Best Ever Beef Stew!

Best Ever Beef Stew Recipe

This is a hearty, flavorful, and comforting beef stew with tender chunks of beef, vegetables, and a rich, savory broth. It’s perfect for cozy dinners, especially on cold days.

Ingredients:

• 2 tablespoons olive oil

• 2 lbs beef chuck roast, cut into 1 1/2-inch cubes

• Salt and pepper, to taste

• 1 large onion, chopped

• 3 garlic cloves, minced

• 2 tablespoons tomato paste

• 4 cups beef broth (preferably low-sodium)

• 2 cups red wine (optional, you can use additional beef broth)

• 2 teaspoons Worcestershire sauce

• 1 teaspoon dried thyme

• 2 teaspoons dried rosemary

• 2 bay leaves

• 4 large carrots, peeled and sliced

• 4 large potatoes, peeled and diced

• 1 cup frozen peas

• 2 tablespoons cornstarch (optional, for thickening)

• Chopped fresh parsley, for garnish

Instructions:

1. Brown the Beef:

   • Heat 1 tablespoon of olive oil over medium-high heat in a large pot or Dutch oven.

   • Season the beef cubes with salt and pepper.

   • Working in batches, brown the beef on all sides, about 4-5 minutes per batch. Transfer browned beef to a plate and set aside.

2. Sauté the Vegetables:

   • In the same pot, add the remaining tablespoon of olive oil.

   • Add the chopped onions and cook for 3-4 minutes, until softened.

   • Add the minced garlic and cook for an additional minute until fragrant.

   • Stir in the tomato paste and cook for 1-2 minutes.

3. Deglaze the Pot:

   • Pour in the red wine (or extra beef broth), scraping the bottom of the pot to release any browned bits.

   • Let the wine cook for 2-3 minutes until it reduces slightly.

4. Add Broth and Seasonings:

   • Return the browned beef to the pot.

   • Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.

   • Stir everything together and bring the mixture to a simmer.

5. Simmer the Stew:

   • Reduce the heat to low and cover the pot. Let it simmer for about 1 1/2 to 2 hours, stirring occasionally, until the beef is tender.

6. Add the Vegetables:

   • Add the carrots, potatoes, and peas to the stew.

   • Continue simmering for an additional 30 minutes, or until the vegetables are tender.

7. Thicken the Stew (Optional):

   • If you prefer a thicker stew, mix the cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry.

   • Stir the slurry into the stew and cook for another 5-10 minutes until it thickens.

8. Final Seasoning:

   • Taste and adjust seasoning with more salt, pepper, or Worcestershire sauce if needed.

9. Serve:

   • Garnish with chopped fresh parsley and serve hot with crusty bread or over mashed potatoes.

Q&A

Q: Can I use a different cut of beef?

• Yes! While beef chuck is ideal for stew because of its tenderness and rich flavor when braised, you can also use other cuts like brisket, round roast, or stew meat. Just keep in mind that some cuts might need slightly different cooking times.

Q: Can I make this stew in a slow cooker?

• Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything into your slow cooker. Add the broth, wine, Worcestershire sauce, and seasonings. Set the slow cooker on low and cook for 7-8 hours, or until the beef is tender. Add the vegetables in the last 1-2 hours of cooking.

Q: What if I don’t have red wine?

• No worries! If you prefer not to use wine, simply substitute it with more beef broth or even a splash of balsamic vinegar or apple cider vinegar for some acidity and depth.

Q: Can I make this stew ahead of time?

• Yes! In fact, beef stew often tastes even better the next day as the flavors have more time to meld together. Let it cool to room temperature, refrigerate it in an airtight container for up to 3 days, and reheat when ready to serve.

Q: How can I make this stew gluten-free?

• The recipe is already gluten-free as written, but make sure that any beef broth and Worcestershire sauce you use are gluten-free. You can also skip the optional cornstarch if you want to avoid thickeners altogether or use a gluten-free flour alternative.

Q: Can I freeze this stew?

• Yes, this stew freezes well! Once it’s fully cooked and cooled, store it in an airtight container or freezer bags. It will stay good for up to 3 months. To reheat, let it thaw overnight in the fridge and then heat gently on the stove.