This is the best Beef Stew I've ever had! It's warm, hearty, and extremely easy to make. Tender beef cubes are simmered in red wine and beef broth until meltingly tender. It's packed with carrots, potatoes, peas, celery, and onions- nutritious and delicious!
Looking for more comforting recipes? Try my Italian Sausage and Kale Soup next!
About This Recipe
To me, beef stew is the definition of winter comfort food. It's cozy, and comforting, and warms your entire body when you eat it. Every time the cold weather rolls in, it's the first thing I want to make!
The secret to the perfect beef stew is all about time. The longer you cook the beef, the more tender it will be- it's very forgiving in that sense. No need to worry about overcooking... because overcooked = more tender!
I recommend allowing the beef to simmer for at least 3 hours. I know other recipes specify only 2 hours but that's a straight-up lie. They cut the time to make it seem quicker and easier, but trust me- anyone who makes a good beef stew knows it takes at least 3 hours for the beef to become meltingly tender.
Key Ingredients
Beef: You can either cut up a beef chuck roast yourself or buy the pre-cubed stewing meat. Just stay away from any lean meats. We want the beef to have lots of fat and connective tissue because they will make the beef taste exceptionally tender
Flour: For coating the beef cubes. It serves two purposes. First, it provides a coating around the meat which prevents it from sticking too strongly to the pan. Second, it dissolves into the stew during the simmering step and thickens it up!
Oil: For searing the beef and sauteeing the vegetables.
Vegetables: You'll need onions, celery, garlic, potatoes, carrots, and peas. The potatoes and carrots are added in the last hour of cooking. The peas are added right before serving.
Tomato paste: I used an entire tin of tomato paste. Not only does it provide much-needed acidity, but the pulp helps thicken the stew.
Dry red wine: I recommend Merlot, Cabernet Sauvignon, or Pinot Noir.
Seasonings: Worcestershire sauce, Italian seasoning, salt, and black pepper.
Beef broth: I used 1 tablespoon of Better Than Bouillon mixed with 3 cups of water.
Instructions
STEP 1: In a large bowl, toss the beef cubes and flour together.
STEP 2: Heat 1 tablespoon of oil in a large pot over medium-high heat. Add half the beef and sear undisturbed for 1 minute on one side, then flip and sear for another minute on the opposite side. Remove and repeat with the remaining beef, adding more oil if needed.
STEP 3: Add the onions, celery, and garlic. Saute for 4-5 minutes until soft.
STEP 4: Add the tomato paste and cook for 1 minute.
STEP 5: Deglaze with red wine, beef broth, and Worcestershire sauce.
STEP 6: Add the beef along with the seasonings and simmer for 1-2 hours.
STEP 7: Add the potatoes and carrots and continue cooking for 1 hour.
STEP 8: Add the peas and cook until they are warmed through. Enjoy!
๐ Recipe
Beef Stew
Ingredients
- 2 pounds beef stewing meat
- 4 tablespoons all-purpose flour
- 2 tablespoons olive oil (divided)
- 1 medium onion (diced)
- 3 ribs celery (diced)
- 2 tablespoons minced garlic
- 1 (6-ounce) can tomato paste
- 1 cup dry red wine
- 3 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ยฝ teaspoon black pepper
- ยฝ teaspoon Italian seasoning
- 2-3 bay leaves
- 1 pound Yukon Gold potatoes (cut into 1-inch cubes)
- 4 medium carrots (cut into 1-inch cubes)
- 1 ยฝ cups frozen peas
Instructions
- To a large bowl, add the beef cubes and flour, and toss to evenly coat each piece.
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add half the beef and sear undisturbed for 1 minute on one side, then flip and sear for another minute on the opposite side. Remove and repeat with the remaining beef, adding more oil if needed.
- Add another tablespoon of olive oil. Sautรฉ the onions, celery, and garlic for 4-5 minutes. Add the tomato paste and cook for another 1 minute. Deglaze the pot with the wine, beef broth, and Worcestershire sauce.
- Return the beef to the pot along with the salt, black pepper, Italian seasoning, and bay leaves. Bring to a gentle boil, then lower the heat, cover, and simmer for 1-2 hours (the longer you simmer it, the more tender the beef will be). The temperature of the stew should be around 180-200ยฐF.
- Add the potatoes and carrots, cover, and simmer for another hour. Test a piece of beef. If it is not tender enough, continue cooking for another 30 minutes or until tender. Remove the bay leaves. Stir in peas and let them warm through.
- Check for seasoning and season with additional salt and pepper as needed. Enjoy!
Kim
Great tasting soup for a cold night