This hearty Dutch oven beef stew is a winter classic, simmered over low heat for hours for the most tender meat. With savory vegetables and a comforting, velvety broth flavored with herbs and spices, this recipe will become a new favorite.
Dry beef cubes on paper towels and then place in a medium bowl. I like to cut my own meat for stew so that the pieces are uniform and cook evenly.
Combine flour, ½ teaspoon salt, and ½ teaspoon of freshly ground pepper in a small bowl. Sprinkle half the mixture over the beef, and toss to coat. Sprinkle the remaining over the meat, toss to coat evenly.
Heat a large Dutch oven or saucepan over medium heat until it is searing hot. Working in batches, melt 1 tablespoon of butter and add about 1/3 of the flour-coated beef. Brown the meat on at least 3 sides.
Once you have browned all the meat, sauté the onions and the garlic until the onions are translucent and begin to brown. Pour in the wine. Stir and scrape the bottom of the pot with a flat, wooden spoon making sure to get up any browned bits! Let the wine boil for about two minutes, stirring constantly.
Return the meat to the pot, stir in parsley, celery leaves, bay leaves, and thyme. Stir in 5 cups of water or enough to cover all meat. minutes. Add carrots and potatoes, turnips, onion, paprika, pepper, and a pinch of salt. Cover and simmer until meat and vegetables are tender and potatoes are beginning to fall apart, about 1 hour and 30 minutes, stirring occasionally.
Remove bay leaves, add your soda bread or potato flakes, and continue to cook for an additional 10 minutes.
Notes
Flavor Tips - Be sure to brown the beef properly. Browned beef is the cornerstone of flavor in this dish. You want to ensure your pot is very hot and that your meat has adequate room in the pan or it will steam rather than brown. Allow the beef to cook undisturbed until it develops a golden-brown crust.Variations - Slow Cooker: Rather than make this stew on the stovetop, you can use your slow cooker. Brown the meat on the stovetop, sauté the onions and garlic, deglaze with the wine, then add all of the remaining ingredients to the slow cooker. Cook on low for about 8 hours or high for 4 hours.Storage - Store leftover beef stew in an airtight container in the fridge for 3-5 days. You can also freeze leftovers for up to 3 months.