The Best Beef Stew Recipe

No two snowflakes are alike.  This is a fact, right?

Well according to my husband, no two recipes of the same exact recipe, are alike either.  I think what he means is, once I make an awesome, blue-ribbon recipe, I can never seem to make just the exact same way the second time around.  That is why I started this blog.  To put my bad-memory on digital paper, so I can never forget! Putting the recipe down, makes me test it so i am sure to be able to replicate the recipe true to the very first delicious bite.

best beef stew

So good.

This one is worth the keeping.  Don’t let the cooking time put you off- it is basically a hands-off simmer, so if you are nearby reading a book, lounging around, or chasing your kids, just set a timer, and you are good to go here.  Give yourself 2 hours from start to finish, but 1 1/2 of that time is just waiting around giving a stir every so often.  Worth it.  Here you are:


The Best Beef Stew Recipe


  • oil
  • ½ cup all purpose flour
  • 1 tsp. kosher salt
  • ½ tsp ground black pepper
  • 1 ½ pound beef round
  • 1 onion chopped
  • 2 carrots peeled and chopped
  • 2 celery stalk peeled and chopped
  • 1 ½ cup quartered white mushrooms
  • 2 cloves chopped garlic
  • 1 cup red drinking wine (cabernet or blend)
  • ½ small can tomato paste (2 rounded Tbsp.)
  • 2 15 oz. cans beef broth
  • 2 dried bay leaves
  • 1 tsp. oregano
  • 1-2 cups tomato juice (can also use V8 or Mrs. T’s)
  • 2 large russet potatoes chopped to bite-size
  • 1 cup frozen green peas


Cut the beef into small bite-sized chunks.

Put the flour, salt and pepper in a pie pan and mix. Dredge the meat to coat it in the flour.

Heat a large pot (I like to do stews or chilis in a cast iron pot) with the oil under medium heat. Let it get to the shimmer point, but not smoking. In batches (usually 3 for me), use tongs to grab the meat and shake off most of the flour, dropping in the oil, making sure to keep the pieces separated so they don’t touch. You want to brown the meat, not steam it, which is what happens if you crowd it all in there at once. Once this is all done, set the meat aside in a separate bowl.

To the same pot, still on medium heat, add the garlic until just fragrant, and then add the wine scraping the pan with a non-metallic spoon (read: wood). Scrape up all the little bits of meat on the bottom of the pan (this is de-glazing ). When the wine has reduced to half, add the tomato paste, broth, vegetables (except NOT the potatoes) and meat. Simmer, covered for 1 hour.

After one hour, add the potatoes and 1 cup tomato juice (or more to cover the potatoes) and cook another 30 minutes or until the potatoes are tender. Right before finishing, add the 1 cup of frozen peas and turn the heat off. You want to keep the pretty green color of the peas to brighten the dish, so you don’t want to overcook them. Serve or cool and keep refrigerated for up to 4 days.

The browning of the meat is the most laborious part of the recipe, but it is very basic. The chopping is easypeasy.  After adding the liquids, it starts off really soupy.  these very realistic pictures below tell the story better than I can:



Once you cook it for the hour, it gets rich and stewy.  Just delicious: