Best Ever Beef Stew

A hearty, flavorful classic that’s perfect for chilly nights! This stew features tender beef, earthy mushrooms, sweet carrots, and creamy potatoes all simmered to perfection.

Yield:

8 servings

Prep Time:

20 minutes

Cook Time:

1 hour 10 minutes

Total Time:

1 hour 30 minutes

Ingredients

2 tablespoons olive oil
2 pounds top sirloin steak, diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut into 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves

Equipment

Large stockpot or Dutch oven

Instructions

1️⃣ Sear the Beef:

Heat olive oil in a large stockpot or Dutch oven over medium-high heat.
Season diced steak with 1 teaspoon salt and 1/2 teaspoon pepper.
Working in batches, add the steak to the pot and cook, stirring occasionally, until browned (about 6-8 minutes). Remove the beef and set aside.

2️⃣ Cook Aromatics:

Reduce heat to medium and add onion, carrots, and celery to the pot.
Cook, stirring occasionally, until tender (about 3-4 minutes).

3️⃣ Add Garlic and Mushrooms:

Stir in garlic and mushrooms, cooking until tender and browned (about 3-4 minutes).

4️⃣ Create a Flavor Base:

Whisk in flour and tomato paste, stirring until lightly browned (about 1 minute).
Deglaze the pot with red wine, scraping up any browned bits at the bottom for added flavor.

5️⃣ Simmer the Stew:

Stir in beef stock, thyme, bay leaves, and the reserved beef.
Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes, or until the beef is very tender.

6️⃣ Add Potatoes:

Stir in the diced potato and continue simmering for another 20 minutes, or until the potatoes are fork-tender and the stew has thickened.
Remove the thyme sprigs and bay leaves.

7️⃣ Final Touches:

Stir in chopped parsley and adjust seasoning with additional salt and pepper to taste.

Nutritional Information (Approximate per serving)

Calories: 350 kcal
Protein: 32g
Carbohydrates: 18g
Fat: 14g
Fiber: 3g

Tips for the Best Beef Stew

Searing Matters: Browning the beef locks in flavor and creates a richer stew base.
Wine Substitute: If you don’t have red wine, substitute with extra beef stock or a splash of balsamic vinegar.
Vegetable Options: Add parsnips or turnips for a twist, or frozen peas for a pop of color.
Thicker Stew: For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering stew during the last 5 minutes of cooking.

FAQs
1. Can I use a different cut of beef?
Yes, you can use chuck roast, stew meat, or even short ribs. Chuck roast is particularly tender when slow-cooked, making it a popular choice for stews.
2. Can I make this in a slow cooker?
Absolutely! After searing the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours. Add the potatoes halfway through the cooking time for best texture.
3. What can I serve with beef stew?
Beef stew pairs beautifully with crusty bread, dinner rolls, mashed potatoes, or a light green salad.
4. Can I freeze leftover stew?
Yes! Let the stew cool completely, then store in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.
5. Can I make this gluten-free?
Yes, substitute the all-purpose flour with gluten-free flour or cornstarch (use 1 tablespoon of cornstarch for every 2 tablespoons of flour).
6. Can I skip the wine?
Yes, the wine adds depth, but you can skip it and use an equal amount of beef stock or add a teaspoon of Worcestershire sauce for extra flavor.

Enjoy this comforting, hearty Best Ever Beef Stew for cozy family dinners or meal prepping during the colder months!