Best Ever Beef Stew Recipe

Rich, hearty, and deeply flavorful, Beef Stew is the ultimate comfort food. Tender chunks of beef, slow-cooked with a medley of vegetables in a savory broth, create a dish that’s perfect for family dinners, meal prepping, or cozying up on a cold day. This step-by-step guide will help you make the most flavorful beef stew that will quickly become a favorite in your kitchen.

Ingredients

For the Beef:

• Beef chuck roast: 2 lbs, cut into 1.5-inch cubes
• Flour: ¼ cup (for dredging)
• Salt and black pepper: To taste
• Olive oil: 2 tablespoons (or vegetable oil)

For the Stew Base:

• Onion: 1 large, diced
• Garlic: 4 cloves, minced
• Carrots: 3 medium, peeled and sliced
• Celery: 2 stalks, chopped
• Potatoes: 3 medium, peeled and cut into 1-inch chunks
• Tomato paste: 2 tablespoons
• Beef broth: 5 cups
• Red wine: 1 cup (optional but highly recommended for depth of flavor)
• Bay leaves: 2
• Thyme: 1 teaspoon (dried) or 2 sprigs fresh
• Rosemary: ½ teaspoon (dried) or 1 sprig fresh
• Worcestershire sauce: 1 tablespoon

Optional Add-Ins:

• Mushrooms: 1 cup, sliced
• Frozen peas: 1 cup (added at the end for freshness)

Garnish:

• Fresh parsley, chopped (optional)

Step-by-Step Instructions

Step 1: Prep the Beef

1. Pat the beef cubes dry with paper towels (this helps them brown properly).
2. Season the beef generously with salt and black pepper, then dredge in flour, shaking off any excess.

Step 2: Brown the Beef

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the beef cubes in a single layer (work in batches if needed) and sear on all sides until browned, about 4-5 minutes per batch.
3. Remove the beef and set aside.

Step 3: Sauté the Aromatics

1. In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
2. Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.

Step 4: Build the Stew Base

1. Deglaze the pot with red wine, scraping up any browned bits from the bottom.
2. Add the beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir to combine.

Step 5: Add the Beef and Simmer

1. Return the browned beef to the pot along with its juices.
2. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 1.5 to 2 hours, or until the beef is tender.

Step 6: Add the Potatoes and Mushrooms

1. Stir in the potatoes and mushrooms, then cover and simmer for another 30 minutes, or until the potatoes are fork-tender.
2. If adding frozen peas, stir them in during the last 5 minutes of cooking.

Step 7: Taste and Adjust

1. Remove the bay leaves and sprigs of herbs (if using fresh).
2. Taste the stew and adjust the seasoning with additional salt, pepper, or Worcestershire sauce if needed.

Step 8: Serve

Ladle the stew into bowls and garnish with chopped fresh parsley. Serve with crusty bread, biscuits, or over a bed of creamy mashed potatoes for an extra indulgent meal.

Serving and Storage Tips

Serving Suggestions

• Pair it with: Crusty bread, cornbread, or buttery dinner rolls to soak up the rich broth.
• Side ideas: A green salad or roasted Brussels sprouts make great sides to balance the richness of the stew.

Storage

• Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Beef stew freezes beautifully. Cool completely before freezing in individual portions for up to 3 months.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-2 minute intervals. Add a splash of beef broth if the stew has thickened too much.

Helpful Notes

• Choosing the Beef: Chuck roast is ideal for stew because it becomes tender during long cooking. Avoid leaner cuts like sirloin, which can turn tough.
• Thicker Stew: For a thicker consistency, mash a few of the potatoes or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 5 minutes of cooking.
• Alcohol-Free Option: Replace the red wine with an equal amount of beef broth or grape juice.
• Flavor Boost: Add a dash of balsamic vinegar or soy sauce for extra depth.

Tips from Well-Known Chefs

1. Julia Child

“Always sear your beef well. Those browned bits at the bottom of the pot are the foundation of a truly flavorful stew.”

2. Ina Garten

“Good-quality beef broth and fresh herbs make all the difference. Don’t skimp on these!”

3. Gordon Ramsay

“Add the potatoes later in the cooking process to avoid overcooking them. A splash of red wine elevates the stew to restaurant-quality.”

Frequently Asked Questions

1. Can I make this in a slow cooker?

Yes! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours.

2. Can I use a different meat?

You can substitute beef with lamb, venison, or even pork shoulder for a different take on stew.

3. What if I don’t have red wine?

Replace it with extra beef broth or grape juice for a similar depth of flavor.

4. Can I make this gluten-free?

Yes, skip the flour for dredging and thicken the stew with cornstarch or arrowroot powder instead.

5. Can I add other vegetables?

Absolutely! Parsnips, turnips, or green beans work well in beef stew.

6. What’s the best way to thicken the stew?

Mash some of the potatoes, add a cornstarch slurry, or let the stew simmer uncovered for 10-15 minutes.

7. Can I make this dairy-free?

This recipe is naturally dairy-free, but ensure that any sides (like mashed potatoes) are made without dairy if needed.

8. How do I avoid tough beef?

Use the right cut (chuck roast) and cook the stew low and slow to break down the collagen in the meat.

9. Can I add grains like barley?

Yes, pearl barley is a fantastic addition. Add it during the last 45 minutes of cooking.

10. Can I freeze leftover stew?

Yes! Cool it completely, then freeze in airtight containers or freezer bags. Thaw overnight in the fridge before reheating.