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Best Ever Beef Stew Recipe
A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!
Prep
20 min
Cook
1h 10m
Total
1h 30m
Serves
8
Instructions
- 01
Season steak with 1 teaspoon salt and 1/2 teaspoon pepper.
- 02
Heat olive oil in a large stockpot or Dutch oven over medium high heat. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
- 03
Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- 04
Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
- 05
Whisk in flour and tomato paste until lightly browned, about 1 minute.
- 06
Stir in wine, scraping any browned bits from the bottom of the stockpot.
- 07
Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
- 08
Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
- 09
Serve immediately.
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