Best Ever Beef Stew

Best Ever Beef Stew Recipe

Ingredients:

• 2 pounds beef chuck roast, cut into 1-inch cubes
• Salt and black pepper, to taste
• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil, divided
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional, can substitute with more beef broth)
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 large carrots, peeled and cut into chunks
• 4 large potatoes, peeled and cut into chunks
• 3 celery stalks, sliced
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions:

1. Prepare the Beef:
   • Season the beef cubes with salt and black pepper.
   • Toss the beef with flour to coat evenly.
2. Brown the Beef:
   • In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
   • Add the beef in batches, making sure not to overcrowd the pot. Brown the beef on all sides, about 5-7 minutes per batch. Remove the browned beef and set aside.
3. Sauté the Aromatics:
   • In the same pot, add the remaining tablespoon of olive oil.
   • Add the chopped onion and cook until softened, about 5 minutes.
   • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Deglaze and Build the Stew Base:
   • Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes until reduced by half.
   • Add the tomato paste and stir to combine.
5. Simmer the Stew:
   • Return the browned beef to the pot.
   • Add the beef broth, bay leaves, and dried thyme.
   • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
6. Add Vegetables:
   • Add the carrots, potatoes, and celery to the pot.
   • Continue to simmer for another 30-40 minutes, or until the vegetables are tender.
7. Finish the Stew:
   • Stir in the frozen peas and let the stew cook for an additional 5-10 minutes.
   • Remove the bay leaves and discard.
8. Serve:
   • Taste the stew and adjust the seasoning with salt and pepper if needed.
   • Garnish with chopped fresh parsley, if desired.
   • Serve the stew hot with crusty bread or over a bed of mashed potatoes.

Tips:

• For a richer flavor, consider adding a tablespoon of Worcestershire sauce or a splash of balsamic vinegar.
• If you prefer a thicker stew, you can mash some of the potatoes and carrots directly in the pot or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
• This stew can be made a day ahead, as the flavors will continue to develop and improve.

Enjoy your best ever beef stew!