Name: The Best Beef Stew: A Comprehensive Guide to Perfect Comfort Food
Prep time: 20 min
Cook time: 2 h 25 min
Total time: 2 h 45 min
Cuisine: Comfort Food
Ingredients: 2 lbs beef chuck, cut into 1–2 inch cubes; Salt and freshly ground black pepper, to taste; 3 tbsp vegetable oil or olive oil; 4 cups beef broth; 1 cup red wine (or extra broth); 2 tbsp tomato paste; 2 tsp Worcestershire sauce; 1 tsp dried thyme; 2 bay leaves; 1 large onion, chopped; 3 cloves garlic, minced; 4 large carrots, peeled and chunked; 4 medium potatoes, peeled and cut into chunks; 2 stalks celery, sliced; 1 cup frozen peas; 2 tbsp all-purpose flour (optional, for thickening); 2 tbsp fresh parsley, chopped

Description

A comprehensive guide to the best beef stew, delivering tender beef, perfectly cooked vegetables, and a rich savory broth. This recipe blends traditional technique with modern cooking science for reliable, restaurant-quality comfort food.

Ingredients

Scale

2 lbs beef chuck, cut into 1–2 inch cubes
Salt and freshly ground black pepper, to taste
3 tbsp vegetable oil or olive oil
4 cups beef broth
1 cup red wine (or extra broth)
2 tbsp tomato paste
2 tsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
1 large onion, chopped
3 cloves garlic, minced
4 large carrots, peeled and chunked
4 medium potatoes, peeled and cut into chunks
2 stalks celery, sliced
1 cup frozen peas
2 tbsp all-purpose flour (optional, for thickening)
2 tbsp fresh parsley, chopped

Instructions

Season beef with salt and pepper. Heat oil in Dutch oven. Brown beef in batches until crusted. Set aside.
Sauté onion and celery in beef drippings until softened. Add garlic; cook 1 minute. Stir in tomato paste and cook 2 minutes.
Deglaze with wine, scraping up browned bits. Return beef to pot with broth, Worcestershire sauce, thyme, and bay leaves. Simmer gently.
Cover and cook 1.5–2 hours, stirring occasionally, until beef is tender.
Add carrots and potatoes about 30 minutes before stew is finished. Continue simmering until vegetables are fork-tender.
Stir in frozen peas during the last 5 minutes. If desired, thicken with flour slurry.
Remove bay leaves, adjust seasoning, and garnish with parsley. Serve hot with crusty bread.

Notes

Choose chuck roast for best tenderness. Always sear in batches—don’t overcrowd. Add vegetables later to prevent mushiness. Keep heat low for gentle simmering. Stew tastes even better the next day.

Prep Time: 20 minutes
Cook Time: 2 hours 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Comfort Food

Nutrition

Serving Size: 1 cup
Calories: 235-279
Sugar: 5g
Sodium: 480mg
Fat: 13.2-16.3g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 16.7-22.1g
Fiber: 3-4g
Protein: 19g
Cholesterol: 75mg

Keywords: beef stew, comfort food, classic beef stew, hearty stew