Ingredients:
One two-pound boneless round steak, sliced into pieces measuring one inch
Cracked black pepper and Kosher salt, to taste
1/4 cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
Two cups beef stock, or more to taste
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 1/2 teaspoons chopped fresh rosemary
One teaspoon of freshly chopped thyme, or to taste
Instructions:
Preheat the oven to 350 degrees
Season the beef cubes with salt and pepper in a large bowl. Add the flour and smoked paprika, and toss until the beef is evenly coated.
Heat the canola oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches, pausing regularly, for about 10 to 11 minutes per batch, or until nicely browned. Keep the pan’s drippings in tact after transferring the steak to a dish.
Add the chopped onions to the drippings in the pan and season with salt and pepper. Cook and stir until the onions begin to caramelize, about 10 minutes. Add the minced garlic and stir until fragrant, about 30 seconds. Stir in the tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan.
Pour the red wine into the pot and bring it to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until the wine is almost evaporated, about 3 minutes.
Add the dried thyme, dried rosemary, herbes de Provence, bay leaves, 2 cups of beef broth, and Worcestershire sauce. Bring it to a boil. Return the beef to the pot, then remove from the heat and cover with the lid.
Braise the stew in the preheated oven until the beef is almost tender, about 1 1/2 hours. Remove from the oven.
Add the chopped carrots, cubed potatoes, and more beef broth if needed. Cover and return to the oven to braise until the beef and vegetables are tender, about 30 minutes longer.
Discard the bay leaves. Stir in the fresh peas, chopped fresh rosemary, and chopped fresh thyme. Serve the beef stew hot.
Enjoy this easy and flavorful beef stew with tender beef, hearty vegetables, and aromatic herbs.