Savory Ham Beef Stew

My dad used to make this dish on Sunday afternoons when the weather turned cold, filling our kitchen with the most incredible smell of simmering beef and smoky ham. I'd come home from school to find the pot already bubbling away, and somehow he knew exactly when it would be ready by dinner time. There's something about the combination of beef and ham that feels like pure comfort—two proteins that shouldn't work together but absolutely do. Over the years, I've learned that the secret isn't fancy technique, just good ingredients and patience.

I made this for a dinner party once when I was trying to impress some friends who thought I couldn't cook beyond pasta. Watching them go quiet after the first bite and then asking for seconds told me everything I needed to know about this recipe. It's the kind of dish that makes people feel cared for without being fussy or pretentious.

Ingredients

• Beef stew meat: The 2.5 cm cubes are important because they'll hold their shape during the long cook and get tender throughout without falling apart. Don't use tough cuts like chuck—choose pieces with a little marbling.
• Cooked ham: Look for quality ham that actually tastes smoky, not the overly processed stuff. The better the ham, the better your whole dish will taste.
• Onion, carrots, and celery: This is your aromatic base that builds flavor, so don't skip any of them or rush the sautéing step.
• Garlic: Mincing it fine helps it dissolve into the sauce rather than leaving hard bits throughout.
• Canned diced tomatoes: Draining them keeps your sauce from becoming too thin and watery.
• Beef broth: Use homemade if you can, or at least a good quality version—it's doing heavy lifting in this recipe.
• Red wine: Totally optional but it adds a subtle complexity that makes people ask what your secret ingredient is.
• Tomato paste: A small amount concentrates tomato flavor and adds body to the sauce.
• Smoked paprika: This is what makes the dish taste like itself—don't substitute regular paprika.
• Thyme and bay leaf: These are the herbs that tie everything together, so measure them properly.
• Olive oil: Use enough to actually coat the bottom of your pot for browning the beef properly.

Instructions

Get your pot hot and brown that beef:

Heat your olive oil until it shimmers, then add the beef cubes in a single layer without crowding the pot. Don't stir them constantly—let each side get a nice golden crust, about 5 minutes total. This browning creates deep flavor that will carry through the whole dish.

Build your flavor foundation:

Once the beef is out, add your onion, carrots, and celery to the same pot and let them soften for about 5 minutes in that flavorful oil. You're looking for the vegetables to start turning golden at the edges, which means they're caramelizing slightly. This is where the real magic starts happening.

Wake up the aromatics:

Stir in your minced garlic and tomato paste and cook for just 1 minute—you want them fragrant but not burned. Your kitchen should smell absolutely incredible at this point.

Bring everything together:

Return the beef to the pot and add your diced ham, then pour in the broth and wine. Add your canned tomatoes, smoked paprika, thyme, bay leaf, salt, and pepper, stirring until everything is evenly distributed.

Let time do the work:

Bring the whole pot to a simmer, then reduce the heat to low, cover, and let it cook for 1.5 to 2 hours, stirring occasionally. The beef should be fork-tender by the end, and the sauce should be rich and thick enough to coat the back of a spoon.

Finish and taste:

Remove the bay leaf, taste the sauce, and adjust your seasoning if needed. Sometimes I add a pinch more salt or a crack of black pepper, depending on the broth I used.

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The first time my partner had this dish, they said it reminded them of their grandmother's cooking, even though they'd never had it before. That's when I realized this isn't just food—it's the kind of meal that connects people to feelings and memories they didn't know they had.

Serving Suggestions That Actually Work

Crusty bread is the obvious choice, and it's obvious for a reason—you'll want something to soak up every drop of that sauce. Mashed potatoes work beautifully, transforming the whole thing into something closer to a stew. I've also served it over buttered egg noodles, and it was equally good in a completely different way.

Making It Your Own

This recipe is forgiving enough to play with, which is part of why I love it. Add green peas in the last 10 minutes for color and sweetness, or throw in some diced potatoes if you want it heartier and more stew-like. I once added a splash of balsamic vinegar at the end, and the depth it added was remarkable.

Wine Pairings and Storage

A medium-bodied red wine like Merlot or Shiraz pairs perfectly with this dish—the same wine you use in the recipe works beautifully in the glass. This is also one of those meals that improves with time, so make it a day ahead if you can, store it in the fridge, and gently reheat it before serving.

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• You can freeze this for up to 3 months, and it tastes just as good when thawed and reheated.
• Cold leftovers are surprisingly good on toast, which makes this a sneaky lunch winner.

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This is the kind of recipe that gets better every time you make it, not because you're improving your technique but because you're learning what your own kitchen needs. That's when cooking stops being about following instructions and becomes about creating something that feels like home.

Recipe FAQs

→ What cut of beef works best for this dish?

Beef stew meat cut into 1-inch cubes is ideal as it becomes tender and absorbs flavors well during slow cooking.

→ Can I substitute ham with another meat?

Cooked bacon works as a delicious alternative, imparting a smoky depth similar to the ham.

→ How do I thicken the sauce if it’s too thin?

Uncover the pot during the final 20 minutes of cooking to allow the sauce to reduce and thicken naturally.

→ Is red wine necessary in the cooking process?

Red wine is optional but adds complexity and richness to the sauce. You can omit it if preferred.

→ What sides pair well with this meal?

Crusty bread or creamy mashed potatoes complement the hearty sauce perfectly for a complete meal.

→ Can I add vegetables for extra heartiness?

Green peas or diced potatoes can be added during cooking to increase the dish’s volume and texture.