Best Ever Beef Stew Recipe

Name: Best Ever Beef Stew Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 2 pounds top sirloin steak; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 1 medium sweet onion; 2 large carrots; 2 ribs celery; 3 cloves garlic; 8 ounces cremini mushrooms; 3 tablespoons all-purpose flour; 2 tablespoons tomato paste; ½ cup dry red wine; 2 ½ cups beef stock; 4 prigs fresh thyme; 2 bay leaves; 1 large russet potato; 2 tablespoons chopped fresh parsley leaves

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5.0

594 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings
8 servings
Course
Main Course, Soup

Best Ever Beef Stew Recipe

Iris Warren

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A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

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Ingredients

Servings

2 pounds top sirloin steak diced
Kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 medium sweet onion diced
2 large carrots peeled and diced
2 ribs celery diced
3 cloves garlic minced
8 ounces cremini mushrooms halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
½ cup dry red wine
2 ½ cups beef stock
4 prigs fresh thyme
2 bay leaves
1 large russet potato peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves

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Instructions

Season steak with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat olive oil in a large stockpot or Dutch oven over medium high heat. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
Whisk in flour and tomato paste until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
Serve immediately.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.