Ham Beef Hearty Dish (Print Version)

Tender beef and smoky ham slow-cooked with vegetables and spices for a comforting main course.

# What You'll Need:

→ 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 tbsp tomato paste

→ Spices & Herbs

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

→ Oils

16 - 2 tbsp olive oil

# How-To Steps:

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

# Expert Tips:

01 -
  • The smoked ham sneaks in a depth of flavor that makes people ask what your secret ingredient is.
  • Everything cooks in one pot, so there's minimal cleanup after a comforting, restaurant-quality meal.
  • It actually tastes better the next day, making it perfect for meal prep or unexpected guests.
02 -
  • Don't skip browning the beef properly—it's the only chance to build that caramelized crust that makes the dish taste rich.
  • Drain the canned tomatoes because their liquid will dilute the sauce and make everything taste watered down instead of concentrated.
03 -
  • Brown the meat in batches instead of crowding the pan—overcrowding lowers the temperature and the meat steams instead of sears.
  • If your ham is very salty, rinse it briefly before dicing to avoid an overly salty stew.

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