Delicious Homemade Beef Stew Recipe
Easy-to-follow instructions on making the best beef stew that makes everyone keep wanting more. This beef stew recipe simplifies the process and makes it enjoyable to make.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Knife
- Measuring cups & spoons
Ingredients
For the stew:
- 2 lbs 900g beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 3 large carrots sliced
- 3 medium potatoes cubed
- 2 celery stalks chopped
- 3 cups beef broth
- 1 cup red wine optional, can substitute with more broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 2 tbsp all-purpose flour for thickening
- 1 cup frozen peas added at the end
For garnish:
- Fresh parsley chopped
Instructions
Sear the Beef:
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season the beef cubes with salt and pepper.
- Sear in batches until browned on all sides. Remove and set aside.
Sauté Aromatics:
- In the same pot, add diced onions and cook until softened (about 3 minutes).
- Stir in garlic and cook for 30 seconds until fragrant.
Build the Base:
- Add tomato paste and cook for 1 minute.
- Sprinkle in flour, stirring constantly to coat the ingredients.
Deglaze & Simmer:
- Pour in red wine (if using) to deglaze the pan, scraping up any browned bits.
- Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
- Return the beef to the pot, stir, and bring to a gentle boil.
Add Vegetables & Simmer:
- Reduce heat to low and cover. Let simmer for 1.5 hours, stirring occasionally.
Final Additions:
- Add carrots, potatoes, and celery. Cook for another 30 minutes until vegetables are tender.
- Stir in frozen peas during the last 5 minutes of cooking.
Taste & Serve:
- Remove bay leaf. Taste and adjust seasoning as needed.
- Garnish with chopped parsley and serve warm.
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