Ultimate Beef Stew Recipe from Natasha's Kitchen: 1 Minute to a Hearty, Flavorful Beef Stew

Natasha’s Kitchen’s ultimate beef stew recipe is beloved for its comforting flavors, fall-apart-tender beef, and rich, hearty broth. What makes this stew stand out are simple, quality ingredients and a clear, step-by-step approach that transforms humble cuts of beef into a spectacular, soul-warming meal. Let’s walk through how you can recreate this classic in your own kitchen.

Ingredients:

1. 2 lbs beef chuck, cut into 1-1.5” pieces
2. 1/4 cup all-purpose flour
3. Salt & black pepper, to taste
4. 2-3 tbsp olive oil
5. 1 large yellow onion, chopped
6. 3 garlic cloves, minced
7. 3 tbsp tomato paste
8. 4 cups low-sodium beef broth
9. 1 cup dry red wine (optional, substitute with more broth if desired)
10. 3 large carrots, peeled and sliced
11. 3-4 Yukon gold potatoes, cut into cubes
12. 2 sticks celery, sliced
13. 2 bay leaves
14. 1 tsp dried thyme (or 2-3 sprigs fresh thyme)
15. 1/2 tsp dried rosemary
16. 1 cup frozen peas

Instructions:

1. Season and dust the beef pieces with salt, pepper, and flour. Browning the meat in batches—don’t overcrowd the pan—gives the stew its signature, deep flavor.
2. Sauté onions in the same pot. Add garlic, then tomato paste, letting it caramelize for intense umami.
3. Pour in wine, scraping up the browned bits (deglaze), then add broth.
4. Return beef, add carrots, potatoes, celery, bay leaves, thyme, and rosemary.
5. Simmer gently, covered, for 1.5-2 hours until beef is fork-tender.
6. Add peas for 5 minutes before serving for a pop of color and sweetness.

Serve with crusty bread or over creamy mashed potatoes for ultimate comfort.

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Tips 1:

For an even deeper flavor, prepare your stew a day ahead—the taste will only improve. And don’t skip searing the beef thoroughly!

FAQ

Q: What cut of beef works best for stew?

A: Beef chuck is best for stew because it becomes tender and flavorful with slow cooking.

Q: Can I make this beef stew in a slow cooker?

A: Yes! Sear the beef and sauté vegetables first, then transfer all ingredients to the slow cooker and cook on low for 7-8 hours.

Q: Can I substitute other vegetables?

A: Absolutely. Parsnips, turnips, or sweet potatoes can be delicious alternatives or additions.

Q: How should I store leftovers?

A: Store in an airtight container in the fridge for up to 4 days. Beef stew also freezes well for up to 3 months.

Q: What type of wine is best for this stew?

A: A dry red wine like Cabernet Sauvignon or Merlot enhances the broth’s richness, but you can omit or substitute with additional broth if desired.