Best Ever Beef Stew

Tender beef, hearty vegetables, and a rich, savory broth — this Best Ever Beef Stew is pure comfort in a bowl. Slow-cooked to perfection, every bite melts in your mouth and fills your kitchen with delicious aroma. It’s the ultimate homemade stew — warm, flavorful, and perfect for chilly nights or a satisfying family dinner.

🥩 Ingredients

For the stew:

  • 2 lbs (900g) beef chuck, cut into bite-sized cubes

  • 3 tbsp all-purpose flour

  • 2 tbsp olive oil

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 3 carrots, peeled and sliced

  • 3 medium potatoes, cubed

  • 2 stalks celery, chopped

  • 2 tbsp tomato paste

  • 4 cups beef broth

  • 1 cup red wine (optional, or use extra broth)

  • 1 tsp Worcestershire sauce

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 2 bay leaves

  • Salt and black pepper to taste

  • 1 cup frozen peas (optional, added at the end)

👩‍🍳 Instructions

  1. Brown the beef:

    • Toss beef cubes with flour, salt, and pepper until lightly coated.

    • Heat olive oil in a large pot or Dutch oven over medium-high heat.

    • Brown beef in batches on all sides, then remove and set aside.

  2. Sauté aromatics:

    • In the same pot, add onion and garlic. Cook until fragrant and golden.

    • Stir in tomato paste and cook for 1 minute to deepen the flavor.

  3. Add liquids and seasonings:

    • Pour in red wine (if using) to deglaze the pot, scraping up any browned bits.

    • Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.

    • Return the beef to the pot and bring to a gentle boil.

  4. Simmer until tender:

    • Cover and reduce heat to low. Simmer for 1½ to 2 hours, stirring occasionally, until beef is tender and the broth thickens.

  5. Add vegetables:

    • Add carrots, potatoes, and celery. Simmer for another 30–40 minutes until vegetables are soft.

    • Stir in peas (if using) during the last 5 minutes of cooking.

  6. Serve:

    • Remove bay leaves, adjust salt and pepper, and serve hot with crusty bread or over rice.

💡 Tips

  • For a thicker stew, mash a few potato cubes into the broth.

  • You can make it in a slow cooker — cook on LOW for 7–8 hours or HIGH for 4–5 hours.

  • Leftovers taste even better the next day as the flavors deepen.