Best Ever Beef Stew Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Course
Main Course, Soup
Best Ever Beef Stew Recipe
Description
Best Ever Beef Stew begins by seasoning sirloin steak cubes and browning them to develop a caramelized crust. Onion, carrot, and celery are sautéed until softened, then garlic and mushrooms are added for extra flavor and texture. The mixture is coated with flour and tomato paste to create a roux that thickens the stew. Red wine is added to deglaze and introduce acidity and depth.
Beef stock, fresh thyme, and bay leaves are incorporated before returning the browned beef to the pot. The stew simmers until the beef turns very tender, followed by adding potatoes to cook through and further thicken the broth. The herbs are removed before finishing with fresh parsley and seasoning adjustments. The stew is rich, well-balanced, and comforting with hearty chunks of meat and vegetables.
This dish can be served on its own or with crusty bread. It freezes well in portions, making it practical for meal prep. To reheat, thaw overnight in the fridge and warm gently over low heat, stirring occasionally to prevent sticking and ensure even heating.
Ingredients
- 2 pounds sirloin steak diced, top
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons olive oil
- 1 onion diced, medium sweet
- 2 carrot peeled and diced, large
- 2 ribs celery diced
- 3 cloves garlic minced
- 8 ounces cremini mushrooms halved
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- ½ cup red wine dry
- 2 ½ cups beef stock
- 4 prigs thyme fresh
- 2 bay leaf
- 1 russet potato peeled and cut in 1/2-inch chunks, large
- 2 tablespoons parsley chopped fresh leaves
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
- Freeze leftover stew in individual portions in flat freezer bags for quick thawing and even reheating.
- To reheat, thaw overnight in the fridge and warm over low heat, stirring occasionally until fully heated.
User Reviews
Overall Rating
5
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