Mastering the Perfect Beef Stew

Searing the Beef

Locks in juices and builds a deep, meaty flavor.

Layering Flavors

Sautéing onions, garlic, and mushrooms creates a flavorful base.

Slow Simmering

Allows beef to become melt-in-your-mouth tender.

Final Touches

Adding peas and parsley brightens the dish before serving.

Pro Tips for the Best Slow-Cooked Beef Stew

For extra richness, add a splash of balsamic vinegar at the end.

If using a slow cooker, cook on low for 7-8 hours or high for 4-5 hours.

Serve with crusty bread or over mashed potatoes for a complete meal.

Leftovers taste even better the next day!

Slow-Cooked Beef Stew

Name: Slow-Cooked Beef Stew
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs beef chuck, cut into cubes; 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 3 carrots, sliced; 3 potatoes, diced; 2 celery stalks, chopped; 1 cup mushrooms, sliced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 tablespoon tomato paste; 1/4 cup all-purpose flour (optional, for thickening); 4 cups beef broth; 1 cup red wine (optional); 1 tablespoon Worcestershire sauce; 2 bay leaves; 1/2 teaspoon smoked paprika; 1 cup frozen peas; 2 tablespoons fresh parsley, chopped

A hearty and comforting slow-cooked beef stew with tender beef, root vegetables, and a rich, flavorful broth.

Prep Time

20 Minutes

Cook Time

Total Time

4H20 Minutes

Chef

JUE

Ingredients

Custard Cream

2 lbs beef chuck, cut into cubes

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

3 carrots, sliced

3 potatoes, diced

2 celery stalks, chopped

1 cup mushrooms, sliced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 tablespoon tomato paste

1/4 cup all-purpose flour (optional, for thickening)

4 cups beef broth

1 cup red wine (optional)

1 tablespoon Worcestershire sauce

2 bay leaves

1/2 teaspoon smoked paprika

1 cup frozen peas

2 tablespoons fresh parsley, chopped

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Season beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.

In the same pot, add onions, garlic, and mushrooms. Cook until softened, about 5 minutes.

Stir in tomato paste, thyme, rosemary, and smoked paprika. Cook for 1 minute to release flavors.

Sprinkle flour over the mixture (if using) and stir well.

Pour in beef broth, red wine, and Worcestershire sauce. Add bay leaves.

Return the beef to the pot and bring to a simmer.

Add carrots, potatoes, and celery. Cover and cook on low heat for 3.5 to 4 hours, stirring occasionally.

In the last 10 minutes of cooking, add frozen peas and adjust seasoning if needed.

Remove bay leaves, garnish with fresh parsley, and serve hot.

Slow-Cooked Beef Stew

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Mastering the Perfect Beef Stew

Slow-Cooked Beef Stew

Ingredients

Instructions