The Best Ever Beef Stew Recipe

Cut the beef into 1 1/2-inch chunks.

Preheat a large frying pan over medium-high heat and add a few tablespoons of oil.

Once the pan is hot, add the cubed beef, season generously with salt and fry for 7 to 10 minutes, until well browned all over.

Transfer the beef into a large soup pot or Dutch oven.

Deglaze the frying pan with 1/2 cup water and add the liquids to the soup pot.

Into the same frying pan, add 1 tablespoon cooking oil and the carrots, celery, and onion. Sauté the mixture over medium heat until the onions are translucent, about 4 to 5 minutes.

Once the onion is tender, add the garlic and cook for 1 more minute.

Transfer the mirepoix mixture into the soup pot.

Into the frying pan, add the butter and allow it to melt before adding the mushrooms. Sauté the mushrooms for 4 to 5 minutes, until well browned all over.

Season the mushrooms with salt and then add the flour. Toss the mushrooms in the flour so they're evenly coated and cook for 1 minute; transfer the mushrooms into the pot.

To the soup pot, add the red wine, tomato sauce, Worcestershire sauce, beef broth, Italian herbs blend, smoked paprika, and sugar. Season generously with black pepper and about 1 1/2 tsp salt.

Cover the pot with a lid and bring to a boil over high heat.

Once boiling, reduce the heat to low and continue simmering the soup for 1 to 1 1/2 hours, or until the beef is tender.

Add the halved baby potatoes and frozen peas. If using fresh peas, add them 10 minutes later.

Cook for 20 minutes, or until the potatoes are fork tender.

Garnish the stew with fresh chopped parsley.

Serve hot and enjoy.

For a richer stew, add the potatoes and continue cooking for an additional hour, bringing the total cooking time to 2 or 2 1/2 hours.