There’s something timeless and universally comforting about a well-made beef stew. Whether it’s a chilly evening, a family gathering, or simply the craving for a wholesome home-cooked meal, this dish never disappoints. This version of beef stew is packed with tender chunks of beef, hearty vegetables, earthy mushrooms, and layers of flavor from red wine, Worcestershire sauce, and classic herbs. Simmered slowly to develop richness, this stew creates an aroma that fills your kitchen and brings everyone to the table without needing to be called twice.
The best part? It’s flexible. Use tri-tip, roast, or even short ribs, and swap in your favorite seasonal vegetables if needed. The stew gets its depth from browning the meat properly and building flavor in layers—sauteed vegetables, seared mushrooms with flour for body, and a balanced broth that’s both savory and slightly sweet. A hint of smoked paprika adds a subtle warmth that complements the natural sweetness of carrots and peas.
Whether you enjoy it with crusty bread, over mashed potatoes, or all by itself, this stew is bound to become a reliable favorite in your home kitchen. It’s hearty, flavorful, and perfect for batch cooking or serving guests with minimal effort.
Servings: Makes approximately 8 servings
Ingredients
2 lbs beef tri-tip, roast, or short ribs
2 tbsp cooking oil
Salt and black pepper to taste
3 medium carrots, diced
1 large sweet onion, diced
3 celery sticks, diced
4 garlic cloves, minced
10 small mushrooms, sliced
2 tbsp butter
2 tbsp all-purpose flour
1 cup red wine
1 cup tomato sauce
2 tbsp Worcestershire sauce
4 cups beef broth
2½ tsp Italian herb blend
1 tsp smoked paprika
½ tbsp sugar
3 to 4 cups baby potatoes, halved
1 cup fresh or frozen sweet peas
2 tbsp fresh chopped parsley
Instructions
Cut the beef into 1½-inch cubes. Heat a large skillet over medium-high heat with a tablespoon of oil. Sear the beef until browned on all sides, about 7–10 minutes. Transfer to a large soup pot. Deglaze the skillet with ½ cup water, scraping up the browned bits, and pour that into the soup pot as well.
In the same skillet, add a little oil and sauté the carrots, celery, and onion for 4–5 minutes until softened. Add the garlic and cook for 1 more minute. Transfer this mixture into the soup pot.
Add butter to the skillet, melt, then add mushrooms. Cook until browned, about 4–5 minutes. Season lightly with salt, sprinkle in the flour, and stir to coat evenly. Cook for 1 minute, then add the mushroom mixture to the soup pot.
To the pot, add red wine, tomato sauce, Worcestershire sauce, beef broth, Italian herbs, smoked paprika, sugar, black pepper, and about 1½ teaspoons of salt. Bring to a boil, then lower heat and simmer, covered, for 1 to 1½ hours until beef is tender.
Stir in potatoes and peas. If using fresh peas, add them 10 minutes later. Simmer for 20 minutes or until potatoes are fork-tender. Garnish with parsley and serve hot.
Nutritional and Dietary Notes
This beef stew is rich in protein, iron, and essential vitamins thanks to the beef, vegetables, and broth. The carrots and peas add a dose of fiber and natural sweetness, while the mushrooms bring umami depth. The red wine and Worcestershire sauce elevate flavor, though they may add extra sodium and should be used moderately for those on salt-restricted diets. For a gluten-free version, substitute the flour with a gluten-free thickener. It’s a satisfying dish ideal for omnivores and great for meal prepping.
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