Description
This Best Ever Beef Stew recipe features tender top sirloin steak simmered in a rich and flavorful broth with fresh vegetables, mushrooms, and herbs. Perfectly browned meat and a combination of aromatics create a hearty and comforting stew ideal for cozy dinners.
Ingredients
Meat
- 2 pounds top sirloin steak (diced)
- Kosher salt and freshly ground black pepper (to taste)
Vegetables & Herbs
- 1 medium sweet onion (diced)
- 2 large carrots (peeled and diced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- 8 ounces cremini mushrooms (halved)
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 large russet potato (peeled and cut in 1/2-inch chunks)
- 2 tablespoons chopped fresh parsley leaves
Liquids & Other Ingredients
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 2 1/2 cups beef stock
Instructions
- Season the meat: Season the diced top sirloin steak with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, ensuring even coverage to enhance flavor during cooking.
- Brown the steak: Heat 2 tablespoons olive oil in a large stockpot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, add the steak pieces and cook, stirring occasionally, until all sides are evenly browned, about 6 to 8 minutes. Once browned, remove the steak from the pot and set aside.
- Sauté the aromatics: Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften and become tender, about 3 to 4 minutes.
- Add garlic and mushrooms: Stir in the minced garlic and halved cremini mushrooms. Continue to cook, stirring occasionally, until the mushrooms release their moisture and both garlic and mushrooms are tender and lightly browned, about 3 to 4 minutes.
- Create the roux and tomato base: Whisk in 3 tablespoons of all-purpose flour and 2 tablespoons tomato paste, cooking until lightly browned and fragrant, approximately 1 minute. This step helps thicken the stew and builds deeper flavor.
- Deglaze with wine: Pour in 1/2 cup dry red wine, stirring and scraping the bottom of the pot to lift any browned bits stuck to the surface, adding richness to the stew.
- Add broth, herbs, and return meat: Stir in 2 1/2 cups beef stock, 4 sprigs of fresh thyme, and 2 bay leaves. Return the browned steak to the pot. Bring the mixture to a boil, then reduce the heat and simmer gently until the beef is very tender, about 30 minutes.
- Add potatoes and simmer: Add the peeled and chunked russet potato to the pot. Continue to simmer the stew until the potatoes are just tender and the liquid has thickened to a hearty consistency, approximately 20 minutes. Remove the thyme sprigs and bay leaves before serving.
- Finish and serve: Stir in 2 tablespoons chopped fresh parsley. Taste the stew and adjust seasoning with additional salt and freshly ground black pepper, if needed. Serve the stew immediately while hot.
Notes
- For a thicker stew, you can add an additional tablespoon of flour before deglazing with wine.
- If you prefer a deeper beef flavor, use homemade beef stock or a high-quality store-bought version.
- Red wine is optional and can be substituted with an equal amount of additional beef stock for a non-alcoholic version.
- Letting the stew simmer low and slow helps tenderize the beef and develop richer flavors.
- This stew pairs wonderfully with crusty bread or over mashed potatoes for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
