Beef Stew-The Best Ever!

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Watch my video for step-by-step instructions on how to make beef stew! Plus, tips and tricks to make the best soup ever! Want to receive new recipe emails in your inbox? Make sure to subscribe to my YouTube Channel and turn on notifications!

This Beef Stew Recipe is perfect for right now! Tender beef is simmered in beef broth with potatoes, onions, celery, peas, and carrots until they melt in your mouth. It’s comfort food heaven! We all need our comfort food, right about NOW!

How to Make Beef Stew

The secret to making the best stew is time! The longer the stew gets to simmer away, the better it’s going to taste! Because it requires a few hours of cooking time, this dinner recipe is perfect for making on the weekend. Start by choosing the right meat: I recommend using large, 1 1/2-inch chunks of beef tri-tip, beef roast or even beef short ribs. Preheat a large pan and sear the meat all over, giving it a nice color. This step is going to add lots of flavor so don’t rush the process!

Sear the beef and vegetables then combine them with red wine, beef broth, tomato sauce and Worcestershire sauce. If you don’t use wine for cooking, you can replace it with more beef broth but I highly recommend adding it. The wine will add lots of flavor that you just can’t get otherwise. I also season the beef stew with my home-blended Essence Seasoning (recipe attached). Once the stew comes up to a boil, reduce the heat and let simmer away for at least 1 to 1 1/2 hours – the longer it simmers, the softer and more tender the beef will be.

I like to add my own essence herb blend to this stew recipe and it’s super easy to make: I combine the following dried herbs: paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme. This is a great herb blend for the stew and I also use it for almost everything else.

When it comes to flavor, this classic beef stew isn’t messing around! This is seriously the best beef stew recipe ever! It’s made with chunks of slow-braised beef, baby potatoes, carrots, celery and peas. This hearty and warming chunky soup is so aromatic and flavorful, you’ll be coming back to this dinner recipe again and again!

Searing the beef pieces before you add the stock makes such a difference in the flavor you get from the soup. It’s really the only chance you have to get that delicious caramelization on the meat! As the veggies and broth simmer, you will really start to notice the flavors in the stew intensify. Peas cook quickly so I add them in the last few minutes! This stew recipe is also the perfect way to use up any vegetables you might be storing. If you’ve got leftover just chop ‘em up and throw them in!

I don’t know about you, but for me there’s almost no meal more warm and comforting than a heaping bowl of this Beef Stew and a slice of bread on a cold, wintery day. It’s truly comfort food at its finest – simple, basic ingredients coming together with lots of love to create a super flavourful dish. Is there anything better?

Beef Stew-The Best Ever!

Servings

servings
Prep time

20

minutes
Cooking time

2

hours 
Calories

kcal

Ingredients

  • 2 tablespoons olive oil

  • 2 pounds stewing beef

  • Salt and pepper (to taste)

  • 2 tablespoons all purpose flour

  • 1 teaspoon dried thyme

  • 2 teaspoons smoked paprika

  • 1 large onion, diced

  • 3 cloves garlic, pressed

  • 3 medium carrots, chopped

  • 2 stalks celery, chopped

  • ½ cup red wine

  • 2 dashes Worcestershire sauce

  • 2 tablespoons tomato paste

  • ½ cup tomato sauce

  • 3 cups low sodium beef stock

  • 5 medium potatoes, quartered

  • 1 cup frozen green beans (optional)

  • Fresh parsley for garnish

Directions

  • Preheat your oven to 325 degrees Farenheith
  • Place a large Dutch oven pot over medium-high heat and warm the olive oil in it.
  • Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (don’t overcrowd as this will prevent the browning process. Brown the beef in batches if necessary).
  • Brown the beef pieces on each side just until they’re beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.
  • Remove the beef from the pot to a plate after it has browned (don’t worry about cooking it through at this point!) and add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot.
  • Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.
  • Add the red wine, the Worcestershire sauce, and the tomato paste. Give everything a good stir and let the liquid cook down (it’s important to let the wine cook off for a good 4-5 minutes before adding the other liquid).
  • Once the wine liquid has reduced for several minutes and it has thickened, add the tomato sauce, the beef stock and the potatoes.
  • Give everything a good stir, scraping and bits off the bottom of the pot.
  • Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot. Place the pot in the oven at 325 degrees Farenheit for about 3 to 3 and a half hours.
  • Every hour or so, lift the lid of the pot and give everything a quick stir
  • If you’d like to add the frozen green beans (they’re totally optional and I only add them about 50% of the times I make this dish), stir them in during the last 30 minutes of cooking so they don’t get soggy.
  • You´ll know the stew is done after the allotted time has passed and the beef pieces fall apart when you touch them with a fork.
  • Serve in deep bowls with a piece of crusty bread for dipping, and sprinkling of fresh parsley for garnish (if desired).

Notes

  • To make this stew on the stove-top, simply let it simmer on low after adding the potatoes until the potatoes are soft. This method will cause the potatoes to break down a little bit more and the sauce to thicken faster. If you prefer a stew that’s not so thick, add an extra ½ to 1 cup of beef stock if you´re cooking it on the stove top.To make this recipe in the slow cooker, simply follow all the stovetop steps until adding the potatoes and then pour the stew into your crockpot and cook on high for 3-5 hours and on low for 4-6 hours.

Ali in the Valley is a lifestyle blog about healthy, delicious food and simple lifestyle tips on how to be a great host or hostess…all while staying on a budget.

I create simple recipes for the urban soul and live by my motto:

“Home Grown Cooking – Down To Earth Living!”

Like most women, I’m the Energizer bunny that keeps going and going. And, actually… I LOVE IT. Power mom! Power life!

I’m an entertainment biz executive who loves to entertain at home, as well as abroad!!

I passionately blog about it, share recipes and write cookbooks––plus produce a web show centered around live music and good food.

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