The Best Beef Stew | Cooking Professionally

Ingredients

• 1 1/2 pounds beef stew meat, cut into 1-inch cubes
• 1/2 teaspoon salt, divided
• 6 tablespoons all-purpose flour, divided
• 1/2 teaspoon smoked paprika
• 1 tablespoon canola oil
• 3 tablespoons tomato paste
• 2 teaspoons Herbes de Provence
• 2 cloves garlic, minced
• 2 cups dry red wine
• 2 cups beef broth
• 1 1/2 teaspoons fresh rosemary, minced and divided, plus more for garnish
• 2 bay leaves
• 3 cups potatoes, peeled and cubed
• 3 cups onions, coarsely chopped
• 2 cups carrots, sliced
• 2 tablespoons water, cold
• 2 tablespoons balsamic or red wine vinegar
• 1 cup peas, fresh or frozen