Savory Stovetop Beef Stew

Savory Stovetop Beef Stew

Description: This beef stew is rich and savory, with a hint of red wine and a blend of herbs that enhance the flavor of the tender beef and vegetables. Perfect for a cozy dinner, it's best enjoyed from a bowl with a side of crusty bread or poured over mashed potatoes or biscuits.

Ingredients:

• 3 tablespoons olive oil
• 2 pounds beef stew meat, cut into 1-inch cubes
• Salt and pepper to taste
• 2 tablespoons flour
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 cup red wine
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon dried rosemary
• 1 bay leaf
• 4 large carrots, peeled and sliced
• 3 large potatoes, peeled and cut into chunks
• 3 stalks celery, sliced
• 1 cup mushrooms, sliced (optional)
• 2 teaspoons cornstarch
• 2 teaspoons cold water
• Fresh parsley, chopped (for garnish)

Directions:

1. Prepare the Beef:

   • Season the beef with salt and pepper, then dust lightly with flour.
   • Heat the olive oil in a large pot or Dutch oven over medium-high heat.
   • Brown the beef on all sides, working in batches if necessary to avoid overcrowding the pot.
   • Remove the browned beef and set it aside.

2. Sauté Aromatics:

   • In the same pot, add a little more oil if needed.
   • Sauté the chopped onion until soft and translucent, about 5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.

3. Deglaze with Wine:

   • Pour in the red wine, scraping up any browned bits from the bottom of the pot.
   • Let the wine simmer for a few minutes to reduce slightly.

4. Build the Stew Base:

   • Return the browned beef to the pot.
   • Stir in the beef broth, tomato paste, thyme, smoked paprika, rosemary, and bay leaf.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover and let it simmer for 1 hour, stirring occasionally.

5. Add Vegetables:

   • Add the carrots, potatoes, celery, and mushrooms (if using) to the pot.
   • Cover and continue to simmer for another 45 minutes to 1 hour, or until the vegetables and beef are tender.

6. Thicken the Stew:

   • If a thicker stew is desired, mix the cornstarch with cold water to form a slurry.
   • Stir the slurry into the stew and let it simmer uncovered for an additional 10-15 minutes until the stew thickens.

7. Finish and Serve:

   • Remove the bay leaf and adjust the seasoning with salt and pepper to taste.
   • Garnish with chopped fresh parsley.
   • Serve hot, with crusty bread, mashed potatoes, or biscuits.

This version of beef stew has a deeper flavor profile with the addition of red wine and smoked paprika, creating a rich and comforting dish perfect for any occasion. Enjoy!