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The Best Ever Beef Stew Recipe

The Best Ever Beef Stew Recipe


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Make this classic comfort food tonight

This slow-cooked beef stew recipe is worth the wait.

Start by seasoning your beef with salt and browning it in small batches over high heat in a small amount of oil. When you get a nice color on all sides (the beef will finish cooking in the slow cooker), remove the it from the pan and place it into your slow cooker.


(Credit: Flickr/Carnivore Locavore)

Deglaze the pan that you cooked the beef in by adding a splash of red wine and using a wooden spoon to scrape up all the brown bits off the bottom of the pan.


(Credit: Flickr/Tobias Toft)

Season the simple pan sauce with thyme and rosemary before pouring it over the partially cooked beef in the slow cooker.


(Credit: Flickr/Rebecca Siegel)

Top the beef with peppercorns, diced potatoes, and chopped mushrooms, onion, and garlic. Then, pour in more wine along with some beef stock.


(Credit: Shutterstock)

Add two bay leaves to the stew and then cover the slow cooker. Cook the beef stew on high for 1 hour and then let it simmer on low for another 7 hours, stirring after a few hours if possible.


(Credit: Flickr/Kitchen Life of a Navy Wife)

Click here for the full recipe.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.


Best Ever Beef Stew Recipe

After reading numerous recipes and reviews, I settled on this one for my 1st ever stew. Yumm! I added a packaged of onion soup mix to the flour to coat the meat, would add onions at the same time as the meat next time so they cook more. Added 2 carrots in the beginning and no extra carrots or onions at the end. Added 1 cup red wine (mmmm) for 4 total cups of liquid with the beef broth. Also used 5 red potatoes total and added them at the same time as the liquid so they would cook all the way through. I served over egg noodles for a one-dish meal. Was about 90 min total cooking time and so worth it.

This recipe has been included in book#246531. This has the hearty, old-fashioned taste that I’ve been looking for. The meat cooked up so tender, and the gravy was really delicious! I added a few fresh mushrooms and 1/4 cup of barley I had on hand. The whole family loved it and it is a perfect dinner for a cold evening! Thanks for posting this terrific recipe!


The Best Beef Stew Ever

2 tbsps of olive oil.
2 pounds of cubed beef stew meat.
2 tbsps of all purpose flour.
4 cups of water.
2 cups of beef broth.
½ tsp of salt.
½ tsp of ground black pepper.
4 cups of cubed potatoes.
2 cups of chopped carrots.
1 tsp of dried rosemary.
1 cup of fresh corn kernels.
1 cup of fresh green beans cut into 1” pieces.
1 cup of chopped turnip (optional).
2 cups of chopped fresh tomatoes (optional).

How to make it :

In a large pot, heat the oil and stir in the beef and flour until browned.

Pour in the water and broth and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 1 hour.

Mix in the potatoes, carrots and rosemary and simmer for 1 to 2 more hours.

Mix in the corn, green beans and simmer for 30 minutes and Voila!

Simple, easy and delicious! This beef stew is super delicious. I love tomatoes, so I use them, and I advise you do the same if you are trying this recipe!


The Easiest Beef Stew Ever

( 22 Votes)

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Share This Recipe

This recipe doesn't just make The Easiest Beef Stew Ever, it also makes the best beef stew ever. That's 'cause it's made in a slow cooker, which means all you have to do is pour in the stew meat, fresh veggies, and other yummies, and let it do its magic.

What You'll Need

  • 1 / 4 cup all-purpose flour
  • 1 teaspoon seasoned salt, divided
  • 1 teaspoon ground black pepper, divided
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 3 cloves garlic, minced
  • 1 / 2 teaspoon dried thyme leaf
  • 2 tablespoons Worcestershire sauce
  • 1 onion, sliced into half moons
  • 4 potatoes, cut into 1-inch chunks
  • 5 carrots, cut into 1-inch chunks
  • 1 3 / 4 cups beef broth
  • 2 celery stalks, sliced
  • 1 (14-1/2-ounce) can diced tomatoes

What to Do

  1. In a large bowl, mix together flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper add beef and stir until evenly coated.
  2. Place beef in slow cooker and add remaining ingredients, including remaining salt and pepper.
  3. Cover and cook on High 4 to 5 hours, or on Low 10 to 11 hours.

Notes

  • A delicious dessert would be a perfect ending to a delicious meal, wouldn't it? How about a warm slice of our Upside Down Apple Pie.
  • This recipe comes from our slow cooker / pressure cooker cookbook, Cook it Slow, Cook it Fast. It's just one of the many tasty recipes you'll find inside!
Share This Recipe

Ratings & Comments

Thanks for your comment. Don't forget to share!

This is a great stew on it's own, but I had to modify it a bit to make it even better. I added some gravy mix as another person had pointed out. I also added an extra 1/2 cup of beef broth and then added pearl barley 45 minutes before it was done.

Turned out ok but would use less thyme. Also had to add gravy mix because I like a thick liquid in my stew and tweaked it with a few more spices to taiste.

I enjoy a nice and hearty stew with alot of veggies and potatoes . This one looks like it will fill the bill .

I make a beef stew recipe similar to this one but yours has celery and tomatoes. Sounds good! Rosanne

i thought my stew was easy. this one is easier yet!

This looks delicious and right up my alley it is easy )

This recipe is almost identical to the one I make minus the crock pot, so the next time I make stew I'll use this recipe and a crock pot instead.

This looks delicious. I haven't made it yet but am hoping to today, and I'm wondering if anyone else has made this but added in more vegetables?

Plan on making this tomorrow

I love anything made in the slow cooker!

This looks delicious! I wish I had me a big bowl right about now!

Beef stew is delicious I will have to try this recipe!

Can I add dry red wine to this?

Has anyone tried browning the meat before adding it to the crockpot?? I just can't handle any meat that looks raw ewww lol. Yes, I am a new cook so any and all tips are greatly appreciated. Thanks in advance.

Hello - You can certainly brown the meat before putting it in the slow cooker, but you don't have to! Enjoy :)

This really is the best stew ever.. Can't believe I made it in a crackpot

I'm sorry, Kandle5, but "crackpot" made me "crack" up. Thanks for the laugh! Have a great day!! :)

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Best Ever Beef Stew

Yield: 8 servings

prep time: 20 minutes

cook time: 1 hour 10 minutes

total time: 1 hour 30 minutes

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

20 minutes 1 hour 10 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds top sirloin steak, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 medium sweet onion, diced
  • 2 large carrots, peeled and diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, halved
  • 3 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 2 1/2 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

Directions:

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes set aside.
  2. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
  4. Whisk in flour and tomato paste until lightly browned, about 1 minute.
  5. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  6. 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.
  7. 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.*
  8. 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.


Thickenings

Leiths beef stew. Photograph: Felicity Cloake

Darina Allen suggests separating the meat and sauce after cooking, and thickening the latter with a roux before serving. It's a nice idea, but fiddly – much easier to add some starch during cooking by flouring the beef before browning it. The Leiths Meat Bible proposes a few handfuls of pearl barley as well, which cooks in the stock along with the beef, but I find it soaks up too much liquid – there's barely any gravy left after a couple of hours on the stove.

Potatoes are a possibility, but we eat so many of the things anyway that I'm inclined to add something a little more traditional instead. I make some suet dumplings according to Jane Grigson's recipe, and drop them into the stew for the last half hour of cooking – and remember why they were one of the best things about school dinners. Is there anything more unashamedly stodgy than a good dumpling?


Best Ever Beef Stew

Last week, Houston decided to give us a small glimpse of Fall and lower the temperature to the 70’s-80’s. Yes, much better than the 90’s-100, but still not quite sweater/jacket weather, which I am anxiously awaiting!

To get into the Fall mood before it turned to winter, I decided to make Beef Stew for dinner!

I wanted something hearty, flavorful, and cozy tasting! This BEST EVER Beef Stew definitely was that!

Using a chuck roast, the beef was perfectly tender! The potatoes and carrots all but melted in our mouth…and the savory broth was so flavorful!

Using my bread machine, I served our stew with homemade white bread, which was so tasty when dipped in the stew!

Not only did all three of my kids enjoy it, but my mom came over for dinner and said it was by far the best meal I have made her EVER! Impressive compliment, right?

With the cooler weather headed our way (or already here depending on where you live), this stew is just what the season calls for!

Flavorful, simple to prepare, hearty, and a classic cozy meal! Enjoy on its own or serve with bread, rolls, a side salad, etc.

Plus, you can prep it ahead of time and simply warm it up when its time to serve! This recipe makes enough for about 8 people, depending on bowl size of course!

Enjoy and let me know what you think if you try it! Let’s connect on Instagram too, click HERE!


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How to make Beef Stew

In a small bowl, mix together the flour, salt and pepper.

Place the cubed beef stew meat into the bowl of a slow cooker crock pot

Add the flour mix to the slow cooker and toss to fully coat all of the meat.

Place the diced garlic, onion, carrots, potatoes, celery and Worcestershire sauce into the bowl of the slow cooker along with the meat.

Add the beef broth and water and stir everything together briefly.

Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. Serve the beef stew while hot or refrigerate for up to a week.


Is This the Best Recipe for Beef Stew Ever?

Some call it &ldquosauté de boeuf à la Bourguignonne.&rdquo Others just call it &ldquobeef stew.&rdquo Julia Child famously referred to it as &ldquoone of the most delicious beef dishes concocted by man.&rdquo

She&rsquos right. There&rsquos nothing more rib sticking and than a hefty spoonful of this robust stew.

And making beef bourguignon is easy. Or, at least this recipe from Chef Daniel Davey makes it so.

You take a hearty portion of beef and combine it with onions, mushrooms, carrots, and red wine. Then you slow-cook everything until the meat turns incredibly tender.

Davey&rsquos version is so straightforward that he cooks it on a boat. He&rsquos the head chef onboard French Country Waterway&rsquos Princess barge, a four-room vessel that cruises up and down the canals of France throughout the year.

So, yes, you could say that this beef bourguignon has boatloads of flavor.

Beef Bourguignon
Recipe by Daniel Davey of French Country Waterways

What You&rsquoll Need:
2 ½ lb. braising steaks, cut into large chunks
Small bunch thyme
2 garlic cloves, minced
3 bay leaves
750 ml red wine, such as Burgundy
3 Tbsp all-purpose flour
3 Tbsp olive oil
3.5 oz. bacon (approximately 3 to 4 strips), roughly chopped
2 medium onions, cut into large chunks
8 oz. cremini mushrooms, sliced
2 Tbsp tomato purée
3 large carrots, peeled and cut into large chunks
2 ½ cups beef stock
Salt and pepper, to taste

How to Make it:
1. In a large, 4-quart container, add the steaks, thyme, 1 clove of garlic, 1 bay leaf, and the wine. Cover and marinate in the refrigerator overnight. Take the meat out of the fridge at least 2 hours before cooking to bring it to room temperature.

2. Preheat your oven to 400°F. Place a colander over another large bowl and strain the marinated meat, reserving the wine and thyme. Pat the meat dry and then transfer it to a zip lock bag with the flour. Shake to coat the meat.

3. In a large skillet, heat the olive oil over medium high. Add the meat, working in batches if necessary, and sear on all sides, about 7 minutes total for each batch. Transfer the seared meat to a casserole dish.

4. In the same skillet you used to sear the beef, add the bacon, onions, mushrooms, and remaining garlic. Cook, stirring occasionally, until the bacon is crisp, about 5 minutes. Stir in the tomato puree and transfer to the casserole dish. Add the carrots, remaining bay leaves, reserved time bundle, reserved wine, and beef stock, adding water, if need, to make sure the meat is submerged.

5. Transfer the casserole dish to the oven and cook until the brother simmers, about 30 minutes. Lower the heat to 300°F and cook until the meat is tender, about 4 hours. Season to taste and serve. Makes 6 servings.

Per serving: 661 calories, 62g protein, 17g carbohydrates (2g fiber) 27g fat


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