The Best Beef Stew Ever
Warm, hearty, and utterly comforting, *The Best Beef Stew Ever* is your go-to recipe for cozy evenings and family dinners. Featuring melt-in-your-mouth chunks of tender beef chuck, fresh vegetables like carrots, celery, and potatoes, and a flavorful base of rich beef broth with optional red wine, this stew is the epitome of rustic perfection. Carefully browned beef and a low-and-slow simmering process infuse every bite with incredible depth, while a finishing touch of peas and fresh parsley adds vibrant color and brightness. Ready in just under three hours and perfect for serving with crusty bread, this classic beef stew recipe promises to satisfy and impress. Whether it’s the simple ingredients or the savory aroma of fresh thyme and bay leaves, this dish will become a staple in your cold-weather comfort food lineup.
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Recipe Information
Ingredients
- 2 pounds Boneless beef chuck, cut into 1-inch cubes
- 2 teaspoons Kosher salt
- 1 teaspoon Ground black pepper
- 0.25 cup All-purpose flour
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 4 medium Carrots, sliced into 1/2-inch pieces
- 3 stalks Celery stalks, chopped
- 3 medium Russet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons Tomato paste
- 4 cups Low-sodium beef broth
- 1 cup Red wine (optional)
- 2 Bay leaves
- 4 sprigs Fresh thyme sprigs
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the beef cubes with 1 teaspoon of kosher salt and black pepper, then toss them in the flour until lightly coated.
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 4-5 minutes per batch. Transfer the beef to a plate and set aside.
Add the remaining tablespoon of olive oil to the pot, then sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the carrots and celery, cooking for 5 minutes until slightly softened. Add the tomato paste and cook while stirring for 1-2 minutes to coat the vegetables.
Deglaze the pot by adding the red wine (if using), scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3-4 minutes.
Return the seared beef to the pot, then pour in the beef broth. Add the bay leaves, thyme sprigs, and remaining teaspoon of kosher salt. Stir everything together and bring to a gentle boil.
Reduce the heat to low, cover, and let the stew simmer for 1 hour, stirring occasionally.
After 1 hour, add the potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes or until the potatoes are tender and the beef is fork-tender.
Remove the bay leaves and thyme sprigs. Stir in the frozen peas and cook for an additional 5 minutes.
Taste and adjust seasoning if needed. Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot. Enjoy!
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 427 mg | 19% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.2 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1356 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
