Dice beef into 2 inch cubes. Pat dry with paper towels. Moist beef will not brown properly. In a medium mixing bowl combine flour, 1 teaspoon salt, paprika and black pepper. Mix dry ingredients well and then add cubed beef. Toss well to coat and reserve any remaining flour mix.
Heat light extra virgin olive oil in a large Dutch oven or pot over medium-high heat. When hot, add beef cubes, reserving the flour-spice mixture. Turn every so often to sear and brown the outsides; basically cauterizing the meat and sealing in the juices. Cook for 4-5 minutes and remove to a paper towel lined plate to remove excess grease. Keep the heat on.
Add red wine to the pan to deglaze. Scrape the bottom removing all those little brown bits that will dissolve and add flavor to the completed stew. After deglazing, add beef stock, thyme and bay leaves. Bring to a simmer before adding cooked beef cubes. Simmer for 2 hours.
Prep all the colorful veggies while stew simmers. Thirty minutes before serving gently add vegetables and remaining 3/4 teaspoon fine sea salt. Bring to a low boil to cook vegetables.
Lastly, ladle out 1/2 cup stew and mix with reserved flour-spice mixture until smooth. Add to stew. This will help to thicken up your stew. If is is still not the correct consistency you can add 1 tablespoon cornstarch mixed with 1 tablespoon water. Heat for an additional 5-10 minutes. Stew liquid should coat the backside of a wooden spoon, but not be thick like gravy. Vegetables should be fork tender.
Ladle into bowls and serve with slices of a crusty bread to soak up the remaining liquid your spoon couldn't reach. Enjoy!
If you've tried this recipe, come back and let us know how it was!
Red Wine Beef Stew
Amount Per Serving
Calories 741Calories from Fat 369
% Daily Value*
Saturated Fat 14g88%
Vitamin A 4705IU94%
Vitamin C 6.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.