Beef Stew with Potatoes, Carrots and Squash

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Beef Stew with Potatoes, Carrots and Squash

This ultimate hearty classic beef stew is flavoured with root vegetables, red wine and fresh rosemary.

Prep Time15

Cook Time2 45

Total Time3

Course: Main Course

Servings:

Calories: 456kcal

Author: Rose

Equipment

Large oven-proof pot or Dutch oven

Ingredients

1 1/2 lb beef stew, cut into 1 inch cubes (alternative is rib or chuck steak, cut into 1 inch cubes)
salt and pepper to season beef
1 tbsp flour
2 tbsp extra virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1/2 cup dry red wine
2 cups beef stock
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp Himalayan salt
1/2 tsp pepper
10 oz medium red potatoes, quartered (5 small cut in half)
2 carrots, 1/4 inch diced
2 cups butternut squash, cut 11/2 inch cubes
1 tsp dried thyme
1 bay leaf
parsley, for garnishing

Instructions

Season beef with salt and pepper, then toss with flour until evenly coated. Heat 1 tablespoon of olive oil in a Dutch oven or large oven-proof pan, over medium-high heat, add beef and sear for 5-6 minutes, until browned on all sides. You may need to do this in batches to avoid crowding the meat and to get proper browning.
Add the remaining olive oil and sauté the onions for 3-5 minutes until tender and translucent. Stir in garlic for 30 seconds, long enough to release the aroma. Add 1/2 of the wine and allow it to reduce, scraping up the brown bits at the bottom of the pan with a wooden spoon. Whisk in the broth, tomato paste, paprika, salt and pepper. Add the beef, remaining wine, potatoes, carrots, squash, thyme and bay leaf. Transfer to preheated oven and braise for 2 1/2 hours.
Remove from the oven, the beef should be tender, the vegetables cooked and the broth should have a thick texture. Discard the bay leaf and adjust the seasoning if needed.
Garnish with parsley and/or fresh thyme. Serve warm with crusty bread.

Notes

Store in the refrigerator, covered for up to 4 days. This stew can be frozen for up to 3-4 months. Allow to thaw in the refrigerator for 1 day and reheat slowly at a simmer on the stove.

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