Classic Beef Stew Recipe
This beef stew recipe is a classic dish of fork tender beef stewed with carrots and potatoes, so much like my mother used to make, pure comfort food.
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Ingredients
- 3 pounds beef chuck (cut into 1.5 inch chunks)
- ¼ cup flour
- 1 tablespoon paprika
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
- 4 tablespoons olive oil (divided)
- 1 large white onion (chopped)
- 1 green bell pepper (chopped (use jalapenos for a spicier version))
- 1 stalk celery (chopped)
- 5 garlic cloves (chopped)
- 3 tablespoons tomato paste
- 2 cups red wine (I use Cabernet Sauvignon – use beef stock as an alternative)
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning (use your favorite blend of dried herbs)
- 2 bay leaves
- 1 pound yellow potatoes (cut into bite-sized pieces)
- 3 large carrots (cut into bite-sized pieces)
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