Here’s a Best Ever Beef Stew recipe that’s rich, hearty, and full of deep, comforting flavor. This version balances tender beef, robust vegetables, and a thick, savory gravy—perfect for cold days or a satisfying family dinner.
🥣 Best Ever Beef Stew Recipe
🍽️ Servings:
6–8
⏲️ Cook Time:
2.5–3 hours
🥩 Ingredients:
- 2.5 lbs beef chuck, cut into 1½-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1 tbsp tomato paste
- 1 cup red wine (optional but recommended)
- 3 cups beef broth (low sodium)
- 2 tsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp paprika
- Salt & black pepper, to taste
- 4 carrots, peeled and cut into chunks
- 3 ribs celery, sliced
- 4 medium potatoes, peeled and cubed
- 1 cup frozen peas (added at the end)
- Fresh parsley, chopped (for garnish)
👩🍳 Instructions:
- Sear the Beef:
- Pat beef dry and season with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp olive oil over medium-high heat.
- Sear the beef in batches until browned on all sides. Don’t overcrowd. Set aside.
- Sauté Aromatics:
- Add the remaining olive oil and sauté onion until translucent (about 5 minutes).
- Stir in garlic and cook 1 minute more.
- Add flour and tomato paste; cook 2–3 minutes, stirring constantly.
- Deglaze and Build Flavor:
- Pour in wine, scraping up any browned bits from the pot.
- Let the wine simmer for 3–5 minutes until reduced by half.
- Simmer the Stew:
- Return beef to the pot. Add beef broth, Worcestershire sauce, bay leaves, thyme, paprika, salt, and pepper.
- Bring to a simmer, then reduce heat to low. Cover and simmer for 1½ hours, stirring occasionally.
- Add Vegetables:
- Add carrots, celery, and potatoes. Simmer uncovered for another 45–60 minutes, or until vegetables and beef are fork-tender.
- Finish and Serve:
- Stir in frozen peas in the last 5–10 minutes of cooking.
- Adjust seasoning as needed. Discard bay leaves.
- Garnish with fresh parsley and serve hot with crusty bread.
🔁 Optional Variations:
- Mushrooms: Add 1 cup of sliced mushrooms with the vegetables.
- Guinness twist: Replace red wine with stout beer.
- Slow cooker version: Sear beef and aromatics first, then cook on low for 8 hours (add peas in the last 30 minutes).
Would you like a printable version or an Instant Pot variation?