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Home » Recipes » The Best Beef Stew

Published on December 23, 2020 | Updated on February 24, 2021 by The BakerMama

The Best Beef Stew

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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.

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! Bonus, there’s plenty of time while the stew simmers to mix up a batch of my 5-Ingredient Flaky Cheddar Biscuits. They complement this beef stew so perfectly…

5-Ingredient Flaky Cheddar Biscuits

The Best Meat for The Best Beef 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, no worries. Just cut the roast into 1-inch, bite-sized cubes. To prep your beef, toss it in your flour mixture and make sure it’s well-coated. Brown, turning occasionally until it’s brown on all sides (about five minutes). Remove it from the pot with a slotted spoon and set aside.

The Rest of the Best!

Stew isn’t stew without the yummy veggies. In the same pot with all the delicious meat drippings, add your garlic and cook for about a minute, until fragrant. Then add onion, carrots, and potatoes. Stir to combine and cook for about 5 minutes, or until the onion begins to soften.  Add the browned beef back to the pot and stir in the Herbes de Provence, tomato sauce, and beef broth. Bring to a boil, then reduce heat and simmer for 1 and 1/2 hours.

If you’re making the biscuits, now’s a great time to pull out the ingredients. It’s also about when the kitchen starts to smell ah-mazing and your stomach is making that happy grumbly sound! Add the frozen peas to the pot and let it heat for at least 5 minutes. Season, to taste, with salt and pepper.

The Best Beef Stew by The BakerMama

Pull those piping-hot biscuits from the oven, garnish the stew with chopped fresh parsley, serve, and enjoy!

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.

xoxo,

 

 

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The Best Beef Stew

The Best Beef Stew

  • Author: The BakerMama
  • Prep Time: 20 Minutes
  • Cook Time: 2 Hours
  • Total Time: 180 Minutes
  • Yield: 6-8 Servings
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Description

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.


Ingredients

  • 2 lbs. beef stew meat, cut into 1-inch cubes
  • 1/3 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons canola oil
  • 4 cloves garlic, minced
  • 1 medium white onion, chopped
  • 6 medium carrots, peeled and cut into ¼-inch rounds (about 3 cups)
  • 3 cups quartered baby Yukon potatoes
  • 1 tablespoon Herbes de Provence (or 1 tablespoon chopped fresh herbs such as rosemary and thyme)
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth (32 ounces)
  • 1 cup frozen peas
  • salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnishing20

Instructions

  1. Combine the flour, salt and pepper in a medium mixing bowl. Add the beef and toss to coat well.
  2. 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.
  3. 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.
  4. Add the browned beef back to the pot.
  5. 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.
  6. 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!

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

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