Ingredients: A Hearty and Flavorful Combination
Here’s what you’ll need to make the best ever beef stew:
Beef Chuck Roast: Boneless chuck roast, cut into 1-inch cubes. This cut is ideal for stew because it becomes tender after slow cooking.
Potatoes: Yukon gold or russet potatoes, diced, to add heartiness to the stew.
Carrots: Sliced carrots add natural sweetness and color.
Celery: Chopped celery adds an earthy flavor and crunch.
Onion: A chopped onion adds sweetness and depth to the stew.
Garlic: Minced garlic enhances the savory flavor of the stew.
Beef Broth: A rich beef broth forms the base of the stew and infuses the meat and vegetables with flavor.
Tomato Paste: Adds depth and richness to the broth.
Red Wine: Adds richness and deep flavor. You can substitute it with extra beef broth if preferred.
Worcestershire Sauce: Adds umami flavor and complexity to the broth.
Bay Leaves: Adds a subtle herbal note to the stew.
Thyme: Fresh or dried thyme for an earthy, aromatic flavor.
Flour: Helps to thicken the stew.
Olive Oil: For browning the meat and sautéing the vegetables.
Salt and Pepper: To season the beef and the broth.
Fresh Parsley: Chopped parsley for garnish.
Step-by-Step Instructions: How to Make the Best Ever Beef Stew
Prepare the Beef:
Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium-high heat. Brown the beef cubes in batches, ensuring all sides are seared and caramelized. Remove the browned beef and set it aside.
Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
Deglaze with Red Wine:
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the Broth and Seasonings:
Stir in the tomato paste, Worcestershire sauce, bay leaves, and thyme. Add the browned beef back to the pot along with the beef broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the stew simmer for 1.5 to 2 hours, stirring occasionally.
Add the Potatoes:
After the beef has simmered, add the diced potatoes to the pot. Continue simmering the stew for another 30 minutes, or until the potatoes are tender and the beef is fully cooked.
Thicken the Stew:
To thicken the stew, whisk 2 tablespoons of flour with a little water or broth to create a slurry. Stir the slurry into the stew and let it cook for 5-10 minutes until the broth thickens to your desired consistency.
Adjust Seasoning and Serve:
Taste the stew and adjust the seasoning with more salt, pepper, or thyme if needed. Remove the bay leaves before serving. Garnish with fresh parsley and serve the stew with crusty bread or over mashed potatoes for a complete meal.
Variations and Tips
Add Vegetables: Feel free to add other vegetables like peas, green beans, or mushrooms for added texture and flavor.
Slow Cooker Version: You can easily make this beef stew in a slow cooker. Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Gluten-Free Option: Use cornstarch or a gluten-free flour blend to thicken the stew instead of regular flour.
Freeze for Later: Beef stew freezes well, so make a double batch and freeze leftovers in an airtight container for up to 3 months.
Conclusion: A Classic Comfort Food
This Best Ever Beef Stew is everything you want in a classic stew—rich, flavorful, and deeply comforting. The tender beef, hearty vegetables, and savory broth make it the perfect meal for cold days or when you’re craving a hearty dish. Serve it with a side of crusty bread, and you’ve got a complete meal that’s sure to become a family favorite. Enjoy!
