The BEST Beef Stew Recipe – Hundreds of 5-Star Reviews!!

Hi everyone and welcome back to my kitchen! For today's delicious savory recipe, I'm sharing with you my all-time favorite beef stew recipe! This stew is packed with so much incredible flavor, you guys are going to love it! We have huge chunks of slow braised beef, potatoes, mushrooms, carrots, and so much more! It's really delicious and perfect for these colder fall and winter nights when you're craving a warming dish. Let me show you how I make this recipe.

Whenever I make this beef stew at home, I like to make a big batch of it because my husband absolutely loves it, and it's gone in no time!

Ingredients
2 pounds beef tri-tip or roast, cubed into 1.5-inch chunks
3 medium carrots, diced
1 large onion, diced
3 medium celery sticks, diced
4 garlic cloves, minced
10 mushrooms, thinly sliced
2 tablespoons butter
2 tablespoons flour
1 cup additional beef broth
1 cup tomato sauce
2-3 tablespoons Worcestershire sauce
1 teaspoon smoked paprika
1/2 tablespoon sugar
2 et 1/2 teaspoons Italian herbs
Salt and cracked black pepper to taste
4 cups beef broth
2 cups baby potatoes
1 cup frozen sweet peas
Fresh parsley, chopped (for garnish)

Instructions
Brown the Beef:

Preheat a large frying pan over medium-high heat.
Add a little oil to the hot pan.
Add the cubed beef and season generously with salt.
Brown the beef for about 7-10 minutes until well seared all over.
Transfer the browned beef to a large pot.

Deglaze the Pan:

Add about 1/2 cup of water to the frying pan to deglaze it, scraping up the caramelized bits.
Add this liquid to the large pot with the beef.

Sauté the Mirepoix:

Add more oil to the same frying pan.
Add diced carrots, onions, and celery.
Sauté for about 4-6 minutes until the onions are translucent and the carrots are caramelized.
Add minced garlic and cook for another minute.
Transfer the sautéed mirepoix to the pot with the beef.

Cook the Mushrooms:

In the same frying pan, melt 2 tablespoons of butter.
Add the sliced mushrooms and brown for about 4-5 minutes.
Season with a little salt.
Sprinkle 2 tablespoons of flour over the mushrooms and cook for about a minute.
Transfer the mushroom mixture to the pot with the beef and mirepoix.

Combine Ingredients:

Add 1 cup of more beef broth to the pot.
Add 1 cup of tomato sauce.
Add 2-3 tablespoons of Worcestershire sauce.
Add 1 teaspoon of smoked paprika, 1/2 tablespoon of sugar, and 2 1/2 teaspoons of Italian herbs.
Season generously with salt (about 1 1/2 tablespoons) and cracked black pepper.
Pour in 4 cups of beef broth.
Stir until well combined.

Simmer the Stew:

Bring the stew to a boil over high heat.
Once boiling, reduce heat to low and let it simmer for about an hour to an hour and a half, until the beef is tender.

Add Potatoes and Peas:

After the stew has simmered, add 2 cups of baby potatoes.
Add 1 cup of frozen sweet peas (if using fresh peas, reduce cooking time by 10 minutes).
Cook for another 20 minutes until the potatoes are fork-tender.

Finish and Serve:

Garnish the stew with freshly chopped parsley.
Let it cool slightly before serving.
Enjoy your delicious, warming beef stew! This recipe is perfect for a cozy dinner and is sure to impress your family and friends. I hope you love this beef stew as much as I do!