Hearty Beef Stew
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
  • 3 pound chuck roast, cut into 1-inch chunks
  • 2 tsp salt and pepper
  • olive oil to cover bottom of an to brown beef
  • 2 medium onions, chopped
  • 4 TBSP flour
  • 2 TBSP paprika
  • 2 tsp caraway seeds
  • 3 garlic cloves, chopped
  • 2 cups dry red wine
  • 4 cups water
  • 4 cups beef stock
  • 1 lb. yellow potatoes
  • 6 carrots, chopped
  • 3 red bell peppers, sliced
  1. Sprinkle beef with salt and pepper. Heat oil in a large pot. Add ½ beef to pan and brown for 6 minutes. Transfer to a plate. Repeat with remaining beef.
  2. Reduce heat to medium and add onions to pan. Cook 5 minutes or until softened.
  3. Add flour, paprika, caraway seeds and garlic. Cook 1 minutes, stirring entire time. Add wine and cook 2 minutes or until thick.
  4. Add 2 cups water, stock and beef to the pot. Bring to a simmer, reduce heat to low and cook for 1 hour.
  5. Stir in potatoes, carrots, peppers and reaming 2 cups of water. Simmer, partially covered, for 45 minutes or until meat and vegetables and tender.
  6. Add remaining salt and pepper to taste.
Recipe by Fencerow to Fencerow at http://www.fencerowtofencerow.com/2016/01/08/hearty-beef-stew/