1–1/2 pounds beef stew meat, cut into 1-inch cubes

1/2 teaspoon salt, divided

6 tablespoons all-purpose flour, divided

1/2 teaspoon smoked paprika

1 tablespoon canola oil

3 tablespoons tomato paste

2 teaspoons herbes de Provence

2 garlic cloves, minced

2 cups dry red wine

2 cups beef broth

1–1/2 teaspoons minced fresh rosemary, divided

2 bay leaves

3 cups cubed peeled potatoes

3 cups coarsely chopped onions (about 2 large)

2 cups sliced carrots

2 tablespoons cold water

2 tablespoons balsamic or red wine vinegar

1 cup fresh or frozen peas

Additional fresh rosemary, optional

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Season beef cubes with 1/4 teaspoon salt, then toss with 3 tablespoons flour and smoked paprika.
In a large pot or Dutch oven, heat canola oil over medium-high heat. Brown beef in batches, then remove and set aside.
Stir in tomato paste, herbes de Provence, and garlic; cook 1–2 minutes until fragrant.
Deglaze the pot with red wine, scraping up browned bits. Add beef broth and return beef to the pot. Stir in remaining rosemary, bay leaves, and remaining salt.
Bring to a simmer, cover, and cook over low heat for 1 hour.
Add potatoes, onions, and carrots. Cover and simmer 30–40 minutes until vegetables and beef are tender.
In a small bowl, mix remaining flour with cold water to create a slurry. Stir into stew to thicken slightly.
Add balsamic vinegar and peas, simmer 5 more minutes. Remove bay leaves before serving.
Garnish with additional fresh rosemary, if desired.

Add parsnips or turnips for extra root vegetable depth.

Use boneless short ribs for a richer, more indulgent stew.

Add a splash of Worcestershire sauce for extra umami.

For a slow-cooker version, brown the beef first, then combine all ingredients and cook 6–8 hours on low.