If you’re craving a hearty meal that warms both the soul and satisfies the taste buds, you’re in for a treat with our ultimate Beef Stew recipe. This classic dish has stood the test of time, providing comfort in every bite with tender beef chunks mingled with vegetables and a rich, flavorsome broth.
Ingredients
To bring this savory masterpiece to life, you’ll need the following ingredients:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 4 cups beef broth
- 3 cloves garlic, minced
- 2 cups cubed potatoes
- 1 1/2 cups chopped carrots
- 1 cup chopped celery
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 cup frozen peas
Equipments
Before you get started on this culinary journey, make sure you have the following equipment at hand:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Ladle
How to Make The Best Beef Stew Recipe – Step By Step
Step 1 – Prepare the Beef:
Trim your beef chuck roast of any excess fat and cut it into uniform 1-inch cubes. This ensures even cooking and tender meat. Season generously with salt and pepper on all sides.
Step 2 – Brown the Beef:
In a large Dutch oven, heat olive oil over medium-high heat. Add the beef cubes in batches, avoiding overcrowding the pot. Sear each side until it forms a golden crust, about 4–5 minutes per side. This step locks in flavor, creating a robust base for your stew.
Step 3 – Add Aromatics and Tomato Paste:
Once all the beef is browned, set it aside. In the same pot, reduce the heat to medium and add minced garlic, stirring for about 1 minute until fragrant. Then, introduce the tomato paste, stirring to combine with the garlic for 2 more minutes. This enhances the stew’s complexity with hints of sweet and savory notes.
Step 4 – Combine All Ingredients:
Return the beef to the pot, along with any juices collected. Sprinkle flour over the beef to act as a slight thickening agent when simmered in broth. Stir well to coat the beef cubes. Add in the beef broth gradually while stirring to avoid lumps. Follow with Worcestershire sauce, thyme, bay leaf, and a dash more salt and pepper.
Step 5 – Simmer to Perfection:
Bring your pot to a gentle boil, then reduce the heat to a low simmer. Cover the pot and let it cook for about 1.5 to 2 hours, stirring occasionally. The long simmering allows the beef to turn tender while letting the flavors meld beautifully.
Step 6 – Add the Vegetables:
With about 30 minutes remaining, add the potatoes, carrots, and celery to the stew. Stir them into the liquid, ensuring they’re submerged for even cooking. Continue to simmer until the vegetables are soft and the beef falls apart with a fork.
Step 7 – Finish with Peas and Adjust Seasonings:
In the last few minutes of cooking, toss in the frozen peas. Once they’re heated through, taste your stew and adjust the seasonings if necessary. Remove the bay leaf before serving.
How to Serve The Best Beef Stew Recipe
Serve your beef stew hot in deep bowls. A side of crusty bread works wonders to soak up every bit of the mouthwatering sauce. Sprinkle some fresh herbs like parsley for added color and freshness. Perfect for family gatherings or cozy nights in!
Recipe Success Tips & Suggestions
To ensure success with this recipe, choose a quality cut of beef like chuck roast, known for its deep flavor and suitable marbling, which are perfect for slow cooking. Additionally, don’t rush the browning process; this step is crucial in building a depth of flavor. For richer taste, consider adding a splash of red wine during the simmering process.
High-Protein Twist: Power-Packed Best Beef Stew
Looking to up your protein intake? Add in some lentils or chickpeas at the vegetable stage, enriching your stew with both fiber and protein. This twirl married with the beef’s goodness will surely entice those keen on a muscle-boosting meal.
Low-Carb Delight: Best Beef Stew the Keto Way!
For those on a low-carb journey, replace the potatoes with cauliflower florets. The cauliflower will soak up the flavors perfectly while keeping the carb count low, making it a keto-friendly stew that still offers indulgence without the guilt.
Storage Instructions
Store leftovers in airtight containers. Refrigerate for up to 4 days or freeze for 3 months. Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking.
FAQs
- Can I use a slow cooker instead? Yes, you can use a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- How can I thicken the stew further? You can add a slurry of cornstarch and cold water to thicken, cooking until it reaches desired consistency.
- Can I substitute beef chuck roast? Yes, beef brisket or short ribs can be substituted for chuck roast.
- Is this stew gluten-free? To make it gluten-free, use cornstarch instead of flour, and choose gluten-free Worcestershire sauce.
- How to reheat frozen stew? Thaw in the fridge overnight, then reheat slowly on the stove until hot throughout.
Delicious Home-Cooked Goodness: Try It, Share It!
There you have it—the best beef stew recipe ready to comfort, nourish, and delight! Did you try this recipe? Let us know how it turned out. Don’t forget to share this cozy dish with family and friends, and spread the love for comforting meals!
The Ultimate Beef Stew Recipe
Ingredients
Main Ingredients
- beef chuck roast
- olive oil
- beef broth
- garlic
- cubed potatoes
- chopped carrots
- chopped celery
- tomato paste
- dried thyme
- salt and pepper
- all-purpose flour
- Worcestershire sauce
- bay leaf
- frozen peas
Instructions
Steps
- Trim beef chuck roast to remove excess fat and cut into 1-inch cubes. Season generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Add beef in batches, browning each side for 4–5 minutes.
- Reduce heat to medium. Add minced garlic, stirring for about 1 minute, then combine with tomato paste.
- Return beef to pot with juices. Sprinkle flour to coat, stir in beef broth, Worcestershire sauce, thyme, and bay leaf. Season with salt and pepper.
- Bring to a boil, reduce to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
- Add potatoes, carrots, and celery. Submerge vegetables and continue simmering until tender.
- Stir in frozen peas, heat through, adjust seasonings, and remove bay leaf before serving.