Ultimate Beef Stew Recipe Tender Flavorful and Easy to Make

Imagine sinking your spoon into a bowl of beef stew so rich, so tender, it melts in your mouth.

This isn't just any stew; it's the ultimate comfort food experience, surprisingly simple to create and bursting with savory flavor.

Ingredients

Okay, so to nail this awesome beef stew, you're gonna need some key ingredients. First, snag about 2.4 pounds of chuck beef—trust me, it's the bomb! Cut it into 1.5-inch cubes.

Don't forget a teaspoon each of salt and pepper; flavor is our friend! You'll also need three tablespoons of olive oil—divided, mind you, not all at once! Grab one large onion, four garlic cloves (minced), three carrots, and two celery stalks—cut them into cute little one-inch pieces.

Get ready for ⅓ cup of flour (yes, really!), three cups of beef broth (low sodium is cool!), two cups of bold red wine (like Cabernet Sauvignon…or whatever you fancy!), two teaspoons Worcestershire sauce, and two tablespoons tomato paste. Using a high-quality red wine is essential for adding depth to this comforting meal.

Finally, throw in two bay leaves, four sprigs of thyme, and 14 ounces of baby potatoes—halved. Got all that? Great, let's get cooking!

Instructions

First things first, I like to sprinkle the beef with salt and pepper to get things started; it's like giving it a little flavor hug before the cooking journey begins! I love adding herbs like thyme and bay leaves to enhance the flavor. Next up, grab your biggest pot — heat up a tablespoon and a half of olive oil.

Now, here comes the fun part! Sear the beef in batches. Don't overcrowd the pot! Brown each side for about four minutes per batch, and be sure to remove the seared beef – set it aside for now!

Time for the flavor base! Toss in your onions and garlic — cook them until they are a bit soft. Next, add carrot and celery; stir it all around!

Sprinkle in the flour and keep stirring; we don't want any lumps! Pour in the liquids—broth, wine, add tomato paste, and Worcestershire sauce. Give it a good stir!

Cooking Methods

Now we need to evaluate how we're gonna cook this amazing beef stew, so I've got options for you, whether you're a stove-top traditionalist, an oven enthusiast, a slow-cooker devotee, or a pressure-cooker pro.

For the oven, cover your pot and bake at 300°F (150°C) for 2 1/2 hours. Afterward, remove the lid and bake another 30–45 minutes to reduce the sauce—voila!

If slow cooking's your jam, knock off a cup of beef broth. Transfer everything after step 7, splash some water, and cook on low for 8 hours. Easy peasy!

Pressure cooker fans, follow those slow cooker steps, but cook on HIGH for only 40 minutes. Talk about a speed demon! Remember—simmer lidless to thicken the sauce if you're feeling fancy.

Serving Suggestions

Once the stew is ready, I like to have options that will make the meal even better! I typically serve it over creamy mashed potatoes—a total classic! Add a sprig of fresh thyme or parsley for garnish—makes it look fancy, right? But hey, warm crusty bread is also great for dunking into that rich sauce.

Consider polenta! Rice works too—especially fluffy white rice. Wanna go low carb? I love cauliflower mash! Or—get this—mash up some other root veggies. Think carrots, parsnips, pumpkin, or even sweet potatoes. Each offers something unique that can elevate the stew.

Try serving with a rustic no-yeast Irish bread for a different texture. It doesn't take away from the stew and it's a delicious alternative for those that like to try something different!

Storage

With all these serving options, you might wonder what to do with any leftovers—that's where smart storage comes in! I mean, unless you devour it all in one sitting (which, let's be honest, is tempting!). Here's how I keep my beef stew fresh:

1. Refrigerate: I cool it down quickly—within two hours—then stash it in an airtight container. It'll happily chill for 3-4 days.
2. Freeze: For longer storage, freezing is your best bet. Use freezer-safe containers or bags. It can last up to 2-3 months.
3. Thaw & Reheat: When you're ready to enjoy it again, thaw it overnight in the fridge, or use the microwave. Reheat on the stove or microwave until piping hot – and voila!

Honestly, I think the flavors deepen overnight, so it's even better the next day!