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The Best Beef Stew Ever

Prep Time 1 hr
Cook Time 2 hrs 26 mins
Servings 1 Pot of stew


  • Large Dutch Oven
  • Large mixing bowl


  • 1/4 cup All Purpose Flour
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 3 lbs Stewing Beef
  • 3 tbsp Butter
  • 1 tbsp Vegetable Oil
  • 2 stalks Celery, diced
  • 1 Onion, diced
  • 2 tbsp Tomato paste
  • 1 lb mini potatoes, quartered
  • 3 Carrots, diced and halved if larger chunks
  • 1 Fresh Thyme
  • 1 Fresh Parsley
  • 2 Bay Leaf
  • 3 cup Beef Broth
  • 1/2 tsp Worchestershire Sauce
  • 3/4 cup frozen peas


  • Preheat oven to 350 degrees.
    In a large bowl whisk flour, salt, and pepper together, toss with beef to coat evenly.
  • Heat 2 tbsp of the butter in the dutch oven over medium heat. Brown the beef in batches, remove from the dutch oven with a slotted spoon to ensure the juices are left behind
  • Once all the beef is browned add the remaining butter to the dutch oven, add celery and onion, heat over medium heat stirring occasionally until softened.
  • Return beef and any juices to the dutch oven. Add Potatoes, carrots, thyme, parsley, bay leaves, stir in broth and worcestershire sauce, then bring to a boil, stirring occasionally, add tomato paste
  • Cover and braise in the oven for about 45 mins.
  • Uncover and continue to cook until veggies are tender. Then, stir in Peas and cook for an additional 5 minutes.
  • Skim any fat from the surface of the stew, remove any thyme sprigs and bay leaves.
  • Let sit for 10 minutes before serving.


Optional ingredients:  Mushrooms!