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Best Beef Stew

5 from 13 votes
Created by Mariam E.
Look no further for the Best Beef Stew! This is my take on the classic beef stew, it's hearty, flavorful and perfectly warming
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Course Entree
Cuisine American
Servings 8 servings


  • Dutch Oven or Oven Proof Cast Iron Pot



  • 3.5 lbs. beef chuck boneless, cut into 1.5 inch cubes
  • 1/4 cup all purpose flour
  • 1 tbsp. black pepper fresh cracked
  • 1 tsp. salt
  • 3 tbsps. olive oil

Stew Ingredients

  • 4 cups beef broth or stock low sodium if you possible
  • 12 oz. baby carrots or 3 large carrots
  • 3 sticks celery cup into 1.5 inch sticks
  • 8 oz. cremini mushrooms cleaned and stem trimmed
  • 3 large Yukon gold potatoes cubed
  • 1 cup green peas frozen
  • 1 large onion cube into 1 inch chunks
  • 1/4 cup Worcestershire sauce
  • 2 tbsps. red wine vinegar
  • 1 tsp. salt
  • 1 tbsp. Italian seasoning
  • 6 cloves garlic finely chopped
  • 1 tsp. black pepper
  • 3 1 inch pieces of fresh ginger
  • 2 tbsps. tomato paste
  • 1 tbsp. olive oil
  • 1 piece bay leaf optional
  • 1 whole Jalapeño
  • 1 tbsps. fresh parsley chopped


  • Preheat the oven to 325 F.

The Beef

  • Trim the beef chuck and cut into 1.5 inch large cubes. Season with salt and pepper and then coat very well with the all purpose flour.
  • Bring a Dutch oven pot or skillet to high heat and add the olive oil. Brown the pieces of beef on all sides until they get a golden brown color and crisp coat on the outside. Do this in batches so you don't over crowd the pot. Set the beef chunks aside in a bowl.

The Stew

  • In the same skillet or pot, add 1 tbsp. of olive oil and heat on medium heat. Pan sear the onions for about 1 minute. Add the garlic and sauté for 30 seconds. Next add in the tomato paste, salt, Italian seasoning and black pepper. Sauté for about 1 minute.
  • Add in the beef cubes and sauté for another 2 minutes. Add in the beef stock, ginger, Worchester sauce, red wine vinegar and bay leaf if you are using any. Cover to seal very well and transfer to braise in the preheated oven for 1.5 hour on the middle rack.
  • Add in the potatoes, carrots, green peas, celery, and jalapeno pepper. Submerge all the ingredients in the liquid. Cover and bake for another hour. Taste for salt.
  • Finally add in the mushrooms and mix into the stew. Bake for another 30 minutes.
  • Remove from the oven and let the stew rest for 10 minutes with lid on.
  • Before serving, garnish with some fresh parsley and serve.



  • Use a preheated oven.
  • Cook your aromatics low and slow. You want to get all the flavor out of your onions and garlic, so cook them on a lower heat otherwise they will burn.
  • You can cook your beef in batches so you don't over crowd the pot.
  • Beef stew can be made with different cuts of beef, if your beef is not tender after the cook time, you can add another 15 mins or so.
  • Don't skip on searing the beef, searing it over high heat gives the meat a deeper, richer flavor.
  • Allow your stew to rest for 10 mins before serving, this allows the flavors to blend and the stew to thicken.
  • You can adjust the spice levels by omitting the jalapeno or adding more.
  • Garnish with some fresh chopped parsley, for an extra pop of color.


Serving: 8servings | Calories: 554kcal | Carbohydrates: 28g | Protein: 44g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 137mg | Sodium: 1027mg | Potassium: 1672mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6312IU | Vitamin C: 22mg | Calcium: 133mg | Iron: 7mg
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