Ingredients
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1 (2 pound) boneless beef round steak, cut into 1-inch cubes
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kosher salt and cracked black pepper to taste
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¼ cup all-purpose flour
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1 tablespoon smoked paprika
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1 tablespoon canola oil
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3 cups chopped onion
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6 cloves garlic, minced
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4 tablespoons tomato paste
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2 cups dry red wine
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1 tablespoon dried thyme
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1 tablespoon dried rosemary
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1 tablespoon herbes de Provence
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3 bay leaves
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2 cups beef broth, or more as needed
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1 tablespoon Worcestershire sauce
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3 cups chopped carrots
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3 cups cubed Yukon Gold potatoes
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1 cup fresh peas
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1 ½ teaspoons chopped fresh rosemary
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1 teaspoon chopped fresh thyme, or to taste
Directions
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Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
Dotdash Meredith Food Studios
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Season beef with salt and pepper in a large bowl. Add flour and paprika and toss until evenly coated.
Dotdash Meredith Food Studios
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Heat oil in a Dutch oven over medium-high heat. Working in batches, sear beef in hot oil, stirring occasionally, until well-browned, 10 to 11 minutes per batch. Transfer beef to a plate and leave drippings in the pot.
Dotdash Meredith Food Studios
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Add onion to drippings; season with salt and pepper. Cook and stir until onion begins to caramelize, about 10 minutes. Add garlic and stir until fragrant, about 30 seconds.
Dotdash Meredith Food Studios
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Stir in tomato paste; cook until it turns brown and begins to caramelize and stick to the bottom of the pan.
Dotdash Meredith Food Studios
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Pour in red wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is almost evaporated, about 3 minutes.
Dotdash Meredith Food Studios
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Add thyme, rosemary, herbes de Provence, and bay leaves. Stir in broth and Worcestershire sauce; bring to a boil.
Dotdash Meredith Food Studios
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Return beef to the pot, then remove from heat and cover with the lid.
Dotdash Meredith Food Studios
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Braise stew in the preheated oven until beef is almost tender, about 1 hour 30 minutes. Remove from the oven.
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Add carrots, potatoes, and more beef broth if needed. Cover the pot and return to the oven to braise until beef and vegetables are tender, about 30 minutes more.
Dotdash Meredith Food Studios
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Discard bay leaves. Stir in peas, rosemary, and thyme. Serve hot.
Dotdash Meredith Food Studios
Recipe Tip
You can use frozen peas instead of fresh.
Nutrition Facts (per serving)
| 366 | Calories |
| 9g | Fat |
| 32g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 366 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 3g | 15% |
| Cholesterol 60mg | 20% |
| Sodium 378mg | 16% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 5g | 19% |
| Total Sugars 8g | |
| Protein 28g | 56% |
| Vitamin C 15mg | 17% |
| Calcium 75mg | 6% |
| Iron 5mg | 26% |
| Potassium 742mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
