The Best Beef Stew Recipe

I invite you to try my Classic Beef Stew creation that bursts with hearty flavors. Tender beef cubes mingle with olive oil, onions, garlic, and a beef broth enriched with red wine and tomato paste. Fresh carrots, celery, and potatoes come together for a savory dish that leaves you curious.

I always thought an excellent pot of beef stew was out of my league, but this recipe totally changed my mind. When I first tried it, I was a bit intimidated, but then I remembered it only needs some simple ingredients like 2 lbs beef stew meat and 1/4 cup all-purpose flour, along with the usual salt and pepper.

I heat up 2-3 tbsp olive oil in a big pot, add a chopped large onion and 3 minced garlic cloves, then toss in chunks of 3 carrots and 2 celery stalks. I stir in 4 cups beef broth and optionally a cup of red wine to give it that deep flavor.

Once everything simmers with 2 bay leaves, 1/2 tsp dried thyme and 2 cubes of peeled potatoes, I am reminded that homemade beef stew recipes like this one can really satisfy without being overly fancy. Enjoy experimenting with these classic flavors!

Why I Like this Recipe

I really love this stew recipe for a bunch of reasons. First, I love how the red wine and tomato paste mix with the beef broth create a deep rich flavor thats so comforting and perfect for a chilly day. Second, the slow cooking makes the beef super tender and juicy which is always a treat. Third, I like that the veggies like carrots, celery, and potatoes not only add flavor but also a nice texture to each bite. Lastly, its a pretty forgiving recipe so I can tweak the seasoning as I go and it turns out delicious every time, just like homecooked meals from my childhood.

Ingredients

• Beef stew meat is protein-rich chuck that provides robust flavor, tender textures and essential amino acids.
• Onions bring natural sweetness vitamins and aromatic depth essential for a hearty stew.
• Carrots offer dietary fiber, gentle sweetness and vibrant color enhancing the dish.
• Potatoes supply hearty carbohydrates, smooth texture and cozy comfort flavor to round out the meal.
• Olive oil delivers healthy fats and rich subtle taste that ties the ingredients together.
• Garlic intensifies flavors with its pungent kick and offers some health benefits.
• Tomato paste gives a tangy acidity that brightens the stew’s savory profile.
• Red wine adds acidity and deep flavor nuances enriching overall stew complexity.
• Celery contributes crunch, a mild bitterness and extra vitamins for balance.

Ingredient Quantities

• 2 lbs beef stew meat (chuck), cut into 1-inch cubes
• Salt and pepper, to taste
• 1/4 cup all-purpose flour
• 2-3 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 3 carrots, peeled and cut into chunks
• 2 celery stalks, chopped
• 2 bay leaves
• 1/2 tsp dried thyme
• 2 medium potatoes, peeled and cubed

How to Make this

1. Season the beef cubes with salt and pepper, then toss them in the flour until they’re well coated.

2. Heat 2 to 3 tablespoons of olive oil in a large pot over medium-high heat. Brown the beef in batches so you dont overcrowd the pot.

3. Once browned, remove the beef and set it aside on a plate.

4. In the same pot, add the chopped onion and minced garlic. Cook for about 3-4 minutes until they get soft and start to turn golden.

5. Pour in the beef broth and red wine (if you’re using it), then stir in the tomato paste until it’s well blended.

6. Put the browned beef back into the pot, then add the bay leaves and dried thyme.

7. Add the carrots, celery, and potatoes to the pot.

8. Bring the mixture to a simmer, then turn the heat down low, cover the pot, and let it cook for about 2-3 hours until the beef is really tender.

9. Give the stew a good stir from time to time and check on the seasoning, adjusting with salt and pepper if needed.

10. Before serving, remove the bay leaves and enjoy your hearty beef stew!

Equipment Needed

1. Large heavy pot or Dutch oven – essential for browning the meat and then simmering all the ingredients together
2. Mixing bowl – used for tossing the beef cubes in flour so they get an even coating
3. Plate – to set aside the browned beef before adding it back into the pot later
4. Knife and chopping board – needed for chopping the onion, carrots, celery, and potatoes
5. Measuring cups and spoons – important for accurately measuring the flour, broth, wine, and tomato paste
6. Wooden spoon or spatula – to stir the ingredients as they cook
7. Slotted spoon or tongs – helpful for removing the beef from the pot after browning, ensuring you don’t disturb the fond on the bottom
8. Garlic press or mincing tool – optional, if you prefer an easier way to mince the garlic

Hope this helps!

FAQ

The Best Beef Stew Recipe Substitutions and Variations

• For the beef stew meat, you could substitute lamb stew meat or even pork shoulder cubes if you want a different flavor profile.
• If you don’t have all-purpose flour, try using cornstarch or a gluten-free flour blend as a thickener.
• Instead of olive oil, you can use vegetable oil or avocado oil which work just as well for browning the meat.
• If you’re not into red wine, add extra beef broth or a splash of pomegranate juice to keep some of that acidity.
• In case you dont have tomato paste, a small can of tomato puree can be a good substitute; just be aware it might be a bit thinner and you may need to cook it down a little.

Pro Tips

1. When browning the beef, do it in small batches so you get a nice sear on each piece instead of steaming them all at once. This helps lock in flavor way better.
2. After you brown the meat, take a minute to deglaze the pot with a little extra broth or even a splash more wine if you like – those brown bits add tons of flavor.
3. Let your stew simmer really low and slow. Check it every now and then to stir and adjust the seasoning because if you rush it the beef might end up tough.
4. Taste the stew right before serving and don’t be afraid to add a little extra salt or pepper. Sometimes the flavors get a bit muted after all that slow cooking so a little tweak makes all the difference.