There’s nothing more comforting and satisfying than a hearty bowl of Beef Stew. Whether you’re braving the winter chill or just craving a filling meal, this stew is a perfect choice. Tender chunks of beef, a medley of vegetables, and a rich, flavorful broth come together in one pot for an unforgettable dish. This recipe takes your classic beef stew to the next level with a deep, savory flavor that develops over hours of slow cooking. Perfect for a cozy dinner, it’s guaranteed to be a family favorite.
Ingredients
- 2 lbs beef stew meat, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium carrots, sliced
- 4 medium potatoes, peeled and diced
- 2 celery stalks, chopped
- 1 cup red wine (optional but recommended for rich flavor)
- 4 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (for thickening)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the beef stew meat in batches, browning it on all sides. Once browned, remove the beef from the pot and set it aside.
In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until softened. Then, pour in the red wine (if using), scraping up any browned bits from the bottom of the pot for extra flavor. Let the wine cook for 2-3 minutes to reduce slightly.
Add the beef broth, bay leaf, thyme, rosemary, and salt and pepper to taste. Stir to combine, then return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 1.5 to 2 hours, or until the beef is tender.
After the beef has cooked, add the carrots, potatoes, and celery. Stir everything together, and let the stew simmer for an additional 30 minutes or until the vegetables are tender.
To thicken the stew, make a slurry by mixing the flour with a little cold water until smooth. Stir the slurry into the stew and continue to cook for another 10 minutes until the stew thickens.
Remove the bay leaf, adjust seasoning with salt and pepper as needed, and serve the stew hot. Garnish with fresh parsley before serving.
Cooking Notes
- Beef Selection: For the best stew, choose a cut of beef that’s good for slow cooking, like chuck roast. It will become tender and flavorful as it cooks.
- Red Wine: While optional, red wine adds depth to the flavor of the stew. If you prefer to skip it, you can use additional beef broth.
- Thickening: If you prefer a thicker stew, add more flour slurry or use cornstarch instead of flour for a gluten-free version.
- Vegetables: Feel free to add other vegetables like parsnips or peas for added flavor and variety. You can also adjust the ratio of vegetables to beef based on personal preference.
Variations
- Spicy Beef Stew: For a kick of heat, add diced jalapeños or a pinch of red pepper flakes when sautéing the onion and garlic.
- Slow Cooker Beef Stew: If you prefer to use a slow cooker, follow the same steps for browning the beef and sautéing the vegetables. Then, transfer everything into a slow cooker and cook on low for 6-8 hours or until the beef is tender and the flavors are well developed.
- Instant Pot Beef Stew: Use the sauté function to brown the beef and vegetables. Then, add the broth and spices, close the lid, and cook on high pressure for 35 minutes. Allow the pressure to release naturally before opening.
- Low Carb Beef Stew: Skip the potatoes and substitute with cauliflower florets for a low-carb alternative while maintaining that hearty stew feel.
Frequently Asked Questions (FAQs)
Can I use other cuts of beef for stew?
Yes, you can use other cuts like round steak, brisket, or even stew meat that’s pre-packaged. Just make sure the meat is suitable for slow cooking to ensure tenderness.
How do I store leftover beef stew?
Store leftovers in an airtight container in the fridge for up to 3-4 days. The stew also freezes well for up to 3 months. Be sure to let it cool completely before freezing.
Can I make beef stew without wine?
Yes, if you prefer not to use wine, simply replace it with extra beef broth or a splash of balsamic vinegar to retain some depth of flavor.
How can I make the stew thicker?
You can thicken the stew by adding a flour slurry, cornstarch, or even a few mashed potatoes to the broth. If you want to keep it gluten-free, cornstarch or potato flour works well.
This Best Ever Beef Stew is a cozy, satisfying dish perfect for any season, but especially great for those chilly nights. With tender beef, flavorful broth, and perfectly cooked vegetables, it’s a meal that everyone will love. Plus, it’s versatile, so you can adapt it to suit your tastes or dietary needs. Whether you’re making it on the stove, in the slow cooker, or the Instant Pot, this stew is sure to become a family favorite for years to come. Give it a try and enjoy a bowl of comfort today!
