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Best Ever Beef Stew Image 1

Best Ever Beef Stew Recipe

Yield: 8 servings
Prep: 20 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 30 minutes
A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!
5 stars (198 ratings)

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

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.

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.