BEST EVER BEEF STEW

The aroma alone will transport you – tender chunks of beef, simmered for hours with hearty vegetables in a rich, savory broth. This Beef Stew isn’t just a meal; it’s a warm hug on a chilly day, a taste of home in every spoonful. I promise, with this recipe, you’ll create a Beef Stew so good, it’ll become a family favorite.

The Secret’s Out: Ingredients for Unforgettable Beef Stew

What You’ll Need:

• Beef: 2 lbs beef chuck, cut into 1-inch cubes
• Flour: 1/4 cup all-purpose flour
• Salt and Pepper: To taste
• Oil: 2 tablespoons olive oil
• Onion: 1 large, chopped
• Garlic: 2 cloves, minced
• Carrots: 3 medium, peeled and chopped
• Celery: 2 stalks, chopped
• Potatoes: 4 medium, peeled and cubed (Russet or Yukon Gold work great!)
• Beef Broth: 4 cups
• Tomato Paste: 2 tablespoons
• Worcestershire Sauce: 1 tablespoon
• Dried Thyme: 1 teaspoon
• Bay Leaf: 1
• Frozen Peas: 1 cup (optional, but adds a nice touch of sweetness!)
• Fresh Parsley: Chopped, for garnish

Let’s Talk Beef: Choosing the Right Cut

Okay, let’s get real. The quality of your beef makes a HUGE difference in your Beef Stew. I always recommend using beef chuck. It’s got great marbling, which means it gets incredibly tender and flavorful as it simmers. Don’t be tempted to use a leaner cut; it just won’t have the same melt-in-your-mouth texture. Trust me on this one!

You can often find beef chuck already cut into stew meat at the grocery store, but I actually prefer to buy a whole chuck roast and cut it myself. This way, I can control the size of the cubes and trim off any excess fat. Aim for about 1-inch cubes – they’re the perfect size for absorbing all that delicious flavor.

The Browning Game: Building Layers of Flavor

Alright, this is where the magic starts to happen! Don’t skip the browning step – it’s crucial for developing a deep, rich flavor in your Beef Stew. I know it can seem like a pain, but it’s worth it, I promise!

First, toss your beef cubes with flour, salt, and pepper. The flour helps to create a nice crust on the beef and also acts as a thickening agent for the stew later on. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides. Don’t overcrowd the pot, or the beef will steam instead of brown. Remove the browned beef and set it aside.

See? Not so scary, right? That browned goodness is the foundation of your amazing Beef Stew!

Sautéing the Aromatics: Onions, Garlic, and Veggies, Oh My!

Now that the beef is browned, it’s time to build another layer of flavor with aromatics. Add the chopped onion to the pot and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, or it will become bitter.

Next, add the carrots and celery to the pot and cook for a few more minutes until they start to soften. These veggies not only add flavor but also provide a lovely sweetness to the stew.

Stew-pendous Step-by-Step Instructions

Let’s Get Cooking:

1. Brown the Beef: Toss beef with flour, salt, and pepper. Brown in batches in olive oil in a large pot or Dutch oven. Remove and set aside.
2. Sauté Aromatics: Add onion to the pot and cook until softened. Add garlic and cook until fragrant. Add carrots and celery and cook until slightly softened.
3. Build the Base: Stir in tomato paste, Worcestershire sauce, dried thyme, and bay leaf. Cook for 1 minute.
4. Combine Ingredients: Return the beef to the pot. Pour in beef broth, ensuring the beef is mostly submerged. Add potatoes.
5. Simmer, Simmer, Simmer: Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the beef is very tender. The longer it simmers, the better the flavor will be!
6. Final Touches: Stir in frozen peas (if using) during the last 15 minutes of cooking. Remove bay leaf before serving.
7. Serve and Enjoy: Garnish with fresh parsley and serve hot.

Crock-Pot Conversion: Beef Stew Crock Pot Recipes Pioneer Woman Style!

Craving that same amazing Beef Stew flavor but want to set it and forget it? Absolutely! This recipe translates beautifully to the slow cooker. After browning the beef and sautéing the vegetables, simply transfer everything to your Crock-Pot. Add the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the potatoes during the last 2-3 hours of cooking to prevent them from getting mushy. The Pioneer Woman would definitely approve of this hands-off approach!

And, just like with the stovetop method, don’t forget those peas during the last 15 minutes if you’re using them. This is definitely one of those Crock Pot Beef Stew recipes that you’ll make again and again. For another great recipe, consider this Slow Cooker Salisbury Steak.

Variations and Swaps: Making it Your Own

One of the best things about Beef Stew is how versatile it is! Feel free to experiment with different vegetables. Parsnips, turnips, and sweet potatoes are all delicious additions. You could also add mushrooms for an earthy flavor.

If you’re not a fan of peas, you can leave them out or substitute them with green beans. For a richer flavor, try adding a splash of red wine to the pot along with the beef broth. And if you like a little heat, add a pinch of red pepper flakes.

Don’t be afraid to get creative and make this Beef Stew your own! It’s your kitchen, after all!

Thickening Things Up: Achieving the Perfect Consistency

Sometimes, even with the flour on the beef, your Beef Stew might not be as thick as you’d like. Don’t worry, there are a few easy ways to fix this!

Cornstarch Slurry: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Gradually stir the slurry into the stew while it’s simmering. Cook for a few minutes until the stew thickens.

Mashed Potatoes: Remove about 1 cup of the stew, mash the potatoes in it, and then return it to the pot. This will add body and flavor to the stew.

Flour Paste: Mix 1 tablespoon of flour with 2 tablespoons of softened butter until it forms a paste. Drop small dollops of the paste into the simmering stew, stirring until the stew thickens.

Serving Suggestions: What to Serve with Your Stellar Stew

Beef Stew is a complete meal on its own, but it’s even better with some tasty sides! Crusty bread is a must for soaking up all that delicious broth. A simple side salad adds a touch of freshness. And for the ultimate comfort food experience, serve it with a dollop of sour cream or a sprinkle of shredded cheese.

You could also serve your Beef Stew over mashed potatoes or rice. For a cozy fall meal, consider pairing it with a hearty soup such as Mexican Beef And Rice Soup or even this Creamy Crockpot Cheeseburger Soup. And don’t forget a simple Slow Cooker Stew, is always an option.

Storing and Reheating: Making the Most of Your Leftovers

Beef Stew is even better the next day, as the flavors have had a chance to meld together even more! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze Beef Stew for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

To reheat Beef Stew, simply simmer it on the stovetop over low heat until heated through. You can also reheat it in the microwave, but be sure to stir it occasionally to ensure even heating.

Perfect for Fall: Beef Soup Crock Pot Recipes and More

As the leaves start to turn and the air gets crisp, there’s nothing quite like a warm bowl of Beef Stew to chase away the chill. It’s one of my favorite Top Fall Recipes, and it’s perfect for a cozy night in. Plus, with all the variations and adaptations possible, like exploring Beef Soup Crock Pot Recipes, the options are endless. And who doesn’t love a good bowl of Beef Soup on a cold day? It’s comfort food at its finest!

Final Thoughts: Your Best Beef Stew Awaits

So there you have it – everything you need to make the BEST Beef Stew ever! I know it might seem like a lot of steps, but trust me, it’s worth it. With a little patience and love, you’ll create a Beef Stew that your family will rave about for years to come. Happy cooking!

Best Ever Beef Stew

Amelia Chen-Morrison

This beef stew recipe delivers tender beef and hearty vegetables simmered in a rich, savory broth, perfect for a comforting and satisfying meal. The key to the best flavor is browning the beef and allowing the stew to simmer for an extended period, creating a family favorite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Large knife
• Cutting board
• Measuring cups
• Measuring spoons
• Large, heavy-bottomed pot or Dutch oven
• Spoon or spatula
• Ladle

Ingredients

  

• 2 lbs beef chuck, cut into 1-inch cubes
• ¼ cup all-purpose flour
• Salt to taste
• Pepper to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 4 medium potatoes, peeled and cubed
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup frozen peas optional
• Fresh parsley, chopped for garnish

Instructions

 

• Toss beef with flour, salt, and pepper.
• Heat olive oil in a large pot or Dutch oven over medium-high heat.
• Brown beef in batches, being careful not to overcrowd the pot. Remove and set aside.
• Add onion to the pot and cook until softened, about 5 minutes.
• Add garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
• Add carrots and celery and cook until slightly softened.
• Stir in tomato paste, Worcestershire sauce, dried thyme, and bay leaf. Cook for 1 minute.
• Return the beef to the pot.
• Pour in beef broth, ensuring the beef is mostly submerged. Add potatoes.
• Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the beef is very tender.
• Stir in frozen peas (if using) during the last 15 minutes of cooking.
• Remove bay leaf before serving.
• Garnish with fresh parsley and serve hot.

Notes

For a thicker stew, use a cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons cold water) during the last 15 minutes of cooking. Alternatively, mash some of the potatoes and return them to the pot. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. For a richer flavor, add a splash of red wine along with the beef broth. The recipe can be adapted for a slow cooker: after browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add potatoes during the last 2-3 hours. Add peas in the last 15 minutes.