Step 1: Marinate the Beef
- Prep the Beef:
- In a large bowl, toss the beef cubes with olive oil, flour, salt, and pepper until evenly coated. Let it sit for about 15-20 minutes to marinate.
Step 2: Brown the Beef
- Heat Oil:
- In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
- Brown the Beef:
- Add the marinated beef cubes in batches, making sure not to overcrowd the pot. Brown all sides of the beef, about 5-7 minutes per batch. Transfer the browned beef to a plate and set aside.
Step 3: Sauté the Vegetables
- Cook Onions and Garlic:
- In the same pot, add a little more olive oil if needed. Sauté the chopped onions until they become translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Carrots and Celery:
- Stir in the carrots and celery, cooking for about 5 minutes until they start to soften.
Step 4: Deglaze and Build the Stew
- Deglaze with Wine:
- Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes.
- Add Broth and Tomato Paste:
- Stir in the beef broth, tomato paste, Worcestershire sauce, and soy sauce. Mix well to combine.
- Seasonings:
- Add the dried thyme, rosemary, and bay leaves. Season with additional salt and pepper to taste.
Step 5: Cook the Stew
- Simmer:
- Return the browned beef to the pot. Add the potato chunks. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Add Peas:
- Stir in the frozen peas during the last 10 minutes of cooking.
Step 6: Finish and Serve
- Adjust Seasoning:
- Taste the stew and adjust seasoning if necessary.
- Serve:
- Ladle the stew into bowls, garnish with fresh chopped parsley, and serve hot with crusty bread or over a bed of mashed potatoes.
Tips and Variations
- Thickening the Stew:
- If you prefer a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to form a slurry. Stir this into the stew during the last 10 minutes of cooking.
- Vegetable Variations:
- Feel free to add other vegetables like parsnips, turnips, or mushrooms for added flavor and variety.
- Slow Cooker Option:
- You can also prepare this stew in a slow cooker. After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 7-8 hours or on high for 4-5 hours.
Conclusion
This “Best Ever Beef Stew” is rich, hearty, and packed with flavors. The tender beef, combined with a medley of vegetables and a savory broth, makes for a comforting meal that will leave everyone asking for seconds. Enjoy this classic dish with your loved ones and savor the warmth and comfort it brings!
This recipe provides all the details to make a delicious beef stew, ensuring that every step is easy to follow and the end result is a delightful, hearty meal. Enjoy preparing and relishing this wonderful dish!