Best beef stew recipe
Ingredients (serves 6–8): 2–2½ lb (900–1100 g) beef chuck, cut into 1½-inch cubes; 2–3 tbsp all-purpose flour; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 3 carrots, sliced; 2 celery stalks, chopped; 1–2 tbsp tomato paste; 4 cups beef broth (low-sodium if preferred); 1 cup red wine or extra broth
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Best Beef Stew Recipe (Classic, Rich, and Tender)
Ingredients (serves 6–8): 2–2½ lb (900–1100 g) beef chuck, cut into 1½-inch cubes; 2–3 tbsp all-purpose flour; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 3 carrots, sliced; 2 celery stalks, chopped; 1–2 tbsp tomato paste; 4 cups beef broth (low-sodium if preferred); 1 cup red wine or extra broth; 1–2 bay leaves; 1 tsp dried thyme (or 2 tsp fresh); 1 tsp salt (plus more to taste); ½ tsp black pepper; optional: 1 lb baby potatoes, halved; optional: 1 cup peas, added at the end. Method: Pat beef dry, then toss with flour, salt, and pepper. Brown beef in batches in hot oil (do not crowd). Remove beef. Sauté onion and carrots/celery until softened, then add garlic and tomato paste for 1 minute. Return beef, add wine/broth, bay leaves, and thyme. Bring to a simmer, cover, and cook 1½–2 hours until tender. Add potatoes for the last 30–45 minutes (or skip if using only root vegetables). Stir in peas for the final 5 minutes. Taste and adjust seasoning. For thicker stew, simmer uncovered 10–15 minutes or mash a few potatoes.
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Tips for Flavor and Texture
For deeper flavor, brown the beef well and scrape browned bits from the pot. If the stew tastes flat, add a pinch more salt, a splash of vinegar/lemon, or extra thyme. To prevent tough meat, keep the stew at a gentle simmer (not a hard boil) and avoid overcooking.
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Professional-care note (Food safety)
If you’re using raw beef, keep it refrigerated until cooking. Cook until the beef is tender and reaches safe internal temperature (typically 145°F/63°C for whole cuts; stews are generally cooked longer—when in doubt, ensure the center is fully cooked and steaming hot). Refrigerate leftovers within 2 hours and reheat to steaming hot.
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