Carries Beef Stew Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Steps:

• Preheat dutch oven with 1/2 of the olive oil.
• Mix flour& salt& pepper together and dust 1/2 the meat, placing in the hot oil.
• Brown on all sides and repeat with the rest of the meat, adding more olive oil if necessary.
• Remove the meat from the pan and drain on a paper towel.
• Add the onion and celery to the pan and add a pinch of salt.
• Use the juices from the onion and celery to deglaze the pan, scraping up the brown bits on the bottom.
• When the onions & celery start to get soft, add the mushrooms and a pinch of salt.
• Sauté until the mushrooms start to "collapse".
• Add the carrots, potatoes, bay leaf, steak seasoning, kitchen bouquet, and bullion cube.
• Pour the water over and cover, simmering at least 1 hr and 2-3 hours if possible.
• If you need thickener, add the flour to the cold water and beat with a fork, strain into your boiling stew and continue to stir until it comes back to a boil, set to simmer and cover again for 15 minutes, check for seasoning.