Best Ever Beef Stew

There’s nothing quite like a steaming bowl of hearty beef stew on a chilly day. This dish is all about slow-cooked perfection—tender beef chunks simmered in a rich, flavorful broth with carrots, potatoes, and onions. It’s simple, filling, and tastes even better the next day.

Let’s walk through everything you need to make this mouthwatering stew—ingredients, equipment, detailed steps, and pro tips to make it taste like it’s been simmering in a countryside kitchen all day.

Ingredients

Main Ingredients

2 pounds beef stew meat, cut into cubes

½ cup all-purpose flour

1 tablespoon seasoning salt (or salt to taste)

2 tablespoons olive oil

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

4 cups beef broth

1 cup red wine (optional but adds deep flavor)

2 tablespoons tomato paste

4 medium carrots, peeled and sliced into chunks

10–12 pearl onions or 2 medium onions, chopped

3 medium potatoes, peeled and diced

2 tablespoons Worcestershire sauce

2 bay leaves

1 teaspoon dried thyme

1 teaspoon rosemary

2 tablespoons chopped parsley (for garnish)

Essential Equipment

Large Dutch oven or heavy pot – Ideal for browning and slow simmering.

Wooden spoon or spatula – For stirring without scratching the pot.

Tongs – To handle the seared beef cubes.

Measuring cups and spoons – To get the flavor balance right.

Cutting board and sharp knife – For prepping the vegetables.

Ladle – For serving the finished stew.

Step-by-Step Instructions

1. Prepare the Beef

Pat the beef cubes dry with paper towels—this helps them brown properly. Toss them in a bowl with the flour, seasoning salt, black pepper, garlic powder, onion powder, and paprika. Make sure each piece is lightly coated.

2. Brown the Meat

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the beef in small batches, making sure not to overcrowd the pan. Brown each side for about 3–4 minutes until a rich crust forms. Remove and set aside.

3. Sauté the Aromatics

In the same pot, add a little more oil if needed. Toss in the onions and cook until softened and fragrant, about 3 minutes. Add tomato paste and cook for another minute to deepen the flavor.

4. Deglaze the Pan

Pour in the red wine and scrape up the brown bits from the bottom of the pot—those bits are pure flavor. Let it simmer for about 2–3 minutes until slightly reduced.

5. Add the Broth and Seasonings

Return the browned beef to the pot. Add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir well, bring to a boil, then lower the heat to a gentle simmer.

6. Add Vegetables

After about 30 minutes of simmering, add the carrots, potatoes, and pearl onions. Continue cooking on low heat for another 1½ to 2 hours, stirring occasionally, until the beef is tender and the vegetables are perfectly cooked.

7. Adjust Seasoning

Taste and adjust with more salt, pepper, or Worcestershire sauce as needed. If the stew feels too thin, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in to thicken the broth slightly.

8. Garnish and Serve

Once done, remove the bay leaves, sprinkle with fresh parsley, and ladle the stew into bowls. Serve with warm bread, rice, or mashed potatoes.

Tips for the Best Beef Stew

Use the right beef: Chuck roast or brisket works best—they become tender and flavorful when slow-cooked.

Low and slow: The secret to tender beef is simmering it slowly for at least 2 hours.

Don’t skip the browning: It creates deep flavor that defines a good stew.

Add vegetables at the right time: Too early, and they’ll turn mushy; halfway through ensures they stay firm and flavorful.

Rest before serving: Let the stew sit off heat for 10 minutes before serving—it thickens slightly and the flavors meld beautifully.

Variations You Can Try

Classic French twist: Add a splash of brandy and extra red wine for a Boeuf Bourguignon-style flavor.

Vegetable-packed version: Add peas, green beans, or mushrooms in the last 15 minutes of cooking.

Spicy version: Stir in a teaspoon of chili flakes or smoked paprika for extra warmth.

Gluten-free: Replace the flour with cornstarch or gluten-free all-purpose flour.

How to Store and Reheat

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Beef stew freezes beautifully. Divide into meal-sized portions and freeze for up to 3 months.

Reheat: Warm gently on the stove over low heat, adding a splash of broth or water to loosen it.

Nutritional Information (Per Serving)

(Approximate for 6 servings)

• Calories: 420
• Protein: 36g
• Carbohydrates: 24g
• Fat: 18g
• Fiber: 4g
• Sodium: 720mg

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Why You’ll Love This Beef Stew

This stew is pure comfort. Each spoonful delivers tender chunks of beef, sweet carrots, and earthy potatoes swimming in a thick, savory broth. It’s cozy, satisfying, and versatile—perfect for weeknight dinners, family gatherings, or meal prep for the week.

Serve it with a slice of crusty bread or over creamy mashed potatoes, and you’ve got a meal that feels like a warm hug.

Conclusion

The Best Ever Beef Stew is all about patience and simplicity—humble ingredients turned into something extraordinary through slow cooking and good seasoning. It’s a timeless recipe that fills the kitchen with an irresistible aroma and leaves everyone asking for seconds.

Whether you’re making it for a Sunday dinner or freezing portions for busy days, this stew proves that great food doesn’t need to be complicated—it just needs care, time, and love.

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