Best Ever Beef Stew

Here’s a hearty, classic Best Ever Beef Stew recipe — rich, savory, and deeply comforting. Perfect for chilly days, meal prep, or impressing at Sunday dinner. This version is slow-cooked for tenderness and layered flavor.

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🥘 Best Ever Beef Stew

Ingredients:

• 2 lbs (900 g) beef chuck, cut into 1½-inch cubes

• Salt and pepper, to taste

• 3 tbsp flour, for dredging

• 2 tbsp olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 tbsp tomato paste

• 4 cups beef broth (or stock)

• 1 cup red wine (or sub with more broth)

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp rosemary

• 2 bay leaves

• 4 carrots, peeled and cut into chunks

• 3–4 Yukon gold potatoes, cut into chunks

• 2 celery stalks, sliced

• 1 cup frozen peas (added at the end)

• Fresh parsley, chopped (for garnish)

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Instructions:

1. Prep the beef:

   • Pat the beef dry, season with salt and pepper.

   • Dredge in flour, shaking off the excess.

2. Brown the beef:

   • In a large pot or Dutch oven, heat olive oil over medium-high.

   • Sear the beef in batches until browned on all sides (don’t overcrowd).

   • Transfer browned beef to a plate.

3. Sauté aromatics:

   • In the same pot, reduce heat to medium.

   • Add onions and cook until softened (about 5 minutes).

   • Stir in garlic and tomato paste, cook for 1–2 minutes.

4. Deglaze and build flavor:

   • Pour in red wine, scraping the browned bits from the bottom.

   • Simmer for 2 minutes to reduce slightly.

5. Add everything else:

   • Return beef to pot. Add broth, Worcestershire sauce, herbs, carrots, potatoes, and celery.

   • Bring to a simmer, then reduce heat to low.

6. Simmer slowly:

   • Cover and cook for 2½ to 3 hours, stirring occasionally, until beef is tender and stew is thickened. Or:

     • Slow Cooker: Cook on Low for 8 hours or High for 4–5 hours.

     • Instant Pot: Cook on High Pressure for 35 minutes, natural release 15 mins.

7. Finishing touches:

   • Stir in frozen peas during the last 5 minutes of cooking.

   • Discard bay leaves. Taste and adjust seasoning.

8. Serve hot, garnished with parsley. Excellent with crusty bread or over mashed potatoes.

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🔄 Tips & Variations:

• For a richer stew, add a splash of balsamic vinegar or a square of dark chocolate near the end.

• Swap wine with dark beer for a deeper, malty flavor.

• Want it thicker? Simmer uncovered in the last 30 minutes.

Let me know if you want a gluten-free, low-carb, or Dutch oven baked version!