The BEST Beef Stew Recipe
About this recipe
This beef stew is a hearty, comforting dish that's perfect for chilly nights. Packed with tender chunks of beef, vibrant vegetables, and a rich broth, it’s a family favorite that’s sure to satisfy any hunger.
Tatyana's take on beef stew emphasizes deep flavors and a variety of textures, making it not just a meal, but a cozy experience. With the addition of red wine and a blend of herbs, this stew stands out for its aromatic qualities.
Ingredient notes
- You can substitute tri-tip with roast if preferred.
- If you don't want to use red wine, you can replace it with more beef broth.
Tips from Tatyana's Everyday Food’s video
- Browning the beef well is crucial for developing flavor, so don't rush this step.
- Deglazing the pan after browning the beef helps capture all those tasty caramelized bits.
- Cooking the mushrooms in butter enhances their flavor and texture before adding them to the stew.
Good to know
- How long should I let the stew simmer?
- Let the stew simmer for about 1 to 1.5 hours for the best tenderness in the meat.
- What if I want to use fresh peas instead of frozen?
- If using fresh peas, reduce the cooking time by 10 minutes.
No life story here — the video and the recipe are the whole point. All credit to Tatyana's Everyday Food: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cube the beef tri-tip into larger chunks, about an inch and a half.
- 2
Preheat a large frying pan over medium-high heat and add a little oil.
- 3
Add the beef to the hot pan and season generously with salt. Brown the meat for about 7 to 10 minutes until well browned.
- 4
Transfer the browned beef into a large pot.
- 5
Deglaze the pan with about half a cup of water, scraping up the caramelized bits, and add this to the pot with the beef.
- 6
Add more oil to the pan and then add the diced carrots, diced onion, and diced celery. Sauté for about 4 to 6 minutes until the onions are translucent.
- 7
Add the minced garlic and cook for about one more minute. Transfer the mirepoix to the stew pot.
- 8
In the same pan, add butter and let it melt. Then add the sliced mushrooms and brown them for about 4 to 5 minutes.
- 9
Season the mushrooms with a little salt and add two tablespoons of flour. Cook for about a minute to thicken.
- 10
Transfer the browned mushrooms to the stew pot.
- 11
Add one cup of red wine, one cup of tomato sauce, a few tablespoons of Worcestershire sauce, one teaspoon of smoked paprika, half a tablespoon of sugar, and two and a half teaspoons of Italian herbs to the pot.
- 12
Season the mixture with about a tablespoon and a half of salt and some cracked black pepper. Pour in four cups of beef broth and stir until well combined.
- 13
Cover the pot and bring the stew to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for about 1 to 1.5 hours.
- 14
After simmering, add two cups of baby potatoes and one cup of frozen sweet peas to the pot. Cook for another 20 minutes until the potatoes are fork tender.
- 15
Finish with freshly chopped parsley before serving.
Heads up — we had to guess a little:
- Assumed 2 cups of baby potatoes is about 300g based on average size.
- Assumed 1 tablespoon of fresh parsley for garnish.
Credit where it’s due: this recipe was transcribed from Tatyana's Everyday Food’s original video on YouTube. Follow them there — it’s their dish.
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