The Best Beef Stew Ever

Warm, hearty, and utterly comforting, *The Best Beef Stew Ever* is your go-to recipe for cozy evenings and family dinners. Featuring melt-in-your-mouth chunks of tender beef chuck, fresh vegetables like carrots, celery, and potatoes, and a flavorful base of rich beef broth with optional red wine, this stew is the epitome of rustic perfection. Carefully browned beef and a low-and-slow simmering process infuse every bite with incredible depth, while a finishing touch of peas and fresh parsley adds vibrant color and brightness. Ready in just under three hours and perfect for serving with crusty bread, this classic beef stew recipe promises to satisfy and impress. Whether it’s the simple ingredients or the savory aroma of fresh thyme and bay leaves, this dish will become a staple in your cold-weather comfort food lineup.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 6

Ingredients

• 2 pounds Boneless beef chuck, cut into 1-inch cubes
• 2 teaspoons Kosher salt
• 1 teaspoon Ground black pepper
• 0.25 cup All-purpose flour
• 3 tablespoons Olive oil
• 1 large Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 4 medium Carrots, sliced into 1/2-inch pieces
• 3 stalks Celery stalks, chopped
• 3 medium Russet potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons Tomato paste
• 4 cups Low-sodium beef broth
• 1 cup Red wine (optional)
• 2 Bay leaves
• 4 sprigs Fresh thyme sprigs
• 1 cup Frozen peas
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Season the beef cubes with 1 teaspoon of kosher salt and black pepper, then toss them in the flour until lightly coated.

Step 2

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 4-5 minutes per batch. Transfer the beef to a plate and set aside.

Step 3

Add the remaining tablespoon of olive oil to the pot, then sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

Stir in the carrots and celery, cooking for 5 minutes until slightly softened. Add the tomato paste and cook while stirring for 1-2 minutes to coat the vegetables.

Step 5

Deglaze the pot by adding the red wine (if using), scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3-4 minutes.

Step 6

Return the seared beef to the pot, then pour in the beef broth. Add the bay leaves, thyme sprigs, and remaining teaspoon of kosher salt. Stir everything together and bring to a gentle boil.

Step 7

Reduce the heat to low, cover, and let the stew simmer for 1 hour, stirring occasionally.

Step 8

After 1 hour, add the potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes or until the potatoes are tender and the beef is fork-tender.

Step 9

Remove the bay leaves and thyme sprigs. Stir in the frozen peas and cook for an additional 5 minutes.

Step 10

Taste and adjust seasoning if needed. Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot. Enjoy!

Nutrition Facts

Serving size	3359.5 grams (3359.5g)

Amount per serving	% Daily Value*
Calories	3428

Total Fat 190.70g	244%
Saturated Fat 63.10g	316%
Polyunsaturated Fat 4.00g
Cholesterol 602mg	201%
Sodium 2430mg	106%
Total Carbohydrate 203.10g	74%
Dietary Fiber 27.00g	96%
Total Sugars 31.30g
Protein 198.70g	397%

Vitamin D 0IU	0%
Calcium 435mg	33%
Iron 30mg	166%
Potassium 7091mg	151%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.6%

Protein: 23.9%

Carbs: 24.4%