Ultimate All-American Beef Stew Recipe

Get ready to experience the most tender, flavorful beef stew you’ve ever tasted. This All-American classic comfort food is packed with succulent beef, hearty vegetables, and a rich, glossy broth that will have you coming back for seconds.

The Secret to Perfect Beef Stew

Forget everything you thought you knew about beef stew. This recipe takes it to the next level with smart techniques that maximize flavor and texture. From selecting the right cut of beef to incorporating umami-rich ingredients, every step is designed to create the ultimate stew experience.

Ingredients

• 4 cups (950ml) homemade or store-bought low-sodium chicken stock
• 3 tablespoons tomato paste (2.5 ounces; 75g)
• 3 oil- or salt-packed anchovy fillets, rinsed (or 1 tablespoon any Asian fish sauce)
• 4 packets powdered unflavored gelatin (1 ounce; 30g)
• 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) Worcestershire sauce
• 2 tablespoons (30ml) vegetable oil
• 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
• Kosher salt and freshly ground black pepper
• 10 ounces (275g) white button mushrooms, quartered
• 4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-sized pieces
• 8 ounces (225g) frozen or fresh pearl onions (thawed if frozen, peeled if fresh)
• 1 large yellow onion, unpeeled, split in half (10 ounces; 275g)
• 2 small ribs celery (3 ounces; 85g)
• 3 medium cloves garlic, unpeeled
• 1 cup sherry, dry vermouth, or red wine (8 ounces; 235mL)
• 2 tablespoons all-purpose flour (about 3/4 ounce; 20g)
• 2 bay leaves
• 4 sprigs thyme
• 1 pound (450g) Yukon gold potatoes, peeled and cubed
• 4 ounces (113g) frozen peas

Directions

1. Blend stock, tomato paste, anchovies, gelatin, soy sauce, and Worcestershire sauce until smooth. Set aside.
2. Preheat oven to 300°F (150°C). In a Dutch oven, brown seasoned beef chunks on all sides. Transfer to a plate.
3. Sauté mushrooms, diced carrots, and pearl onions until browned. Season and set aside.
4. Brown halved onion, whole carrots, celery, and garlic in the Dutch oven.
5. Deglaze with wine, reduce, then add broth mixture and bring to a simmer.
6. Toss beef chunks with flour, add to the pot with bay leaves and thyme. Simmer in the oven for 1.5 hours.
7. Remove aromatics, add potatoes and reserved vegetables. Cook for another 45-60 minutes until everything is tender.
8. If needed, reduce sauce on stovetop. Stir in peas and season to taste. Serve hot or refrigerate for up to 5 days.

Chef’s Tips for the Best Beef Stew

• Choose chuck roast for the perfect balance of flavor and tenderness
• Sear the beef before cubing for maximum flavor development
• Use gelatin for a silky, rich texture without muddying flavors
• Cook in the oven for even heat distribution and better browning
• Add vegetables in stages to ensure perfect doneness

Why This Recipe Works

This beef stew recipe combines classic comfort food flavors with innovative techniques. The result? A stew that’s deeply savory, incredibly tender, and guaranteed to impress. Perfect for cozy family dinners or entertaining guests on chilly evenings.