Best Ever Beef Stew

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

We just got back from Los Angeles. You know, from their perfect always-sunny-70-degree weather. Wait, why did we leave California again?

No, but really, it was a solid 20 degrees outside and a rude awakening back to Chiberia reality, and Cartman refused to walk as usual. But that’s okay. Because I came home to the best beef stew ever.

Wonderfully aromatic, super cozy, and filled with so many goodies – tender chunks of steak, mushrooms, potatoes, and carrots. All good things here, stewing in that perfectly hearty, rich gravy.

I poured the rest of the red wine I used for this recipe into a very large wine glass, warmed up some dinner rolls, and forgot just how cold it is outside.

tips and tricks for success

• Prep ahead of time. Save time by prepping and dicing the meat and vegetables ahead of time (minus the potatoes as they will brown if chopped too early).
• Sear the meat. Browning the beef first is key here. That dark crust on the sirloin steak will create such richer, deeper flavors in your stew (plus, the browned bits at the bottom of the pot are all lovely bits here, adding so much flavor).
• Choose a wine you will drink. A dry red wine (cabernet sauvignon, pinot noir or merlot) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

what to serve with beef stew

• How to Make Perfect Mashed Potatoes
• Slow Cooker Cauliflower Mashed Potatoes
• Easy Skillet Dinner Rolls
• Honey Whole Wheat Dinner Rolls
• Italian Chopped Salad

Best Ever Beef Stew

Yield: 8 servings

Prep: 20 minutes minutes

Cook: 1 hour hour 10 minutes minutes

Total: 1 hour hour 30 minutes minutes

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

5 stars (187 ratings)

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Ingredients

• 2 pounds top sirloin steak, diced
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 medium sweet onion, diced
• 2 large carrots, peeled and diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, halved
• 3 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• ½ cup dry red wine
• 2 ½ cups beef stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 large russet potato, peeled and cut in 1/2-inch chunks
• 2 tablespoons chopped fresh parsley leaves

Equipment

• Dutch Oven

Instructions

• Season steak with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat olive oil in a large stockpot or Dutch oven over medium high heat. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
• Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
• Whisk in flour and tomato paste until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the stockpot.
• Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
• Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
• Serve immediately.

Video

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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