best ever beef stew

Preparation Time: 20 minutes

Cooking Time: 2 hours 30 minutes

Total Time: 2 hours 50 minutes

Intensity: Medium


  • 2 lbs beef chuck, cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 cup red wine (optional, can substitute with more beef broth)
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 4 large carrots, peeled and cut into chunks
  • 3 large potatoes, peeled and cut into chunks
  • 3 stalks celery, sliced
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped (for garnish)


  1. Prepare the Beef:
    • Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
  2. Sear the Beef:
    • In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Sear the beef on all sides until browned, about 5-7 minutes per batch. Remove the beef and set aside.
  3. Sauté Vegetables:
    • In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and cook until softened, about 5 minutes.
    • Add the minced garlic and cook for another minute until fragrant.
  4. Deglaze the Pot:
    • Sprinkle the flour over the onions and garlic, stirring constantly for about 1-2 minutes to cook the flour.
    • Slowly pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let it simmer for about 2-3 minutes until slightly reduced.
  5. Simmer the Stew:
    • Add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, and smoked paprika (if using). Stir well to combine.
    • Return the seared beef and any accumulated juices to the pot. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour, stirring occasionally.
  6. Add Vegetables:
    • After 1 hour, add the carrots, potatoes, and celery to the pot. Continue to simmer, covered, for another 1-1.5 hours, or until the beef and vegetables are tender.
  7. Finish the Stew:
    • Remove the bay leaves from the stew. Stir in the frozen peas and let them cook for about 5 minutes.
    • Taste and adjust seasoning with more salt and black pepper if needed.
  8. Serve:
    • Ladle the stew into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or over mashed potatoes for a hearty meal.

Note: This beef stew is rich, hearty, and packed with flavor. The slow simmering process ensures the beef becomes incredibly tender and the flavors meld together perfectly. Enjoy this comforting classic on a cold day or whenever you crave a robust, savory meal!

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