The Best Browned Beef Stew Ever
Warm, hearty, and bursting with deep, savory flavors, The Best Browned Beef Stew Ever is the ultimate comfort food that’s perfect for cozy evenings. This recipe highlights tender beef chuck cubes, expertly browned to lock in flavor, and an aromatic vegetable medley of onions, carrots, celery, and potatoes simmered to perfection in a rich, tomato-infused beef broth. A dash of dry red wine elevates the stew’s complexity, while fresh thyme and bay leaves bring herbaceous depth to every spoonful. Frozen peas add a pop of color and sweetness at the finish, making it a truly balanced dish. With minimal prep and a slow simmer for melt-in-your-mouth results, this stew is an ode to traditional home cooking with modern touches. Serve it garnished with parsley alongside crusty bread for an unforgettable dinner that’s as satisfying as it is nourishing.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- 0.25 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoons black pepper
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and sliced into 1-inch chunks
- 2 celery stalks, sliced into 1-inch pieces
- 4 medium potatoes, peeled and cut into 1.5-inch cubes
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 0.5 cups dry red wine (optional)
- 4 cups low-sodium beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
In a large bowl, toss the beef cubes with the flour, salt, and black pepper until evenly coated.
Heat 2 tablespoons of olive oil in a heavy-bottomed Dutch oven or large pot over medium-high heat.
In batches, sear the beef cubes until browned on all sides, about 3-4 minutes per batch. Do not overcrowd the pan. Remove browned beef to a plate and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and cook until softened, about 4-5 minutes.
Stir in the carrots, celery, and garlic. Cook for an additional 2-3 minutes, stirring occasionally.
Add the tomato paste and cook for 1-2 minutes, allowing it to coat the vegetables and develop a deep red color.
Deglaze the pot by pouring in the red wine (if using), scraping up any browned bits stuck to the bottom of the pot. Let the wine simmer and reduce by half, about 3-4 minutes.
Return the browned beef to the pot, along with the beef broth, potatoes, bay leaves, and thyme sprigs. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 2 to 2.5 hours, stirring occasionally.
After 2 hours, check the tenderness of the beef and vegetables. Continue cooking if needed until everything is fork-tender.
Stir in the frozen peas and cook for an additional 5 minutes.
Remove the bay leaves and thyme sprigs. Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh parsley if desired. Pair with crusty bread for the ultimate comfort meal.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.7 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1308 mg | 28% | |
*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.
