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### **Best Ever Beef Stew: A Hearty and Comforting Classic**
There’s something about a warm, hearty bowl of **Beef Stew** that makes it the ultimate comfort food, especially on a cold day. This recipe takes all the best elements of a traditional beef stew and elevates them with rich, tender beef, flavorful broth, and perfectly cooked vegetables. Packed with savory ingredients and slow-cooked to perfection, this **Best Ever Beef Stew** will soon become a family favorite for every season!
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### **Why This Beef Stew is the Best Ever**
1. **Rich and Flavorful**: The combination of tender beef, hearty vegetables, and savory broth makes every bite a comforting delight.
2. **Perfectly Tender Beef**: Slow-cooked beef that falls apart with just a fork is the hallmark of a great stew.
3. **One-Pot Wonder**: Everything comes together in a single pot, making this stew easy to prepare and clean up after.
4. **Great for Leftovers**: Like many stews, this one tastes even better the next day, making it perfect for meal prep or leftovers.
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### **Ingredients for Best Ever Beef Stew**
– 2 lbs beef stew meat (chuck roast or brisket works well), cut into 1-inch cubes
– 3 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 3 medium carrots, peeled and sliced
– 3 medium potatoes, peeled and cubed
– 1 cup celery, chopped
– 1 cup frozen peas (optional)
– 4 cups beef broth
– 1 cup red wine (optional, but adds great depth of flavor)
– 2 tablespoons tomato paste
– 2 teaspoons dried thyme
– 1 teaspoon dried rosemary
– 2 bay leaves
– Salt and pepper to taste
– 2 tablespoons flour (optional, for thickening)
– Fresh parsley, chopped (for garnish)
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### **How to Make the Best Ever Beef Stew**
#### **Step 1: Brown the Beef**
1. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
2. Season the beef stew meat with salt and pepper. Add the beef in batches to avoid overcrowding the pan, and brown it on all sides. This will help lock in the flavors and create a nice caramelized crust on the beef.
3. Once the beef is browned, remove it from the pot and set it aside.
#### **Step 2: Sauté the Vegetables**
1. In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the tomato paste and cook for 2-3 minutes, stirring occasionally. This will help deepen the flavor of the stew.
#### **Step 3: Build the Stew**
1. Return the browned beef to the pot with the onions and garlic. Add the carrots, potatoes, celery, and any additional vegetables you’d like to include.
2. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot with a wooden spoon to release all the flavor.
3. Add the thyme, rosemary, bay leaves, and a pinch of salt and pepper to taste. Stir to combine.
#### **Step 4: Simmer the Stew**
1. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1 ½ to 2 hours, or until the beef is fork-tender and the vegetables are cooked through.
2. Occasionally stir the stew and check the seasoning, adding more salt and pepper if necessary.
#### **Step 5: Thicken the Stew (Optional)**
1. If you prefer a thicker stew, mix 2 tablespoons of flour with 2 tablespoons of water to create a slurry. Slowly stir the slurry into the stew and let it cook for another 10-15 minutes to thicken the broth.
2. Alternatively, you can skip the flour if you prefer a thinner broth.
#### **Step 6: Add the Final Touches**
1. About 10 minutes before serving, stir in the frozen peas, if using. This adds a pop of color and extra flavor to the stew.
2. Once the stew is done, remove the bay leaves and discard them. Adjust seasoning to taste.
**Step 7: Serve and Enjoy**
1. Ladle the beef stew into bowls, garnish with fresh parsley, and serve hot with a slice of crusty bread for dipping.
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