As the seasons change, there’s nothing quite as comforting as a warm, hearty stew. Whether you’re battling a chilly winter evening or simply craving a filling meal, my Smoky Beef Stew is a classic dish that promises to satisfy. This recipe is perfect for both the experienced home cook looking to impress and the beginner seeking to expand their culinary repertoire. With its rich, smoky flavor and tender chunks of beef, this stew is a celebration of simplicity and taste. It’s a dish that brings people together, perfect for a family dinner or a cozy meal with friends. Follow this step-by-step guide to create a stew that’s sure to become a staple in your home cooking. you
Recipe Name: Smoky Beef Stew
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup red wine
- 1 can (14.5 oz) diced tomatoes
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Directions:
- Begin by seasoning the beef cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove the beef and set aside.
- In the same pot, add the onion, garlic, carrots, and celery. Cook for about 5 minutes, or until the vegetables start to soften.
- Sprinkle the flour over the vegetables and stir to coat. Cook for another minute to remove the raw flour taste.
- Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot. This will add depth to the stew’s flavor.
- Return the beef to the pot and add the diced tomatoes, smoked paprika, dried thyme, and bay leaves. Bring the stew to a boil, then reduce to a simmer.
- Cover and let simmer for about 1.5 to 2 hours, or until the beef is tender.
- Add the frozen peas during the last 5 minutes of cooking. Adjust the seasoning with additional salt and pepper if needed.
- Discard the bay leaves and garnish with fresh parsley before serving.
How to Prepare:
To make this stew even more flavorful, consider marinating the beef in a mixture of olive oil, smoked paprika, and garlic for a few hours before cooking. This allows the smoky flavors to penetrate the meat deeply. When cooking the vegetables, don’t rush the process. Allowing them to soften and brown slightly will create a richer base for your stew. Lastly, simmering the stew slowly and gently is key to breaking down the beef and melding the flavors together.
Preparation Time:
- Prep: 20 minutes
- Cook: 2 hours
- Total Time: 2 hours 20 minutes
Servings: 6
Cooking Time: 2 hours
Total Time: 2 hours 20 minutes
Kcal: Approximately 450 kcal per serving
Kitchen Equipment Needed:
- Large pot or Dutch oven
- Knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
How to Store Leftovers:
Leftover Smoky Beef Stew can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the stew in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Food or Drink Pairings:
This robust stew pairs beautifully with a full-bodied red wine, such as a Cabernet Sauvignon or a smoky Syrah, which complement the deep flavors of the beef and smoked paprika. Serve with crusty bread to soak up the savory sauce or a side of creamy mashed potatoes for the ultimate comfort meal.
Nutrition Facts:
Calories: 450 | Total Fat: 25g | Saturated Fat: 10g | Cholesterol: 105mg | Sodium: 600mg | Total Carbohydrates: 15g | Dietary Fiber: 3g | Sugar: 5g | Protein: 36g
This Smoky Beef Stew is a timeless dish that offers warmth, flavor, and satisfaction with every spoonful. Whether you’re an experienced chef or just starting in the kitchen, this recipe is sure to become a favorite. Enjoy the process of cooking and the delightful meal that awaits. Bon appétit!
