Introduction:
The Best Ever Beef Stew is a hearty and comforting dish that brings together tender chunks of beef, perfectly cooked vegetables, and a rich, flavorful broth. This classic recipe is perfect for chilly days when you crave something warm and satisfying. Slow-cooked to perfection, this beef stew is an ideal meal for family dinners or special gatherings, offering a robust flavor that everyone will love.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- Salt and pepper, to taste
- 3 tablespoons olive oil, divided
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, for depth of flavor)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 large carrots, sliced into rounds
- 4 large potatoes, peeled and cut into chunks
- 3 celery stalks, sliced
- 1 cup frozen peas
- Fresh parsley, chopped, for garnish
Optional Additions:
- 1 cup sliced mushrooms for added earthiness
- 1/2 cup pearl onions for a sweeter flavor
Instructions:
- Prep the Beef:
- In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
- Brown the Beef:
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, searing on all sides until browned. Remove the beef and set aside.
- Cook the Aromatics:
- Add the remaining tablespoon of olive oil to the pot. Sauté the chopped onion until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Deglaze and Add Liquids:
- Pour in the red wine, if using, and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, then add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.
- Add the Vegetables:
- Return the browned beef to the pot. Add the carrots, potatoes, and celery. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 to 2.5 hours, or until the beef is tender and the vegetables are cooked through.
- Finish the Stew:
- Stir in the frozen peas and cook for another 5 minutes until heated through. Discard the bay leaves.
- Serve:
- Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over mashed potatoes for a complete meal.
Tips for Success:
- For the best flavor, choose a well-marbled cut of beef like chuck roast.
- Browning the beef before simmering adds depth to the stew, so don’t skip this step!
- If the stew is too thin, you can thicken it by simmering uncovered for the last 15-20 minutes or by adding a slurry of cornstarch and water.
Recommendation:
This Best Ever Beef Stew is perfect when served with a side of buttered egg noodles, rice, or a slice of fresh, crusty bread to soak up the flavorful broth. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop, making it a great make-ahead meal.
Enjoy the deep, comforting flavors of this Best Ever Beef Stew, a dish that’s sure to warm you up and keep you coming back for more!
