Here’s a rich, hearty, and flavorful beef stew recipe that’s been perfected for depth of flavor and tenderness. It’s slow-simmered, loaded with vegetables, and has a savory gravy-like broth. This is a “best-ever” style recipe — great for impressing or comforting.
Best Ever Beef Stew
Prep Time: 20 mins
Cook Time: 2.5–3 hours
Total Time: ~3 hours
Servings: 6–8
Ingredients
For the stew:
- 2½ lbs chuck roast or stewing beef, cut into 1½-inch cubes
- Salt & pepper to taste
- 3 tbsp all-purpose flour
- 3 tbsp olive oil (or a mix of oil and butter)
- 1 large onion, chopped
- 4 garlic cloves, minced
- 3 tbsp tomato paste
- 1 cup dry red wine (or extra broth if preferred)
- 4 cups beef broth (low sodium)
- 2 tsp Worcestershire sauce
- 1 tbsp soy sauce (adds umami!)
- 2 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp rosemary (or 1 sprig fresh)
- 2 bay leaves
Vegetables:
- 4 carrots, peeled and cut into 1-inch chunks
- 3 celery stalks, chopped
- 1½ lbs baby potatoes, halved (or Yukon Golds cut into chunks)
- 1 cup frozen peas (added at the end)
- Optional: ½ cup chopped parsnips or turnips for variety
Instructions
- Brown the beef
- Pat beef dry with paper towels. Season generously with salt and pepper, then toss with flour to coat lightly.
- Heat 1½ tbsp oil in a large Dutch oven over medium-high heat. Brown the beef in batches — don’t overcrowd. Set aside.
- Build the base
- Add remaining oil, then sauté onion for 3–4 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 1–2 minutes to deepen flavor.
- Deglaze
- Pour in red wine, scraping up brown bits. Let it simmer for 2–3 minutes.
- Return beef to pot. Add beef broth, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaves.
- Simmer low and slow
- Bring to a simmer, cover, and cook on low heat for 1½ hours, stirring occasionally.
- Add veggies
- Stir in carrots, celery, and potatoes. Continue to simmer, covered, for another 45–60 minutes, or until beef and veggies are tender.
- Final touches
- Remove bay leaves and rosemary sprig if used. Add peas and simmer 5 more minutes.
- Taste and adjust seasoning (salt, pepper, or a splash more Worcestershire if desired).
Optional Enhancements
- Add a splash of balsamic vinegar or a teaspoon of brown sugar for complexity.
- Stir in 1 tbsp cornstarch + 2 tbsp water slurry at the end if you want a thicker stew.
- For a rustic feel, serve with crusty bread or over mashed potatoes.
Would you like a slow cooker or Instant Pot version of this recipe too?