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Best Beef Stew Recipe

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★★★★★

4.9 from 126 reviews

A classic, rich, and hearty beef stew made by slow-cooking tender stewing beef with aromatic vegetables, herbs, and spices in a flavorful tomato and red wine broth until melt-in-your-mouth tender. Perfectly comforting and ideal for cozy meals.

Ingredients

Scale

Beef and Seasoning

  • 2 tablespoons olive oil
  • 2 pounds stewing beef (chuck or round recommended)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons all purpose flour
  • 1 teaspoon dried thyme
  • 2 teaspoons smoked paprika

Vegetables

  • 1 large onion, diced
  • 3 cloves garlic, minced or pressed
  • 3 medium carrots, chopped
  • 2 stalks celery, chopped
  • 5 medium white potatoes, quartered
  • 1 cup frozen green beans (optional)

Liquids and Sauces

  • 1/2 cup red wine
  • 2 dashes Worcestershire Sauce
  • 2 tablespoons tomato paste
  • 1/2 cup tomato sauce
  • 3 cups low sodium beef stock

Garnish

  • Fresh parsley (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius).
  2. Brown the Beef: Place a large Dutch Oven pot over medium-high heat and warm the olive oil. Season the beef with salt and pepper and add to the hot pot in batches to avoid overcrowding. Brown the beef pieces on each side until beautifully caramelized, sprinkling the flour over the beef about 1 teaspoon at a time as it browns. Remove browned beef to a plate.
  3. Sauté Vegetables: Add the dried thyme, smoked paprika, diced onions, minced garlic, chopped carrots, and celery to the pot. Stir to combine and scrape up the browned bits from the bottom. Cook until onions are almost translucent.
  4. Combine Beef and Deglaze: Return the browned beef to the pot with the vegetables. Add the red wine, Worcestershire sauce, and tomato paste. Stir well and let the liquid cook down and the wine cook off for about 4-5 minutes, allowing the mixture to thicken slightly.
  5. Add Remaining Liquids and Potatoes: Add the tomato sauce, beef stock, and quartered potatoes to the pot. Stir to combine, making sure to scrape the bottom to loosen any browned bits. Nestle the potatoes gently into the liquid.
  6. Oven Cook: Cover the pot with a lid and place it in the preheated oven. Cook for about 3 to 3 and a half hours, stirring every hour or so by lifting the lid to ensure even cooking and prevent sticking.
  7. Add Green Beans: If using frozen green beans, stir them in during the last 30 minutes of cooking to keep them vibrant and crisp.
  8. Check Doneness and Serve: The stew is done when the beef is fork-tender and falls apart easily. Serve hot in deep bowls with crusty bread and a sprinkling of fresh parsley as garnish if desired.

Notes

  • Brown the beef in batches to avoid overcrowding and ensure proper caramelization.
  • Allow the wine to cook off for several minutes to avoid any raw alcohol flavor.
  • Green beans are optional; add at the end of cooking to maintain texture.
  • Use low sodium beef stock to control salt levels and balance flavors.
  • For a thicker stew, you can add a slurry of flour and water near the end of cooking if desired.
  • Leftovers taste even better the next day as flavors meld.

Keywords: beef stew, slow cooked beef stew, classic beef stew, hearty dinner, Dutch oven recipe, comfort food, winter stew

Find it online: https://topreci.com/best-beef-stew-recipe/