Best Ever Beef Stew

Here’s a Best-Ever Beef Stew recipe — rich, hearty, and deeply flavorful. It’s the kind of stew that tastes like it’s been simmering all day (even if it hasn’t). Perfect for cozy nights or Sunday dinners.

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🥘 Best Ever Beef Stew

Servings: 6–8

Prep Time: 25 minutes

Cook Time: 2–2½ hours (stovetop or oven)

Total Time: ~2½–3 hours

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🧂 Ingredients

Beef & Seasoning

• 2½ lbs beef chuck, cut into 1½-inch cubes

• 2 tsp salt

• 1 tsp black pepper

• 2 tbsp flour (for dredging)

• 2 tbsp olive oil or vegetable oil

Aromatics & Flavor Base

• 1 large onion, chopped

• 3 garlic cloves, minced

• 2 carrots, sliced thick

• 2 celery stalks, chopped

• 2 tbsp tomato paste

• 1 cup red wine (or extra broth if preferred)

• 4 cups beef broth (preferably low-sodium)

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• 1 tbsp soy sauce (adds umami depth)

Veggies

• 4 medium potatoes, peeled and cubed

• 1 cup frozen peas (added at the end)

• Optional: 1 cup mushrooms, halved

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🔥 Instructions

1. Prep the Beef:
   Pat beef cubes dry with paper towels.
   Season with salt and pepper, then toss in flour to lightly coat.

2. Brown the Beef:
   Heat oil in a large Dutch oven or heavy pot over medium-high heat.
   Brown beef in batches (don’t overcrowd) until all sides are nicely seared.
   Transfer browned beef to a bowl and set aside.

3. Sauté the Aromatics:
   In the same pot, add onion, carrots, and celery.
   Cook 5–7 minutes until softened and golden at edges.
   Add garlic and tomato paste; stir 1–2 minutes until fragrant.

4. Deglaze & Build the Broth:
   Pour in red wine, scraping the bottom to release any browned bits.
   Simmer for 2 minutes.
   Stir in beef broth, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaves.

5. Simmer the Stew:
   Return beef (and any juices) to the pot.
   Bring to a simmer, then reduce heat to low.
   Cover and cook for 1½–2 hours, stirring occasionally, until beef is fork-tender.
   (Alternatively, bake covered in a 325°F oven for 2½ hours.)

6. Add Potatoes & Finish:
   Add potatoes (and mushrooms, if using).
   Continue simmering, covered, for another 30 minutes, until vegetables are tender.
   Remove bay leaves.

7. Add Peas & Adjust Seasoning:
   Stir in peas just before serving.
   Taste and adjust seasoning with salt and pepper.

8. Serve:
   Ladle into bowls and garnish with chopped parsley.
   Serve with crusty bread, mashed potatoes, or over buttered noodles.

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🍷 Tips for Ultimate Flavor

• Brown in batches — caramelization builds deep flavor.

• Use chuck roast — it becomes melt-in-your-mouth tender after slow cooking.

• Make ahead: Stew tastes even better the next day as flavors meld.

• Thicker stew: Mash a few potatoes in the pot or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).

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Would you like me to give you a slow cooker or Instant Pot version of this too?