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A comforting bowl of hearty Beef Stew is showcased as the featured image for a recipe article.

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
Cook Time 3 hours
Total Time 3 hours 25 minutes
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.