The Perfect Beef Stew Recipe (2024)

Are you looking for the perfect beef stew recipe? Then, you are going to want to keep reading as I have a real comfort food treat for you today!

See the days are getting shorter now. Plus, there is also a chill in the air. So, what better time than now to have hot, soup-like meals?

Honestly this time of the year, I most certainly could live on hot soups all day long. I mean I am genuinely not a fan of winter or the cold. Therefore, any warm meals and drinks I can consume is a real bonus for me.

One of my favorite cold weather meals is beef stew. Seriously, this is one meal that is indeed comforting food for my soul.

I stumbled upon a recipe years back when I first got married.

Now, do you want to try our perfect beef stew recipe this winter?

[clickToTweet tweet=”Tis the season for soups and more hot meal options. Check out this recipe for perfect beef stew.” quote=”Tis the season for soups and more hot meal options. Check out this recipe for perfect beef stew.” theme=”style1″]

Check out the recipe below.

The Perfect Beef Stew Recipe

Yield: 8 people

The Perfect Beef Stew Recipe

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

A hearty and perfect beef stew recipe just in time for the colder weather outside.

Ingredients

3-6 tablespoons of olive oil
¼ cup of flour + 2 tablespoons on the side
2 ½ teaspoons of salt, divided
1 teaspoon of black pepper
2 pounds of chuck roast cut into thick chunks
1 whole onion, roughly chopped
2 cloves of garlic, minced
2 tablespoons of tomato paste
½ cup of red wine
4 cups of low sodium beef broth
1 bay leaf
1 sprig of rosemary
2-3 sprigs of thyme
3 carrots, cut into 1 inch chunks
4 potatoes peeled and chopped into 1 inch chunks
2 stalks of celery, cut into 1 inch chunks
½-1 cup of frozen peas, defrosted

Instructions

In a medium bowl add in ¼ cup of flour 1 ½ teaspoons of salt and 1 teaspoon of pepper, mix together. In small batches coat meat in flour mixture, tap off excess flour. Set to the side.
In a heavy bottom large pot or dutch oven, add in 3 tablespoons of olive oil. Heat oil over medium heat, once oil is hot add in a few flour coated beef cubes, being sure they do not touch. Brown beef on all sides, then remove beef and repeat process until all beef cubes have been browned, adding more oil in if needed. Keep beef to the side for now.
If needed, add an additional tablespoon of oil. Raise heat to medium high and add onions and 1 teaspoon of salt and saute for two minutes then add in garlic, cook together an additional minute. Next add in remaining flour and cook about 30 seconds. Next, add in tomato paste, gently mix ingredients together before adding in red wine. Be sure to scrape the bottom of the pan once you add in the red wine to loosen all flour that was cooked in with the beef. Continue mixing together until the flour is smooth and the red wine has begun to reduce into a thicker sauce.
Add in beef broth, herbs, and beef chunks. Cook uncovered for one hour, lowering heat to a gentle yet steady simmer.
After an hour add in vegetables, except for the peas, and cover and cook an additional 55 minutes, occasionally stirring the soup. After 55 minutes, add in the peas and cook together an additional 5 minutes.
Serve and enjoy!