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Best Beef Stew Recipe

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★★★★★

4.4 from 114 reviews

This Best Beef Stew recipe is a hearty and comforting classic made with tender stewing beef, aromatic vegetables, and rich beef stock slow-cooked to perfection in a Dutch oven. Infused with flavors of red wine, smoked paprika, and rosemary, this stew delivers a satisfying, melt-in-your-mouth texture and is perfect for cozy dinners. Featuring tender potatoes and optional green beans, it’s a wholesome one-pot meal that pairs wonderfully with crusty bread.

Ingredients

Scale

Meat and Seasoning

  • 2 pounds stewing beef (chuck or round), cut into chunks
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 2 teaspoons smoked paprika

Vegetables

  • 1 large onion, diced
  • 3 cloves garlic, minced or pressed
  • 3 medium carrots, chopped
  • 2 stalks celery, chopped
  • 5 medium white potatoes, quartered
  • 1 cup frozen green beans (optional)

Liquids and Sauces

  • 2 tablespoons olive oil
  • 1/2 cup red wine
  • 2 dashes Worcestershire Sauce
  • 2 tablespoons tomato paste
  • 1/2 cup tomato sauce
  • 3 cups low sodium beef stock

Garnish

  • Fresh parsley, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius) to ensure the Dutch oven maintains the perfect slow-cooking temperature.
  2. Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper. Add the beef in batches without overcrowding to brown evenly. Sprinkle flour over the beef as it browns in small amounts, about 1 teaspoon at a time. Brown each side until nicely caramelized, then remove and set aside.
  3. Sauté Vegetables: In the same pot, add thyme, smoked paprika, diced onions, minced garlic, chopped carrots, and celery. Stir constantly to lift all the browned bits from the bottom of the pot. Cook until onions become nearly translucent.
  4. Combine Beef and Liquids: Return the browned beef to the pot. Add red wine, Worcestershire sauce, and tomato paste. Stir well and allow the wine to reduce and cook off for 4-5 minutes to concentrate flavors and thicken the liquid.
  5. Add Remaining Ingredients: After reduction, stir in tomato sauce, beef stock, and quartered potatoes. Scrape the bottom to incorporate any leftover browned bits, and nestle the potatoes evenly into the liquid.
  6. Oven Cook: Cover with a lid and transfer the Dutch oven to the preheated oven. Cook for 3 to 3½ hours, stirring gently every hour to prevent sticking and ensure even cooking.
  7. Add Green Beans (Optional): About 30 minutes before the stew finishes, stir in frozen green beans if using, to keep them crisp and vibrant.
  8. Check for Doneness: The stew is done when the beef is tender and falls apart easily with a fork. The potatoes should be soft but intact.
  9. Serve: Ladle the stew into deep bowls, garnish with fresh parsley, and serve with crusty bread for dipping to enjoy a satisfying, flavorful meal.

Notes

  • For best browning, avoid overcrowding the pan; brown beef in batches if needed.
  • Use a heavy Dutch oven for even heat distribution during oven cooking.
  • Red wine is crucial for deglazing and adding depth; choose a dry red wine you enjoy drinking.
  • Optional green beans add color and texture; add toward the end to avoid sogginess.
  • Stew improves in flavor if made a day ahead, allowing spices and meat to meld.
  • Serve with crusty bread or over mashed potatoes for a hearty meal.

Keywords: beef stew, slow cooked beef stew, Dutch oven stew, classic beef stew, hearty beef stew, comfort food, winter stew

Find it online: https://frommamamaya.com/best-beef-stew-recipe/