Why You’ll Love This Recipe
I like how this recipe gives me a classic beef stew with layers of flavor. Browning the beef first adds depth, while the vegetables and fresh herbs build a rich, savory base. The beef stock makes the broth deeply flavorful, and the potatoes make it hearty enough to be a full meal. Plus, it’s freezer-friendly, so I can make a big batch and save some for later.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
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
Directions
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I season the steak with 1 teaspoon of salt and 1/2 teaspoon of pepper.
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I heat olive oil in a large Dutch oven over medium-high heat, then work in batches to brown the steak, stirring occasionally for about 6–8 minutes. I set the beef aside.
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I reduce the heat to medium, add the onion, carrots, and celery, and cook for 3–4 minutes until tender.
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I stir in the garlic and mushrooms, cooking until browned, about 3–4 minutes.
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I whisk in the flour and tomato paste, letting it cook for about 1 minute until lightly browned.
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I stir in the beef stock, scraping up any browned bits from the bottom of the pot.
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I add the thyme, bay leaves, and browned steak. I bring it to a boil, then reduce the heat and simmer for 30 minutes until the beef is tender.
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I stir in the potato and continue simmering for about 20 minutes, until the potatoes are just tender and the stew has thickened.
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I discard the thyme sprigs and bay leaves, then stir in parsley and adjust seasoning with salt and pepper.
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I serve immediately, often with warm bread on the side.
Servings and Timing
This recipe makes 8 servings. It takes about 20 minutes to prepare and 1 hour 10 minutes to cook, for a total of 1 hour 30 minutes.
Variations
I sometimes swap the sirloin for chuck roast, which becomes even more tender with slow cooking. If I want a sweeter twist, I add parsnips or sweet potatoes instead of regular potatoes. For extra richness, I stir in a spoonful of Worcestershire sauce or balsamic vinegar before simmering.
Storage/Reheating
I let the stew cool completely before refrigerating it in an airtight container for up to 4 days. It also freezes well—I portion it into freezer bags, squeeze out excess air, and freeze for up to 3 months. To reheat, I thaw overnight in the fridge and warm gently on the stovetop, stirring occasionally.
FAQs
Can I make this stew in a slow cooker?
Yes, I brown the beef and sauté the veggies first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
Can I use a different cut of beef?
Yes, chuck roast or brisket also work well and become very tender when simmered.
Do I have to use mushrooms?
No, I can leave them out or replace them with extra carrots or celery.
Can I thicken the stew more?
Yes, I let it simmer uncovered for a few extra minutes or whisk in a cornstarch slurry.
Can I add other vegetables?
Yes, peas, green beans, or turnips make great additions toward the end of cooking.
Can I make this ahead of time?
Yes, it actually tastes even better the next day after the flavors have developed.
How do I prevent the beef from becoming tough?
I make sure to simmer it gently over low heat so it tenderizes instead of drying out.
Can I use vegetable stock instead of beef stock?
Yes, but the flavor will be lighter and less rich.
What should I serve with beef stew?
I like it with crusty bread, biscuits, or even over rice or mashed potatoes.
Can I freeze beef stew?
Yes, I freeze cooled portions in freezer-safe bags for up to 3 months and reheat gently on the stove.
Conclusion
I love how this beef stew comes together into a hearty, flavorful meal that feels like a warm hug on a cold day. It’s a classic dish that never goes out of style and always satisfies, whether I’m cooking for family or meal prepping for the week.
Best Ever Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This hearty beef stew is loaded with tender beef, potatoes, carrots, celery, and mushrooms simmered in a rich, savory broth. Comforting and flavorful, it’s the perfect cozy meal for chilly days and makes great leftovers.
Ingredients
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
8 oz cremini mushrooms, halved
3 tbsp all-purpose flour
2 tbsp tomato paste
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut into 1/2-inch chunks
2 tbsp chopped fresh parsley leaves
Instructions
- Season the steak with 1 tsp salt and 1/2 tsp pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the steak in batches for 6–8 minutes, then set aside.
- Reduce heat to medium. Add onion, carrots, and celery, cooking 3–4 minutes until tender.
- Stir in garlic and mushrooms; cook 3–4 minutes until browned.
- Whisk in flour and tomato paste, cooking 1 minute until lightly browned.
- Stir in beef stock, scraping up browned bits from the pot.
- Add thyme, bay leaves, and browned steak. Bring to a boil, then reduce heat and simmer 30 minutes until beef is tender.
- Add potatoes and simmer 20 minutes more, until tender and stew has thickened.
- Remove thyme sprigs and bay leaves. Stir in parsley and adjust seasoning with salt and pepper.
- Serve hot with bread, rice, or mashed potatoes.
Notes
Swap sirloin for chuck roast for extra tenderness.
Add parsnips or sweet potatoes for a sweeter twist.
Stir in Worcestershire sauce or balsamic vinegar for deeper flavor.
Add peas, green beans, or turnips near the end of cooking.
Simmer gently to keep beef tender.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
