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Kitchen Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Directions for Making the Best Ever Beef Stew
1. Sear the Beef
In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes generously with salt and pepper. Add them in batches to avoid overcrowding, and sear each side until browned, about 2-3 minutes per side. Remove the beef and set it aside.
2. Sauté the Vegetables
In the same pot, add the chopped onion and sauté for 5 minutes until it softens. Add the garlic and cook for another minute, being careful not to let it burn.
3. Add Tomato Paste and Flour
Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Sprinkle in the flour and cook for another minute, stirring constantly to avoid any raw flour taste.
4. Deglaze with Wine (Optional)
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for 2-3 minutes, reducing slightly.
5. Add the Broth and Seasonings
Add the beef broth, water, Worcestershire sauce, thyme, rosemary, and bay leaves. Return the beef to the pot, stirring everything together.
6. Simmer the Stew
Bring the stew to a simmer, then lower the heat, cover, and let it cook for 1.5 to 2 hours. Stir occasionally to prevent sticking.
7. Add the Vegetables
Add the carrots, potatoes, and celery to the stew. Continue simmering for another 30-40 minutes, or until the vegetables are tender, and the beef is fork-tender.
8. Add Peas and Finish
Stir in the frozen peas and let them warm through for about 5 minutes. Taste and adjust seasoning as needed. Remove the bay leaves before serving.
9. Serve
Ladle the stew into bowls, garnish with fresh parsley if desired, and serve hot. Pair with crusty bread or a side of mashed potatoes for the ultimate comfort meal.
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