Best Beef Stew Recipe

Steps

1. 1

   In a large Dutch oven or heavy pot over medium heat, heat vegetable oil. Add the beef chuck cubes and cook, turning occasionally, until seared on all sides, about 10 minutes. Work in batches if necessary to avoid crowding the pot. Transfer the seared beef to a plate.

   Start 10-minute timer
2. 2

   Coat the bottom of the pot with more oil if needed and heat over medium-high heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 7 minutes. Season the vegetables with kosher salt and freshly ground black pepper.

   Start 7-minute timer
3. 3

   Add the finely chopped garlic and tomato paste to the pot. Cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 2 minutes.

   Start 2-minute timer
4. 4

   Return the beef and any accumulated juices from the plate back to the pot. Add the beef broth, red wine, Worcestershire sauce, thyme sprigs, and bay leaves.

5. 5

   Bring the liquid to a boil, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Season again with salt and pepper.

6. 6

   Cover the pot and simmer, stirring occasionally, until the beef is tender, approximately 30 to 45 minutes. If the beef is not fork-tender after 45 minutes, continue simmering until it reaches the desired texture.

   Start 45-minute timer
7. 7

   Add the halved baby potatoes to the pot, ensuring they are submerged. Cover and simmer until the potatoes are tender, about 15 minutes.

   Start 15-minute timer
8. 8

   Remove and discard the bay leaves and thyme sprigs. Stir in the frozen peas and cook until warmed through, about 2 minutes. Perform a final seasoning check with salt and pepper.

   Start 2-minute timer
9. 9

   Divide the stew among bowls and garnish with chopped fresh parsley. Serve with crusty sourdough bread if desired.