Best Beef Stew Recipe
This Best Beef Stew is a comforting, hearty dish filled with tender beef, vegetables, and a rich, savory broth. It’s the perfect meal to enjoy on a chilly day, with all the flavors coming together in one pot. Slow-cooked to perfection, this stew is packed with savory goodness and will warm you from the inside out.
You’ll look forward to the melt-in-your-mouth tender beef, combined with hearty vegetables like carrots, potatoes, and onions, all swimming in a flavorful, thick broth. It’s a rich, comforting dish that’s perfect for chilly nights and family gatherings.
This Best Beef Stew is a classic that’s easy to make but full of deep, savory flavor. It’s the perfect meal for anyone who loves a good, filling stew with tender meat and rich broth. It’s also customizable—add your favorite vegetables or herbs to make it your own!
Tools You’ll Need:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Knife and cutting board
- Measuring spoons and cups
- Ladle
Ingredients:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 cups water
- 1 cup red wine (optional, can replace with more beef broth)
- 4 medium carrots, peeled and chopped
- 4 medium potatoes, peeled and chopped into cubes
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour (for thickening)
- 1/4 cup chopped parsley (optional, for garnish)
Instructions:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef stew meat with salt and pepper, then brown the beef in batches, making sure each side is seared well. Remove the beef and set it aside.
- In the same pot, add the chopped onion and garlic, and sauté for 3-4 minutes, or until softened and fragrant.
- Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
- Sprinkle the flour over the onions and garlic, stirring to coat. Cook for another 1-2 minutes to create a roux (this will help thicken the broth later).
- Gradually pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Then add the beef broth and water, stirring to combine.
- Add the browned beef back into the pot, along with the carrots, potatoes, celery, thyme, rosemary, bay leaf, Worcestershire sauce, and salt and pepper to taste.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2 to 2 1/2 hours, or until the beef is tender and the vegetables are cooked through.
- Taste and adjust the seasoning if needed, then remove the bay leaf before serving.
- Garnish with fresh chopped parsley and serve hot with crusty bread.
Latest Recipes
- Buffalo Shrimp Pasta
- Oatmeal Cream Pie Cookies
- Chocolate Pecan Cookies
- Potatoes, Bacon, and Green Beans Casserole
- Spicy Beef and White Rice
Best Beef Stew Recipe
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Knife and cutting board
- Measuring spoons and cups
- Ladle
Ingredients
- 2 lbs beef stew meat cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 medium onion chopped
- 3 cloves garlic minced
- 3 cups beef broth
- 2 cups water
- 1 cup red wine optional, can replace with more beef broth
- 4 medium carrots peeled and chopped
- 4 medium potatoes peeled and chopped into cubes
- 2 celery stalks chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour for thickening
- 1/4 cup chopped parsley optional, for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef stew meat with salt and pepper, then brown the beef in batches, making sure each side is seared well. Remove the beef and set it aside.
- In the same pot, add the chopped onion and garlic, and sauté for 3-4 minutes, or until softened and fragrant.
- Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
- Sprinkle the flour over the onions and garlic, stirring to coat. Cook for another 1-2 minutes to create a roux (this will help thicken the broth later).
- Gradually pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Then add the beef broth and water, stirring to combine.
- Add the browned beef back into the pot, along with the carrots, potatoes, celery, thyme, rosemary, bay leaf, Worcestershire sauce, and salt and pepper to taste.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2 to 2 1/2 hours, or until the beef is tender and the vegetables are cooked through.
- Taste and adjust the seasoning if needed, then remove the bay leaf before serving.
- Garnish with fresh chopped parsley and serve hot with crusty bread.
Tips for Cooking:
- For even more flavor, sear the beef in batches to avoid overcrowding the pot. This ensures the beef gets a nice brown crust.
- If you prefer a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and add it to the stew in the last 10 minutes of cooking.
- If you don’t have red wine, you can skip it or substitute it with extra beef broth or a splash of balsamic vinegar for depth.
- You can make this stew in a slow cooker: Brown the beef, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
Why You Should Try This Recipe:
This Best Beef Stew is the ultimate comfort food. The slow-cooked beef and vegetables, paired with the rich, flavorful broth, make this stew the perfect meal for any occasion. It’s easy to prepare, filling, and a surefire way to warm up on a cold day!
If you’re craving a hearty, comforting meal, this Best Beef Stew is the perfect choice. It’s a one-pot wonder that’s full of savory flavors and tender ingredients. Make it today and enjoy a cozy, satisfying meal that’s sure to please everyone at the table!
