Best Ever Beef Stew Recipe

 

Best Ever Beef Stew Recipe

Ingredients

For the Stew Base:

2 pounds (900 g) beef stew meat, cut into bite-sized chunks

2 tablespoons all-purpose flour, for coating the beef

2 tablespoons vegetable oil, for searing

1 large onion, finely chopped

2 cloves garlic, minced

4 cups beef broth (preferably low-sodium for better control of seasoning)

1 cup red wine (optional, for depth and richness)

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly ground black pepper, to taste

For the Vegetables:

4 carrots, peeled and sliced into rounds

4 potatoes, peeled and diced into cubes

2 celery stalks, sliced

Finishing Touches:

1 cup frozen peas, added at the end for color and sweetness

Fresh parsley, chopped, optional, for garnish

Instructions

1. Coat the beef
Place the beef stew meat in a large bowl. Sprinkle with the all-purpose flour and toss until each piece is evenly coated. This helps create a nice crust during searing and also thickens the stew later.

2. Sear the meat
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, add the floured beef chunks and sear until browned on all sides. Transfer the browned beef to a plate and set aside, leaving the flavorful browned bits in the pot.

3. Sauté the aromatics
In the same pot, add the chopped onion and minced garlic. Cook for 2–3 minutes, stirring occasionally, until the onion softens and becomes translucent and the garlic releases its aroma.

4. Build the stew base
Return the seared beef to the pot. Pour in the beef broth and red wine (if using). Stir to scrape up the browned bits on the bottom of the pot. Add the bay leaves, thyme, and rosemary. Season with salt and black pepper to taste. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 1½–2 hours, stirring occasionally, until the beef is fork-tender and the broth is rich and flavorful.

5. Add the vegetables
Stir in the carrots, potatoes, and celery. Continue simmering, covered, for another 20–30 minutes, until the vegetables are tender but not mushy.

6. Finish the stew
Remove the lid and stir in the frozen peas. Let them warm through for 2–3 minutes. Taste and adjust seasoning if needed.

7. Serve
Ladle the stew into bowls, garnish with freshly chopped parsley if desired, and serve hot with crusty bread or over rice for a hearty, comforting meal.