Best Ever Beef Stew
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.
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.