The Best Beef Stew Recipe

I crafted an Easy Beef Stew Recipe using tender beef cubes and aromatic garlic, chopped onions, and fresh herbs. The red wine and tomato paste lend incredible depth as carrots, celery, and potatoes round out the dish. My kitchen instantly fills with enticing aromas that signal a fulfilling, home-cooked masterpiece.

I’ve always been excited about a great homemade beef stew recipe that’s simple and full of flavor. When I first tried making this dish, I was a bit nervous about handling all those cuts of meat and vegetables but trust me its really not as tough as it seems.

I start with 2 lbs beef stew meat coated in salt, black pepper and a little all-purpose flour before browning it in olive oil. The aroma of a large chopped onion and a few minced garlic cloves really set the stage as I add in chunky carrots, celery, and potatoes.

A couple of tablespoons of tomato paste and a good cup of red wine mix beautifully with beef broth. Throw in some bay leaves and dried thyme and let it simmer until the flavors meld together perfectly.

Every step in this recipe feels like unlocking a classic beef stew secret that makes it one of my favorite easy beef stew recipes.

Why I Like this Recipe

I really love this beef stew recipe for a bunch of reasons. First, I dig how its full of rich flavor even though it ain’t complicated to make in my own kitchen. There’s something about browning the beef and deglazing the pan with red wine that totally elevates the taste.

Second, it’s got that warm, hearty vibe that makes me feel all comforted whenever I serve it. After a long day, I just need a meal that feels both satisfying and like home, and this stew never disappoints.

Third, I appreciate how the recipe mixes loads of different textures. The tender meat, chunky vegetables, and a hint of peas at the end make each bite interesting, plus it makes me feel like I’m cooking something special without too much fuss.

Lastly, I really enjoy the little tweaks that let me experiment a bit. Whether I’m adding extra garlic or adjusting the seasoning, I feel like I’m in charge of creating my own delicious version each time I make it.

Ingredients

• Loaded with protein and rich flavor that creates a hearty stew base.

  It adds depth.

• Good source of fibre and nutrients.

  They add a sweet note to the chunky stew.
• Rich in carbs and filling, making stew hearty.

  They thicken the broth.

• Full of flavor, provides a mild sweetness and aroma.

  They cook nicely.

• Packed with flavor and a pungent twist.

  It adds zest and health perks.

• Boosts richness with tangy notes and velvety texture to finalize the gravy.
• Red wine adds a vinous tang and enhances the stew’s savory complexity.

Ingredient Quantities

• 2 lbs beef stew meat, cut into cubes
• Salt and black pepper to taste
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 3 cloves garlic, minced (or more if you like it garlicky)
• 4 carrots, peeled and cut into chunky pieces
• 2 celery stalks, chopped into bits
• 2 potatoes, peeled and cubed nicely
• 2 tbsp tomato paste
• 1 cup red wine (choose one you wouldn’t mind drinking)
• 2 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme
• Optional – 1 cup peas, added near the end for a pop of green

How to Make this

1. First, season your 2 lbs beef cubes with salt and black pepper then coat them evenly in 1/4 cup flour.

2. Heat 2 tbsp olive oil in a large pot over medium-high heat and brown the beef in batches so it gets a nice sear, then set them aside.

3. In the same pot, add 1 large roughly chopped onion and 3 minced garlic cloves, letting them soften for about 3-4 minutes.

4. Toss in the 4 carrots and 2 chopped celery stalks, stirring occasionally until they begin to get a bit tender.

5. Stir in 2 tbsp tomato paste and mix it around before pouring in 1 cup red wine to deglaze the pan, scraping up all the flavorful browned bits.

6. Return the beef to the pot then add 2 cups of beef broth along with 2 peeled and cubed potatoes, 2 bay leaves and 1 tsp dried thyme.

7. Bring the whole mixture to a simmer then reduce the heat so it cooks slowly, cover it and let it stew for about 2 hours until the meat is tender.

8. If you like a pop of green, add 1 cup of peas during the last 10 minutes of cooking.

9. Give it a taste and adjust the salt and pepper if needed then serve it up hot with some crusty bread on the side.

Equipment Needed

1. Large heavy-bottomed pot – you need this to brown the beef and simmer the stew
2. Mixing bowl – for tossing beef cubes with salt, pepper, and flour
3. Measuring cups and spoons – to accurately measure flour, olive oil, tomato paste, red wine, beef broth, and thyme
4. Chef’s knife – to chop the onion, garlic, carrots, celery, and potatoes
5. Cutting board – for safely chopping all your veggies
6. Wooden spoon – for stirring the ingredients in the pot
7. Tongs – to turn the browned beef batches without breaking them
8. Stove – for heating and simmering your stew

FAQ

The Best Beef Stew Recipe Substitutions and Variations

• Beef stew meat – if you can’t find beef, you might try lamb or pork but adjust cooking time a bit
• All-purpose flour – you can substitute with cornstarch or rice flour if you’re lookin for a gluten-free option
• Olive oil – in a pinch, canola oil or even a little butter works fine to get that sizzly flavor
• Red wine – if wine ain’t your thing, mix up some extra beef broth with a splash of red grape juice and a tiny bit of vinegar

Pro Tips

1. Make sure you brown your beef in small batches so they really caramelize and don’t steam each other, which makes a big difference in flavor.
2. When you add the red wine after the tomato paste, be sure to scrape up all those brown bits from the bottom of the pot because that’s where most of the taste is hidden.
3. Let the stew cook low and slow with the lid on, this helps the meat get really tender and meld all the flavors together nicely.
4. If you’re tossing peas into the mix, add them at the very end so they keep that pop of color and don’t turn mushy.