Beef stew is one of my absolute favorite dishes to prepare! I love everything about the cooking process. The fresh herbs, simplicity of ingredients, and tender beef all make me happy! A lot of love goes into my pot! And I put even more into this recipe! Ready to try the BEST Beef Stew ever??!?
I’m not exaggerating. It really is amazing. I LOVE using a dry, red wine in my stew. I typically use Merlot or Pinot Noir. It really enhances the flavors in the beef. Alcohol cooks out with 20-30 secs, so it’s safe for the kiddies.
NEVER buy stew meat! I repeat, NEVER BUY STEW MEAT!!! It never gets tender no matter how long you cook it. It’s basically just scrap meat from different parts of the animal that butchers package together and sell. Buy a chuck roast and cut that sucker up! Makes a huge difference!
- 1 chuck roast cut into 1 inch chunks
- 2 teaspoons onion and garlic powder each
- 1 tablespoon Worcestershire Sauce
- 3/4 cup flour
- 1/3 cup vegetable oil
- 1 yellow onion chopped
- 2 teaspoons garlic minced
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 2-3 sprig thyme
- 3 potatoes
- 2 cups chopped carrots
- 1 cup chopped celery stalks
- 1 cup frozen peas
- seasoned salt and pepper to taste
- Season the beef with onion and garlic powder, seasoned salt, and Worcestershire sauce.
- Toss the meat in 3/4 cup of flour.
- Heat the oil in a pot.
- Brown meat 1 min per side. Do this in batches so that the meat actually browns and not just steams from overcrowding the pot.
- Remove from pot but leave the brown bits that are stuck to the bottom of the pot. **That’s called the “fond” (who knew it had a name??) it’s where all of your flavor comes from. Looks burnt, don’t be alarmed it isn’t.
- Now add the onions and minced garlic.
- Sauté till translucent.
- Sprinkle in 2 tablespoons of flour then stir for a few secs to cook out that flour taste. Add the tomato paste.
- Next pour in the red wine. **Don’t worry, the alcohol content of the wine will evaporate after 20-30 secs of cooking. My stew won’t make ya tipsy! However, you can use beef broth instead if you prefer. Only a 1 cup tho, for now.
- Allow it to come to a slight boil. This will loosen “the fond”.
- Stir until it starts to thicken. Keep the heat at medium.
- Add meat back to the pot. (the smell in your kitchen will be amazing at this point, you’re welcome!)
- Then, add in the beef broth and thyme sprigs
- Cover and allow to simmer for an hour.
- Remove thyme stems
- Add vegetables of your choice. I use potatoes, carrots, and celery.
- Taste and adjust your seasoning if needed.
- Cook for another hour or until meat and veggies are fork tender.
- If using peas, add them in during the last 10 mins of cooking time if frozen.
- Serve over rice or potatoes.
- Invite me over for dinner.