Best Ever Beef Stew

Here’s a Best Ever Beef Stew recipe — rich, hearty, and deeply flavorful with tender beef, melt-in-your-mouth vegetables, and a savory broth that tastes like it simmered all day (even if it didn’t). Great for cold nights, meal prep, or Sunday dinner.

🥘 Best Ever Beef Stew

Serves: 6–8
Prep Time: 20 minutes
Cook Time: 2–2.5 hours (stovetop/oven) or 8 hours (slow cooker)

🧂 Ingredients:

2.5 lbs (1.1 kg) beef chuck, cut into 1.5-inch cubes
Salt & black pepper
3 tbsp all-purpose flour (for dredging)
2–3 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 cup red wine (or use more broth)
4 cups beef broth (preferably low-sodium)
2 tsp Worcestershire sauce
2 tsp fresh thyme (or 1 tsp dried)
2 bay leaves
4 carrots, peeled & cut into chunks
3 potatoes, diced (Yukon gold or red are best)
2 stalks celery, chopped
Optional: 1 cup frozen peas, added at the end
Optional: 1 tsp sugar (enhances the flavor)

🔥 Stovetop / Dutch Oven Instructions:

1. Prep the Beef

Pat beef dry, season generously with salt & pepper, then lightly coat with flour.

2. Brown the Beef

Heat 1–2 tbsp oil in a large pot or Dutch oven over medium-high.
Sear beef in batches until browned on all sides (don’t overcrowd).
Remove and set aside.

3. Sauté the Base

Add onion and a bit more oil if needed. Sauté 5 min until softened.
Stir in garlic and tomato paste; cook 1–2 min until fragrant.

4. Deglaze

Pour in red wine and scrape up brown bits from the pot bottom.
Simmer 2–3 min, letting the alcohol cook off.

5. Build the Stew

Return beef to the pot. Add broth, Worcestershire, thyme, bay leaves, and sugar (if using).
Bring to a simmer, then reduce heat to low.
Cover and simmer gently for 1.5 hours, stirring occasionally.

6. Add Veggies

Add carrots, potatoes, and celery.
Simmer 30–40 minutes more, uncovered, until everything is tender and stew has thickened.

7. Finish

Stir in peas (if using) in the last 5 minutes.
Taste and adjust seasoning with salt, pepper, or a splash of vinegar for brightness.

🐢 Slow Cooker Instructions:

Brown beef and sauté onions/garlic/tomato paste as above (optional, but highly recommended).
Transfer to slow cooker.
Add all remaining ingredients except peas.
Cook on low for 8 hours or high for 4–5 hours.
Stir in peas just before serving.

🥖 Serving Suggestions:

Crusty bread or biscuits
Over mashed potatoes, buttered noodles, or rice
Sprinkle of chopped parsley or fresh thyme

🧊 Storage:

Fridge: Up to 4 days — flavors deepen over time
Freezer: Up to 3 months (thaw overnight in fridge)
Reheat: Gently on stove or microwave, adding broth if needed