Name: Best Ever Beef Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2 pounds beef stew meat; ½ cup all-purpose flour; 1 tablespoon seasoning salt; 2 tablespoons olive oil; ½ teaspoon black pepper; 1 large onion, diced; 2 bay leaves; ¼ cup Worcestershire sauce; 2 cups water; 2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost); 4 medium–large red-skinned potatoes, washed and diced; 3 large carrots, peeled and sliced; 1 stalk celery, diced

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Best Ever Beef Stew is the kind of slow-cooked comfort food that fills my kitchen with mouthwatering aromas and brings everyone to the table. It’s rich, savory, and full of tender beef, hearty vegetables, and a deep, flavorful broth that only gets better the longer it simmers. This is my ultimate cold-weather dinner, made with love and perfect for leftovers.

Why You’ll Love This Recipe

I love how this stew delivers so much flavor with minimal effort. The beef gets wonderfully tender, the vegetables soak up all the savory goodness, and the broth—thanks to Worcestershire and demi-glace—is rich and robust. It’s a no-fuss, classic recipe that makes a big batch, perfect for family dinners, meal prep, or just warming up on a chilly night. Best Ever Beef Stew

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds beef stew meat
½ cup all-purpose flour
1 tablespoon seasoning salt
2 tablespoons olive oil
½ teaspoon black pepper
1 large onion, diced
2 bay leaves
¼ cup Worcestershire sauce
2 cups water
2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost)
4 medium to large red-skinned potatoes, washed and diced
3 large carrots, peeled and sliced
1 stalk celery, diced

Directions

I place the beef stew meat, flour, and seasoning salt in a large resealable plastic bag. I seal and shake until the meat is well coated.
I heat the olive oil in a skillet over medium-high heat and brown the beef in batches, turning to get all sides. Once browned, I transfer the beef to the bottom of my slow cooker.
I season the beef with black pepper in the slow cooker.
In the same skillet, I sauté the diced onion for about 2 minutes to pick up all the browned bits.
I transfer the onions to the slow cooker as well.
I pour the Worcestershire sauce, water, and beef demi-glace into the skillet and whisk to combine, scraping up any bits stuck to the bottom. I turn off the heat and set this liquid aside.
I add the diced potatoes, sliced carrots, celery, and bay leaves into the slow cooker with the meat.
I pour the broth mixture over everything, making sure the liquid is evenly distributed.
I cover and cook on low for 8 hours, until the beef is tender and the vegetables are cooked through.
I remove the bay leaves before serving.

Servings and timing

This stew serves 6–8 people generously. It takes about 20 minutes to prep and browning the meat, and then 8 hours of slow cooking on low. It’s great to set and forget in the morning so dinner is ready by evening.

Variations

Sometimes I add a splash of red wine or a tablespoon of tomato paste to the broth for extra depth. I’ve also thrown in peas or green beans in the last hour of cooking for added color and texture. When I want a thicker stew, I mash a few of the potatoes right in the pot before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor only gets better overnight. To reheat, I warm it gently on the stove or microwave individual portions. It also freezes beautifully—just cool completely and store in freezer-safe containers for up to 3 months.

FAQs

Can I cook this on high instead of low?

Yes, I cook it on high for 4–5 hours when I’m short on time, but I prefer the texture and flavor when it cooks low and slow.

Can I use a different cut of beef?

I’ve used chuck roast cut into cubes, and it works perfectly. Any well-marbled cut that gets tender with slow cooking will do.

What can I use if I don’t have beef demi-glace?

I use beef bouillon paste, stock concentrate, or a rich beef broth as substitutes—they’ll still give great depth to the stew.

Do I have to brown the beef first?

Technically no, but I always do. It adds a rich flavor and helps seal in the juices. Skipping this step makes the stew quicker, but a bit less complex.

Can I make this stew on the stovetop instead of a slow cooker?

Yes, I simmer everything in a large Dutch oven for about 2 to 2½ hours on low heat, stirring occasionally until the beef is fork-tender.

Conclusion

Best Ever Beef Stew lives up to its name every single time. It’s warm, hearty, and packed with everything I love in a classic stew—tender beef, flavorful broth, and perfectly cooked vegetables. It’s the kind of meal that brings comfort to the table and keeps everyone coming back for seconds.