Best Ever Beef Stew

This hearty and comforting Beef Stew is rich, flavorful, and slow-cooked to perfection. Tender chunks of beef simmer with vegetables, herbs, and broth to create a warming, deeply savory dish perfect for cold days, family dinners, or make-ahead meals.

Why You’ll Love This Recipe

  • Ultra-tender beef that melts in your mouth.
  • Deep, rich flavor thanks to browning and slow simmering.
  • Made with everyday ingredients and pantry staples.
  • Works on the stovetop, in a slow cooker, or in the oven.
  • Excellent for meal prep—flavors get even better the next day.
  • Flexible and customizable with optional add-ins.
  • Freezer-friendly and perfect for big-batch cooking.

Ingredients

For the Beef

  • 2 pounds beef stew meat
  • ½ cup all-purpose flour
  • 1 tablespoon seasoning salt (or regular salt)
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil

For the Stew

  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3–4 carrots, sliced
  • 3 potatoes, diced
  • 2 celery stalks, chopped (optional)
  • 1 tablespoon tomato paste
  • 4 cups beef broth
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper, to taste

Optional Add-Ins

  • 1 cup peas (add at the end)
  • 1 cup mushrooms
  • 1 tablespoon Worcestershire sauce

Directions

1. Coat the Beef

  1. In a mixing bowl, combine the flour, seasoning salt, and black pepper.
  2. Add the stew meat and toss until the beef is well coated on all sides.

2. Brown the Meat

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Brown the beef in batches to avoid overcrowding and steaming.
  3. Once browned, remove the beef from the pot and set aside.

3. Sauté the Aromatics

  1. Add the chopped onions to the same pot and cook for 3–4 minutes.
  2. Stir in the garlic and cook for 1 additional minute until fragrant.

4. Build the Stew

  1. Return the browned beef to the pot.
  2. Add the carrots, potatoes, celery, tomato paste, paprika, thyme, rosemary, bay leaves, and beef broth.
  3. Stir everything well to combine and bring to a simmer.

5. Simmer

Cook using one of the following methods:

  • Stovetop: Cover and simmer over low heat for 2 to 2½ hours.
  • Slow Cooker: Cook on low for 7–8 hours.
  • Oven: Cover and bake at 325°F (165°C) for 2½ hours.

Stir occasionally during cooking.

6. Finish the Stew

  1. Add peas during the last 10 minutes of cooking, if using.
  2. Taste and adjust seasoning with salt and pepper as needed.
  3. Remove bay leaves before serving.

Tips for Best Results

  • Browning the beef—not skipping this step—creates the richest flavor.
  • Use a heavy pot or Dutch oven for even heat distribution.
  • Cut the vegetables into similar-sized pieces for even cooking.
  • Add mushrooms during browning for deeper flavor.
  • For thicker stew, simmer uncovered for the last 20 minutes.
  • For thinner stew, add more broth as needed.

Variations & Substitutions

  • Replace potatoes with sweet potatoes for a sweeter profile.
  • Add parsnips or turnips for extra depth.
  • Swap beef broth for chicken broth if needed.
  • Add a splash of red wine along with the broth for richer flavor.
  • Use fresh herbs (thyme, rosemary) near the end of cooking.
  • Make it spicy with chili flakes or smoked paprika.

Serving Suggestions

  • Serve with crusty bread, garlic bread, or dinner rolls.
  • Pair with mashed potatoes, rice, or buttered noodles.
  • Add a side salad or steamed greens to complete the meal.
  • Perfect for dipping, scooping, and sopping up every drop.

Storage & Reheating

  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheat gently on the stovetop over medium-low heat.
  • Microwave individual portions for quick reheating.
  • Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
  • Flavor deepens after a day—great for meal prep.

FAQ

Can I use a different cut of beef?
Yes. Chuck roast is ideal, but brisket or round roast also work.

Should the stew be thick or soupy?
It’s up to your preference. Simmer longer uncovered for thickness, or add extra broth for a thinner stew.

Can I skip the flour?
You can, but the flour helps brown the beef and naturally thickens the stew.

Can I add wine?
Absolutely. Replace ½ to 1 cup of broth with red wine for extra richness.

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