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.

Cozy Beef Autumnal Stew is the perfect thing for a cold day. This beef stew borrows flavors from lomo saltado and is on a bed of cauliflower mash.

Cozy Beef Stew Recipe

beef stew meat

all-purpose flour ((optional step!))

cumin

sweet paprika

coriander

oregano

soy sauce

squash

potatoes

cauliflower (florets removed)

unsated butter

Kosher salt (to taste)

black pepper (to taste)

Micro greens parsley

Preheat oven to 350 F. Sprinkle the cubed up stew meat with salt on both sides. Next, add a bit of flour to a shallow plate and dip each piece of meat into the flour, dusting off any excess. This step is optional but good if you&#39;re looking for a nice crust on the meat.

Place a large Dutch oven over medium heat. Add a tablespoon of olive oil to the bottom of the pan. When hot, add the pieces of meat, in batches, until browned on each side, about 2 minutes per side. Remove and repeat until you’ve worked through the meat. This took me about 10 minutes. 

Add an additional teaspoon or two of oil, if needed. Next, add the onion, tomato paste, cumin, paprika, coriander, dried oregano and a few pinches of salt. Mix together until onions are slightly softened, about 5 to 7 minutes. Mix in the garlic and then pour in the soy sauce and using a spoon, scrape the bottom of the pan, getting up any bits. 

Pour in the beef broth and add in the reserved seared meat. Bring to a gentle simmer and then cover with a lid and transfer to the oven to cook for about 3 hours. I like to check it at the 2 hour mark and add any more broth, if necessary.

At the 3 hour mark, add in the delicata squash and potatoes (or carrots) and cook for an additional 30 minutes.  Give the sauce a taste (it&#39;ll be hot) and add any additional salt, if needed. Serve with creamy cauliflower mash (below), regular mashed potatoes or polenta.

For Pot Instructions: 

Bring a large pot of water to a boil. Drop in the cauliflower florets and cook until very tender, about 5 to 6 minutes. Drain and run the cauliflower under cold water. To a high-powered blender (such as a Vitamix), add the ghee and then top with the cauliflower. Pulse until mostly smooth, about 1 minute, stopping and scraping down the sides as needed. Pulse on high for about 2 minutes, until silky smooth, adding a teaspoon or two of ghee, if needed. Add salt and pepper to taste and blend once more until combined.

When the pot roast is ready, pour the cauliflower in a pot and warm over low heat. Divide between bowls and top with a spoonful of the stew. Garnish with microgreens or minced Italian parsley.

To Make the Creamy Cauliflower Mash:

This was DELICIOUS!! And even our toughest critic (the toddler) approved of the melt in your mouth stew meat. I subbed some diced tomatoes for the paste and some cinnamon instead of the coriander (just because I didn’t have them handy). I also added carrots, but didn’t increase the veggie cook time, and I probably should have just a bit. But it was SUPER flavorful and definitely one I’ll make again. Thank you for the delicious recipes Adrianna!

Just made this for dinner and was blown away! It was extremely flavorful and perfect for a cozy fall day. Every recipe I’ve made from this blog has been a showstopper. Thank you Adrianna!

I made this yesterday for a dinner party and it was incredible! The flavours were so good and everyone went back for seconds!
I added carrots and next time I make it I will add parsnips! 
I served it over mashed potatoes but I look forward to trying the cauliflower mash!
Thank you so much for another incredible recipe!

I don't want to be that person that changes up the recipe and still comments, but I am that person right now...because this was still SO GOOD.  We got an Instant Pot two days ago and were dying to try it out.  I couldn't find a delicata squash to save my life, so we subbed sweet potato.  We also don't have a high powered blender, but instead had to use our way too old regular blender...I was pleasantly surprised that the cauliflower mash turned out yummy despite that!  One last minor thing--the end of the recipe calls for lime, cilantro and green onion.  Unfortunately it's not in the ingredients list and I didn't read that far into the recipe so we went without it..but again, still amazing.  It's  a perfectly spiced dish, and a wonderful way to introduce us to our new Instant Pot.  Thank you Adrianna!

I made this today and it was absolute fire!!! So good - loved that the flavors were different!!

Hey Adrianna, can I make this is a normal pot? I don't have a Dutch Over or an Instant pot, and already got all the ingredients. Thanks!

This looks truly hearty! Love the idea of the cauliflower puree. I also admit I don't eat a lot of meat and too love my vegetables. Glad to hear you are supporting responsibly-raised meat.

Hearty beef stew made with potatoes, mushrooms, bacon and root vegetables, simmered in a rich savoury broth until tender. A classic Canadian comfort dish.

Beef Stew With Potatoes and Mushrooms

bacon

celery (medium diced)

tbsp minced garlic

white potatoes (large dice)

turnip

carrots (peeled, large dice)

thyme

beef stock

In a large pot over medium heat, add bacon; stir frequently. Once bacon has started to crisp, add beef to the pot and sear beef stew meat until brown on all sides. Remove bacon and beef from the pot, leaving any remaining fat.

Add oil, onions, celery and garlic and cook, stirring often until softened, 7 to 9 minutes. Add potatoes, mushrooms, turnip, carrot, and return meat back to the pot. Stir in the bay leaves, thyme, Worcestershire sauce; season with salt and pepper. Add in the beef stock, and more water if beef and vegetables are not totally covered by liquid. Bring the stew to a boil, reduce heat to medium-low, cover with a lid. Cook until the vegetables have softened and the meat is tender, 45 to 60 minutes, stirring occasionally.

Once the meat and vegetables have softened, whisk together cornstarch and cold water in a small bowl until dissolved. Remove lid and stir in cornstarch mixture, then cook for 2 to 3 minutes, until the sauce has thickened. Season with salt and pepper. Serve hot.

Top 6 best beef stew recipes from across the web

The most viewed best beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best-Ever Beef Stew

Hearty Beef Stew Recipe

Instant Pot Beef Stew (With A Secre...

Small Crock Pot Beef Stew

Cozy Beef Stew Recipe

Beef Stew With Potatoes and Mushroo...

Top 6 best beef stew recipes from across the web

The most viewed best beef stew recipes by Recipe Cart users, saved from over 20,000 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

Cozy Beef Stew Recipe

Beef Stew With Potatoes and Mushroo...

The most viewed best beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine