Ingredients:
- 2 pounds beef stew meat (chuck roast or brisket works well)
- ½ cup all-purpose flour
- 1 tablespoon seasoning salt
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth (or water with beef bouillon cubes)
- 2 cups carrots, peeled and cut into 1-inch chunks
- 2 cups potatoes, peeled and cut into 1-inch cubes
- 1 cup celery, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
Instructions:
- Coat the Beef: In a large bowl, combine the flour, seasoning salt, and black pepper. Toss the beef stew meat into the flour mixture, making sure the meat is evenly coated. This step will help thicken the stew later and give the beef a nice sear.
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the coated beef stew meat in batches to avoid overcrowding. Sear the beef on all sides for 4–5 minutes until it’s nicely browned. Remove the beef from the pot and set it aside.
- Sauté the Veggies: In the same pot, add the chopped onion and minced garlic. Sauté for 2–3 minutes, or until the onion becomes translucent and fragrant. This helps release the flavors from the onion and garlic into the base of your stew.
- Deglaze the Pot: Pour in a little bit of the beef broth (about 1/2 cup) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This will add extra flavor to the stew. Once the pot is deglazed, return the beef to the pot along with the remaining beef broth.
- Add the Vegetables and Seasonings: Add the carrots, potatoes, and celery to the pot. Sprinkle in the dried thyme, dried rosemary, and bay leaf. Stir everything together to combine, then bring the stew to a simmer.
- Simmer the Stew: Once the stew is simmering, reduce the heat to low and cover the pot. Let it cook for 1.5 to 2 hours, stirring occasionally. The beef will become incredibly tender, and the flavors will meld together perfectly. If the stew is getting too thick, you can add more beef broth or water as needed.
- Final Seasoning: After the stew has finished cooking and the beef is tender, taste the broth and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving.
- Serve: Ladle the beef stew into bowls and serve hot. For a complete meal, serve it with warm crusty bread or a side salad.
Approximate Nutrition (Per Serving)
The following nutritional values are an estimate for one serving of beef stew, assuming the recipe makes about 6 servings:
Nutrition per Serving:
- Calories: 350–400 kcal
- Protein: 35–40 g
- Carbohydrates: 30–35 g
- Fiber: 4–6 g
- Sugars: 5–7 g (natural sugars from the vegetables)
- Fat: 15–20 g
- Saturated Fat: 5–7 g (from the beef and olive oil)
- Cholesterol: 70–80 mg
- Sodium: 700–900 mg (depending on the beef broth and seasoning)
- Potassium: 800–1000 mg (from the vegetables)
- Vitamin A: 60–80% DV (from the carrots)
- Vitamin C: 20–25% DV (from the potatoes and carrots)
- Calcium: 4–6% DV
- Iron: 15–20% DV (from the beef and vegetables)
Key Nutritional Benefits:
- Protein-Packed: The beef stew meat is a great source of protein, which is essential for muscle repair and growth, as well as overall body function.
- Rich in Vegetables: The carrots, potatoes, and celery contribute essential vitamins and minerals, including vitamin A, vitamin C, and potassium, which support your immune system and heart health.
- Comforting and Filling: The stew is hearty and filling, thanks to the rich broth and vegetables. It’s a balanced meal that provides long-lasting energy.
- Iron-Rich: Beef is an excellent source of iron, which helps transport oxygen throughout your body and is crucial for overall health.
Tips and Variations:
- Make it Gluten-Free: To make this recipe gluten-free, simply use a gluten-free flour blend instead of all-purpose flour to coat the beef.
- Add Red Wine: For a deeper flavor, you can deglaze the pot with red wine before adding the broth. It adds richness and complexity to the stew.
- Use a Slow Cooker: If you prefer to cook this stew in a slow cooker, brown the beef first and sauté the onions and garlic, then add everything to the Crockpot. Cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender.
- Try Different Vegetables: You can add other veggies like parsnips, turnips, or peas for extra variety and nutrients. Just make sure to adjust the cooking time for firmer vegetables.
- Thicken the Stew: If you prefer a thicker stew, you can mix a couple of tablespoons of flour with a small amount of cold water to create a slurry, then stir it into the stew during the last 30 minutes of cooking to help thicken the broth.
Why You’ll Love Best Ever Beef Stew:
- Classic Comfort Food: There’s nothing more comforting than a hearty bowl of beef stew. It’s the perfect dish for chilly nights or when you’re craving something filling and satisfying.
- Rich and Flavorful: The slow simmering process allows the beef and vegetables to soak in all the seasonings, creating a rich, savory broth that’s full of flavor.
- Easy to Make: This recipe is straightforward and doesn’t require any special techniques. Simply sear the beef, throw in the veggies, and let everything cook together.
- Great for Leftovers: Beef stew tastes even better the next day as the flavors have time to develop. It’s also perfect for meal prep or freezing for later.
Best Ever Beef Stew is a classic dish that never goes out of style. With tender beef, flavorful broth, and hearty vegetables, this stew is sure to be a favorite in your household. Whether you serve it for dinner or enjoy it as leftovers for lunch the next day, it’s the perfect meal to warm you up and satisfy your hunger!
