The Best Ever Beef Stew is a hearty, comforting dish that’s perfect for chilly days or when you’re craving something warm and filling. This version is loaded with tender chunks of beef, flavorful vegetables, and a rich broth that gets even better the longer it simmers. It’s a classic that never disappoints!
Here’s how to make the Best Ever Beef Stew:
Best Ever Beef Stew
Ingredients:
- 2 lbs beef chuck, cut into 1-2 inch cubes (you can also use stew meat)
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth (low-sodium or regular, depending on preference)
- 1 cup red wine (optional, but adds great depth of flavor)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce (adds umami)
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 tbsp flour (optional, for thickening)
- 4 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into cubes (Yukon Gold or Russet)
- 2 celery stalks, chopped
- 1 cup frozen peas (or fresh if you prefer)
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions:
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Brown the beef:
- Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes in batches, being careful not to overcrowd the pan. Sear the beef on all sides until browned (about 4-5 minutes per batch). This step develops deep flavor in the stew.
- Remove the beef and set it aside.
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Sauté the vegetables:
- In the same pot, add the remaining 1 tbsp olive oil and sauté the onion for about 3 minutes until softened. Add the garlic and cook for another 1 minute, until fragrant.
- Stir in the tomato paste and let it cook for 2-3 minutes to deepen its flavor.
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Deglaze the pot:
- If using red wine, pour it into the pot, scraping up any browned bits from the bottom of the pot (this is where a lot of the flavor is). Let the wine simmer for about 2 minutes to reduce slightly.
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Add the broth and seasonings:
- Add the beef broth, Worcestershire sauce, soy sauce, bay leaves, thyme, and rosemary to the pot. Stir to combine.
- If you want a thicker stew, you can mix the flour with a little bit of water (to make a slurry) and stir it into the pot at this point.
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Return the beef and simmer:
- Add the browned beef back into the pot and stir to combine. Bring the mixture to a simmer.
- Cover the pot and let the stew simmer gently for about 1 to 1.5 hours, stirring occasionally. This slow cooking process will make the beef incredibly tender.
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Add the vegetables:
- Once the beef is tender, add the carrots, potatoes, and celery to the pot. Stir everything together.
- Cover the pot again and let it simmer for another 30-40 minutes until the vegetables are soft and cooked through.
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Final touches:
- Season the stew with salt and pepper to taste. Remove the bay leaves.
- Stir in the frozen peas and cook for another 5 minutes until the peas are heated through.
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Serve:
- Ladle the stew into bowls and garnish with fresh chopped parsley if desired. Serve with some crusty bread or over mashed potatoes for a full, hearty meal.
Tips & Variations:
- Thickening the stew: If you prefer a thicker stew, you can mix cornstarch with a little water and add it to the stew in the last 10 minutes of cooking.
- Add other veggies: Feel free to add other vegetables like parsnips, turnips, or rutabaga for extra depth of flavor.
- Slow Cooker Version: If you prefer a slow cooker, follow the same steps for browning the beef and sautéing the vegetables, then transfer everything to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the beef is tender and the veggies are cooked through.
- Flavor tweaks: For a richer flavor, add a tablespoon of brown sugar or a splash of balsamic vinegar to balance the richness of the beef and broth.
This Best Ever Beef Stew is a filling and flavorful dish that’s perfect for cozy dinners or to make ahead for a weeknight meal. The beef is tender, the vegetables are perfectly cooked, and the broth is rich and savory—comfort food at its finest!