Best Ever Beef Stew

Best Ever Beef Stew is a hearty, flavorful dish that’s perfect for cold weather. With tender beef, rich broth, and plenty of vegetables, it’s a comforting meal that’s sure to satisfy. The key to making this stew the best ever is to use good-quality beef, cook it low and slow to tenderize, and allow the flavors to develop over time. Here’s how to make the ultimate Beef Stew:

Best Ever Beef Stew

Ingredients:

2 lbs beef stew meat (chuck roast is ideal), cut into 1–2-inch cubes
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
3 large carrots, peeled and cut into 1-inch pieces
3 large potatoes, peeled and cut into 1-inch cubes
2 stalks celery, chopped
1 cup frozen peas (optional, for extra color and sweetness)
4 cups beef broth (or stock, preferably low-sodium)
1 cup dry red wine (optional, but adds depth of flavor)
1 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tsp dried thyme (or 1 tbsp fresh thyme)
1 tsp dried rosemary (or 1 tbsp fresh rosemary)
2 bay leaves
1 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
2 tbsp flour (optional, to thicken)
1/4 cup fresh parsley, chopped (for garnish)

Instructions:

Step 1: Brown the Beef

Preheat a large Dutch oven or heavy pot over medium-high heat. Add 1 tablespoon of olive oil.
Season the beef stew meat with salt and pepper.
Brown the beef in batches: Add a few pieces of beef at a time (don’t overcrowd the pot). Sear each side for 2-3 minutes until it’s nicely browned. This caramelizes the meat and adds depth to the stew’s flavor. Remove the beef and set it aside.

Step 2: Sauté the Vegetables

In the same pot, add 1 tablespoon of olive oil if needed. Add the onion and sauté for about 5 minutes, until softened and translucent.
Add the garlic, carrots, celery, and sauté for an additional 2 minutes until fragrant.

Step 3: Build the Stew Base

Stir in the tomato paste and cook for about 1 minute, allowing it to caramelize slightly and develop flavor.
Deglaze the pot: Add 1 cup of red wine (optional) to the pot, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly. If you’re not using wine, skip this step and go straight to adding the broth.
Add the beef broth, Worcestershire sauce, herbs (thyme, rosemary, bay leaves), and any reserved beef. Stir well to combine.

Step 4: Simmer the Stew

Bring the stew to a boil, then reduce the heat to low to maintain a gentle simmer. Cover the pot and let it cook for 1.5 to 2 hours, or until the beef is tender and easily breaks apart with a fork. Stir occasionally to prevent anything from sticking to the bottom.
- Optional: For a thicker stew, you can mix 2 tablespoons of flour with a little water to form a slurry, then stir it into the stew about halfway through cooking. This will help thicken the broth.

Step 5: Add the Potatoes and Peas

After the beef is tender, add the potatoes to the stew and continue to simmer for about 30 minutes, or until the potatoes are cooked through and tender.
Add the frozen peas in the last 5-10 minutes of cooking so they don’t overcook and lose their color.

Step 6: Adjust Seasoning

Taste the stew and adjust the seasoning with more salt and pepper as needed.
Remove the bay leaves before serving.

Step 7: Garnish and Serve

Serve the beef stew hot, garnished with fresh parsley.
Pair it with crusty bread for dipping, or serve it alongside a simple green salad.

Tips for the Best Ever Beef Stew:

Beef choice: Chuck roast is the best cut for stew because it has a good amount of fat and connective tissue, which break down over slow cooking and make the stew tender and flavorful.
Slow Cooker Option: If you want to cook this in a slow cooker, brown the beef and sauté the vegetables on the stovetop, then transfer everything to the slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
Pressure Cooker/Instant Pot: If you’re in a hurry, you can cook the stew in a pressure cooker. Brown the meat and sauté the vegetables first, then cook on high pressure for 35 minutes. Quick release, and then add the potatoes and peas for another 10 minutes on simmer.
Thickening options: Instead of flour, you can make a slurry with cornstarch and water to thicken the stew in the last few minutes of cooking.
Wine: If you don’t have red wine, you can substitute with additional beef broth or apple cider vinegar for a bit of tang.

Best Ever Beef Stew is the ultimate comfort food, with tender beef, hearty vegetables, and a rich, savory broth. It’s perfect for cozy nights at home or special gatherings. The best part? It only gets better the next day as the flavors continue to meld!

Let me know if you need any variations or side dish suggestions to go with your stew!