Best Ever Beef Stew

Here’s a “Best Ever Beef Stew” recipe that’s hearty, rich, and packed with flavor. It’s slow-cooked for maximum tenderness and taste. Great for cold nights or anytime you want comfort food!

🥘 Best Ever Beef Stew Recipe

🍖 Ingredients:

• 2 lbs beef chuck (cut into 1.5-inch cubes)

• Salt & black pepper, to taste

• 3 tbsp all-purpose flour

• 2 tbsp olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 tbsp tomato paste

• 1 cup red wine (or beef broth if you prefer non-alcoholic)

• 4 cups beef broth (low sodium)

• 2 bay leaves

• 1 tsp dried thyme (or 3–4 sprigs fresh)

• 1 tsp Worcestershire sauce

• 4 carrots, peeled and sliced into chunks

• 3 celery stalks, chopped

• 1.5 lbs baby potatoes or Yukon golds, halved

• 1 cup frozen peas (added at the end)

• Optional: Fresh parsley, for garnish

👩‍🍳 Instructions:

1. Prep the beef
   Pat the beef dry with paper towels. Season generously with salt and pepper, then toss in flour to coat.

2. Sear the beef
   In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear beef in batches (don’t crowd the pot), about 4–5 minutes per batch. Remove to a plate.

3. Sauté aromatics
   Lower heat to medium. In the same pot, add onion and cook 5 minutes. Add garlic and cook 1 more minute. Stir in tomato paste and cook for 2 minutes, until darkened and fragrant.

4. Deglaze
   Pour in red wine (or broth), scraping up brown bits from the bottom. Simmer for 3–4 minutes until slightly reduced.

5. Build the stew
   Return beef to the pot. Add beef broth, bay leaves, thyme, Worcestershire sauce. Bring to a simmer.

6. Add vegetables
   Stir in carrots, celery, and potatoes. Cover and reduce heat to low. Simmer for 2 to 2.5 hours, or until the beef is tender.

7. Final touches
   Remove bay leaves and any thyme stems. Stir in frozen peas, and let cook for 5 more minutes.

8. Serve
   Taste and adjust seasoning. Serve hot, garnished with chopped parsley if desired. Perfect with crusty bread!

🔁 Tips & Variations:

• Slow Cooker Version: After searing meat and deglazing, combine all ingredients in a slow cooker and cook on low for 8 hours.

• Thicker Stew?: Mix 1 tbsp cornstarch with 2 tbsp cold water and stir in during the last 10 minutes.

• Flavor Boost: A splash of balsamic vinegar at the end deepens flavor.