🥩 Best Ever Beef Stew
Ingredients
For the stew:
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2 ½ lbs beef chuck, cut into 1½-inch cubes
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Salt & freshly ground black pepper
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3 tbsp all-purpose flour
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2–3 tbsp olive oil
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1 large onion, diced
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3 cloves garlic, minced
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2 tbsp tomato paste
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1 cup dry red wine (optional but highly recommended)
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4 cups beef broth
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1 tbsp Worcestershire sauce
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2 tsp fresh thyme (or 1 tsp dried)
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2 bay leaves
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3 carrots, sliced
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3 Yukon gold potatoes, cubed
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2 celery stalks, sliced
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1 cup pearl onions (optional)
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1 cup mushrooms, halved (optional)
To finish:
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1 tbsp butter (optional, for richness)
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Fresh parsley, chopped
Instructions
1️⃣ Season & Sear the Beef
Pat beef dry. Season generously with salt and pepper, then toss with flour.
Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches (don’t crowd!) until browned on all sides. Remove and set aside.
2️⃣ Build the Flavor Base
In the same pot, sauté onion for 3–4 minutes. Add garlic and cook 30 seconds.
Stir in tomato paste and cook until slightly darkened (this deepens flavor).
3️⃣ Deglaze
Pour in red wine, scraping up browned bits from the bottom. Let simmer 2–3 minutes to reduce slightly.
4️⃣ Simmer Low & Slow
Return beef to pot. Add broth, Worcestershire, thyme, and bay leaves.
Bring to a gentle boil, then reduce to low. Cover and simmer 1½ hours.
5️⃣ Add Vegetables
Add carrots, potatoes, celery, pearl onions, and mushrooms.
Simmer uncovered 45–60 more minutes until beef is fork-tender and broth thickens.
6️⃣ Finish
Remove bay leaves. Stir in butter for a silky finish. Adjust salt and pepper.
Sprinkle with fresh parsley before serving.
🔥 Pro Tips for the BEST Stew
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Use chuck roast — it becomes meltingly tender.
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Brown the meat deeply; color = flavor.
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Don’t rush the simmer — low and slow is key.
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It tastes even better the next day.