Beef stew with peas and carrots

As an Amazon Associate I earn from beef stew with peas and carrots purchases. Look no further for the BEST beef stew recipe! Positively PACKED with FLAVOR, this is the richest, tastiest old fashioned beef stew and we’re confident you’re going to love it as much as we do!

It’s not hard to make an excellent beef stew, but it’s easy to make a mediocre one. There are a few basics tricks to achieving the ultimate depth of flavor and I’m going to share those with you in today’s tutorial for making the BEST beef stew recipe! Nothing speaks comfort like an old-fashioned beef stew on a chilly evening. And throw in a cozy fireplace and a bear rug and the picture is complete. Well, maybe not the bear rug.

I don’t want a hairy, pointy-toothed animal gaping at me while I eat. Beef that is seared brown for ultimate flavor and slow-simmered with carrots, celery and potatoes in a rich sauce seasoned with herbs and red wine. Those are the basic elements that combine to make a simple yet phenomenally delicious stew. And very importantly, it’s the method of preparing it that will transform an otherwise simple dish into a culinary masterpiece. We’ll take a look at those steps in our tutorial below. Old Fashioned Beef Stew Recipe Let’s get started! We’ll cover the important keys to achieving the BEST beef stew.

To Coat Or Not To Coat, That Is The Question Sprinkle beef with the salt and pepper and then thoroughly coat on all sides with the flour. The question always arises, should I dredge the beef with flour or add the flour with some water later on to thicken the stew? The answer is you can do either. That’s a crucial step because that’s what will enable you to sear and brown the beef. If the pieces of beef are too close together they won’t brown.

Instead they’ll just steam and you’ll end up with really unattractive, bland and gray-colored lumps of beef. Work in batches so all the beef can be properly browned. So be patient, it will pay off! Transfer the beef to a plate and set aside. See all that browned and burnt stuff on the bottom of the pot? Your instinct may be to scrape it out before proceeding.