The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be a leaner option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Welcome to my kitchen!

Introduce the beef stew recipe.

Prepare 2 pounds of beef tri-tip, cubed into larger chunks (1.5 inches).

Preheat a large frying pan over medium-high heat.

Add a little oil to the hot pan.

Season the beef generously with salt and brown for 7 to 10 minutes until well browned.

Transfer the browned beef into a large pot.

Deglaze the pan with half a cup of water to capture caramelized bits.

Add more oil to the pan and prepare the mirepoix: add 3 diced medium carrots, 1 diced large onion, and 3 diced medium celery sticks.

Sauté the mirepoix for 4 to 6 minutes until onions are translucent.

Add 4 minced garlic cloves and cook for 1 more minute.

Transfer the mirepoix to the stew pot.

In the same pan, add 2 tablespoons of butter and melt it.

Add 10 thinly sliced mushrooms and brown for 4 to 5 minutes.

Season the mushrooms with salt and add 2 tablespoons of flour, cooking for 1 minute to thicken.

Transfer the mushrooms to the pot with the other ingredients.

Add 1 cup of red wine to the pot, or substitute with more beef broth if preferred.

Add 1 cup of tomato sauce and a few tablespoons of Worcestershire sauce.

Add 1 teaspoon of smoked paprika, 0.5 tablespoon of sugar, and 2.5 teaspoons of Italian herbs.

Season with about 1.5 tablespoons of salt and cracked black pepper.

Pour in 4 cups of beef broth and stir until well combined.

Cover the pot and bring the stew to a boil over high heat.

Once boiling, reduce heat to low and simmer for 1 to 1.5 hours.

After simmering, add 2 cups of baby potatoes and 1 cup of frozen sweet peas.

Cook for another 20 minutes until potatoes are fork tender.

Finish with freshly chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: