Satisfy your comfort food cravings with beef stew that is packed with hearty vegetables, tender beef, and incredible flavor.
Some Recipe Tips – This recipe is cost efficient, using beef chuck and other pantry staples. Using beef chuck in this recipe ensures the meat stays tender while cooking. The recipe also does include flour. This is because as the soup simmers, the potatoes give off plenty of starch, creating a creamy, smooth broth. This recipe includes cooking wine, which can really bump up the flavor in your stew. If you don’t have any wine on hand, just sub in more beef stock!
Best Ever Beef Stew
- In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
- In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
- Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
- Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 minutes.
- Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
- Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Garnish with parsley before serving.
This recipe makes great leftovers and can also be made ahead of time. Cook all the way through step 6, then cool the stew to room temperature before refrigerating in a resealable container. Before serving, reheat in a large pot over medium-low heat.
This stew also freezes well! When transferring to airtight containers, be sure to leave about 1/2″ to 1″ air above the stew to allow it to expand while freezing. This beef stew can last up to 3 months in the freezer.