Best Ever Beef Stew

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🍲 Best Ever Beef Stew

Description

The Best Ever Beef Stew is a hearty, comforting dish filled with tender chunks of beef, potatoes, carrots, and peas simmered in a rich, flavorful broth. Slow-cooked to perfection, this stew is ideal for cozy family dinners, cold winter nights, or whenever you crave a warm, nourishing meal.

Ingredients

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

  • 3 tbsp olive oil (divided)

  • 1 large onion, diced

  • 3 garlic cloves, minced

  • 3 tbsp all-purpose flour

  • 4 cups beef broth (low-sodium)

  • 1 cup red wine (optional, can substitute more broth)

  • 2 tbsp tomato paste

  • 2 tsp Worcestershire sauce

  • 2 tsp dried thyme (or 2 sprigs fresh thyme)

  • 2 bay leaves

  • 4 medium carrots, cut into chunks

  • 3 large potatoes, peeled and cubed

  • 2 stalks celery, sliced

  • 1 cup frozen peas

  • 1 tsp salt (adjust to taste)

  • ½ tsp black pepper

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Brown the beef – Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Pat beef dry, season with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.

  2. Sauté aromatics – Add remaining olive oil and sauté onion, garlic, and celery until fragrant.

  3. Deglaze & thicken – Sprinkle flour over vegetables, stir well, then add wine (or broth) to deglaze, scraping up browned bits.

  4. Build the stew base – Stir in beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Return beef to pot. Bring to a boil, then reduce heat.

  5. Simmer – Cover and let stew simmer on low for 1.5–2 hours, stirring occasionally, until beef is fork-tender.

  6. Add vegetables – Add carrots and potatoes. Continue simmering for 30–40 minutes until vegetables are soft.

  7. Finish – Stir in peas during the last 5 minutes of cooking. Adjust seasoning.

  8. Serve – Discard bay leaves, sprinkle with fresh parsley, and enjoy warm with bread.

Notes

  • Use beef chuck roast for the best tenderness.

  • If you prefer a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in before adding peas.

  • Can be made in a slow cooker (6–8 hours on low).

Tips

  • For extra depth, roast vegetables before adding to the stew.

  • Leftovers taste even better the next day as flavors meld.

  • Store in the fridge for up to 4 days or freeze for 3 months.

Servings

6 servings (generous bowls).

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 32g

  • Carbohydrates: 28g

  • Fat: 18g

  • Fiber: 5g

  • Sodium: 720mg

Benefits

  • High in protein for muscle repair and satiety.

  • Rich in vitamins & minerals from carrots, peas, and potatoes.

  • Comfort food that provides warmth and energy.

  • Balanced meal with protein, carbs, and fiber.

Q & A

Q: Can I make this stew gluten-free?
A: Yes, replace flour with cornstarch or gluten-free flour for thickening.

Q: What’s the best cut of beef?
A: Chuck roast is ideal because it becomes tender and flavorful when slow-cooked.

Q: Can I make it vegetarian?
A: Yes, swap beef for mushrooms, lentils, or chickpeas and use vegetable broth.

Q: Can I use a pressure cooker/Instant Pot?
A: Absolutely! Cook on high pressure for 35 minutes, then quick release and add peas at the end.

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