Beef Stew


This beef stew recipe is a classic dish of fork tender beef stewed with carrots and potatoes, so much like my mother used to make, pure comfort food.



– Mix together the flour, paprika, salt and pepper. Dip the chunks of beef into the mixture to lightly coat each. – Heat olive oil. Sear the beef to brown each side, then transfer the browned beef to a plate.


– When all of the meat is seared and resting on the plate, add olive oil. Add the onion, peppers, and celery. Stir and cook to soften. – Add the garlic and tomato paste and cook, stirring. – Add the red wine, beef stock, and Worcestershire sauce. 


– 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. – Remove the lid and add the potatoes and carrots. Simmer, uncovered until the vegetables are cooked through and the meat is fork tender. 


– Remove from heat. You can serve the beef stew immediately, but it is best the next day. Simply reheat and serve.




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