Categories: Soup

Ingredients

• 1 1/2 lbs. beef stew meat, cut into 1-inch cubes
• 1/2 tsp salt, divided
• 6 tbsp. all-purpose flour, divided
• 1/2 tsp smoked paprika
• 1 tbsp. canola oil
• 3 tbsp. tomato paste
• 2 tsp herbes de Provence
• 2 garlic cloves, minced
• 2 cups dry red wine
• 2 cups beef broth
• 1 1/2 tsp minced fresh rosemary, divided
• 2 bay leaves
• 3 cups cubed peeled potatoes
• 3 cups coarsely chopped onions
• 2 cups sliced carrots
• 2 tbsp. cold water
• 2 tbsp. balsamic vinegar
• 1 cup fresh or frozen peas

Directions

1. In a small bowl, toss beef and 1/4 tsp salt. In a large bowl, combine 4 tbsp. flour and paprika. Add beef, a few pieces at a time, and toss to coat.

2. In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and the color starts to darken slightly. Add the wine and cook until mixture just comes to a boil; simmer until reduced by half, about 5 minutes. Stir in broth, 1 tsp rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1 1/2 hours.

3. Add potatoes, onions and carrots. Cover and simmer until vegetables and meat are tender, about 30 minutes.

4. Discard bay leaves. In a small bowl, combine remaining 1/2 tsp rosemary, remaining 1/4 tsp salt and remaining 2 tbsp. flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. Top with more fresh rosemary.

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