- 2–3 lbs beef chuck roast, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (or vegetable oil)
- 1 large onion, chopped
- 3–4 cloves garlic, minced
- 4 cups beef broth (low-sodium preferred)
- 1 cup red wine (optional, but adds depth; substitute with extra broth if needed)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 4 medium carrots, peeled and sliced into thick rounds
- 4 medium potatoes, peeled and cubed
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening, optional)
For Serving:
- Crusty bread or dinner rolls
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Prep and Sear the Beef
- Pat the beef dry with paper towels and season generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Working in batches, sear the beef cubes on all sides until browned (about 2–3 minutes per side). Remove and set aside.
2. Sauté the Aromatics
- In the same pot, add the remaining tablespoon of oil.
- Add the chopped onion and sauté for 3–4 minutes, until softened and translucent.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
3. Deglaze and Build the Base
- Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
- Stir in the tomato paste, beef broth, bay leaves, and thyme.
- Return the seared beef to the pot, along with any juices that have accumulated.
4. Simmer Low and Slow
- Bring the stew to a boil, then reduce the heat to low and cover.
- Simmer for 1 ½ hours, stirring occasionally, until the beef is tender.
5. Add the Vegetables
- Stir in the carrots and potatoes, ensuring they’re submerged in the liquid.
- Continue simmering for an additional 30–40 minutes, or until the vegetables are tender.
6. Thicken the Stew (Optional)
- If you prefer a thicker stew, stir in the cornstarch slurry and cook for 5–10 minutes, until the broth has thickened slightly.
- Taste and adjust seasoning with salt, pepper, or more Worcestershire sauce.
7. Serve & Enjoy
- Remove the bay leaves before serving.
- Ladle the stew into bowls and garnish with fresh parsley.
- Serve with crusty bread or dinner rolls for dipping into the flavorful broth.
Tips for Success
- Choose the Right Cut: Beef chuck roast is ideal for stew because it becomes tender when slow-cooked.
- Don’t Skip the Searing: Browning the beef adds depth of flavor to the stew—don’t rush this step!
- Add Extras: Incorporate mushrooms, celery, peas, or parsnips for added variety.
- Make Ahead: This stew tastes even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.
- Use Fresh Herbs: If available, fresh thyme or rosemary elevates the dish with brighter, more vibrant flavors.
Why This Recipe Works
This Best Ever Beef Stew relies on the magic of slow cooking to transform tough cuts of beef into fork-tender morsels. The combination of rich beef broth, aromatic herbs, and hearty vegetables creates a dish that’s both comforting and deeply satisfying. Whether served as a main course or paired with crusty bread, this stew is a celebration of bold flavors and wholesome ingredients that everyone will love.
Conclusion: A Timeless Comfort Food
Whether you’re craving a cozy meal on a cold day, looking to impress guests, or simply want a dish that’s easy to prepare and endlessly comforting, this Best Ever Beef Stew is sure to deliver. Its tender meat, flavorful broth, and colorful vegetables make it a standout dish that’s as versatile as it is delicious. Plus, its simplicity means you can whip it up anytime, anywhere.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on this beef stew might just inspire others to try it too! 🥣✨