The Best Beef Stew Recipe You Will Ever Make!

The Best Beef Stew Recipe You Will Ever Make!

Hello Friends! I’m so glad you are back for another recipe! This time in keeping with our current local weather, I have another cold weather comfort. Beef Stew. Two words that cover a wild range of possibilities that can be added together.

I have made a variety of beef stews, some with wine or bison, but this one is definitely my favorite. The sauce is so rich and has this all day cooked flavor to it! It’s so good. I’m ready to drool right now as I type this. LOL! It’s perfect served in a bread bowl or with crusty bread on the side for dipping. My boys like dipping buttered white bread in it, sounds so weird but it is actually tasty!

Now this one is a bit lengthy, I’m not even gonna kid ya, but I swear it is so absolutely worth it! Give it a try, Follow it to a T and let me know what you think, leave out or add in!

Swaps & Specs

• You can use several different types of beef for this one but I’ve found that chuck roast is the best. I haven’t had much luck with the pre-packaged “beef stew meat”. I still kept getting chewy pieces. Yuck! You can also switch it for bison if you wish.

• I use red potatoes because they hold up better for long cooking times. You can use russet or gold as well.

• You can add your favorite veggie variety to make it you very own or accommodate dietary restrictions.

• Add the peas last so they don’t overcook and become mush.

Beef stew is one of those take you back as a kid recipes and fills your head with warm thoughts. How many times did we have a bowl of this waiting coming in from playing in the snow? Coming in from working outside? This one is in our family recipe book for good! Hope you enjoy it as much as we do!

Beef Stew

Tender chunks of beef, potato, carrots and peas come together beautifully for an amazing stew.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Soup

Cuisine American

Servings 8 people

Calories 302 kcal

Equipment

• dutch oven

Ingredients

  

• 4 lbs. chuck roast, trimmed and cubed
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup flour
• 1 stick butter, divided in half
• 2 tbsp. olive oil
• 4 cloves garlic, chopped
• 2 onions, chopped
• 1 bag baby carrots, chopped
• 3 stalks celery, chopped
• 1 lb. bag red potatoes, chopped
• 14.5 oz. can beef consumme
• 6 oz. tomato paste
• 4 cups beef stock
• 1/4 cup Worcestershire sauce
• 1 packet G. Washington's seasoning
• 3 tbsp. beef base
• 1/2 tsp. rosemary
• 1 bay leaf
• 1 bag frozen peas
• 2 tbsp. cornstarch
• 2 tbsp. water

Instructions

 

• In a plastic gallon bag mix flour, salt, pepper, paprika, garlic powder and onion powder together and add beef. Seal bag and shake until completely coated.
• In a Dutch oven, add butter and oil over medium heat. Brown meat on all sides, cooking in batches so you don't overcrowd the pan. Place browned meat to the side.
  
• Add garlic, onions, carrots and celery to pot. Add more butter if necessary to sauté veggies until just soft. Next add consume, potatoes, tomato paste, beef broth, Worcestershire sauce, bay leaf, rosemary, beef base and G. Washington packet. Mix well. Put beef back in pot. Stir.
  
• Bring to a boil, reduce to low, cover and cook for 90 minutes or until beef is done. Mix cornstarch and water in a small bowl and add to pot. Stir slowly for 10 minutes to thicken the sauce. Remove bay leaf.
  
• Add frozen peas to pot and cook another 5 minutes. Don't let them get mushy. Serve with a nice crusty bread for dipping.
  

Keyword beef, stew