ADVERTISEMENT
How to Make the Best Ever Beef Stew
Step 1: Brown the Beef
- In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
- Season the beef stew meat with salt and pepper. Add the beef in batches to avoid overcrowding the pan, and brown it on all sides. This will help lock in the flavors and create a nice caramelized crust on the beef.
- Once the beef is browned, remove it from the pot and set it aside.
Step 2: Sauté the Vegetables
- In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add the tomato paste and cook for 2-3 minutes, stirring occasionally. This will help deepen the flavor of the stew.
Step 3: Build the Stew
- Return the browned beef to the pot with the onions and garlic. Add the carrots, potatoes, celery, and any additional vegetables you’d like to include.
- Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot with a wooden spoon to release all the flavor.
- Add the thyme, rosemary, bay leaves, and a pinch of salt and pepper to taste. Stir to combine.
Step 4: Simmer the Stew
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1 ½ to 2 hours, or until the beef is fork-tender and the vegetables are cooked through.
- Occasionally stir the stew and check the seasoning, adding more salt and pepper if necessary.
Step 5: Thicken the Stew (Optional)
- If you prefer a thicker stew, mix 2 tablespoons of flour with 2 tablespoons of water to create a slurry. Slowly stir the slurry into the stew and let it cook for another 10-15 minutes to thicken the broth.
- Alternatively, you can skip the flour if you prefer a thinner broth.
Step 6: Add the Final Touches
- About 10 minutes before serving, stir in the frozen peas, if using. This adds a pop of color and extra flavor to the stew.
- Once the stew is done, remove the bay leaves and discard them. Adjust seasoning to taste.
Step 7: Serve and Enjoy
- Ladle the beef stew into bowls, garnish with fresh parsley, and serve hot with a slice of crusty bread for dipping.
Tips for the Best Ever Beef Stew
- Slow-Cooking: The key to a tender beef stew is the slow-cooking process. If you have the time, you can let the stew simmer on low for 3-4 hours for even more flavor.
- Beef Cuts: For the best flavor and tenderness, choose cuts like chuck roast, brisket, or round. These cuts become incredibly tender when slow-cooked.
- Add-Ins: Feel free to get creative by adding other vegetables such as parsnips, turnips, or sweet potatoes.
- Make-Ahead: Beef stew can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well for up to 3 months. The flavors will deepen as it sits, making leftovers even better!
- Thicken the Broth: If you want a heartier, thicker broth, you can mash some of the potatoes directly in the pot or use a cornstarch slurry instead of flour.
Serving Suggestions
- Bread: Serve this stew with a loaf of warm, crusty bread to soak up all the delicious juices.
- Salad: A light side salad, such as a simple green salad or coleslaw, is a great way to balance the richness of the stew.
- Wine Pairing: For a special touch, serve this stew with a glass of red wine, such as a Cabernet Sauvignon or Merlot, which complements the deep flavors of the beef and broth.
Conclusion
This Best Ever Beef Stew is the epitome of comfort food—rich, hearty, and full of flavor. Perfect for family dinners, special occasions, or a cozy weekend meal, it’s a dish that warms both the body and soul. Whether you’re cooking for a crowd or enjoying it as leftovers, this stew is sure to become a go-to recipe that you’ll make time and time again. Enjoy every bite of this savory, filling meal!
ADVERTISEMENT
