best beef stew

Stay warm all winter with this classic Beef Stew made with red wine and beef stock from Delish.com.

Best-Ever Beef Stew

vegetable oil

beef

olive oil

onion, chopped

carrots,

celery,

Kosher salt

black pepper

garlic,

tomato paste

beef broth

c. red wine

Worcestershire sauce

bay leaves

lb. baby potatoes, halved

c. frozen peas

c. parsley,

I made the recipe just as is. It is the best stew I have ever had. Normally I hate beef stew. It's the flour that everyone insists upon adding to thicken it up that reminds me of Dog Food. Seriously. Open a can of beef stew dog food. You'll see what I mean. I guess it all boils down to personal preference.  Pun intended.

I ended up adding finely chopped mushrooms and thick cut potabellas to my recipe.. everything ether was per recipe.  I did not use flour to thicken. I just turned the heat up for 5 min towards the end of the step 4 to boil off some extra.   By the end it was very thick and definitely a stew.  Everything was delicious.

RedSez
I haven't made this yet. But I will. I think i'll make it a day ahead and wish it a Happy Honeymoon in the fridge until tomorrow. Seems like the <strong>"Soup Sayers"</strong> and <strong>"Stew Nazis" </strong>have a different idea as to what all recipes are. Something you can make your own by creative thinking and innovation and personal taste. Being honest doesn't mean being mean. I thought WE were a community of cooks, wannabes and yes even chefs looking for inspiration, a twist, our take. I always hated stew leftovers. Heating up the rancid looking school paste coating all the goodies. I will try the honeymoon in the fridge to see if that thickens it up. Even though it may liquefy upon heating. I love this recipe for what it is. The path to an unknown is exciting. My advice...USE THE SWEET POTATOES! If you're not smiling, you're doing it wrong.

It was very good I held up on the celery I put everything else in but the celery it was delicious thank you

This is an easy and tasty recipe to follow. I added a few strips of bacon, a five cloves of garlic, 2 whole onions chopped, apple cider vinegar instead of wine

Just finished this recipe and it's amazing! 
I added quartered baby bella mushrooms and used sweet potatoes instead of white. The mushrooms are a big plus but I'd probably go with the white potatoes if you're on the fence. I also decided it needed some more flavor so added a little basil and oregano. I went with the corn and peas and think it definitely helps the taste, but I bet that's because of my love for old brunswick stews that have both. And yes, if you want it thicker you'll need to do the slurry option many on here have already discussed. 
Also I went with a 2.5 lb chuck roast and cubed it myself. If I had to do it over again I'd go with the pre-cubed stuff from the butcher - it's already cut and probably trimmed and is worth the extra dollar or so per pound to save the time and fatty/sinewy pieces. 
Enjoy!

The broth requirement was too much.  I prefer a thicker broth, but I didn't have flour, because the recipe didn't require it.  Not happy with that; it's not like my mom's beef stew from scratch.

Just made this stew.  Easy to prepare, very tasty, very good. Two things I noticed. First, the meat needs longer cooking time than what is given in the directions. I gave it about twice as long as indicated, and the meat (lean chuck) became very tender. Second, the finished broth needs to be a little thicker so I added some cornstarch at the very end (in a small bowl, I mixed a heaping tablespoon of cornstarch with some of the broth and then reintroduced it). This will be my "go to" recipe for beef stew.

https://streaming.hearstdigitalstudios.com/5ef553d2-3080-4bfb-9cad-d43005cf2fed/video_rover_16x9_1080p_hd_1541199827_976.mp4

You'll Want To Eat This Beef Stew All Winter Long

Hearty Beef Stew Recipe

Beef Stew Seasoning Mix

all-purpoase flour

dry oregano

dry basil

salt

garlic powder

paprika

cayenne pepper

celery salt

onion powder

dry, ground rosemary

Beef Stew

water

onion (about 1 medium-sized onion)

celery (about 5 celery stalks)

mushrooms

carrots (about 4-5 carrots)

russet potatoes (about 5 large potatoes)

Mix all ingredients together in a jar or similar container.

Shake container very thoroughly for a couple minutes to ensure all ingredients are completely mixed.

Use about 2.5 tablespoons of seasoning mix per pound of beef in your stew. Be sure to dissolve in cold water before adding to stew.

Heat olive oil in large stock pot. Then add beef and brown, stirring every minute or two.

Combine seasoning mix with 1 cup of cold water and mix or stir very thoroughly until the mix is completely dissolved.

Add dissolved seasoning mix to pot and stir. Let cook for a couple minutes on medium heat.

Add the potatoes, carrots, celery, and onion, and mix everything together.

Pour in the beef broth and the remaining 2 coups of water. Stir again, and bring everything up to a low boil.

Reduce to low heat and simmer for 1 hour.

If the broth consistency is too thin, you can thicken it just a little more. Combine 1 or two more tablespoons of flour with just enough cold water to dissolve it completely, and then add to the pot. Cook for a few more minutes, stirring frequently. Don't overdo this optional step, or you risk making the stew too thick, as well as diluting the flavor too much.

This&nbsp;Instant Pot Beef Stew (With A Secret Ingredient) is the BEST beef stew with fork-tender beef, potatoes, and vegetables in a rich, savory gravy that is ready in about an hour.

Instant Pot Beef Stew (With A Secret Ingredient)

Tablespoon oil

russet potatoes (,

onion (, chopped)

garlic

celery (, chopped)

carrots (, chopped)

red wine

Worcestershire

Chili Sauce ((A Tomato-Based Chili Sauce like Heinz))

salt and pepper

Italian Seasoning

cornstarch

Tablespoons fresh parsley or cilantro (, chopped)

Cut the beef into about 1-inch bite-size pieces or use pre-cut stew meat.

Chop the potatoes, onion, carrots, and celery. This can be done the day before if desired.

Press the Sauté button. Wait until &quot;Hot&quot; appears on the front of the Instant Pot. Then add oil to the inner liner pot within the Instant Pot.

When the oil starts to sizzle, add the stew meat. Let it brown for a couple of minutes. Then turn the meat so it browns on all sides. Don't cook it all the way through. The goal is to just brown the outside of the meat.

Add the chopped onion and garlic to cook. Add additional oil, if needed. Cook until the onions are translucent.

Deglaze the pan by pouring in the wine. Scrape all the brown bits from the bottom of the pan. That adds flavor to the sauce and helps to prevent getting the &quot;Burn&quot; warning on the Instant Pot.

Add the potatoes, carrots, and celery.

Add the beef broth, Worcestershire, and chili sauce, followed by salt and pepper as well as Italian Seasoning.

Pressure cook the beef stew with high pressure for about 35 minutes.

Release the steam naturally for about 15 - 20 minutes. This time can vary.

If the gravy is too thin, mix 2 tablespoons of cornstarch with 1/4 cup of water and stir into the beef stew while it is hot.

Garnish with chopped parsley or cilantro.

https://embed.mediavine.com/videos/nxi9d2eam16l55gl4tjs

Learn how to make the best Beef Stew in the Instant Pot. Tender beef, perfectly cooked vegetables in a savory broth makes the ultimate comfort food. One taste of this Instant Pot Beef Stew will have you begging for more.

Instant Pot Beef Stew Tutorial Video

Everybody will love this delicious crock pot beef stew with tender meat and vegetables. The ultimate comfort food that will warm you to the bone. This smaller beef stew recipe is ideal for a small household or is quickly doubled to full size.

Small Crock Pot Beef Stew

½-2 lbs stew beef

onion

garlic (minced

low-sodium beef broth

lb potatoes

carrots (peeled

peas

soy sauce (low sodium)

pepper

bay leaves (Optional)

thyme (Optional)

Flour

vegetable oil (Optional

Minute tapioca

Use pre-cut stew beef or trim about 1 1/2 to 2 pounds of boneless chuck roast or sirloin tip into 1-inch cubes. Give it a light dusting of flour and place in hot oil over medium-high heat in the large skillet—brown for about 7-8 minutes. Move the meat to the crock pot but keep any liquid in the pan.

While browning meat, peel 2 carrots and cut them into 1/2 inch thick medallions. Scrub 1/2 pound of red or Yukon gold potatoes and cut them into chunks. Other potatoes could be used but if using russet potatoes, peel also.

Dice 1 medium onion. Crush or mince 2 cloves of garlic. Add onion, 3 ounces of tomato paste, and 1/4 tsp salt into the hot pan. Cook until onions are soft and lightly browned. Add the garlic for the last minute.

When the onion is ready, add 1 cup of beef broth to the pan and scrape any brown bits from the bottom of the pan.

Add all ingredients except the peas to the crock pot, and stir well. Cook on low for 8 hours or high for 4 hours. Add the frozen peas for the last hour of cooking. Cook longer if needed for tender meat and vegetables.

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Best-Ever Beef Stew

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Top 4 best beef stew recipes from across the web

The most viewed best beef stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever Beef Stew

Hearty Beef Stew Recipe

Instant Pot Beef Stew (With A Secre...

Small Crock Pot Beef Stew

The most viewed best beef stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine