Ingredients:
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2 lbs (900g) beef stew meat (chuck roast or brisket, cut into 1-inch cubes)
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3 tbsp olive oil
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1 large onion, diced
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3 cloves garlic, minced
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4 medium carrots, peeled and sliced
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3 medium potatoes, peeled and cubed (Yukon Gold or Russet work well)
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2 celery stalks, chopped
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1 cup frozen peas (optional)
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4 cups beef broth (low-sodium)
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1 cup red wine (optional, but adds great depth of flavor)
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2 tbsp tomato paste
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2 tsp dried thyme
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1 tsp dried rosemary
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1 bay leaf
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Salt and pepper, to taste
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2 tbsp all-purpose flour (optional, for thickening)
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Fresh parsley, chopped (for garnish)
Instructions:
1. Brown the Beef:
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Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium-high heat.
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Season the beef stew meat with salt and pepper.
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Working in batches to avoid overcrowding, add the beef to the pot and brown it on all sides (about 5-7 minutes per batch). Once browned, remove the beef and set aside.
2. Sauté the Vegetables:
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In the same pot, add the remaining 1 tbsp of olive oil.
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Add the onion and garlic, and sauté for about 3-4 minutes until softened and fragrant.
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Add the carrots, celery, and potatoes. Stir everything together and cook for an additional 5 minutes.
3. Deglaze the Pot:
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Pour in red wine (if using), scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine cook down for about 2-3 minutes to reduce slightly.
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Stir in the tomato paste, thyme, rosemary, and bay leaf, and cook for another minute to toast the herbs.
4. Add the Broth:
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Add the beef broth to the pot and stir well.
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Return the browned beef to the pot, along with any juices that have accumulated on the plate. Bring everything to a simmer.
5. Simmer the Stew:
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Reduce the heat to low, cover the pot, and let the stew simmer for 1.5 to 2 hours. Stir occasionally, and make sure the beef is tender and the flavors are well developed.
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If you prefer a thicker stew, you can make a slurry by whisking 2 tbsp of flour with a little cold water, then stirring it into the stew during the last 30 minutes of cooking.
6. Finish and Serve:
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Once the beef is tender and the vegetables are cooked, taste the stew and adjust the salt and pepper as needed. Remove the bay leaf before serving.
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If desired, stir in frozen peas for the last 10 minutes of cooking for added color and sweetness.
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Serve the stew hot, garnished with fresh parsley.
Tips:
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Meat Choices: While chuck roast is the most commonly used cut for stew (due to its marbling and tenderness when slow-cooked), you can also use brisket or round. Just be sure to trim excess fat before cooking.
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Wine Substitute: If you don’t want to use wine, you can replace it with additional beef broth or water, but the wine really enhances the depth of the flavor.
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Herb Variations: Feel free to swap out thyme and rosemary for other herbs like oregano, bay leaves, or sage depending on your preferences.
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Slow Cooker Version: You can make this stew in a slow cooker! Brown the beef and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours until the beef is tender.
This Best Ever Beef Stew is the ultimate comfort food—rich, hearty, and full of flavor. It’s perfect on a cold day, and it only gets better after a day or two when the flavors have had time to meld. Serve it with a warm crusty bread for dipping, and you’ve got yourself the perfect meal!