Best Ever Beef Stew 😋🤤

Best Ever Beef Stew: A Hearty, Comforting Classic

When the air turns crisp and the days grow shorter, there’s nothing quite as comforting as a steaming bowl of homemade beef stew. Rich, savory, and packed with tender chunks of beef and hearty vegetables, this classic dish has been a staple in homes for generations. Whether you’re making it for a cozy family dinner, meal prep for the week, or to impress guests, this Best Ever Beef Stew recipe will not disappoint.

Why This Recipe Stands Out

This beef stew is slow-simmered to perfection, allowing the flavors to meld beautifully. The secret to its deep, rich taste is the combination of well-seasoned beef, aromatic vegetables, and a flavorful broth thickened just right. The slow cooking process ensures the beef is melt-in-your-mouth tender while the vegetables maintain the perfect balance between softness and bite.

Ingredients You’ll Need

For the Beef:

2 lbs beef stew meat, cut into bite-sized cubes
2 tablespoons olive oil
1 teaspoon salt (or to taste)
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour (for coating, optional)

For the Stew:

1 large onion, diced
3 cloves garlic, minced
4 cups beef broth (or more if needed)
2 tablespoons tomato paste
3 carrots, peeled and sliced into thick rounds
3 medium potatoes, peeled and diced
2 celery stalks, chopped
1 cup frozen peas (added at the end)
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1/2 teaspoon red pepper flakes (optional, for a subtle kick)
1 teaspoon sugar (balances acidity)
1 tablespoon balsamic vinegar (adds depth of flavor)

Step-by-Step Instructions

1. Prepare and Brown the Beef

One of the keys to a deeply flavorful beef stew is browning the meat properly. Start by patting the beef cubes dry with a paper towel—this helps them sear instead of steam. Season the beef with salt, pepper, paprika, and garlic powder. Lightly coat with flour for a richer texture.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan. Brown each piece on all sides, then transfer to a plate. This step enhances the overall richness of the stew.

2. Sauté the Aromatics

In the same pot, add the diced onions and cook until softened (about 5 minutes). Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste and stir well—this step intensifies the umami flavor.

3. Deglaze and Simmer

Pour in about 1/2 cup of beef broth, scraping the bottom of the pot to lift up all those flavorful browned bits. Once deglazed, return the seared beef to the pot. Add the remaining broth, Worcestershire sauce, balsamic vinegar, thyme, rosemary, bay leaves, red pepper flakes, and sugar. Bring to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, stirring occasionally.

4. Add the Vegetables

After the beef has become fork-tender, add the carrots, potatoes, and celery. Continue simmering uncovered for another 30–40 minutes until the vegetables are soft but not mushy.

5. Final Touches

Five minutes before serving, stir in the frozen peas. Taste and adjust seasoning if needed. If the stew is too thick, add a little more broth; if too thin, let it simmer a bit longer.

Remove bay leaves and serve hot, garnished with fresh chopped parsley. Pair it with crusty bread or warm biscuits for a complete meal.