Chef Duke's Hearty Beneviento Stew
Inspired by the enigmatic merchant's comforting provisions, this rich and savory stew is designed to fortify you for whatever challenges lie ahead. A deeply flavorful, slow-cooked dish that uses humble ingredients to create something truly satisfying.
Directions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- 2
Pat the beef cubes dry with paper towels and season generously with salt and pepper. Sear the beef in batches until well browned on all sides, about 3-4 minutes per side. Remove seared beef to a plate.
- 3
Add chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook until the wine has reduced by half, about 3-5 minutes.
- 5
Return the seared beef to the pot. Add beef broth, diced tomatoes, carrots, celery, potatoes, bay leaves, dried thyme, and smoked paprika. Stir to combine.
- 6
Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 2 to 2 1/2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
- 7
Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed.
- 8
Ladle the hearty stew into bowls and garnish with fresh chopped parsley before serving. This stew is even better the next day as the flavors meld and deepen.