Smoky Beef Stew

• 2 pounds beef chuck, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups beef broth
• 2 cups diced tomatoes
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium-high heat.
2. 2 Brown the beef cubes on all sides, working in batches if necessary, and remove from the pot.
3. 3 Add the onion and garlic to the pot, sauté until softened.
4. 4 Stir in smoked paprika, thyme, and rosemary, cooking for an additional minute.
5. 5 Return beef to the pot and add beef broth, diced tomatoes, carrots, celery, and bay leaf.
6. 6 Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
7. 7 Season with salt and pepper to taste.
8. 8 Discard the bay leaf and garnish with fresh parsley before serving.

Nutrition

Tips

• For extra flavor, sear the vegetables before adding the beef.
• This stew tastes even better the next day as the flavors meld together.
• Feel free to swap in potatoes for some of the carrots for added heartiness.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with crusty bread or over creamy mashed potatoes.
• Pair with a fresh green salad for a complete meal.

FAQ