BEST BEEF STEW RECIPE

Imagine sinking your spoon into a bowl filled with tender chunks of beef, swimming in a rich, savory gravy, studded with perfectly cooked vegetables – that’s the magic of a truly great Beef Stew. This isn’t just a meal; it’s a warm hug on a cold day, and I’m here to guide you through crafting the most delicious version you’ve ever tasted. Let’s get cooking and I promise you’ll have a recipe you will keep for years to come!

Ingredients

For the Beef:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour

For the Vegetables:

• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 lb Yukon Gold potatoes, peeled and cubed
• 1 cup frozen peas

For the Broth:

• 4 cups beef broth
• 1 cup dry red wine (optional, but highly recommended!)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf

The Secret to Unforgettable Flavor

Okay, let’s talk flavor! Beef Stew is all about building layers of deliciousness. Don’t skip the browning step – it’s crucial for developing that rich, deep flavor in the beef. And trust me on the red wine; it adds a complexity that will have everyone asking for seconds.

Step-by-Step Instructions

Getting Started: Browning the Beef

1. Pat the beef cubes dry with paper towels. This helps them brown properly.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Season the beef with salt and pepper, then dredge it in the flour, shaking off any excess.
4. Working in batches (don’t overcrowd the pot!), brown the beef on all sides. Remove the beef and set aside.

Building the Base: Sautéing the Vegetables

1. Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.

Bringing it Together: Simmering to Perfection

1. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
2. Add the beef broth, Worcestershire sauce, thyme, and bay leaf.
3. Return the browned beef to the pot.
4. Bring the stew to a simmer, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the beef is very tender. The longer it simmers, the more flavorful it becomes!

Finishing Touches: Adding the Potatoes and Peas

1. Add the cubed potatoes to the stew. Continue to simmer, covered, for another 30 minutes, or until the potatoes are tender.
2. Stir in the frozen peas during the last 5 minutes of cooking.
3. Remove the bay leaf before serving.

Troubleshooting Tips for Beef Stew Success

Sometimes, things don’t go exactly as planned, and that’s okay! Here are some common issues and how to fix them:

• Stew is too thin: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the stew during the last 30 minutes of cooking.
• Stew is too thick: Add a little more beef broth until you reach your desired consistency.
• Beef is tough: Don’t worry! Just keep simmering it. The longer it cooks, the more tender it will become. Sometimes, the cut of beef can be inconsistent.
• Stew is bland: Add a pinch more salt, pepper, or a splash of Worcestershire sauce. You can also add a bouillon cube for extra flavor.

Variations to Make it Your Own

This Beef Stew recipe is fantastic as is, but feel free to customize it to your liking! Here are a few ideas:

• Add different vegetables: Try adding parsnips, turnips, or sweet potatoes.
• Spice it up: Add a pinch of red pepper flakes for a little heat.
• Make it vegetarian: Substitute the beef with mushrooms and use vegetable broth instead of beef broth.
• Use a slow cooker: For a super easy version, check out my recipe for Slow Cooker Beef Stew.

Serving Suggestions

Beef Stew is a complete meal on its own, but it’s even better with some crusty bread for dipping into that delicious gravy. A simple side salad also pairs well. And if you’re feeling extra fancy, consider topping it with a dollop of sour cream or a sprinkle of fresh parsley.

Storing and Reheating

Beef Stew is even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up on the stovetop over medium heat, or microwave it until heated through.

What to Serve with Beef Stew

Beef stew is a hearty meal that can be paired with different side dishes. For a lighter option, consider a fresh green salad or crusty bread for dipping. If you’re looking for a more substantial accompaniment, roasted vegetables like carrots, parsnips, or brussel sprouts will complement the stew perfectly.

Other Comfort Food Recipes You’ll Love

If you enjoyed this Beef Stew recipe, you might also like these other comforting dishes:

• Chicken Stew: A lighter but equally satisfying stew.
• Beef Stroganoff: Creamy, rich, and oh-so-delicious.
• Beef Stew: Similar recipe with slight variations.
• Chicken Stew: Another great option for chicken stew!

The Joy of Homemade Beef Stew

Making Beef Stew from scratch might seem like a lot of work, but trust me, it’s worth it. The aroma filling your kitchen, the satisfying simmer, and the look on everyone’s faces as they take their first bite – it’s all part of the experience. So gather your ingredients, put on some music, and get ready to create a meal that will warm your heart and soul. Happy cooking!

BEST BEEF STEW RECIPE

This beef stew recipe is a comforting and hearty dish perfect for a cold day. It features tender chunks of beef, flavorful vegetables, and a rich, savory gravy, all simmered to perfection. This is a classic recipe that will become a family favorite.

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Prep Time 25 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 25 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 lb Yukon Gold potatoes, peeled and cubed
• 1 cup frozen peas
• 4 cups beef broth
• 1 cup dry red wine optional
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf

Equipment

• Dutch oven or heavy-bottomed pot
• Cutting board
• Chef’s knife
• Measuring spoons
• Measuring cups
• Paper towels
• Wooden spoon or spatula

Method

 

1. Pat the beef cubes dry with paper towels.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Season the beef with salt and pepper, then dredge it in the flour, shaking off any excess.
4. Working in batches (don’t overcrowd the pot!), brown the beef on all sides. Remove the beef and set aside.
5. Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
6. Add the minced garlic and cook for another minute until fragrant.
7. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
8. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
9. Add the beef broth, Worcestershire sauce, thyme, and bay leaf.
10. Return the browned beef to the pot.
11. Bring the stew to a simmer, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the beef is very tender. The longer it simmers, the more flavorful it becomes!
12. Add the cubed potatoes to the stew. Continue to simmer, covered, for another 30 minutes, or until the potatoes are tender.
13. Stir in the frozen peas during the last 5 minutes of cooking.
14. Remove the bay leaf before serving.

Notes

For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the stew during the last 30 minutes of cooking. If the stew is too thick, add more beef broth. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. Try adding parsnips, turnips, or sweet potatoes for variations. Add a pinch of red pepper flakes for a little heat. For a vegetarian option, substitute the beef with mushrooms and use vegetable broth instead of beef broth. Serve with crusty bread for dipping. A dollop of sour cream or a sprinkle of fresh parsley adds a nice touch.