Beef Stew Recipe

Season and Dredge

Pat the beef cubes dry with paper towels. In a bowl, toss the beef with kosher salt, black pepper, and the flour until evenly coated. Shake off excess flour and set the beef aside.

Brown the Beef

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon vegetable oil. Working in batches to avoid overcrowding, add beef cubes and brown on all sides until a deep crust forms, about 3–4 minutes per batch. Transfer browned beef to a plate and repeat with remaining beef, adding oil as needed.

Sauté Aromatics

Reduce heat to medium and add the butter and remaining 1 tablespoon oil to the pot. Add diced onion and cook until softened and beginning to caramelize, about 5–7 minutes. Add minced garlic and tomato paste, stirring constantly for 30–60 seconds until fragrant and tomato paste darkens slightly.

Deglaze and Build the Broth

Pour in the red wine (if using) to deglaze the pot, scraping up brown bits from the bottom with a wooden spoon; simmer until reduced by half, about 2–3 minutes. Add the browned beef back to the pot along with any accumulated juices. Pour in the beef stock, add Worcestershire sauce, bay leaves, and thyme sprigs. Bring to a gentle simmer.

Simmer

Reduce heat to low so the liquid barely simmers. Cover and cook until the beef is very tender, about 1 hour 30 minutes to 1 hour 45 minutes. Check occasionally and skim any excess fat or foam from the surface.

Add Root Vegetables

Uncover the pot and add the carrots, potatoes, and celery. Increase heat to bring the stew back to a simmer, then reduce to low, cover, and cook until the vegetables are tender, about 25–30 minutes.

Finish with Peas and Thicken

When vegetables are tender, remove and discard bay leaves and thyme stems. Stir in the frozen peas. In a small bowl, whisk the cornstarch with cold water to make a slurry; stir the slurry into the stew and simmer uncovered for 3–5 minutes until the broth thickens slightly. Taste and adjust seasoning with additional salt and pepper if needed.

Turn off the heat and stir in chopped parsley and lemon zest if using. Let the stew rest for 5 minutes so flavors meld. Serve hot with crusty bread or over mashed potatoes.