Savory Ham Beef Stew (Printable version)

Tender beef and smoky ham simmered together in a rich, flavorful sauce for cozy meals.

# Ingredient List:

→ Meats

01 - 1.1 lbs beef stew meat, cut into 1-inch cubes
02 - 7 oz cooked ham, diced

→ Vegetables

03 - 1 large onion, chopped
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 14 oz canned diced tomatoes, drained

→ Liquids

08 - 2 cups beef broth
09 - ½ cup dry red wine (optional)
10 - 2 tablespoons tomato paste

→ Spices & Herbs

11 - 1 teaspoon smoked paprika
12 - 1 teaspoon dried thyme
13 - 1 bay leaf
14 - ½ teaspoon black pepper
15 - ½ teaspoon salt, adjust to taste

→ Oils

16 - 2 tablespoons olive oil

# How to Make It:

01 - Warm olive oil in a large Dutch oven or heavy pot over medium-high heat.
02 - Add beef cubes and sear on all sides until browned, approximately 5 minutes. Remove and set aside.
03 - Add onion, carrots, and celery to the pot and cook for 5 minutes until softened.
04 - Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
05 - Return browned beef to pot; add diced ham and mix evenly.
06 - Pour in beef broth and red wine if using. Add diced tomatoes, smoked paprika, dried thyme, bay leaf, salt, and black pepper, stirring to combine.
07 - Bring mixture to a simmer, then reduce heat to low. Cover and cook for 1.5 to 2 hours, stirring occasionally until beef becomes tender.
08 - Remove bay leaf, taste, and adjust seasoning as necessary.
09 - Serve hot alongside crusty bread or over mashed potatoes.

# Expert Suggestions:

01 -
  • The beef becomes so tender you can practically cut it with a spoon after simmering in that rich sauce.
  • The smoky ham adds a depth of flavor you can't achieve with beef alone, making it taste way more interesting than the sum of its parts.
  • It actually tastes better the next day, so Sunday dinner becomes Monday lunch without any extra work.
02 -
  • Don't skip the browning step with the beef—it creates the foundation for all the flavor that follows, and you can't fake this part.
  • If your sauce seems too thin at the end, uncover the pot for the last 20 minutes and let it reduce down until it's thick and glossy.
  • Taste as you go, especially at the end, because salt levels vary wildly between broths and hams.
03 -
  • Use a Dutch oven if you have one—the even heat distribution makes a real difference in how evenly everything cooks.
  • If your ham is very salty, taste before adding the final seasoning, because you might not need as much salt as the recipe suggests.

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