The Best Beef Stew

INTRODUCTION

Beef stew is a classic dish that warms both the body and soul. This hearty meal combines tender beef with rich, flavorful broth and a mix of vegetables. It’s perfect for chilly evenings or gatherings with family and friends. When you make the best beef stew, you create a dish that not only satisfies hunger but also brings people together around the table.

You can make this stew ahead of time, and it tastes even better the next day! With simple ingredients and easy-to-follow steps, this recipe will quickly become a favorite in your home.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love this beef stew recipe. First, it is versatile and can be easily adjusted to match your taste preferences. You can add different vegetables or change the spices to create a unique flavor.

Second, the cooking process fills your home with a delicious aroma that makes everyone eager to eat.

Third, this stew is comforting. It’s like a warm hug on a cold day, and each bite is full of rich flavors.

Lastly, it is perfect for meal prep. You can make a large batch and enjoy it for several days. It’s even great for freezing, meaning you can have a homemade meal ready in minutes.

HOW TO MAKE THE BEST BEEF STEW

Making the best beef stew is easy with just a few steps. Gather your ingredients and follow the simple directions. This delicious dish will be ready in no time!

EQUIPMENT NEEDED

Before we start cooking, make sure you have the following equipment:

• A large Dutch oven or heavy pot
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or spatula
• Cutting board and knife

Ingredients You’ll Need

• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 1/2 teaspoon salt, divided
• 6 tablespoons all-purpose flour, divided
• 1/2 teaspoon smoked paprika
• 1 tablespoon canola oil
• 3 tablespoons tomato paste
• 2 teaspoons herbes de Provence
• 2 garlic cloves, minced
• 2 cups dry red wine
• 2 cups beef broth
• 1-1/2 teaspoons minced fresh rosemary, divided
• 2 bay leaves
• 3 cups cubed peeled potatoes
• 3 cups coarsely chopped onions (about 2 large)
• 2 cups sliced carrots
• 2 tablespoons cold water
• 2 tablespoons balsamic or red wine vinegar
• 1 cup fresh or frozen peas
• Additional fresh rosemary, optional

STEP-BY-STEP INSTRUCTIONS

1. Start by preparing the beef. In a small bowl, toss the beef with 1/4 teaspoon of salt. This helps season the beef before cooking.
2. In a large bowl, mix together 4 tablespoons of flour and the smoked paprika. This will add extra flavor to the beef.
3. Next, add the seasoned beef to the flour mixture a few pieces at a time. Toss to coat all the beef pieces evenly.
4. Heat a Dutch oven over medium heat and add the canola oil. Once hot, add the coated beef. Brown the beef on all sides. This step is important for flavor.
5. After browning the beef, stir in the tomato paste, herbes de Provence, and minced garlic. Cook until the mixture is fragrant and the color starts to darken slightly.
6. Carefully pour in the dry red wine. Cook this mixture until it just comes to a boil. Let it simmer until it reduces by half, about 5 minutes.
7. Next, stir in the beef broth, 1 teaspoon of minced fresh rosemary, and the bay leaves. Bring it back to a boil, then reduce the heat. Cover the pot and let it simmer for about 1-1/2 hours, or until the beef is almost tender.
8. After 1-1/2 hours, add the cubed potatoes, chopped onions, and sliced carrots to the pot. Cover again and simmer for another 30 minutes, or until both the meat and vegetables are tender.
9. Discard the bay leaves. In a small bowl, combine the remaining 1/2 teaspoon of rosemary, 1/4 teaspoon of salt, and the remaining 2 tablespoons of flour. Add cold water and the vinegar, stirring until smooth.
10. Stir this mixture into the stew. Bring it back to a boil. Finally, add the peas and cook, stirring, until the stew is thickened, about 2 minutes. If you want, you can top it with additional fresh rosemary.

---

---

HOW TO SERVE THE BEST BEEF STEW

Beef stew is best served hot. Ladle the stew into bowls, making sure to include plenty of beef and vegetables in each serving. You can sprinkle some fresh rosemary on top for extra flavor and a beautiful presentation.

Serve the beef stew with crusty bread or over a bed of rice for a complete meal. This combination adds substance and helps soak up the delicious broth.

STORAGE & FREEZING: THE BEST BEEF STEW

Storing your beef stew is easy. Allow it to cool completely before transferring it to an airtight container. You can refrigerate the stew for up to 3-4 days.

If you want to freeze the stew, place it in a freezer-safe container. It will last for about 3 months in the freezer. To reheat, simply thaw it in the refrigerator overnight and then heat it on the stove until it’s warmed through.

SERVING SUGGESTIONS

There are many great ways to enjoy your beef stew.

1. With Bread: Serve it with crusty bread that can soak up the delicious broth.

2. Over Rice: Spoon the stew over cooked rice or mashed potatoes for a filling meal.

3. With Salad: A fresh green salad on the side adds a nice contrast to the rich stew.

4. With Wine: Pair it with a glass of red wine that complements the flavors of the beef.

VARIATIONS

One of the best things about beef stew is its versatility. Here are some tasty variations:

• Herb Variations: Try adding thyme or bay leaves for different herbal flavors.
• Protein Swap: You can substitute beef with lamb or even chicken if you prefer.
• Vegetable Additions: Feel free to add seasonal vegetables such as green beans or peas to enhance color and nutrients.
• Spicy Kick: If you like heat, add some red pepper flakes or diced jalapeños for a spicy version.

FAQs

---

---

1. Can I make this stew in a slow cooker?
   Yes! You can brown the beef on the stove and then transfer everything to a slow cooker. Cook on low for 6-8 hours.

2. What type of beef should I use for stew?
   Chuck roast is a great choice for beef stew as it becomes tender and flavorful through slow cooking.

3. Can I use frozen beef for this recipe?
   Yes, you can use frozen beef stew meat. Just make sure to thaw it completely before cooking.

4. How do I thicken the stew if it’s too watery?
   If your stew is too thin, you can blend a little cornstarch with water and stir it into the stew while it’s boiling to thicken it up.

MAKE-AHEAD TIPS FOR THE BEST BEEF STEW

If you want to save time, you can prepare the beef and vegetables the day before. Store them separately in the refrigerator. You can also make the stew a day ahead and let it sit in the fridge overnight, allowing the flavors to meld beautifully.

When you’re ready to eat, simply heat it up and enjoy a delicious, home-cooked meal without the hassle!

Print