Here’s a detailed guide for the beef stew recipe, including ingredients, construction, variations, and tips:
Ingredients
3 tablespoons Olive Oil, divided
2 ½ pounds Beef, cut into 1 ¼-inch cubes
Kosher Salt and Pepper, to taste
2 tablespoons Smoked Paprika
2 Yellow Onions, medium, diced
1 Fennel Bulb, diced
4 Carrots, peeled and cut into ¼-inch cubes
1 pound Gold Potatoes, baby Yukon gold, halved or quartered
4-6 cloves Garlic, minced
4 cups Beef Broth
2 tablespoons Worcestershire Sauce
2 tablespoons Tomato Paste
2 Bay Leaves
1 ½ tablespoons Cornstarch
Construction
Sear the Beef
Heat 1 tablespoon of olive oil in a large heavy-bottom skillet over medium-high heat.
Add half of the beef cubes, season with 1 tablespoon of smoked paprika, salt, and pepper.
Cook for 3-4 minutes, stirring occasionally, until golden brown.
Transfer to a slow cooker and repeat with the remaining beef.
Sauté Vegetables
Reduce heat to medium-low. Add the remaining tablespoon of olive oil to the skillet.
Sauté the onions and fennel until soft and fragrant, …
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