Beef Chuck Roast: Boneless chuck roast, cut into 1-inch cubes. This cut is ideal for stew because it becomes tender after slow cooking.
Potatoes: Yukon gold or russet potatoes, diced, to add heartiness to the stew.
Carrots: Sliced carrots add natural sweetness and color.
Celery: Chopped celery adds an earthy flavor and crunch.
Onion: A chopped onion adds sweetness and depth to the stew.
Garlic: Minced garlic enhances the savory flavor of the stew.
Beef Broth: A rich beef broth forms the base of the stew and infuses the meat and vegetables with flavor.
Tomato Paste: Adds depth and richness to the broth.
Red Wine: Adds richness and deep flavor. You can substitute it with extra beef broth if preferred.
Worcestershire Sauce: Adds umami flavor and complexity to the broth.
Bay Leaves: Adds a subtle herbal note to the stew.
Thyme: Fresh or dried thyme for an earthy, aromatic flavor.
Flour: Helps to thicken the stew.
Olive Oil: For browning the meat and sautéing the vegetables.
Salt and Pepper: To season the beef and the broth.
Fresh Parsley: Chopped parsley for garnish.
STEP-BY-STEP INSTRUCTIONS: HOW TO MAKE THE BEST EVER BEEF STEW
Prepare the Beef:
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