beef stew with slow braised beef, potatoes, carrots and parsley

The Best Ever Beef Stew (video)

When it comes to flavor, this classic beef stew isn’t messing around! This is seriously the best beef stew recipe ever! It’s made with chunks of slow-braised beef, baby potatoes, mushrooms, carrots and peas. This hearty and warming chunky soup is so aromatic and flavorful, you’ll be coming back to this dinner recipe again and again!

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How to Make Beef Stew

The secret to making the best stew is time! The longer the stew gets to simmer away, the better it’s going to taste! Because it requires a few hours of cooking time, this dinner recipe is perfect for making on the weekend. Start by choosing the right meat: I recommend using large, 1 1/2-inch chunks of beef tri-tip, beef roast or even beef short ribs. Preheat a large pan and sear the meat all over, giving it nice color. This step is going to add lots of flavor so don’t rush the process!

chunky beef stew in bowl with carrots, baby potatoes and mushrooms

I love a good, chunky soup and this one is made with halved baby potatoes, carrots, sliced mushrooms and even peas! The baby potatoes are sweet and tender, making them perfect for this recipe. For the sweet peas, either fresh or frozen will work well. And for the mushrooms, I recommend going with baby bella mushrooms – they’re firm in texture and delicious! After browning the mushrooms, I add a few tablespoons of flour, which will help thicken the stew as it cooks.

The beef and vegetables then combined with red wine, beef broth, tomato sauce and Worcestershire sauce. If you don’t use wine for cooking, you can replace it with more beef broth but I highly recommend adding it. The wine will add lots of flavor that you just can’t get otherwise. I also season the beef stew with smoked paprika and Italian herbs. Once the stew comes up to a boil, reduce the heat and it cook away for at least 1 to 1 1/2 hours – the longer it simmers, the softer and more tender the beef will be.

chunky vegetable and beef stew in copper pot

Italian Herbs Seasoning

I like to add my own Italian herb blend to this soup recipe and it’s super easy to make: I combine 1/2 teaspoon EACH of the following dried herbs: basil, oregano, marjoram, thyme and rosemary. If you enjoy fennel seed, add about 4 to 5 seeds. This is a great herb blend for the stew and can also be used for other recipes!

More Recipes!

If you enjoyed this hearty and warming recipe, check out some of my other favorite dinner recipes!

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