Beef Stew Recipe

Beef stew is the epitome of comfort food—a hearty, soul-warming dish perfect for chilly nights, family gatherings, or a lazy weekend dinner. With tender beef, a medley of vegetables, and a rich, flavorful broth, this classic recipe is a favorite worldwide. In this guide, you’ll learn how to create a perfect beef stew that’s both simple and satisfying.

Why This Recipe Stands Out

1. Unmatched Depth of Flavor: A combination of fresh herbs, slow cooking, and perfectly seared beef results in an irresistible dish.
2. Nutrient-Packed: Loaded with vegetables and protein, it’s both delicious and nutritious.
3. Easy to Adapt: Whether you prefer it with potatoes, rice, or crusty bread, this recipe is endlessly versatile.
4. Meal Prep Friendly: Beef stew tastes even better the next day, making it ideal for leftovers or make-ahead meals.

Step-by-Step Instructions

Step 1: Prepare the Beef

1. Pat Dry: Use paper towels to pat the beef cubes dry—this ensures a good sear.
2. Season and Coat: Toss the beef with flour, salt, and pepper in a mixing bowl, coating each piece evenly.

Step 2: Sear the Beef

1. Heat the Pot: Heat olive oil in a Dutch oven over medium-high heat.
2. Sear in Batches: Add the beef cubes in a single layer, ensuring not to overcrowd the pot. Sear for 3–4 minutes per side until browned. Remove the beef and set aside. Repeat with remaining batches.

Step 3: Build the Flavor Base

1. Sauté Aromatics: In the same pot, add diced onions and a pinch of salt. Sauté for 5 minutes until softened.
2. Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 2 minutes to enhance the flavors.

Step 4: Deglaze the Pot

1. Pour in the Wine: Add red wine, scraping the bottom of the pot to release browned bits (this is where the flavor is!).
2. Simmer: Let the wine reduce by half, about 3–5 minutes.

Step 5: Combine Ingredients

1. Return the Beef: Add the seared beef back to the pot.
2. Add Broth and Seasonings: Pour in the beef broth, Worcestershire sauce, balsamic vinegar, bay leaves, thyme, rosemary, and smoked paprika. Stir to combine.

Step 6: Simmer Low and Slow

1. Bring to a Boil: Increase the heat and bring the stew to a gentle boil.
2. Reduce and Cover: Lower the heat to a simmer, cover the pot, and let it cook for 1 hour. Stir occasionally to prevent sticking.

Step 7: Add Vegetables

1. Layer Veggies: Add carrots, potatoes, celery, and mushrooms to the pot.
2. Simmer Again: Cover and continue cooking for another 45 minutes, or until the vegetables are tender and the beef is melt-in-your-mouth soft.

Step 8: Finishing Touches

1. Stir in Peas: Add the frozen peas during the last 5 minutes of cooking.
2. Adjust Seasoning: Taste the stew and adjust with salt, pepper, or additional Worcestershire sauce as needed.

Tips for Success

1. Choose the Right Beef: Beef chuck roast is ideal for stews due to its marbling, which breaks down beautifully when slow-cooked.
2. Don’t Rush the Sear: Properly searing the beef creates a flavorful crust that enhances the entire dish.
3. Low and Slow Cooking: Patience is key. The longer the stew simmers, the more tender the beef and flavorful the broth.
4. Use Fresh Herbs: If available, substitute dried thyme and rosemary with fresh for a more vibrant flavor.

Variations

1. Gluten-Free Option: Use cornstarch or a gluten-free flour blend to coat the beef.
2. Low-Carb Version: Replace potatoes with cauliflower or parsnips.
3. Vegetarian Stew: Swap the beef for hearty mushrooms or plant-based meat alternatives and use vegetable broth.
4. Spicy Twist: Add a pinch of cayenne pepper or red chili flakes for a subtle kick.

Serving Suggestions

• Pair with crusty bread or buttered rolls for dipping.
• Serve over mashed potatoes or rice for an extra hearty meal.
• Top with fresh parsley for a pop of color and freshness.

Reheating

• Stovetop: Heat gently over low heat, adding a splash of water or broth if needed.
• Microwave: Heat in a microwave-safe bowl, stirring every minute to ensure even warming.

Frequently Asked Questions

Can I Make This in a Slow Cooker?

Absolutely! After searing the beef and preparing the aromatics, transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours. Add the peas during the last 30 minutes.

Can I Skip the Red Wine?

Yes! Substitute with extra beef broth or use grape juice for a non-alcoholic option.

Why Is My Stew Watery?

If the stew is too thin, remove the lid during the last 15–20 minutes of cooking to let it reduce. Alternatively, thicken with a slurry of cornstarch and water.

The Secret to Perfect Beef Stew

The magic of beef stew lies in its ability to transform simple ingredients into a deeply satisfying dish. By focusing on proper searing, layering flavors, and slow cooking, you’ll create a stew that feels like a warm hug on a cold day.

Serve this beef stew with your favorite side dish or enjoy it as-is. Either way, it’s a recipe you’ll come back to time and again. Happy cooking!

Yield: 6

Beef Stew Recipe

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Beef stew is the epitome of comfort food—a hearty, soul-warming dish perfect for chilly nights, family gatherings, or a lazy weekend dinner. With tender beef, a medley of vegetables, and a rich, flavorful broth, this classic recipe is a favorite worldwide. In this guide, you’ll learn how to create a perfect beef stew that’s both simple and satisfying.

Prep Time 20 minutes

Cook Time 2 hours

Ingredients

• 2 lbs beef chuck (cut into 1½-inch cubes)
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour (for coating)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large onion (chopped)
• 3 garlic cloves (minced)
• 2 tablespoons tomato paste
• 1 cup red wine (optional, or substitute with beef broth)
• 4 cups beef broth
• 1 cup water
• 3 large carrots (peeled and cut into chunks)
• 3 large potatoes (peeled and cubed)
• 2 celery stalks (sliced)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 cup frozen peas (optional, for garnish)
• Fresh parsley (chopped, for garnish)

Instructions

1. Prep the Beef

1. Pat the beef chunks dry with a paper towel to ensure better browning.
2. Toss the beef with flour, salt, and pepper until well coated.

2. Sear the Beef

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. In batches, sear the beef cubes on all sides until golden brown.
3. Remove the beef and set it aside.

3. Sauté the Aromatics

1. In the same pot, add chopped onion and sauté for 2–3 minutes.
2. Stir in garlic and tomato paste, cooking for another minute until fragrant.

4. Deglaze the Pot

1. Pour in red wine, scraping up any browned bits from the bottom of the pot.
2. Simmer for 2–3 minutes to reduce slightly.

5. Build the Stew

1. Return the seared beef to the pot.
2. Add beef broth, water, Worcestershire sauce, thyme, rosemary, and bay leaves.
3. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour.

6. Add Vegetables

1. Stir in carrots, potatoes, and celery.
2. Cover and continue to simmer for another 40–50 minutes, or until the vegetables are tender and the beef is melt-in-your-mouth soft.

7. Finish the Stew

1. Stir in the frozen peas (if using) during the last 5 minutes of cooking.
2. Taste and adjust seasoning with additional salt and pepper if needed.

8. Serve

1. Remove bay leaves before serving.
2. Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread or over mashed potatoes for a hearty meal.

Notes

• Choose the right beef: Chuck roast is ideal for stew due to its marbling and tenderness when slow-cooked.
• Low and slow cooking: This ensures the beef becomes tender and the flavors meld beautifully.
• Make ahead: Stew tastes even better the next day as the flavors develop further.