2 lbs beef, cubed (stew meat, Chuck Roast, or another cut of beef)
2 tablespoons olive oil
2 teaspoons salt
½ teaspoon pepper
32 oz box of beef stock
½ cup dry red wine
½ teaspoon paprika
½ teaspoon dried rosemary
½ teaspoon thyme
1 bay leaf
1 cup onions, diced
1 garlic clove, minced
2 Yukon gold or red potatoes, peeled and diced
2 celery stalks, diced
2 carrots, diced
1 ½ tablespoon Worcestershire sauce
1 tablespoon cornstarch
- Heat 1 tablespoon oil in the bottom of a large heavy bottom soup pot over high heat. Add beef, salt, pepper, and cook, stirring occasionally until the beef is no longer pink, 5 to 7 minutes. Remove the meat to a bowl, along with any juices from the pot, and cover with foil.
- Return the pot to the stove and reduce heat to medium. Add the remaining 1 tablespoon oil to the pot. Add garlic and onion, and cook, stirring until the onion starts to brown in spots, 3 to 5 minutes. Sprinkle with paprika, rosemary, thyme and, and cook, stirring until the spices are fragrant, about 30 seconds. Add wine, increase heat to high and cook, stirring until the wine has almost evaporated, 2 to 3 minutes.
- Add 3 ½ cups broth, potatoes, carrots, celery, and Worcestershire and stir well. Bring to a simmer, stirring occasionally.
- Reduce heat to medium to maintain a simmer, and cook, stirring occasionally, until the vegetables are just tender, 15 to 18 minutes. Stir the remaining ½ cup broth with cornstarch, and stir into the simmering stew. Increase heat to high and bring to a simmer, stirring. Stir in the beef and return to a simmer. Remove stew from the heat and ladle into bowls.