The Best Beef Stew Recipe | Classic Beef Dinners

The Best Beef Stew Recipe |  Classic Beef Dinners

This post may contain affiliate links. Please see our privacy policy for details.

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

A cozy, classic beef stew with tender beef, carrots, mushrooms & potatoes.  Everyone will love this, especially on those chilly nights!

We just got back from Los Angeles. You know, from their perfect always-sunny-70-degree weather. Wait, why did we leave California again?

No, but really, it was a solid 20 degrees outside and a rude awakening back to Chiberia reality, and Cartman refused to walk as usual. But that’s okay. Because I came home to the best beef stew ever.

A cozy, classic beef stew with tender beef, carrots, mushrooms & potatoes.  Everyone will love this, especially on those chilly nights!

Wonderfully aromatic, super cozy, and filled with so many goodies – tender chunks of steak, mushrooms, potatoes, and carrots. All good things here, stewarding in that perfectly hearty, rich gravity.

I poured the rest of the red wine I used for this recipe into a very large wine glass, warmed up some dinner rolls, and forgot just how cold it is outside.

A cozy, classic beef stew with tender beef, carrots, mushrooms & potatoes.  Everyone will love this, especially on those chilly nights!

  • 2 tablespoons olive oil
  • 2 pounds top sirloin steak, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 medium sweet onion, diced
  • 2 large carrots, peeled and diced
  • 2 celery ribs, diced
  • 3 cloves garlic, thinned
  • 8 ounces cremini mushrooms, halved
  • 3 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • ½ cup dry red wine
  • 2 ½ cups beef stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 large russet potato, peeled and cut in 1/2-inch chunks
  • 2 tablespoons chopped fresh parsley leaves
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
  • Add onions, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

  • Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

  • Whisk in flour and tomato paste until lightly browned, about 1 minute.

  • Stir in wine, scraping any browned bits from the bottom of the stockpot.

  • Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.

  • stir in potatoes; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in Parsley; season with salt and pepper, to taste.*

  • Serve immediately.

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

Leave a Reply

Your email address will not be published. Required fields are marked *