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The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
2 hours cook
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Ingredients
  • 2 lb / 32 oz / about 907 g beef tri-tip or beef roast
  • Salt
  • Neutral cooking oil
  • 1/2 cup water, for deglazing
  • 3 medium carrots
  • 1 large onion
  • 3 medium celery stalks
  • 4 garlic cloves
  • 10 mushrooms
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup red wine
  • 1 cup tomato sauce
  • A few tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tbsp sugar
  • 2 1/2 tsp Italian herbs
  • About 1 1/2 tbsp salt
  • Cracked black pepper
  • 4 cups beef broth
  • 2 cups baby potatoes
  • 1 cup frozen sweet peas
  • Fresh parsley
Steps
Step 1 of 23
Step 1

Cut the beef into large chunks, about 1 1/2 inches each.

1. Cut the beef into large chunks, about 1 1/2 inches each.
2. Heat a large frying pan over medium-high heat with a little oil.
3. Add the beef, season generously with salt, and brown for about 7 to 10 minutes until well seared on all sides.
4. Transfer the browned beef to a large pot.
5. Pour about 1/2 cup water into the frying pan and scrape up the browned bits from the bottom.
6. Pour the deglazing liquid into the pot with the beef.
7. Add a little more oil to the pan, then add the carrots, onion, and celery.
8. Sauté for about 4 to 6 minutes until the vegetables begin to soften and caramelize.
9. Add the minced garlic and cook for about 1 more minute.
10. Transfer the vegetables to the stew pot.
11. Add the butter to the same pan and let it melt.
12. Add the sliced mushrooms and cook for about 4 to 5 minutes until browned.
13. Season the mushrooms lightly with salt, then add the flour.
14. Toss the mushrooms with the flour and cook for about 1 minute.
15. Transfer the mushrooms to the stew pot.
16. Add the red wine, tomato sauce, Worcestershire sauce, smoked paprika, sugar, Italian herbs, salt, black pepper, and beef broth.
17. Stir everything together until well combined.
18. Bring the stew to a boil over high heat.
19. Reduce the heat to low, cover, and simmer for about 1 to 1 1/2 hours, until the beef becomes tender.
20. Add the baby potatoes and frozen peas.
21. Simmer for another 20 minutes, or until the potatoes are fork-tender.
22. Finish with freshly chopped parsley.
23. Let the stew cool slightly before serving.
Media

A rich, old-school beef stew packed with seared beef, potatoes, mushrooms, carrots, and a deeply savory broth. Big flavor, lots of texture, and exactly the kind of meal that gets better the longer it simmers.

Recipe Details
Category Cold Weather Favorite
Cook 2 hours
Description

This hearty beef stew is built in layers: chunks of beef are seared, the browned pan is deglazed, and carrots, onion, celery, and mushrooms are cooked before everything comes together in one pot. Red wine, tomato sauce, Worcestershire sauce, smoked paprika, Italian herbs, and beef broth create a rich, savory liquid. A little flour helps give the broth body as the beef slowly becomes tender. Baby potatoes and peas go in later so they retain their texture. Finished with parsley, this is a substantial cold-weather meal with plenty of vegetables and a broth worth spooning up.