🥘 Best Ever Beef Stew
Tender beef, rich broth, and hearty veggies all simmered to perfection
🥩 Ingredients:
2 lbs beef chuck, cut into 1 ½-inch cubes
2 tbsp olive oil (divided)
Salt & black pepper, to taste
3 tbsp all-purpose flour
1 large onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 cup red wine (or beef broth)
4 cups beef broth (low sodium)
1 tbsp Worcestershire sauce
2 tsp fresh thyme (or 1 tsp dried)
2 bay leaves
4 carrots, cut into chunks
3–4 Yukon gold potatoes, cut into 1 ½-inch chunks
2 celery stalks, sliced
Optional: 1 cup peas (added at the end)
Fresh parsley, for garnish
🔥 Instructions:
1. Brown the Beef:
Pat beef dry and season with salt & pepper.
Toss in flour to coat lightly.
Heat 1 tbsp oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Set aside.
2. Sauté & Deglaze:
In the same pot, add 1 tbsp oil if needed. Sauté onions for 4–5 minutes.
Add garlic and tomato paste; cook 1 minute.
Pour in wine to deglaze, scraping up any browned bits. Simmer 2–3 minutes.
3. Simmer the Stew:
Return beef to the pot. Add broth, Worcestershire sauce, thyme, and bay leaves.
Bring to a boil, then reduce to low. Cover and simmer for 1.5 to 2 hours, or until beef is fork-tender.
4. Add the Veggies:
Stir in carrots, potatoes, and celery. Simmer uncovered for 30–40 more minutes until vegetables are tender and stew has thickened.
Stir in peas during the last 5 minutes, if using.
5. Finish & Serve:
Remove bay leaves. Adjust seasoning with salt & pepper.
Garnish with fresh parsley.
Serve hot with crusty bread or over buttered noodles.
📝 Tips:
Want it thicker? Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) at the end.
Make it ahead — it’s even better the next day!