Best Ever Beef Stew Recipe: Comfort in a Bowl
Nothing says comfort like a warm, hearty bowl of beef stew. Perfect for chilly evenings, this recipe combines tender chunks of beef, fresh vegetables, and a rich, savory broth that will make your kitchen smell irresistible. Whether you’re cooking for your family or prepping meals for the week, this beef stew is guaranteed to become a favorite.
Ingredients
2 lbs (900g) beef chuck, cut into 1-inch cubes
3 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
4 carrots, sliced
3 celery stalks, chopped
4 medium potatoes, peeled and diced
2 tablespoons tomato paste
1/4 cup all-purpose flour
4 cups beef broth
1 cup red wine (optional but adds depth)
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Brown the Beef
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown it in batches to get a nice crust. Remove the beef and set aside.
Sauté the Aromatics
In the same pot, add onions, garlic, carrots, and celery. Cook for 5–7 minutes until softened and fragrant.
Add Flour and Tomato Paste
Stir in the flour and tomato paste, cooking for 1–2 minutes to remove the raw flour taste. This helps thicken the stew later.
Deglaze and Simmer
Pour in the red wine (if using) and scrape up any browned bits from the bottom. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Return the beef to the pot and bring to a boil.
Cook Low and Slow
Reduce heat to low, cover, and let simmer for 1.5–2 hours, stirring occasionally, until the beef is tender and the flavors meld together.
Add Potatoes
Add the diced potatoes and cook for an additional 20–30 minutes, until potatoes are soft. Adjust seasoning with salt and pepper.
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