1. Prepare the Beef:
- Season the Beef: Start by patting the beef cubes dry with paper towels, which helps them brown better. Season the beef generously with salt and pepper.
- Dredge in Flour: Place the flour in a shallow dish and lightly coat each piece of beef in the flour, shaking off any excess. This will help the beef develop a nice crust and thicken the stew.
- Brown the Beef: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the beef in batches, being careful not to overcrowd the pot. Brown the beef on all sides, about 5-7 minutes per batch. Remove the beef from the pot and set it aside.
2. Build the Stew:
- Cook the Aromatics: In the same pot, add the diced onion and cook for about 5 minutes, until softened and beginning to brown. Add the minced garlic and cook for another minute until fragrant.
- Deglaze with Wine: If using red wine, pour it into the pot and stir, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 3-5 minutes, reducing slightly.
- Add the Beef Broth and Flavorings: Stir in the beef broth, tomato paste, Worcestershire sauce, bay leaf, thyme, rosemary, paprika, and ground black pepper. Return the browned beef to the pot along with any accumulated juices.
- Add Vegetables: Add the carrots, potatoes, and water to the pot. Stir to combine everything, making sure the beef and vegetables are mostly submerged in the liquid.
3. Simmer the Stew:
- Bring to a Simmer: Increase the heat to high and bring the stew to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 2 to 2 1/2 hours, or until the beef is tender and the vegetables are cooked through. Stir the stew occasionally to prevent sticking.
- Add Peas: About 10 minutes before serving, stir in the frozen peas. They’ll cook quickly and add a touch of sweetness to the stew.
- Thicken the Stew (Optional): If you prefer a thicker stew, mix the cornstarch with water to create a slurry. Stir this mixture into the stew during the last 5 minutes of cooking, allowing it to thicken to your desired consistency.
4. Serve the Stew:
- Check Seasoning: Before serving, taste the stew and adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the stew into bowls and serve hot, with crusty bread or over mashed potatoes, if desired. Garnish with fresh parsley for a pop of color.
Tips for the Best Beef Stew
- Choosing the Beef: Beef chuck is ideal for stew because it becomes tender and flavorful with slow cooking. You can also use brisket or a mix of beef cuts for variety.
- Slow Cooking: Low and slow is the key to tender beef and rich flavor. If you have the time, simmer the stew for an extra hour for even more depth.
- Wine: The red wine adds a deep, rich flavor, but if you prefer not to use it, simply add more beef broth.
- Make Ahead: Beef stew tastes even better the next day as the flavors meld. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Serving Suggestions
- Side Dishes: Serve this beef stew with a side of crusty bread, mashed potatoes, or over egg noodles. A simple green salad also pairs nicely to balance the richness of the stew.
- Wine Pairing: A robust red wine like Cabernet Sauvignon or Merlot pairs perfectly with the hearty flavors of this stew.
Conclusion
This Best Ever Beef Stew is a classic comfort food that’s perfect for warming up on a cold day. The combination of tender beef, hearty vegetables, and rich, savory broth is simply irresistible. Whether you’re cooking for a family gathering or just craving something cozy, this beef stew will not disappoint. Enjoy the depth of flavor that comes from slow-cooking the ingredients together, and don’t forget to save some for leftovers – it’s even better the next day!