir in the mushrooms and cook for 5-6 minutes until they release moisture and begin to brown.
- Sprinkle flour over the vegetables and cook for 1 minute while stirring. Stir in tomato paste and smoked paprika.
- Pour in the red wine, scraping browned bits from the pan and let it simmer for 1 minute to reduce slightly.
- Whisk in the beef broth and Worcestershire sauce; return the browned beef to the pot.
- Create a bouquet garni with thyme, rosemary, parsley, and bay leaf tied together and add to the pot.
- Bring to a boil, then reduce to a gentle simmer, cover, and cook for 45 minutes.
- Add the carrots and potatoes, simmer uncovered for 30-35 minutes until tender and stew thickens naturally.
- Stir in green beans, peas, and corn; simmer another 5-10 minutes until cooked through.
- Remove the bouquet garni. If the stew is too thick, add a splash of broth or water, taste and adjust seasoning if needed.
- Garnish with fresh chopped herbs and serve.
Notes
For a richer flavor, add a splash of soy sauce or extra Worcestershire sauce as desired.
Feel free to substitute the vegetables based on seasonal availability.
This stew is perfect for meal prep; it tastes even better the next day!
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 760mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.