Introduction:
This Best Ever Beef Stew is the ultimate comfort food—tender chunks of beef simmered low and slow with hearty vegetables and a rich, savory broth.
The flour coating on the beef creates a slight thickness to the stew, while Worcestershire sauce and demi-glace add deep umami flavor.
Whether you’re feeding a crowd or prepping for a chilly week ahead, this stew is guaranteed to warm you up from the inside out.
INGREDIENTS:
2 pounds of beef stew meat
One-half cup of all-purpose flour
One tablespoon of salt for seasoning
Two teaspoons of olive oil
Half a teaspoon of black pepper
One big onion, chopped
Two bay leaves
Worcestershire sauce, ¼ cup
Two cups of water
Two generous cups of beef demi-glace (also known as beef Swanson Flavor Boost)
Four large to medium red-skinned potatoes, cleaned and chopped
Three big carrots, cut and peeled
One celery stem, chopped
INSTRUCTIONS:
Coat the beef stew meat evenly with flour and seasoned salt by shaking it in a resealable plastic bag.
Add the floured stew meat to a skillet with heated olive oil and brown it on all sides.
Using tongs or a slotted spoon, remove and put in the bottom of a slow cooker. Add pepper for seasoning.
In the same hot skillet, sauté the chopped onion for two minutes.
It adds flavor, so don’t bother about washing it out in between! Add the onions as well to the slow cooker.
Whisk together the Worcestershire sauce, water, and beef demi glace (or Swanson Flavor Boost)
in the skillet, scraping out any browned parts in the bottom. Switch off the heat and put it away.
To the slow cooker, add the chopped celery, carrots, potatoes, and bay leaves.
Additionally, add the Worcestershire mixture and broth to the crockpot.
Cover and cook for 8 hours on low heat. Before serving, take off the bay leaves.
How to Store:
Refrigerator:
Let the stew cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days. The flavor often deepens and improves after a day or two!
Freezer:
Portion the cooled stew into freezer-safe containers or resealable bags. Freeze for up to 3 months.
Tip: Freeze in individual portions for quick lunches or dinners.
Reheating:
From fridge: Reheat on the stovetop over medium heat until warmed through, or microwave in short intervals, stirring between each.
From frozen: Thaw overnight in the fridge, then reheat as above. Or reheat directly from frozen over low heat, adding a splash of water or broth if needed.
Variations:
Wine Swap: Replace ½ cup of the water with red wine for a deeper, richer flavor.
Tomato Touch: Stir in a tablespoon of tomato paste or a can of diced tomatoes for a subtle tang.
Herb Boost: Add fresh rosemary or thyme (or a dried herb blend) for a fragrant, herby twist.
Garlic Lovers: Sauté 2–3 cloves of minced garlic with the onions for extra depth.
Veggie Add-Ins: Toss in mushrooms, parsnips, peas, or green beans depending on what’s in season or what you have on hand.
Low-Carb Option: Swap potatoes for turnips or cauliflower for a lighter version.
Tips:
Sear for flavor: Browning the beef adds rich flavor—don’t skip this step!
No rush: Low and slow is key. Letting it simmer all day develops the best texture and taste.
Thicker stew? Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) at the end and let it simmer until thickened.
Batch it: This stew freezes beautifully, so double the recipe and stock up your freezer.
Serve it with: Crusty bread, mashed potatoes, or over buttered egg noodles for a heartier meal.
Per Serving (approximate):
Calories: 410
Total Fat: 18g
Saturated Fat: 6g
Cholesterol: 95mg
Sodium: 720mg
Total Carbohydrates: 28g
Sugars: 5g
Fiber: 4g
Protein: 34g
Note: These values can vary based on exact ingredients (like the type of beef, broth, or added veggies).