The Best Beef Stew
ID: 12167d7f...
A comforting, rich, and highly flavorful classic beef stew. This recipe features melt-in-your-mouth tender beef chuck roast simmered with aromatic vegetables, spices, and potatoes in a thick, savory gravy.
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🍳 Cooking Flow
Season and coat the beef chuck roast chunks in the flour and spice mixture. → Sear the beef in a Dutch oven in batches until browned, then remove to a plate. → Sauté onions and garlic, then stir in beef broth, tomato paste, bay leaves, and chili flakes. → Return the beef to the pot, cover, and simmer on medium-low for 1 hour and 30 minutes. → Stir in carrots and celery for 10 minutes, followed by potatoes for 25-30 minutes, and finish with peas and parsley.
Cooking Steps
Brief Cooking Order
Season and coat the beef chuck roast chunks in the flour and spice mixture. → Sear the beef in a Dutch oven in batches until browned, then remove to a plate. → Sauté onions and garlic, then stir in beef broth, tomato paste, bay leaves, and chili flakes. → Return the beef to the pot, cover, and simmer on medium-low for 1 hour and 30 minutes. → Stir in carrots and celery for 10 minutes, followed by potatoes for 25-30 minutes, and finish with peas and parsley.
Introduction
A comforting, rich, and highly flavorful classic beef stew. This recipe features melt-in-your-mouth tender beef chuck roast simmered with aromatic vegetables, spices, and potatoes in a thick, savory gravy.
Step 1
Coat the beef chunks: In a wide dish, combine the flour, dried Italian seasoning, salt, black pepper, paprika, onion powder, and garlic powder. Mix well, then toss the beef chunks in the seasoned flour until fully coated.
Step 2
Sear the beef: Heat 3 tbsp of vegetable oil in a Dutch oven over medium-high heat. Add the coated beef chunks in a single layer and sear for about 2 minutes per side until beautifully browned all over. Work in batches if necessary, then transfer seared meat to a plate.
Step 3
Sauté the aromatics: Add a bit more oil if the pot is dry. Stir in the chopped yellow onion and sauté for 2 minutes while scraping up the browned bits from the bottom of the pot. Add the minced garlic and sauté for another 30 seconds.
Step 4
Prepare the braising liquid: Pour in the low-sodium beef broth and stir in the tomato paste. Whisk to dissolve the paste completely. Add the bay leaves and chili flakes.
Step 5
Simmer the beef: Return the seared beef along with any accumulated juices back into the pot. Stir to combine and bring to a simmer. Cover with a lid, reduce heat to medium-low, and let it simmer for 1 hour and 30 minutes.
Ingredients List
Important Notes
Ensure the beef is at room temperature before searing to achieve a better crust.
Do not overcrowd the pot when searing the meat; searing in batches prevents the meat from steaming instead of browning.
The flour coating on the beef helps naturally thicken the stew gravy as it simmers.
Adjust the amount of beef broth if you prefer a soupier consistency.
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