Best Ever Beef Stew

When the weather turns chilly, there’s nothing quite as comforting as a warm bowl of beef stew. This hearty dish is packed with tender chunks of beef, colorful vegetables, and rich flavors that will warm you from the inside out. It’s perfect for serving on a cozy evening, and leftovers taste even better the next day!

Why Make This Recipe

You should make this beef stew recipe because it is simple and incredibly satisfying. With minimal preparation and cooking time, you’ll be rewarded with a flavorful meal that practically cooks itself. Plus, the ingredients are easy to find, making it accessible for everyone! This stew is a classic comfort food that the whole family will love.

How to Make Best Ever Beef Stew

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 1/2 pounds boneless beef chuck, trimmed of hard fat and cut into 2-inch chunks
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 sweet onions, chopped
• 3 medium carrots, peeled and cut into 1/2-inch thick pieces
• 2 stalks celery, cut into 1/2-inch pieces
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 cups low-sodium beef broth
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 2 beef bouillon cubes, crumbled
• 3 tablespoons tomato paste
• 2 bay leaves
• 3 sprigs fresh thyme (or 1 teaspoon dried)
• 2 small potatoes, peeled and cut into 2 1/2-inch cubes
• 1/2 cup frozen peas

Directions

1. Warm the olive oil in a heavy-bottomed pot over high heat until very hot.
2. Pat the beef dry and sprinkle it with salt and pepper.
3. Add the beef to the pot in batches, browning it well on all sides. Transfer the browned beef to a plate and repeat with the remaining beef.
4. Lower the heat to medium. If the pot looks dry, add a little more oil.
5. Stir in the onions, carrots, and celery. Sauté for 5 minutes until the vegetables soften.
6. Add the minced garlic and cook for 30-60 seconds until fragrant.
7. Sprinkle in the flour and stir for 1 minute to cook it off.
8. Slowly pour in the beef broth, whisking to combine until the flour dissolves.
9. Add the water, Worcestershire sauce, beef bouillon cubes, and tomato paste. Mix well.
10. Toss in the bay leaves and thyme.
11. Return the beef to the pot, including any juices. The liquid should just cover the beef.
12. Bring to a simmer, then lower the heat to a gentle simmer. Cover with a lid and cook for 2 hours until the beef is tender.
13. Add the potatoes and simmer for another 20-25 minutes without the lid, until the potatoes and beef are very tender, and the sauce has thickened slightly.
14. During the last 5 minutes, stir in the peas.
15. Skim off any fat from the surface if you wish. Discard the bay leaves and thyme.
16. Adjust the salt and pepper to taste.
17. Ladle into bowls, sprinkle with fresh chopped parsley, and enjoy with crusty bread or popovers, if desired.

How to Serve Best Ever Beef Stew

Serve your beef stew hot in deep bowls, garnished with fresh parsley. It pairs wonderfully with crusty bread or fluffy popovers for dipping. Enjoy it with a warm, cozy drink by the fireplace.

How to Store Best Ever Beef Stew

To store leftovers, let the stew cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. For longer storage, you can freeze it in a freezer-safe container for up to 3 months. Reheat thoroughly on the stove or in the microwave before serving.

Tips to Make Best Ever Beef Stew

• Searing the beef well is crucial for developing rich flavors.
• Feel free to adjust the vegetables based on what you have on hand or your preference.
• If you like a thicker stew, use a bit more flour or let it simmer uncovered for a while to reduce the liquid.

Variations

You can customize your beef stew by adding different vegetables such as green beans or parsnips. For a twist, consider adding a splash of red wine for deeper flavor. You can also make it a slow cooker recipe by following the same steps and cooking on low for 6-8 hours.

FAQs

Can I use a different cut of beef?

Yes, you can use other cuts like beef round or brisket. Just ensure they have enough marbling for flavor and tenderness.

Can I make this stew ahead of time?

Absolutely! In fact, it often tastes better the next day. Just store it properly in the fridge or freeze it.

How can I make this stew spicier?

If you like some heat, add a pinch of red pepper flakes or a dash of hot sauce when cooking for a little kick.

Enjoy your cooking and the delightful flavors of this Best Ever Beef Stew!

Best Ever Beef Stew

This hearty beef stew is filled with tender chunks of beef, colorful vegetables, and rich flavors, making it a perfect comfort food on chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 6 servings

Calories 400 kcal

Ingredients

  

For the stew

• 2 tablespoons extra-virgin olive oil
• 2.5 pounds boneless beef chuck, trimmed of hard fat and cut into 2-inch chunks
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 sweet onions chopped
• 3 medium carrots, peeled and cut into 1/2-inch thick pieces
• 2 stalks celery, cut into 1/2-inch pieces
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 cups low-sodium beef broth
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 2 beef bouillon cubes crumbled
• 3 tablespoons tomato paste
• 3 sprigs fresh thyme (or 1 teaspoon dried)
• 2 small potatoes, peeled and cut into 2 1/2-inch cubes
• 1/2 cup frozen peas

Instructions

 

Preparation

• Warm the olive oil in a heavy-bottomed pot over high heat until very hot.
• Pat the beef dry and sprinkle it with salt and pepper.
• Add the beef to the pot in batches, browning it well on all sides. Transfer the browned beef to a plate and repeat with the remaining beef.
• Lower the heat to medium. If the pot looks dry, add a little more oil.
• Stir in the onions, carrots, and celery. Sauté for 5 minutes until the vegetables soften.

Cooking

• Add the minced garlic and cook for 30-60 seconds until fragrant.
• Sprinkle in the flour and stir for 1 minute to cook it off.
• Slowly pour in the beef broth, whisking to combine until the flour dissolves.
• Add the water, Worcestershire sauce, beef bouillon cubes, and tomato paste. Mix well.
• Toss in the bay leaves and thyme.
• Return the beef to the pot, including any juices. The liquid should just cover the beef.
• Bring to a simmer, then lower the heat to a gentle simmer. Cover with a lid and cook for 2 hours until the beef is tender.
• Add the potatoes and simmer for another 20-25 minutes without the lid, until the potatoes and beef are very tender, and the sauce has thickened slightly.
• During the last 5 minutes, stir in the peas.
• Skim off any fat from the surface if you wish. Discard the bay leaves and thyme.
• Adjust the salt and pepper to taste.
• Ladle into bowls, sprinkle with fresh chopped parsley, and enjoy with crusty bread or popovers, if desired.

Notes

Searing the beef well is crucial for developing rich flavors. Feel free to adjust the vegetables based on what you have on hand or your preference. If you like a thicker stew, use a bit more flour or let it simmer uncovered for a while to reduce the liquid.

Keyword beef stew, Comfort Food, easy stew, Hearty Meal, slow-cooked