The Best Beef Stew Recipe

I truly enjoy cooking a Classic Beef Stew, a dish rich with tender beef, robust red wine, hearty vegetables, and savory herbs. This recipe fills my kitchen with vibrant aromas and evokes memories of shared meals, turning everyday cooking into a delightful celebration of flavor and connection among loved ones.

I love making a hearty, slow-cooked stew that pulls you right in with every rich bite. My best beef stew recipe combines tender 2 lbs beef chuck, coated lightly in 2 tbsp all-purpose flour, with seasonings like salt and pepper to really bring out the flavors.

I start by browning the meat in 2 tbsp olive oil along with a large chopped onion and 3 cloves minced garlic. Then I splash in 3 cups beef broth, 1 cup red wine (or more broth if you dont prefer wine), and stir in 2 tbsp tomato paste plus 1 tbsp Worcestershire sauce.

Toss in a bay leaf and 1 tsp dried thyme, then add chunky carrots, potatoes and celery to create that perfect medley. I finish it off with 1 cup frozen peas.

This homemade beef stew recipe is a classic comfort dish that is surprisingly easy to whip up in your own kitchen for a delicious meal.

Why I Like this Recipe

I love this beef stew recipe because it’s just oddly satisfying in so many ways. First off, I really dig how the beef turns out so tender and flavorful after all that browning and simmering. It makes every bite taste rich and comforting. Secondly, I love how the red wine (or extra broth if you’re not into wine) brings a deep, slightly tangy flavor that really makes the stew pop. Third, the mix of veggies in it – from carrots to potatoes and celery – gives it a natural sweetness and adds that hearty, home-cooked vibe that makes me feel warm inside. Lastly, I appreciate that it’s super easy to make even though it tastes pretty fancy. It reminds me that cooking doesn’t have to be complicated to be delicious.

Don’t be intimidated by beef stew! This recipe might look a bit complex but it’s really one of those hearty, incredibly flavorful dishes that you can whip up at home without a ton of fuss. It’s kind of like a warm hug in a bowl, perfect for any day you need something comforting without too much hard work.

Ingredients

• Beef chuck: rich protein provider, adds iron and hearty flavor to every bite.
• Olive oil: healthy fat that enhances flavors and cooks veggies to perfection.
• Red wine: infuses tang and subtle acidity, balancing the stew’s rich taste.
• Carrots: add natural sweetness, vitamins, and fiber while boosting the dish’s health.
• Potatoes: starchy with carbohydrates, making the stew extra hearty and filling.
• Garlic: adds aromatic flavor and health benefits, intensifying the overall taste.
• Frozen peas: offer bursts of fiber and sweet taste for extra texture.
• Beef broth: rich base that melds flavors together and creates a savory stew.

Ingredient Quantities

• 2 lbs beef chuck, cut into 1 inch cubes
• 2 tbsp all-purpose flour (for dusting the beef)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 cup red wine (or extra beef broth if ya dont prefer wine)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 1 tsp dried thyme
• 4 carrots, peeled and cut into chunks
• 3 potatoes, peeled and cubed
• 2 celery stalks, chopped
• 1 cup frozen peas

How to Make this

1. Season the beef chuck cubes with salt and pepper then dust them lightly with all-purpose flour.

2. Heat olive oil in a large pot on medium-high heat and sear the beef in batches until browned on all sides. Remove the beef and set aside.

3. In the same pot, add the chopped onions and minced garlic, cooking them until they are soft and a bit browned.

4. Pour in the red wine (or extra beef broth if you dont prefer wine) and scrape up any brown bits from the bottom of the pan.

5. Add back the beef along with beef broth, tomato paste, Worcestershire sauce, bay leaf, and dried thyme. Stir everything together.

6. Bring the pot to a simmer then lower the heat and cover, letting it cook for about
1.5 to 2 hours until the beef is tender.

7. Add the carrots, potatoes, and celery to the pot, stir, and let it cook for another 30-40 minutes until the veggies are softened.

8. Stir in the frozen peas and let them heat through for about 5 minutes.

9. Give the stew a good stir and check if it needs more salt or pepper.

10. Serve the beef stew hot with your favorite crusty bread or over mashed potatoes Enjoy!

Equipment Needed

1. A large heavy-bottom pot with a lid
2. A chef’s knife
3. A sturdy cutting board
4. A vegetable peeler
5. A mixing bowl for dredging the beef
6. Measuring cups and spoons
7. A wooden spoon for stirring
8. A pair of tongs for handling the beef

FAQ

The Best Beef Stew Recipe Substitutions and Variations

• If you dont have beef chuck, you can use any other stewing beef like lamb shoulder or even pork shoulder for a different twist.
• Instead of all-purpose flour, try using cornstarch or a gluten-free flour mix to lightly coat the meat.
• If red wine isnt your cup of tea, simply swap it out with extra beef broth or a mix of grape juice and a splash of vinegar.
• No tomato paste? You can use a thick tomato sauce that you reduce down a bit or even a spoonful or two of ketchup, even though it might be a bit sweeter.
• If frozen peas arent available, fresh green beans or chopped spinach added at the end of cooking work pretty well.

Pro Tips

1. Make sure to brown the beef in small batches so you don’t overcrowd the pot, cause that can make it steam instead of sear and burn off some of the flavor.
2. After browning, scrape up all those tasty bits from the bottom of the pot with a bit of wine or broth, they really add to the rich flavor of the stew.
3. When you’re adding the veggies, watch them closely so they don’t overcook and turn mushy, you want them to still hold a bit of bite.
4. Always taste at the end and adjust your salt and pepper, sometimes the flavors need a little boost once everything’s cooked together.