Best Ever Beef Stew
Ingredients:
-
2–2.5 lbs beef chuck, cut into 1.5-inch cubes
-
Salt & black pepper
-
2–3 tbsp flour (for dredging)
-
2 tbsp olive oil
-
1 large onion, chopped
-
3 cloves garlic, minced
-
2 tbsp tomato paste
-
1/2 cup red wine (optional, but amazing)
-
4 cups beef broth (low-sodium)
-
1 tbsp Worcestershire sauce
-
1 tsp dried thyme
-
2 bay leaves
-
4 carrots, peeled and cut into chunks
-
3–4 Yukon gold or red potatoes, chopped
-
2 stalks celery, sliced
-
1 cup frozen peas (add at the end)
-
Optional: a splash of balsamic vinegar or a pinch of sugar for balance
Instructions:
-
Sear the Beef:
-
Pat beef dry, season with salt & pepper, and lightly dredge in flour.
-
In a heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Brown beef in batches (don’t crowd the pan). Set aside.
-
-
Sauté the Base:
-
In the same pot, add onions and sauté until soft (5 min).
-
Add garlic and tomato paste. Stir until fragrant and the paste darkens (2–3 min).
-
-
Deglaze:
-
Pour in red wine and scrape up browned bits. Let simmer for 2–3 minutes.
-
-
Build the Stew:
-
Return beef to the pot. Add beef broth, Worcestershire, thyme, bay leaves.
-
Bring to a simmer, cover, and cook on low for 1.5–2 hours, until beef is tender.
-
-
Add Veggies:
-
Add carrots, potatoes, and celery. Simmer uncovered for another 30–40 minutes until veggies are tender and broth is thickened.
-
-
Finish:
-
Stir in peas during the last 5–10 minutes.
-
Taste and adjust seasoning. Add a splash of balsamic vinegar or a pinch of sugar if it needs a little depth.
-
-
Serve:
-
Ladle into bowls and serve with crusty bread, over mashed potatoes, or just as-is. Even better the next day.
-
Want to do it in a slow cooker or Instant Pot? Or add mushrooms, barley, or switch to Guinness instead of wine? Just say the word!