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– **2 lbs beef stew meat** (chuck roast or round, cut into 1-inch cubes)
– **2 tablespoons olive oil**
– **1 large onion**, diced
– **3 cloves garlic**, minced
– **3 carrots**, peeled and chopped
– **3 potatoes**, peeled and diced
– **2 celery stalks**, chopped
– **1 cup frozen peas**
– **1/4 cup all-purpose flour**
– **4 cups beef broth**
– **1/2 cup red wine** (optional, but adds great depth of flavor)
– **2 teaspoons dried thyme**
– **1 teaspoon dried rosemary**
– **2 bay leaves**
– **Salt and pepper**, to taste
– **1 tablespoon Worcestershire sauce**
– **1 tablespoon tomato paste**
– **Fresh parsley** (for garnish)
### How to Make the Best Ever Beef Stew
#### **Step 1: Brown the Beef**
To achieve that deep, rich flavor, the beef needs to be browned before simmering. This step helps to develop a savory base for the stew.
1. **Heat the olive oil** in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches (don’t overcrowd the pan) and brown on all sides. This will take about 5-7 minutes per batch. Once browned, remove the beef and set it aside.
#### **Step 2: Sauté the Aromatics**
In the same pot, you’ll sauté the vegetables to build the flavor base for the stew.
1. Add the **diced onion** and sauté for 3-4 minutes until soft and translucent.
2. Add the **minced garlic** and sauté for another minute, until fragrant.
#### **Step 3: Add Flour and Build the Broth**
To thicken the stew and create a rich, silky broth, we’re going to make a roux.
1. Sprinkle **flour** over the onions and garlic, stirring to coat. Let the flour cook for about 1-2 minutes to get rid of the raw flour taste.
2. **Pour in the red wine** (if using), scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. Let the wine cook for 2-3 minutes to reduce slightly.
3. Add the **beef broth**, **tomato paste**, **Worcestershire sauce**, **dried thyme**, **dried rosemary**, and **bay leaves**. Stir everything together until well combined.
#### **Step 4: Simmer the Stew**
Now it’s time to bring everything together and let the stew cook low and slow for the flavors to develop.
1. Return the browned beef to the pot along with any juices that may have accumulated. Bring the mixture to a simmer over medium heat.
2. Reduce the heat to low and cover the pot. Let the stew simmer for **1 1/2 to 2 hours**, stirring occasionally. The beef should become tender and the flavors should meld together.
#### **Step 5: Add the Vegetables**
Once the beef is tender, it’s time to add the hearty vegetables.
1. Add the **carrots**, **potatoes**, and **celery** to the pot. Stir them into the stew and cover again. Simmer for an additional **30-40 minutes** until the vegetables are tender.
#### **Step 6: Add the Final Touches**
For the final burst of flavor and texture, we’re going to add the peas.
1. Stir in the **frozen peas** and cook for another **5 minutes**. Taste the stew and adjust seasoning with **salt** and **pepper** to your liking.
2. Remove the **bay leaves** before serving.
#### **Step 7: Garnish and Serve**
Ladle the stew into bowls and garnish with freshly chopped **parsley** for a pop of color. This stew is perfect on its own, or you can serve it with warm bread for dipping.
### Tips for the Best Ever Beef Stew
1. **Use a cut of beef that’s good for slow cooking**: **Chuck roast** or **round roast** works best because they have the right amount of marbling, making them tender after hours of simmering.
2. **Don’t skip the browning step**: Browning the beef adds a ton of flavor to the stew. Make sure to brown it on all sides to develop that deep, savory taste.
3. **Make it ahead**: Beef stew is one of those dishes that tastes even better the next day! The flavors continue to meld and deepen, making it perfect for meal prep or leftovers.
4. **Customize your vegetables**: Feel free to switch up the vegetables in this stew. Turnips, parsnips, or sweet potatoes are great alternatives to the usual carrots and potatoes.
5. **Slow cooker option**: For an even easier version, you can make this stew in the slow cooker. Brown the beef first, then transfer everything to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours, adding the potatoes and carrots halfway through.
6. **Add a dash of heat**: If you like a little spice, try adding a pinch of red pepper flakes or a small chopped chili pepper to the stew for a kick of heat.
### Why This is the **Best Ever Beef Stew**
This beef stew recipe is a **comfort food classic** that will warm your soul and fill your stomach with hearty goodness. From the rich broth to the tender beef and the perfectly cooked vegetables, every bite is a flavor-packed experience. It’s the kind of meal that gets better with time, so it’s perfect for making in advance and enjoying leftovers. Plus, the recipe is easy to customize based on what you have in your pantry, making it a versatile dish that’s always a win.
### Final Thoughts
**Best Ever Beef Stew** is a recipe you’ll want to make again and again. It’s simple, satisfying, and absolutely delicious, with tender beef, flavorful vegetables, and a rich, savory broth. Whether you’re preparing it for a weeknight dinner or a special family gathering, this beef stew will be the star of the meal. Serve it with a side of crusty bread to soak up every drop of the flavorful broth, and enjoy a dish that brings comfort, warmth, and a big helping of happiness.
