beef stew

Here is a complete, step-by-step recipe for the Best Ever Beef Stew. This hearty and comforting dish features tender chunks of beef simmered in a rich, flavorful broth with vegetables and herbs. It’s perfect for cold nights, Sunday dinners, or make-ahead meals.

Best Ever Beef Stew Recipe

Ingredients

• 2 pounds beef chuck, cut into 1½-inch cubes

• Salt and black pepper to taste

• 3 tablespoons all-purpose flour (for coating beef)

• 3 tablespoons vegetable oil (divided)

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 tablespoons tomato paste

• 1 cup red wine (or use beef broth if preferred)

• 4 cups beef broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 2 bay leaves

• 4 large carrots, peeled and cut into 1-inch pieces

• 3 large russet potatoes, peeled and cut into chunks

• 2 celery stalks, chopped (optional)

• 1 cup frozen peas (added at the end)

• Fresh parsley for garnish (optional)

Instructions

Step 1: Prepare and Season the Beef

1. Pat the beef dry with paper towels. This helps it brown better.

2. Season the beef cubes with salt and black pepper.

3. Lightly coat the beef with flour by tossing it in a bowl with the flour. Shake off excess.

Step 2: Brown the Beef

1. In a large heavy pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat.

2. Working in batches, brown the beef on all sides. Do not overcrowd the pan.

3. Transfer browned beef to a plate and set aside.

Step 3: Sauté Aromatics

1. Add the remaining 1 tablespoon of oil to the pot.

2. Add chopped onions and sauté for 4 to 5 minutes until softened.

3. Stir in minced garlic and tomato paste. Cook for 1 minute, stirring frequently.

Step 4: Deglaze the Pot

1. Pour in the red wine (or broth) and stir, scraping up any browned bits from the bottom of the pot.

2. Let simmer for 2 to 3 minutes to reduce slightly.

Step 5: Add Broth and Herbs

1. Return the browned beef to the pot.

2. Add beef broth, Worcestershire sauce, thyme, and bay leaves.

3. Bring the mixture to a boil, then reduce the heat to low.

4. Cover and simmer gently for 1½ to 2 hours, or until the beef is tender.

Step 6: Add Vegetables

1. Add the carrots, potatoes, and celery (if using) to the pot.

2. Continue simmering uncovered for 30 to 40 minutes, or until vegetables are tender and the stew has thickened.

Step 7: Finish and Serve

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

2. Remove bay leaves and taste for seasoning. Adjust salt and pepper as needed.

3. Ladle stew into bowls and garnish with chopped parsley if desired.

Tips

• Use beef chuck for the best tenderness and flavor after slow cooking.

• Letting the stew simmer slowly brings out the deepest flavors.

• If you prefer a thicker stew, mash a few potato pieces in the pot or add a cornstarch slurry during the last few minutes.

• This stew is even better the next day after the flavors have melded.

Storage

• Store in an airtight container in the refrigerator for up to 4 days.

• Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.