Best Ever Beef Stew

Here’s a classic Best Ever Beef Stew recipe that’s rich, hearty, and perfect for cozy days. It’s simple but packs incredible flavor.

Best Ever Beef Stew

Ingredients:

• 2 lbs beef chuck, cut into 1-1.5 inch cubes

• Salt and pepper, to taste

• 3 tbsp olive oil or vegetable oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 tbsp all-purpose flour

• 4 cups beef broth (preferably low sodium)

• 1 cup red wine (optional but recommended)

• 2 tbsp tomato paste

• 2 tsp Worcestershire sauce

• 4 large carrots, peeled and sliced

• 3 large potatoes, peeled and cut into chunks

• 2 stalks celery, sliced

• 2 bay leaves

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1 cup frozen peas (added at the end)

• Fresh parsley, chopped for garnish

Instructions:

1. Prep the beef: Pat beef cubes dry with paper towels, then season with salt and pepper.

2. Brown the beef: In a large heavy pot or Dutch oven, heat 2 tbsp oil over medium-high heat. Brown beef in batches (don’t crowd the pot), about 3-4 minutes per batch. Set browned beef aside.

3. Sauté aromatics: Lower heat to medium, add remaining oil. Sauté onions until translucent (~5 mins), then add garlic and cook 1 more minute.

4. Add flour: Sprinkle flour over onions and garlic, stir constantly for 2 minutes to cook the raw flour taste.

5. Deglaze: Slowly pour in beef broth and red wine, scraping the bottom of the pot to loosen browned bits.

6. Add beef & seasonings: Return beef to pot. Stir in tomato paste, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer.

7. Simmer: Cover and simmer on low heat for about 1.5 hours, until beef is tender.

8. Add veggies: Add carrots, potatoes, and celery. Simmer covered for another 45 minutes, until vegetables are tender.

9. Final touches: Stir in frozen peas, cook 5 more minutes. Adjust salt and pepper to taste. Remove bay leaves.

10. Serve: Garnish with fresh parsley and enjoy with crusty bread or over mashed potatoes.