This is the best beef stew I have ever made/tasted. I do not typically make pronouncements like this, but this is REALLY good beef stew! I scoured the internet for beef stew recipes but none sounded like what I was looking for. So I created my own recipe, with a few ideas borrowed from a couple recipes online.
While we do not eat a lot of beef, when we do I like to make it special. This stew has lean beef, red wine, smoked paprika, a rich sauce and lots of good veggies. I reduced the amount of white flour to 1/4 cup for the whole recipe, and if you want to cut carbs even more you can leave out or reduce the amount of potatoes. Make this hearty stew in the morning and your house will smell wonderful all day, and by the time dinner rolls around all you have to do is dig in.
INGREDIENTS – Serves 6
3. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat.
Shaking off excess flour, add the beef to the hot pan, adding more oil if needed. Spread beef out so that all pieces touch the bottom of the pan.
Cook undisturbed until it begins to brown, about 3 minutes. Turn the meat and continue to cook until browned, about 4 minutes more.
With a whisk, slowly stir in wine, continuing to stir over medium heat until thick (it’s OK if there are some lumps).
Whisk in the beef broth, Worcestershire, thyme, and a few grinds of pepper. Bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
Midway through cooking, stir and taste, adding salt and pepper to taste if needed.