Instructions
Mix together the flour, paprika, salt and pepper in a large bowl. Dip the chunks of beef into the mixture to lightly coat each side.
Heat 1 tablespoon of olive oil in a Dutch oven or large pot. Sear the beef in 3 separate batches to brown each side of the meat, about 5 minutes per batch. Transfer the browned beef to a plate. Add 1 tablespoon of olive oil to the pot before each batch.
When all of the meat is seared and resting on the plate, add the last tablespoon of olive oil. Add the onion, peppers, and celery. Stir and cook for 5 minutes to soften.
Add the garlic and tomato paste and cook 1 more minute, stirring.
Add the red wine, beef stock, and Worcestershire sauce. Stir and scrape up any browned bits from the bottom of the pot.
Add the meat and any accumulated juices to the pot, along with the Italian seasonings and bay leaves.
Bring to a boil, then cover and simmer for 2 hours.
Remove the lid and add the potatoes and carrots. Simmer, uncovered, for 1 more hour, or utnil the vegetables are cooked through and the meat is fork tender. You may need more time for the meat to soften up to your liking.
Remove from heat. You can serve the beef stew immediately, but it is best to refrigerate the pot for 24 hours. The flavor gets even better the next day. Simply reheat and serve.
Nutrition Information
Calories: 632kcal Carbohydrates: 17g Protein: 47g Fat: 36g Saturated Fat: 13g Polyunsaturated Fat: 3g Monounsaturated Fat: 20g Trans Fat: 2g Cholesterol: 156mg Sodium: 862mg Potassium: 1340mg Fiber: 3g Sugar: 5g Vitamin A: 5947IU Vitamin C: 22mg Calcium: 100mg Iron: 7mg
