Mary KellyBefore we dive into the best-ever beef stew recipe, let’s take a moment to consider what you can enjoy alongside this comforting dish. A rich beef stew pairs beautifully with a variety of sides, enhancing the meal while satisfying your taste buds. Imagine savoring each spoonful of tender meat and vegetables, complemented by:
Crusty Bread: There’s nothing quite like a warm, crusty loaf to soak up every morsel of gravy. Freshly baked sourdough or a rustic baguette adds texture and flavor.
Creamy Mashed Potatoes: Mashed potatoes bring a buttery richness that complements the stew. The creaminess balances the robust flavors perfectly.
Green Salad: A refreshing green salad with a tangy vinaigrette adds a crisp contrast to the stew’s hearty warmth. Crisp romaine or peppery arugula work wonders.
Buttered Noodles: If you’re feeling ambitious, toss up some buttered noodles. They serve as a light and slippery companion for the stew, a delightful combination of textures.
Introduction: A Love Letter to Comfort Food
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Picture this: a rainy night, the kind that begs for something warm and hearty. As I strolled through my kitchen, the aroma of browning beef filled the air like an old friend returning home. This isn’t just beef stew. Oh no, this is an invitation to comfort, nourishment, and a sprinkle of nostalgia.
As a food enthusiast and registered dietitian, I’ve spent years perfecting this recipe. It’s my go-to dish when family or friends gather. They always ask for the recipe—and I’m more than happy to share. My approach is straightforward: good food doesn’t have to be complicated. This dish is proof, and it speaks volumes about the power of home cooking.
What is the Best Ever Beef Stew Recipe?
This isn’t just any beef stew. It’s a symphony of flavors and textures. Tender chunks of beef meet the earthy sweetness of carrots and the subtle crunch of celery. As it simmers, it creates a savory broth that wraps around you like a warm blanket. This beef stew is flavorful, filling, and simply irresistible.
Why This Recipe Works
There’s a reason this beef stew has become a household staple for so many. Here’s why you’ll absolutely love it:
Deep Flavor Development: First, browning the meat creates a rich, caramelized surface. This browning process, known as the Maillard reaction, releases savory compounds that enhance the stew’s flavor.
Balanced Ingredients: Each ingredient plays a vital role. The beef brings a hearty base. Carrots and onions add sweetness, while a splash of red wine imparts depth. This balance creates a stewy goodness that keeps you coming back for more.
Slow Cooking Magic: Stews thrive on slow cooking. The long, gentle heat allows for the meat to become fork-tender. Meanwhile, the vegetables meld into a luscious broth. It’s patience that pays off here.
Adaptable and Customizable: This recipe is versatile. Have leftover veggies? Toss them in. Not a fan of beef? Substitute with chicken or mushrooms. Each variation makes the stew uniquely yours.
Ingredients You’ll Need to Make This Best Ever Beef Stew Recipe
Gather these ingredients for a delicious, soul-warming meal:
- 2 pounds beef stew meat, trimmed and cut into cubes
- 3 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 4 celery stalks, chopped into 1-inch pieces
- 4 medium carrots, sliced into 1-inch chunks
- 1 pound potatoes, peeled and diced
- 6 cups rich beef stock
- ½ cup dry red wine (optional, for depth of flavor)
- ½ teaspoon granulated garlic or garlic powder
- 3 tablespoons thick tomato paste
- 2 teaspoons Worcestershire sauce
- ¾ cup green peas (frozen or fresh)
- 1 teaspoon dried rosemary or 1 fresh rosemary sprig
- 1 bay leaf
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons plain flour (all-purpose)
- 2 tablespoons water (for adjusting consistency if needed)
How to Make This Beef Stew
Ready to embark on your beef stew journey? Here’s a step-by-step guide that combines straightforward instructions with insights from my own kitchen.
Step 1: Brown the Beef
Start by heating the olive oil in a large pot over medium-high heat. You want to get the oil nice and hot. Add the beef in batches. Crowding the meat will cause it to steam instead of brown. Sear it for about 3–4 minutes until it turns a rich brown. This step is crucial for flavor.
Step 2: Sauté the Vegetables
Once the beef is browned and removed, turn the heat down to medium. In the same pot, toss in the onions, celery, and carrots. Sauté them for about 5 minutes. You want them to soften and become fragrant. Scrape up any browned bits from the bottom; they hold a treasure trove of flavor.
Step 3: Add the Liquid Ingredients
Next, stir in the tomato paste and cook for about a minute. This helps deepen the flavors. Then add the beef stock and wine (if using). Stir in the Worcestershire sauce, salt, and pepper. Bring this mixture to a gentle boil.
Step 4: Return the Beef and Add the Rest
Add the browned beef back to the pot along with the potatoes, rosemary, and bay leaf. Give it a good stir to combine everything. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for at least 2 hours. Trust me, the longer it simmers, the better it gets.
Step 5: Adjust the Consistency
Once the stew has simmered and the beef is tender, taste it. This is where the fun happens. If it’s too thin for your liking, stir the flour with a bit of water to create a slurry. Slowly add this to the stew, stirring constantly until it thickens.
Step 6: Add the Peas
About 10 minutes before serving, add the green peas. They add a splash of color and sweetness. Stir them in gently, and allow them to heat through.
Tips for the Best Ever Beef Stew
Sear in Batches: Overcrowding the pot leads to steaming, which can ruin the flavor. Sear beef in batches.
Quality Ingredients Matter: Use good-quality beef and stock. This enhances every single bite of your stew.
The Right Pot: A heavy pot, like a Dutch oven, works wonders for even cooking.
Let it Sit: If you have time, let the stew sit after cooking. The flavors deepen and meld together deliciously.
Adjust Seasoning: Always taste before serving. A little extra salt or a squeeze of lemon can brighten the flavors beautifully.
Nutrition Information
One serving of this beef stew (approximately 1.5 cups) has roughly:
- Calories: 350
- Protein: 30g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 5g
How to Store Leftovers
If you find yourself with extra stew (which isn’t always a bad thing), let it cool down to room temperature. Then, transfer it into an airtight container, and store it in the refrigerator for up to 3 days. You can also freeze it for up to three months. When reheating, do it gently over low heat to maintain its rich texture.
Recommended Side Dishes for Best Ever Beef Stew
Now let’s transform your beef stew into a complete dinner experience. Here are some ideas for side dishes that complement the stew beautifully.
Garlic Bread: There’s something irresistible about garlic bread. Slice a baguette, spread some garlicky butter, and toast it. Perfect for dipping into the stew.
Roasted Brussels Sprouts: Their slight bitterness balances the rich stew. Toss with olive oil, salt, and pepper, then roast until crispy.
Coleslaw: A tangy coleslaw adds crunch and freshness. The slight acidity cuts through the richness of the stew.
Cornbread: Sweet cornbread is a fantastic partner to beef stew. It’s great for mopping up any delicious gravy!
Substitute Options for Ingredients
If you don’t have some ingredients on hand, don’t worry! Here are some substitutes that work well:
Beef Stew Meat: If you can’t find stew meat, use chuck roast cut into cubes. It will still shred beautifully during cooking.
Red Wine: If you prefer not to use wine, swap it with beef broth or a splash of balsamic vinegar for depth.
Beef Stock: Homemade is best, but if that’s out of reach, use store-bought low-sodium beef stock or even vegetable broth if in a pinch.
Fresh Rosemary: Use dried rosemary if fresh isn’t available. Just remember, dried is more potent, so use about 1/3 of the amount.
Best Ever Beef Stew Recipe
Ingredients
Equipment
Method
- Start by heating the olive oil in a large pot over medium-high heat. You want to get the oil nice and hot. Add the beef in batches. Crowding the meat will cause it to steam instead of brown. Sear it for about 3–4 minutes until it turns a rich brown. This step is crucial for flavor.
- Once the beef is browned and removed, turn the heat down to medium. In the same pot, toss in the onions, celery, and carrots. Sauté them for about 5 minutes. You want them to soften and become fragrant. Scrape up any browned bits from the bottom; they hold a treasure trove of flavor.
- Next, stir in the tomato paste and cook for about a minute. This helps deepen the flavors. Then add the beef stock and wine (if using). Stir in the Worcestershire sauce, salt, and pepper. Bring this mixture to a gentle boil.
- Add the browned beef back to the pot along with the potatoes, rosemary, and bay leaf. Give it a good stir to combine everything. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for at least 2 hours. Trust me, the longer it simmers, the better it gets.
- Once the stew has simmered and the beef is tender, taste it. This is where the fun happens. If it’s too thin for your liking, stir the flour with a bit of water to create a slurry. Slowly add this to the stew, stirring constantly until it thickens.
- About 10 minutes before serving, add the green peas. They add a splash of color and sweetness. Stir them in gently, and allow them to heat through.
Nutrition
Notes
Quality Ingredients Matter: Use good-quality beef and stock. This enhances every single bite of your stew.
The Right Pot: A heavy pot, like a Dutch oven, works wonders for even cooking.
Let it Sit: If you have time, let the stew sit after cooking. The flavors deepen and meld together deliciously.
Adjust Seasoning: Always taste before serving. A little extra salt or a squeeze of lemon can brighten the flavors beautifully.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I make this stew in a slow cooker?
Absolutely! Brown the meat first, then add everything to the slow cooker. Cook on low for 8 hours.
What can I serve with beef stew?
Besides the lovely sides we discussed, consider a hearty salad or some warm, crusty rolls.
How do I thicken my stew?
The flour slurry I mentioned works wonders. Alternatively, you can use cornstarch or let it simmer uncovered to reduce it.
Can I freeze leftover beef stew?
Yes, let it cool completely, then freeze. It’s a great option for busy nights later.
What’s the secret to tender beef?
Long, slow cooking lets the collagen break down, resulting in beautifully tender meat. Patience is key!
Conclusion
So there you have it, my best-ever beef stew recipe. Each step is filled with purpose, and every ingredient brings something special to the table. As you gather around with family and friends, sharing bowls of this hearty dish, just remember: cooking is more about the experience than perfection.
Enjoy the rich flavors, the stories shared over the pot, and the laughter that comes with satisfying bites. Trust me—this stew will become a cherished recipe in your home, just like it is in mine. Happy cooking!
