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Best Beef Stew Recipe

This Best Beef Stew is a comforting, hearty dish filled with tender beef, vegetables, and a rich, savory broth. It’s the perfect meal to enjoy on a chilly day, with all the flavors coming together in one pot. Slow-cooked to perfection, this stew is packed with savory goodness and will warm you from the inside out.

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Knife and cutting board
  • Measuring spoons and cups
  • Ladle

Ingredients

  • 2 lbs beef stew meat cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 3 cups beef broth
  • 2 cups water
  • 1 cup red wine optional, can replace with more beef broth
  • 4 medium carrots peeled and chopped
  • 4 medium potatoes peeled and chopped into cubes
  • 2 celery stalks chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1/4 cup all-purpose flour for thickening
  • 1/4 cup chopped parsley optional, for garnish

Instructions

  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef stew meat with salt and pepper, then brown the beef in batches, making sure each side is seared well. Remove the beef and set it aside.
  • In the same pot, add the chopped onion and garlic, and sauté for 3-4 minutes, or until softened and fragrant.
  • Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
  • Sprinkle the flour over the onions and garlic, stirring to coat. Cook for another 1-2 minutes to create a roux (this will help thicken the broth later).
  • Gradually pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Then add the beef broth and water, stirring to combine.
  • Add the browned beef back into the pot, along with the carrots, potatoes, celery, thyme, rosemary, bay leaf, Worcestershire sauce, and salt and pepper to taste.
  • Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2 to 2 1/2 hours, or until the beef is tender and the vegetables are cooked through.
  • Taste and adjust the seasoning if needed, then remove the bay leaf before serving.
  • Garnish with fresh chopped parsley and serve hot with crusty bread.