Best Ever Beef Stew

Here’s a detailed, hearty recipe for Best Ever Beef Stew—rich, savory, and packed with tender beef and flavorful vegetables. This is perfect for a cozy dinner and tastes even better the next day.

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Ingredients (Serves 6–8)

• 2 lbs (900 g) beef chuck, cut into 1–1.5 inch cubes

• Salt and pepper, to taste

• 3 tbsp all-purpose flour

• 3 tbsp vegetable oil or olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 medium carrots, peeled and cut into chunks

• 3 medium potatoes, peeled and cut into chunks

• 2 stalks celery, sliced

• 1 cup red wine (optional, for depth of flavor)

• 4 cups beef broth

• 2 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• 1 cup frozen peas (optional, added at the end)

• Fresh parsley, chopped (for garnish)

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Instructions

1. Prepare the Beef

1. Pat beef cubes dry and season generously with salt and pepper.

2. Toss beef with flour to coat evenly. Shake off excess.

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2. Brown the Beef

1. Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat.

2. Brown beef in batches (don’t overcrowd the pan) for 3–4 minutes per side.

3. Remove browned beef and set aside.

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3. Sauté the Aromatics

1. In the same pot, add 1 tbsp oil if needed.

2. Sauté onion for 3–4 minutes until softened.

3. Add garlic and cook 1 minute more until fragrant.

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4. Deglaze and Simmer

1. Optional: pour in red wine to deglaze the pot, scraping up browned bits. Simmer 2–3 minutes until slightly reduced.

2. Add beef back to the pot.

3. Stir in beef broth, tomato paste, thyme, rosemary, and bay leaves.

4. Bring to a boil, then reduce heat to low and cover.

5. Simmer for 1.5–2 hours, stirring occasionally, until beef is tender.

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5. Add Vegetables

1. Add carrots, potatoes, and celery.

2. Continue simmering for 30–40 minutes until vegetables are tender.

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6. Finish the Stew

1. Remove bay leaves.

2. Stir in frozen peas if using, cook 2–3 minutes more.

3. Taste and adjust salt and pepper.

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7. Serve

• Garnish with chopped fresh parsley.

• Serve with crusty bread, mashed potatoes, or over egg noodles.

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Tips for Success

• Brown the beef well: This creates rich, deep flavor.

• Low and slow cooking: Tenderizes the meat and allows flavors to meld.

• Optional thickening: If you like a thicker stew, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the simmering stew at the end.

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If you want, I can also give a slow-cooker version that’s basically “set it and forget it” and comes out ultra-tender.