The Perfect Beef Stew
Beef stew is one of those dishes that feels like comfort in its purest form. Rich, cozy, slow cooked, and deeply satisfying. This is my version of the perfect beef stew, the kind that fills the house with the best smells and makes you want to check the pot every ten minutes even though you know it needs time.
It starts with well seasoned beef, browned until deeply golden, because that step matters more than anything. From there, onions, garlic, tomato paste, and red wine build layers of flavor that taste like they have been simmering all day. Carrots and celery add sweetness and texture, while fresh herbs and beef bouillon give the broth that rich, savory backbone that makes every spoonful feel intentional.
What really sets this stew apart is the finish. A beurre manié stirred in near the end thickens the stew gently and gives it that glossy, velvety texture without making it heavy. The beef turns fork tender, the vegetables stay hearty, and the sauce clings perfectly to everything.
Serve it over mashed potatoes and you have a meal that feels classic, cozy, and completely timeless.
Enjoyyy! ❤️
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🧾 Ingredients 🧾
1.5 to 2 pounds chuck roast, cut into one-inch cubes
(round roast or beef shank may be substituted)
1/4 cup all-purpose flour
1 teaspoon salt (for the beef)
1/4 teaspoon black pepper
2 tablespoons neutral oil
2 tablespoons unsalted butter
1 medium onion, chopped into quarter inch pieces
2 garlic cloves, minced
8 celery ribs, cut into one-inch pieces
6 medium carrots, peeled and cut into one-inch pieces
1.5 cups red wine such as merlot or cabernet sauvignon
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon salt (for the stew)
4 cups unsalted beef stock
2 bay leaves
1 rosemary sprig
2 thyme sprigs
1 teaspoon granulated white sugar
1.5 tablespoons beef bouillon
For the Beurre Manié (Thickening Agent)
4 tablespoons unsalted butter, room temperature
2 tablespoons all-purpose flour
👨🍳 Instructions 👨🍳
1) Cut the chuck roast into one-inch cubes. Place the beef into a large mixing bowl, add one teaspoon of salt and one quarter teaspoon of black pepper, and mix gently with your hands so the seasoning is evenly distributed across all pieces of beef.
2) Add the quarter cup of all-purpose flour to the bowl with the beef. Toss until the beef is evenly coated with flour. Some excess flour may remain in the bottom of the bowl and that is perfectly fine.
3) Place a large heavy bottom pot or Dutch oven over medium heat. Add the neutral oil and unsalted butter. Once the butter is fully melted and the fat is hot, add the beef in two to three batches. Brown the beef on all sides, about two to three minutes per side. Do not overcrowd the pot. The goal is to brown the outside of the beef, not cook the beef through.
4) As each batch finishes browning, remove the browned beef to a plate and set aside. Leave all remaining fat and browned bits in the pot.
5) Once all the beef has been browned and removed, add the chopped onion and minced garlic directly to the pot. Cook for one to two minutes, stirring frequently, until fragrant and slightly softened.
6) Add the tomato paste to the pot and cook for about two minutes, stirring constantly. This step deepens the flavor and removes any raw tomato taste.
7) Pour in the red wine and add the Worcestershire sauce. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce to a simmer and allow it to reduce by about half, about five minutes.
8) Add the browned beef back into the pot along with the carrots and celery. Pour in the beef stock, then add the remaining teaspoon of salt, bay leaves, rosemary sprig, thyme sprigs, beef bouillon, and white sugar. Stir gently to combine.
9) Bring the stew to a boil, then reduce the heat to low. Cover with a lid and allow the stew to simmer gently for two hours.
10) Near the two hour cook mark, in a small bowl, combine the room temperature butter and flour using a fork or spoon until a smooth paste forms. Stir this beurre manié into the stew until fully incorporated. Cover again with the lid, leaving a small gap for steam to escape and continue cooking for one additional hour, or until the beef is very tender and easily pulls apart with a fork. The lid should be left open to allow the stew to slightly reduce.
11) Remove and discard the bay leaves and herb sprigs. Taste and adjust seasoning if needed. Serve hot over mashed potatoes.
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