Ham Beef Hearty Dish

My grandfather used to make this ham and beef stew on Sunday afternoons, the kind of dish that filled the entire house with a savory warmth before anyone had even sat down at the table. I'd watch him brown the beef in that heavy Dutch oven, listening to it sizzle and pop, while he'd hum something I could never quite identify. Years later, I realized he was layering smoke and richness into every bite—the ham adding that salty counterpoint to the tender beef simmering in wine and tomatoes. Now when I make it, I understand he wasn't just cooking dinner; he was building memory.

I made this for my neighbor Tom last winter when he was recovering from surgery, and he called me three days later asking for the recipe because he'd already eaten it twice. That moment taught me something about food—it's not about impressing anyone with technique, it's about showing up with something warm and honest when someone needs it most.

Ingredients

• Beef stew meat: Cut into 1-inch cubes so they braise evenly and become fork-tender rather than falling apart.
• Cooked ham: Look for smoked varieties at the deli counter; they add more character than plain ham.
• Onion, carrots, and celery: This trio is the foundation—don't rush the sautéing step or you'll miss the sweetness that develops.
• Garlic: Minced fresh garlic makes a real difference compared to the jarred version.
• Canned diced tomatoes: Draining them prevents the stew from becoming watery; the tomato flavor concentrates instead.
• Beef broth: Use good quality broth; it's the silent backbone of this dish.
• Red wine: Optional but worth it—a dry red like Merlot adds complexity that you can't fake.
• Tomato paste: This small amount deepens the color and flavor without making it taste acidic.
• Smoked paprika: The difference between this and regular paprika is that smoky warmth that lingers.
• Thyme and bay leaf: Dried herbs are fine here; the long cooking time brings out their essence.
• Olive oil: Use it for browning the meat so the fat stays flavorful.

Instructions

Heat your pot and sear the beef:

Get the olive oil smoking hot in a large Dutch oven, then add the beef cubes in batches so they actually brown instead of steaming. Listen for that sizzle—it means the meat is caramelizing and building flavor.

Build your base:

After removing the beef, toss in the onion, carrots, and celery. Let them soften for five minutes, stirring occasionally, until they start releasing their sweetness.

Add the aromatics:

Stir in the minced garlic and tomato paste, cooking just until fragrant. This takes about a minute and completely changes the smell in your kitchen.

Bring everything together:

Return the beef to the pot, add the diced ham, and pour in the broth and wine. The liquid should mostly cover the meat.

Season and simmer:

Add the tomatoes, paprika, thyme, bay leaf, salt, and pepper. Give it a good stir, then reduce heat to low, cover, and let it cook for 1.5 to 2 hours, stirring every 20 minutes or so.

Check for doneness:

The beef should fall apart when you press it with a wooden spoon. If it still feels firm, give it another 15 minutes and check again.

Taste and finish:

Remove the bay leaf, taste the sauce, and adjust salt and pepper as needed. If you want a thicker sauce, uncover the pot for the last 20 minutes.

Bookmark

The real magic happens somewhere around the 90-minute mark, when the entire pot has collapsed into this glossy, deep-colored stew that smells nothing like its individual ingredients anymore. It becomes something new, something that belongs on a Sunday dinner table with people you love sitting around it.

Why This Dish Works

Ham and beef are a pairing that somehow never gets old, probably because they approach flavor from opposite angles. The beef brings earthiness and umami depth, while the ham contributes salt and smoke that keeps everything from feeling heavy. The wine and tomatoes brighten it all up, and the long cooking time lets everything marry together into something that tastes like it took eight hours, even though it didn't.

Making It Your Own

This recipe is forgiving enough to adapt to what's in your kitchen. If you don't have red wine, use a splash of beef broth instead; if you want it heartier, add potatoes during the last 45 minutes of cooking so they stay firm and don't dissolve into the sauce. Some people swear by adding a handful of peas near the end, which adds a pop of sweetness that balances the richness.

Serving and Storage

Serve this with crusty bread for soaking up the sauce, or over mashed potatoes if you want something more substantial. Leftovers actually taste better the next day because the flavors deepen overnight, so it's worth making extra. This stew freezes beautifully for up to three months, and it reheats gently on the stovetop without losing any of its character.

• If you're cooking for guests, make it the day before and reheat gently so the flavors have time to settle.
• A medium-bodied red wine like Merlot or Shiraz pairs perfectly with this if you want to drink it alongside dinner.
• Keep an eye on the liquid level during cooking; if it's reducing too quickly, cover the pot more tightly.

Bookmark

This is the kind of dish that quietly becomes a family favorite without anyone planning for it to happen. Make it once, and someone will ask you to make it again.

Recipe FAQs

→ What cut of beef works best for this dish?

Beef stew meat cut into cubes is ideal for slow simmering, as it becomes tender and absorbs flavors well.

→ Can I substitute the red wine?

Yes, omitting wine or replacing it with extra beef broth still provides great depth without altering the flavor significantly.

→ How do I achieve a thicker sauce?

Uncover the pot during the last 20 minutes of cooking to reduce liquid and thicken the sauce naturally.

→ What side dishes complement this meal?

Serve with crusty bread, mashed potatoes, or steamed vegetables for a well-rounded comforting plate.

→ Is smoked ham essential for flavor?

Smoked ham adds a rich depth, but cooked bacon can be used as an alternative for a similar smoky note.