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Best Ever Beef Stew
Loads of flavor
3 heaping teaspoons Better than Bouillon (concentrated beef stock)
2 tsp. Worcestershire sauce
1 tsp. minced garlic
Cut up your stew meat. Sometimes when you buy it already cut up, the pieces are still really large. If that’s the case, cut them into smaller 1″ chunks.
Give stew a stir every so often while cooking. Ten minutes before you’re ready to serve, stir in frozen peas and cover pot.
- 2 pounds beef stew meat
- 1/2 cup all purpose flour
- 1 tablespoon seasoned salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 medium yellow onion diced
- 2 stalks celery diced
- 3 cups water
- 3 teaspoons heaping Better than Bouillon concentrated beef stock
- 1 tsp minced garlic
- 2 tsp Worcestershire sauce
- 3 large carrots peeled and diced
- 4 russet potatoes diced into chunks
- 1 cup frozen peas
- Cut up stew meat into 1" chunks. In a large Ziploc bag, add flour, seasoned salt and pepper.
- Seal bag and shake to combine ingredients.
- Add in stew meat.
- Shake well to coat with flour.
- In a large pot, over high heat, pour in vegetable oil.
- Once the oil is hot, add floured beef chunks (in two batches).
- Don't shake off too much of the flour when you take them out.
- The flour will actually help thicken up the stew some.
- Brown half of the beef chunks then do a second batch until they are all browned.
- We are not cooking the meat all the way.
- Just browning it will help give the beef a great color and flavor.
- Take out the browned beef and set aside.
- Season with pepper.
- If necessary add a tad bit more oil to the pot, turn down the heat to medium, then add in diced onion and celery.
- Cook until translucent (just a few minutes.)
- Scrape the bottom of the pan and loosen any brown bits (lots of flavor in those!)
- Add water and concentrated beef stock, Worcestershire sauce and garlic.
- Stir well.
- Add meat back to the pot.
- Then toss in diced carrots and potatoes.
- Stir to combine.
- Cover and cook on medium heat for about 10 minutes, then turn down the heat to low and allow to simmer for 35-45 minutes (until potatoes are fork tender.)
- Give stew a stir every so often while cooking.
- Ten minutes before you're ready to serve, stir in frozen peas and cover pot.
- Once peas are tender, you are ready to dig in!