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.
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.