This stew is slow-cooked to perfection, allowing the flavors to meld together for a rich, satisfying dish. Serve it with crusty bread, mashed potatoes, or over rice for the ultimate comfort food experience.
Ingredients
(Serves 6)
2 pounds (900g) beef chuck, cut into 1 ½-inch cubes
2 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons olive oil or vegetable oil
1 large onion, diced
3 garlic cloves, minced
3 medium carrots, sliced into thick rounds
3 medium potatoes, peeled and cut into chunks
2 celery stalks, chopped
2 tablespoons tomato paste
4 cups (960ml) beef broth (low-sodium preferred)
1 cup (240ml) red wine (optional, for added depth of flavor)
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 cup (120g) frozen peas (added at the end)
Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Beef
In a large mixing bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the beef in batches and sear until browned on all sides, about 3–4 minutes per batch. Remove the beef and set aside.
Step 2: Sauté the Aromatics
In the same pot, add the remaining tablespoon of oil. Sauté the onions for 3–4 minutes until softened.
Add the garlic and tomato paste, cooking for 1–2 minutes until fragrant.
Step 3: Build the Base
Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
Return the seared beef to the pot. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.
Step 4: Simmer the Stew
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 1 ½–2 hours, stirring occasionally, until the beef is tender.
Step 5: Add the Vegetables
Add the carrots, potatoes, and celery to the pot. Continue simmering, uncovered, for 30–40 minutes, or until the vegetables are tender and the stew has thickened.
Optional Thickening: If the stew is too thin, mix 1 tablespoon of flour with 2 tablespoons of water to create a slurry. Stir it into the stew and cook for 5–10 minutes.
Step 6: Finish with Peas
Stir in the frozen peas during the last 5 minutes of cooking. This ensures they stay bright and tender.
Step 7: Serve and Garnish
Remove the bay leaves before serving. Ladle the stew into bowls and garnish with freshly chopped parsley.
Serve with crusty bread, over mashed potatoes, or enjoy on its own.
Pro Tips
Tender Meat: Use beef chuck for the best texture after slow cooking. Avoid lean cuts, as they can become tough.
Flavor Boost: Red wine adds depth, but you can substitute it with extra beef broth if preferred.
Make Ahead: Stew tastes even better the next day, so consider making it ahead of time for enhanced flavor.
Why You’ll Love This Recipe
Hearty and Comforting: Perfect for cold evenings or when you need a filling, satisfying meal.
Rich Flavor: The combination of seared beef, aromatics, and herbs creates a depth of flavor that’s hard to beat.
Easy to Customize: Add parsnips, mushrooms, or other vegetables to suit your taste.
Enjoy this Best Beef Stew, and let it warm your heart and home. Let me know if you’d like tips for adapting it to a slow cooker or pressure cooker! 🍲✨
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