Classic, Hearty Beef Stew

Recipe View Preheat the oven to 350 degrees F (175 degrees C). (Prep time: 5 minutes)

Recipe View In a large bowl, season the beef cubes generously with salt and pepper. Add the flour and smoked paprika, tossing until the beef is evenly coated in the mixture. (Prep time: 5 minutes)

Recipe View Heat canola oil in a Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef in the hot oil until deeply browned on all sides, about 10-11 minutes per batch. Transfer the seared beef to a plate and set aside, leaving the flavorful drippings in the pot. (Cook time: 25 minutes)

Recipe View Add the chopped onion to the pot with the beef drippings; season with salt and pepper. Cook, stirring occasionally, until the onion softens and begins to caramelize, approximately 10 minutes. Add the minced garlic and stir until fragrant, about 30 seconds. (Cook time: 11 minutes)

Recipe View Stir in the tomato paste, allowing it to cook until it deepens in color and starts to caramelize and stick to the bottom of the pan. This step is crucial for developing rich flavor. (Cook time: 5 minutes)

Recipe View Pour in the dry red wine, and bring the mixture to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to cook until it has almost completely evaporated, about 3 minutes. (Cook time: 3 minutes)

Recipe View Add the dried thyme, dried rosemary, herbes de Provence, and bay leaves to the pot. Stir in the beef broth and Worcestershire sauce, and bring the mixture to a boil. (Cook time: 2 minutes)

Recipe View Return the browned beef to the pot, nestling it into the liquid. Remove the pot from the stovetop heat, and cover tightly with the lid. (Prep time: 3 minutes)

Recipe View Transfer the Dutch oven to the preheated oven and braise the stew until the beef is almost tender, about 1 hour and 30 minutes. Remove the pot from the oven. (Cook time: 90 minutes)

Recipe View Add the chopped carrots and cubed Yukon Gold potatoes to the stew. If needed, add more beef broth to ensure the vegetables are partially submerged. Cover the pot and return it to the oven to braise until the beef and vegetables are completely tender, about 30 minutes more. (Cook time: 30 minutes)

Recipe View Remove the stew from the oven and discard the bay leaves. Stir in the fresh peas, chopped fresh rosemary, and fresh thyme. Serve hot and enjoy the comforting flavors. (Prep time: 2 minutes)