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Best Ever Beef Stew Recipe

Best Ever Beef Stew Recipe
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★★★★★

5.2 from 21 reviews

This Best Ever Beef Stew recipe is a hearty and comforting classic, featuring tender chunks of chuck roast simmered with potatoes, carrots, onions, and garlic in a flavorful beef broth enriched with tomato paste and Worcestershire sauce. Perfect for a cozy meal, this stew delivers rich flavors and satisfying textures that warm the soul.

Ingredients

Scale

Meat

  • 900g chuck roast, cut into cubes

Vegetables

  • 3 large potatoes, peeled and cubed
  • 3 large carrots, peeled and chopped
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced

Liquids and Sauces

  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce

Seasonings

  • 2 bay leaves
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper

Others

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour

Instructions

  1. Prepare and Brown the Beef: Pat the chuck roast cubes dry to ensure a good sear. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Brown the beef in batches to avoid overcrowding, then set the browned beef aside.
  2. Sauté Onions and Garlic: In the same pot, add the chopped onion and cook until softened and translucent. Stir in the minced garlic and cook for about 30 seconds until fragrant, ensuring not to burn the garlic.
  3. Add Tomato Paste and Flour: Stir in 2 tablespoons of tomato paste and 2 tablespoons of all-purpose flour, combining well with the vegetables. Cook this mixture for 2 minutes to develop flavor and remove the raw flour taste.
  4. Deglaze with Beef Broth and Add Seasonings: Pour in 4 cups of beef broth along with 1 tablespoon Worcestershire sauce, 2 bay leaves, 1 ½ teaspoons of salt, and 1 teaspoon black pepper. Scrape the bottom of the pot carefully to lift all the flavorful browned bits.
  5. Return Beef and Add Vegetables: Place the browned beef back into the pot, followed by the cubed potatoes and chopped carrots. Stir everything together and bring the stew to a gentle simmer.
  6. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for 2 to 2.5 hours. This slow cooking ensures the beef becomes tender and the vegetables are cooked through.
  7. Thicken and Finish: For a thicker stew, remove the lid during the last 20 minutes of cooking to allow some liquid to evaporate. Before serving, remove the bay leaves to avoid any bitter flavors.

Notes

  • For extra flavor, brown the beef well but avoid burning to maintain a deep savory taste.
  • If you prefer a gluten-free stew, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
  • You can add other root vegetables like parsnips or turnips for variety.
  • Leftovers taste even better after a day as flavors continue to meld.
  • To store, keep refrigerated in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: beef stew, hearty stew, chuck roast recipe, comfort food, slow simmered beef, beef and vegetable stew

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