Why You’ll Love This Best Ever Beef Stew

• Hearty and filling: Packed with protein, vegetables, and a rich broth, this stew makes a full meal on its own.
• Simple ingredients: Uses pantry staples and affordable cuts of beef for a budget-friendly dish.
• Perfect for make-ahead meals: The flavors get even better the next day, making it ideal for leftovers.
• Versatile: Easily adaptable to your taste—add mushrooms, peas, or a splash of red wine for a gourmet twist.
• Ultimate comfort food: There’s nothing quite like the aroma of a simmering beef stew filling your kitchen on a chilly evening.

Ingredients and Their Roles

The Core Ingredients:

• 2 pounds beef chuck, cut into 1 ½-inch cubes: The star, becoming melt-in-your-mouth tender after slow cooking.
• 2 tablespoons olive oil: Used to brown the beef and create the flavorful base (fond).
• 1 large onion, chopped: Adds sweetness and depth.
• 3 cloves garlic, minced: Provides a subtle aromatic kick.
• 4 carrots, peeled and cut into chunks: Offer natural sweetness and vibrant color.
• 3 celery stalks, sliced: Bring freshness and a slight bitterness.
• 3 large potatoes, peeled and cubed: Add heartiness, making the stew a satisfying complete meal.

For the Broth and Seasoning:

• 2 tablespoons all-purpose flour: Helps thicken the broth into a luxurious gravy.
• 4 cups beef broth: The flavorful liquid base that ties everything together.
• 1 cup red wine (optional): Adds deep, complex flavor—use a good-quality dry red wine.
• 2 tablespoons tomato paste: Enhances the color and adds a touch of umami richness.
• 1 teaspoon Worcestershire sauce: Introduces a subtle tangy depth.
• 1 teaspoon dried thyme: Provides earthy, herbal undertones.
• 1 teaspoon dried rosemary: Infuses the stew with fragrant, woodsy notes.
• 2 bay leaves: Add a gentle aromatic essence.
• Salt and pepper, to taste: Essential for seasoning.
• 1 cup frozen peas (optional): Stirred in at the end for color and sweetness.

Step-by-Step Instructions for the Perfect Beef Stew

1. Step 1: Prepare and Brown the Beef

   Pat the beef cubes dry and season generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef in **batches** (do not overcrowd) and brown all sides until a deep golden crust forms. Transfer the browned beef to a plate and set aside.

2. Step 2: Sauté Aromatics

   Reduce the heat slightly and add the **chopped onions**, scraping up any browned bits from the bottom. Sauté until translucent, then add **garlic** and cook for another 30 seconds until fragrant.

3. Step 3: Add Flour and Tomato Paste

   Stir in the **flour and tomato paste**, coating the onions and garlic well. This builds the rich umami base and helps thicken the stew.

4. Step 4: Deglaze and Add Liquid

   Pour in the **red wine** (if using) and stir well to deglaze the pot. Let it simmer for 2–3 minutes. Add the **beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves**. Stir to combine.

5. Step 5: Return Beef and Simmer

   Return the browned beef and its juices to the pot. Bring the mixture to a gentle boil, then **reduce the heat to low, cover, and simmer for about 1 ½ to 2 hours**. The slow cooking process breaks down the beef, making it fork-tender.

6. Step 6: Add Vegetables

   After 2 hours of simmering, add the **carrots, celery, and potatoes**. Stir to combine, cover again, and continue cooking for another **45 minutes to 1 hour**, until the vegetables are tender and the stew has thickened.

7. Step 7: Adjust and Finish

   Taste the stew and adjust seasoning with salt and pepper. If using peas, stir them in during the last 5 minutes of cooking. **Remove the bay leaves before serving.**

Pro Tips for the Best Results

Brown in Batches

Never overcrowd your pan when browning beef—this ensures each piece develops that rich caramelized crust.

Don’t Rush the Simmering

Stew needs time to develop flavor. **Low and slow** is the key to tender meat and a rich broth.

Add Wine for Complexity

While optional, red wine gives the stew a deep, gourmet touch that’s truly unforgettable.

Thickening Trick

If your stew is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 10 minutes of cooking.

Serving and Storage

Serving Suggestions

• Crusty bread: Perfect for soaking up the gravy.
• Mashed potatoes: Serve the stew over creamy mashed potatoes for extra comfort.
• Rice or egg noodles: A great option if you prefer a lighter base.
• Wine pairing: Serve with a bold red wine like Cabernet Sauvignon or Merlot.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 4 days. The flavors deepen beautifully overnight.
• Freezing: Let the stew cool completely, then freeze in airtight containers for up to 3 months.
• Reheating: Warm on the stovetop over low heat, adding a splash of broth or water if it thickens too much.