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Best Ever Beef Stew
Rich, hearty, and the ultimate comfort food — tender beef and root vegetables simmered in a deeply savory broth.
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Yield: 6 servings
Introduction
This Best Ever Beef Stew is a reliable, slow-cooked classic: cubes of seared beef braised with carrots, potatoes, celery, and onion in a savory, umami-rich broth.
Browning the meat and deglazing the pan are small steps that make a big flavor difference, and slow cooking transforms inexpensive cuts into meltingly tender pieces of beef.
Serve it with crusty bread or over creamy mashed potatoes for the coziest of meals.
Ingredients
- 2 pounds beef stew meat, cut into 1–1.5 inch cubes
- ½ cup all-purpose flour
- 1 tablespoon seasoning salt
- 2 tablespoons olive oil
- ½ teaspoon freshly ground black pepper
- 1 large onion, diced
- 2 bay leaves
- ¼ cup Worcestershire sauce
- 2 cups water
- 2 heaping teaspoons beef demi-glace (or Swanson Flavor Boost)
- 4 medium red-skinned potatoes, diced
- 3 large carrots, peeled and sliced
- 1 stalk celery, diced
Instructions
- Coat the beef: Put stew meat in a resealable plastic bag. Add the flour and seasoning salt, seal, and shake until evenly coated.
- Brown the meat: Heat olive oil in a large skillet over medium-high. In batches, add the floured beef and sear until well-browned on all sides. Transfer to the slow cooker and season with black pepper.
- Sauté the onion: In the same skillet, add the diced onion and cook 2 minutes until softened, scraping up browned bits. Transfer the onion to the slow cooker.
- Deglaze: Pour Worcestershire, water and demi-glace into the skillet. Whisk to combine, scraping the pan to release flavorful fond, then remove from heat.
- Add vegetables: Add diced potatoes, sliced carrots, celery, and bay leaves to the slow cooker over the beef and onions.
- Combine: Pour the Worcestershire-broth mixture over everything and stir gently to distribute.
- Slow cook: Cover and cook on low for 8 hours (or high for 4–5 hours) until beef is fork-tender and vegetables are cooked through.
- Finish & serve: Remove bay leaves, taste and adjust salt/pepper. Serve hot with crusty bread or over mashed potatoes.
Troubleshooting & Tips
- Beef still tough: Continue cooking — inexpensive cuts need long, gentle heat to break down collagen. Check every 30–45 minutes.
- Broth too thin: Mix 1–2 tablespoons cornstarch with cold water and stir into the stew; cook 10–15 minutes to thicken.
- Too salty: Add a few peeled, raw potato chunks while simmering; they will absorb some excess salt. Remove before serving.
- More depth: Add a splash of red wine when deglazing, or a teaspoon of tomato paste with the broth for extra umami.
Variations & Serving Suggestions
- For a richer stew, substitute beef stock for the 2 cups water and reduce salt accordingly.
- Add parsnips or turnips for a root-vegetable twist.
- Finish with chopped fresh parsley or a pat of butter for gloss and flavor before serving.
Storage
Refrigerate leftovers in an airtight container up to 3–4 days. Reheat gently on the stove over low heat. Stew often tastes better the next day as flavors meld; freeze for up to 3 months.