Here’s a foolproof, classic version that comes out incredible every single time 👇
🥘 Best Ever Beef Stew
🥩 Ingredients
For 6–8 servings
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2½ lbs (1.1 kg) beef chuck, cut into 1½-inch cubes
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Salt and black pepper
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3 tbsp all-purpose flour (for dredging)
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2–3 tbsp olive oil or butter (for searing)
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1 large onion, chopped
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3 garlic cloves, minced
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2 tbsp tomato paste
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4 cups (1 L) beef broth (low sodium preferred)
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1 cup (240 ml) red wine (optional, but adds deep flavor; can sub extra broth)
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2 carrots, sliced
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3 potatoes, cubed
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2 celery stalks, chopped
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1 bay leaf
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1 tsp dried thyme
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1 tsp rosemary
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1 tbsp Worcestershire sauce
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1 cup (150 g) frozen peas (added at the end)
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Optional: 1 tbsp balsamic vinegar or soy sauce for umami depth
🔪 Instructions
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Prep the beef:
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Pat beef cubes dry with paper towels.
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Season generously with salt and pepper.
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Toss with flour to lightly coat (this helps thicken the stew later).
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Brown the meat:
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Heat oil in a large heavy pot or Dutch oven over medium-high heat.
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Brown beef in batches, don’t overcrowd. Get a nice sear on all sides.
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Remove and set aside.
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Build the flavor base:
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In the same pot, add onions and cook 3–4 minutes until softened.
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Add garlic; cook 30 seconds more.
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Stir in tomato paste and cook another minute — this deepens the flavor.
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Deglaze:
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Pour in red wine (or a bit of broth) to loosen browned bits on the bottom.
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Let simmer for 2 minutes.
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Add broth and seasonings:
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Add beef back to the pot along with broth, bay leaf, thyme, rosemary, and Worcestershire sauce.
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Bring to a simmer, then reduce heat to low.
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Simmer slowly:
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Cover and simmer gently for 1½–2 hours, stirring occasionally, until beef is tender.
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(Alternatively: transfer to a 325°F / 165°C oven for about 2 hours.)
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Add vegetables:
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Stir in carrots, potatoes, and celery.
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Simmer uncovered for another 30–40 minutes, until vegetables and beef are soft.
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Finish:
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Stir in peas and a splash of balsamic vinegar (optional) for brightness.
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Taste and adjust salt and pepper.
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🍞 Serve With
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Crusty bread or biscuits for soaking up the gravy
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Mashed potatoes or rice on the side
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Sprinkle of fresh parsley for color
💡 Tips for Perfect Stew
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Use chuck roast — it’s marbled and tender when slow-cooked.
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Don’t rush the browning step — it’s where most of the flavor builds.
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Simmer low and slow — the longer it cooks, the richer it gets.
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Next-day magic: It tastes even better after sitting overnight.
Would you like me to give you an Instant Pot or Slow Cooker version of this stew too? It comes out just as rich but with less hands-on time.
