You’ve come to the right place. The “Best Ever” beef stew is all about deep, layered flavor and fall-apart tender meat. This recipe uses a few chef’s secrets to achieve a rich, complex broth and a perfect texture.

This isn’t just a stew; it’s a culinary project for a cozy day that rewards you immensely.

The “Best Ever” Beef Stew

The keys to this recipe are browning the meat properly, using tomato paste and umami boosters, and adding a splash of something bright at the end.

Prep time: 30 minutes
Cook time: 2.5 – 3 hours (mostly hands-off)
Serves: 6-8

Ingredients:

· For the Stew:
· 3 lbs beef chuck roast, cut into 1.5-inch cubes
· 3 tablespoons olive oil, divided
· 1 large yellow onion, chopped
· 2 cloves garlic, minced
· 3 tablespoons tomato paste
· 1/3 cup all-purpose flour
· 1 cup dry red wine (like Cabernet Sauvignon or Merlot) or additional 1 cup broth
· 4 cups beef broth (good quality is key!)
· 2 cups water
· 1 tablespoon Worcestershire sauce
· 2 bay leaves
· 1 teaspoon dried thyme (or 3 fresh sprigs)
· 1 tablespoon soy sauce (the umami secret weapon!)
· The Vegetables:
· 1 lb Yukon Gold potatoes, cut into 1-inch chunks
· 4 large carrots, cut into 1-inch thick pieces
· 3 celery stalks, cut into 1-inch thick pieces
· 1 cup frozen peas
· The Finish:
· 2 tablespoons fresh parsley, chopped
· 1 teaspoon balsamic vinegar or fresh lemon juice (the brightness secret!)

Instructions: