The Best Beef Stew

Gather your family around the table for a hearty, warm meal with The Best Beef Stew you’ll ever make. Tender chunks of beef, veggies, and a whole lot of love come together to make the perfect comforting dish for a cold winter night.

Simple is Best

When the days are at their shortest and darkest, we crave a warm, delicious dinner to cozy around the table and enjoy together. Enter The Best Beef Stew. The prep is simple, the stew is rich and flavorful, and everyone loves it! One of our favorite cold weather foods, for sure!

Tender chunks of beef, fresh carrot and potato and a savory sauce. Sprinkle with fresh herbs for good measure and you have yourself a bowl of the greatest comfort food around.

What is in Beef Stew?

• Beef stew meat
• All-purpose flour, kosher salt and pepper
• 1 teaspoon ground black pepper
• 3 tablespoons canola oil
• 4 cloves garlic, white onion, chopped, carrots, baby Yukon potatoes
• 1 tablespoon Herbes de Provence (or fresh herbs such as rosemary and thyme)
• Canned tomato sauce
• Beef broth (32 ounces)
• Frozen peas
• Chopped fresh parsley

What’s the Best Meat to use for Stew?

Choosing stew meat should be a snap. Look for an inexpensive boneless chuck roast. Often you’ll find it pre-cut at your grocery store, ready to make your stew. If not, just cut the roast into 1-inch, bite-sized cubes.

Can I make Beef Stew in a Crockpot?

Can I make this beef stew in a crockpot or slow cooker? The beef in this stew recipe needs to be browned first. So if your crockpot can brown and sauté, then slow cooking is an option! If not, I think it’s best to make it on the stove.

How to Make the Best Beef Stew

• Combine the flour, salt and pepper in a medium mixing bowl. Add the beef and toss to coat well.Heat 1 tablespoon of oil to a large dutch oven or heavy pot over medium-high heat.
• Add half of the beef, a few pieces at a time, being careful not to overcrowd them. Brown for about 5 minutes, turning occasionally, until browned on all sides.
• Remove the meat from the pot and repeat with another 1 tablespoon oil and the remaining beef. Remove and set all browned beef aside.
• Add the remaining 1 tablespoon oil and minced garlic to the pot. Let the garlic cook for 1 minute and then add the onions, carrots and potatoes.

• Toss to combine the garlic with the vegetables and cook for about 5 minutes.Add the browned beef back to the pot.
• Stir in the Herbes de Provence, tomato sauce and beef broth. Bring to a boil then reduce heat, cover and let simmer for 1 ½ hours.
• Add in the frozen peas and let heat for at least 5 minutes.

• Season, to taste, with salt and pepper. Garnish with chopped fresh parsley and serve!

What to Serve with Beef Stew

A bowl of beef stew is incredibly hearty all on its own. But when we make stew, we often serve it with one of our favorite carbs:

• 5-Ingredient Flaky Cheddar Biscuits: There’s plenty of time while the stew simmers to mix up a batch and hey complement this beef stew so perfectly!
• 5-Ingredient Homemade French Bread: Perfectly crusty on the outside, light and fluffy on the inside. And with only five ingredients, it’s surprisingly simple to make and so delicious to eat!
• Hearty Honey Whole Wheat Biscuits: Crisp on the outside, tender on the inside and slightly sweet throughout!

How to Store Beef Stew

Store leftover stew in an air-tight container in the refrigerator for up to five days. Reheat on the stove over medium-low heat until warmed through.

To freeze, allow the stew to cool completely before storing in a plastic freezer-safe container or a double layer of freezer bags. When frozen correctly, stews should last in the freezer for up 3 months. To reheat, allow to defrost completely in the refrigerator overnight. Then heat on the stove over medium-low heat.

If you’re inspired to make this Best Beef Stew, be sure to snap a picture and share it with me @thebakermama on Instagram so I can see.😍 I love seeing how much you enjoy the recipes I share. Enjoy!

xoxo,

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