Best Ever Beef Stew

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Introduction

This Best Ever Beef Stew is the ultimate comfort food, perfect for chilly evenings or family gatherings. Tender chunks of beef are simmered to perfection with hearty vegetables in a rich, flavorful broth. The secret to this stew lies in the slow cooking, allowing the flavors to meld beautifully and the beef to become melt-in-your-mouth tender. Serve it with crusty bread or over creamy mashed potatoes for a meal that warms the heart and soul.

Ingredients Quantity

  • Beef chuck roast: 2 pounds (900g), cut into 1-1.5 inch cubes
  • Olive oil: 2 tablespoons
  • Salt: 1 teaspoon (or to taste)
  • Black pepper: ½ teaspoon
  • Garlic cloves: 4, minced
  • Onion: 1 large, chopped
  • Carrots: 3 medium, sliced
  • Celery stalks: 2, chopped
  • Potatoes: 4 medium, peeled and diced
  • Beef broth: 4 cups (960ml)
  • Red wine: 1 cup (240ml) (optional, can substitute with more beef broth)
  • Tomato paste: 2 tablespoons
  • Bay leaves: 2
  • Thyme: 1 teaspoon (dried) or 1 tablespoon (fresh)
  • Parsley: 2 tablespoons, chopped (for garnish)

Optional Ingredients

  • Mushrooms: 1 cup (150g), sliced
  • Peas: 1 cup (fresh or frozen), added in the last 10 minutes
  • Worcestershire sauce: 1 tablespoon (for extra flavor)
  • Cornstarch: 1 tablespoon mixed with 2 tablespoons of water (for thickening, if desired)

Instructions

  1. Brown the Beef: In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper. Working in batches, brown the beef on all sides, about 5-7 minutes per batch. Remove the browned beef and set aside.
  2. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the onions are translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Deglaze the Pot: If using red wine, pour it into the pot, scraping the bottom to remove any browned bits. Bring to a simmer and let it reduce for 2-3 minutes.
  4. Combine Ingredients: Return the browned beef to the pot along with the diced potatoes, beef broth, tomato paste, bay leaves, thyme, and Worcestershire sauce (if using). Stir to combine.
  5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 to 2.5 hours, or until the beef is tender and the flavors have melded. Stir occasionally and adjust seasoning with salt and pepper as needed.
  6. Add Peas (Optional): If using, add the peas during the last 10 minutes of cooking.
  7. Thicken the Stew (Optional): If you prefer a thicker stew, mix the cornstarch with water and stir it into the stew in the last few minutes of cooking, allowing it to thicken.
  8. Serve: Remove the bay leaves before serving. Ladle the stew into bowls and garnish with chopped parsley. Enjoy hot!

Tips for Success

  • Marinate the Beef: For extra flavor, you can marinate the beef in red wine and herbs for a few hours before browning.
  • Make Ahead: This stew tastes even better the next day, so consider making it a day in advance. Store in the refrigerator and reheat gently before serving.

Recommendations

  • Serving Suggestions: Pair this stew with crusty bread, rice, or mashed potatoes for a filling meal.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Enjoy the warmth and richness of this Best Ever Beef Stew as it brings comfort to your dining table! 🥩🥕🍲

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