Description

Tender chunks of beef simmered in a rich, red wine-free broth with sweet carrots, pearl onions, and herbs. This hearty stew has deep flavor from caramelized tomato paste and a touch of smoked paprika, perfect for a comforting dinner.

Ingredients

Scale

2 lbs beef chuck, cut into 1.5-inch cubes
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
2 tbsp olive oil
1 large onion, diced (about 1.5 cups)
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp smoked paprika
1 tsp dried thyme
2 bay leaves
2 tbsp all-purpose flour
4 cups low-sodium beef broth
1 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
4 large carrots, peeled and cut into 1-inch rounds
1 cup frozen pearl onions, thawed
1 cup frozen peas, thawed
2 tbsp chopped fresh parsley, for garnish

Instructions

Pat the beef cubes dry with paper towels and season evenly with 2 teaspoons kosher salt and 1 teaspoon black pepper. Let sit at room temperature for 15 minutes while you prep the vegetables. This ensures even seasoning and better browning.
Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches, add half the beef in a single layer and sear undisturbed for 3-4 minutes per side until deeply browned. Transfer browned beef to a plate and repeat with remaining oil and beef. Avoid crowding the pan to prevent steaming.
Reduce heat to medium and add the diced onion to the same pot. Cook, scraping up browned bits, for 4-5 minutes until softened and translucent. Add garlic and cook for 30 seconds until fragrant, being careful not to burn.
Stir in tomato paste, smoked paprika, dried thyme, and bay leaves. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and coats the onions. This step deepens the flavor base.
Sprinkle flour over the onion mixture and cook, stirring constantly, for 1 minute to eliminate the raw flour taste. The mixture will look dry and clumpy.
Slowly pour in the beef broth while whisking constantly to prevent lumps. Bring to a simmer, then return the browned beef and any accumulated juices to the pot. The liquid should just cover the meat; add a splash more broth if needed.
Cover the pot, reduce heat to low, and simmer gently for 1.5 hours, stirring occasionally, until the beef is tender when pierced with a fork. Maintain a bare simmer; do not boil rapidly or the meat will toughen.
Add the potatoes and carrots, pushing them down into the liquid. Cover and continue simmering for 30 minutes, or until the vegetables are fork-tender and the beef shreds easily.
Stir in the pearl onions and peas, and cook uncovered for 5 minutes to heat through and slightly thicken the stew. Remove and discard the bay leaves. Taste and adjust salt and pepper as needed.
Ladle the stew into bowls, garnish with fresh parsley, and serve hot. This stew is excellent with crusty bread or over egg noodles.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating. To reheat, warm gently on the stovetop over medium-low heat, adding a splash of beef broth or water if the stew has thickened too much. Alternatively, reheat covered in a 350°F (177°C) oven for 20-25 minutes until hot.

Nutrition

Calories: 510
Sugar: 8g
Sodium: 850mg
Unsaturated Fat: 7g
Carbohydrates: 35g
Fiber: 6g
Protein: 40g
Cholesterol: 100mg

Keywords: Bobby Flay beef stew, beef stew recipe, non-alcoholic stew, hearty beef stew, stovetop beef stew, comfort food, winter stew, beef and vegetables, smoked paprika beef, easy beef stew