Discover savory stew meat recipes for hearty meals in no time Explore easy prep tech versatile dishes Perfect for busy weeknights
Ingredients
Scale
2 lbs stew meat, cut into 1-inch cubes
3 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
3 medium potatoes, peeled and diced
1 cup red wine (or beef broth)
2 cups beef broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon paprika
Salt and freshly ground black pepper, to taste
Instructions
Begin by patting the stew meat cubes dry with paper towels. Season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, sear the meat on all sides until a nice golden-brown crust forms, about 2-3 minutes per side. Transfer the seared meat to a plate and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the onions, garlic, carrots, and celery until softened and fragrant, about 5-7 minutes. Be sure to scrape up any browned bits from the bottom of the pot, as these add incredible depth of flavor to the stew.
Pour in the red wine (or beef broth) and use a wooden spoon to deglaze the pot, scraping up any remaining browned bits. Let the liquid simmer for 2-3 minutes to allow the alcohol to cook off. Add the seared meat back to the pot, along with the beef broth, bay leaves, thyme, and paprika. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the meat is fork-tender.
During the last 30 minutes of cooking, add the diced potatoes to the stew. This allows the potatoes to become tender without overcooking the meat. Taste and adjust the seasoning with salt and pepper as needed.
If you prefer a thicker stew, you can create a slurry by mixing 2 tablespoons of all-purpose flour with 2 tablespoons of cold water. Slowly whisk the slurry into the simmering stew and cook for an additional 5-10 minutes, or until the desired consistency is reached.
