Best Ever Beef Stew is a hearty, flavorful, and comforting dish that’s perfect for chilly days or any time you’re craving a satisfying meal. Tender chunks of beef, vegetables, and a rich, savory broth come together in this classic stew. Here’s how to make a delicious and unforgettable beef stew:
Ingredients:
- 2 pounds beef chuck, cut into 1 ½-inch cubes (or stew meat)
- 2 tablespoons olive oil (for browning the beef)
- Salt and pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced into rounds
- 3 medium potatoes, peeled and diced into cubes
- 2 cups beef broth (low-sodium)
- 1 cup red wine (optional, can substitute with additional beef broth)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- 2 bay leaves
- 1 cup frozen peas (optional)
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (if using cornstarch)
- Fresh parsley, chopped (optional, for garnish)
Instructions:
1. Brown the Beef:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Season the beef chunks with salt and pepper.
- Add the beef in batches (don’t overcrowd the pot) and sear it on all sides until browned, about 5-7 minutes per batch. Remove the browned beef and set it aside on a plate.
2. Sauté the Vegetables:
- In the same pot, add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for another minute until fragrant.
3. Deglaze the Pot:
- Pour in the red wine (if using), scraping the bottom of the pot with a wooden spoon to lift any browned bits (fond) off the bottom. This adds a ton of flavor to the stew.
- Let the wine cook for about 2-3 minutes to reduce slightly.
4. Add the Broth and Seasonings:
- Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, and beef broth. Bring the mixture to a simmer.
- Return the browned beef to the pot, including any juices that accumulated on the plate.
- Add the diced potatoes and carrots to the pot and stir to combine.
5. Simmer the Stew:
- Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid.
- Let the stew simmer gently for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.
- If you’d like a thicker stew, mix the cornstarch and water together in a small bowl to form a slurry, and then stir it into the stew during the last 10-15 minutes of cooking.
6. Final Touches:
- About 5 minutes before serving, stir in the frozen peas, and let them heat through.
- Taste the stew and adjust the seasoning with more salt and pepper if needed.
7. Serve:
- Remove the bay leaves before serving.
- Ladle the stew into bowls, and garnish with freshly chopped parsley for a pop of color.
Tips:
- Meat Choice: Beef chuck is the best cut for stew because it becomes tender and flavorful after long, slow cooking. You can also use stew meat, but chuck is ideal for a melt-in-your-mouth result.
- Thickening the Stew: If you prefer a thicker stew, you can mash some of the potatoes in the pot after cooking to naturally thicken the broth.
- Wine: While optional, the red wine adds depth and richness to the stew. You can skip it and use all beef broth if preferred.
- Add More Vegetables: Feel free to add other vegetables like parsnips, turnips, or celery to make the stew even heartier.
This Best Ever Beef Stew is the ultimate comfort food, with tender beef, flavorful broth, and a hearty combination of vegetables. It’s perfect for a cozy dinner and tastes even better the next day!