My date is Taste of the houseJames Schend’s Beef Stew Recipe, Associate Editor, is hands down the best beef stew I have ever had. Its complex flavor comes from the recipe’s use of paprika, rosemary and Provence herbs. The stew is not too heavy either. James’s secret ingredient is a touch of balsamic vinegar that brightens up the dish.
Read on for James’ best beef stew recipe, plus some tips from the editor himself!
Here are some quicker winter dinner recipes that will keep you comforting throughout the season.
How to make the best beef stew
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- 1 1/2 pounds beef stew, cut into 1-inch cubes
- 1/2 teaspoon salt, divided
- 6 tablespoons all-purpose flour, divided
- 1/2 teaspoon smoked paprika
- 1 tablespoon of canola oil
- 3 tablespoons of tomato paste
- 2 teaspoons Provence herbs
- 2 garlic cloves, minced
- 2 cups of dry red wine
- 2 cups of beef broth
- 1 1/2 teaspoon minced fresh rosemary, divided
- 2 bay leaves
- 3 cups cubed peeled potatoes
- 3 cups coarsely chopped onions (about 2 large)
- 2 cups sliced carrots
- 2 tablespoons of cold water
- 2 tablespoons of balsamic vinegar or red wine
- 1 cup of fresh or frozen peas
Yield: 6 servings
Step 1: Prepare the beef
First, in a small bowl, mix your beef with 1/4 teaspoon of salt. In a large bowl, mix 4 tablespoons of the flour with the smoked paprika, then add a few pieces of beef, turning them until lightly coated.
James Council: « Coat your beef in spicy paprika flour adds a delicious smoky flavor and a caramelization that really gives the meat depth.. »
Step 2: get ready to cook
In a casserole dish over medium heat, brown your beef coated in oil until it begins to take color. By the way, have you ever checked out our range of cooking and baking dishes?
Then add the tomato paste, Provence herbs and garlic, stirring until dark and fragrant. Pour in the wine and let the pan boil slightly, taking care to scrape all the pieces that have crusted at the bottom of the casserole dish. They have tons of flavor!
Once the wine is reduced by half (which should take about 5 minutes) add the beef broth, 1 teaspoon of rosemary and bay leaves, then let it boil. Turn off the heat, cover your casserole dish and simmer the stew until the meat is almost tender, about an hour and a half.
Tips from James: « I love Cento’s tomato paste in a tube because you can only squeeze out what you need and seal it for future use. No wasted leftovers!«
“Herbs of Provence is a unique blend that typically contains rosemary, thyme, oregano, and lavender. It really uplifts this stew. »
Étape 3: Veg it out
Add your potatoes, onions and carrots to the stew, then simmer them, covered, for 30 minutes or until the vegetables and meat are tender.
James Council: « Although the recipe calls for potatoes and carrots, feel free to swap out your favorite firm winter vegetables, like sweet potatoes, turnips or parsnips.. »
Step 4: final touches
Pick out the bay leaves and throw them away. Then, in a small bowl, combine the remaining rosemary, salt, flour, water and balsamic vinegar until smooth. Pour the mixture into the stew, let it boil and then add your peas.
After a few minutes, the stew should thicken and be ready to serve. Pour it into a bowl, pair it with crusty bread and dig.
James Council: « Balsamic vinegar helps reduce some of the fat and brightens the flavor. Check the label of your balsamic vinegar for an IGP designation. It says the vinegar was produced in Modena, Italy, an area known for its high-quality balsamic vinegar.. »
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