Award-Winning Beef Stew Recipe

Published Oct 16, 2024 By Elle Ann

Image credit: Camirra's Kitchen via YouTube

Beef stew is a classic dish that never fails to amaze the whole family and always guarantees clean plates. It’s very delicious and easy to make, and there are a lot of different ways you can make this so it’s almost impossible for you to fail with the taste. You can also add any ingredient that you want if you think it could elevate the dish.

For now, learn the basics of making this melt-in-your-mouth beef stew recipe by Camirra’s Kitchen on YouTube. Everyone will thank you when you serve this to the table and they will surely give you compliments, that’s how good this recipe is. Watch the video tutorial below and give it a try tonight!

Ingredients for Beef Stew:

3-4 pounds of chuck roast, cut into bite-sized pieces
3 slices of bacon, cut into small pieces
Baby potatoes, peeled and cut in half
1 pound of brown mushrooms, cleaned and sliced
3 carrots, chopped
1 medium onion, diced
2 celery ribs, diced
6 cloves of garlic, minced
1 cinnamon stick, optional
4 allspice berries
5 tbsp of tomato paste
¼ cup of flour
1 bottle of dark beer
6-7 cups of bone broth, unsalted
2 tsp of beef bouillon
1 tsp of garlic powder
1 tsp of onion powder
½ tsp of dried thyme
Salt and pepper, to taste
Fresh rosemary, sage, and thyme

How to Make Beef Stew:

Ingredients for Beef Stew — Image credit: Camirra’s Kitchen via YouTube

Step 1

Wash and prepare all of the ingredients, then season the meat with salt and pepper, and preheat a Dutch oven on a stove over medium heat. Add in the chopped bacon, then cook it until nice and crispy, and set it aside on a plate. In the same Dutch oven, add the seasoned meat in batches, then turn the heat to medium-high, and cook the beef until nice and brown. Set the meat aside on a plate, then in the Dutch oven, add the mushrooms, celery, onion, garlic, and half of the carrots, then give them a good mix, and scrape the bottom for any burnt bits.

Step 2

Add the garlic powder, onion powder, dried thyme, beef bouillon, and salt, then mix them well, add the flour, and continue to mix until combined and there are no lumps. Add the tomato paste, then pour in the bone broth and dark beer, and mix them well. You can also add better than bouillon if you like, then add the cinnamon stick, fresh herbs, and allspice berries, and put the cooked meat back into the Dutch oven including the juices. Add the pepper, then cover the Dutch oven with the lid, and bring the stew to a strong simmer. Preheat your oven to 350°F, then remove the lid, and transfer it to the oven uncovered.

Step 3

Let it bake for about 1 hour and 30 minutes, then give them a good stir, add the remaining carrots, and continue cooking for 30 more minutes. Stir the stew before adding the potatoes, then let it cook for an additional 45 minutes, stir to make sure nothing is sticking to the bottom, and cover the Dutch oven with the lid. Let the stew finish cooking in the oven for a final 15 minutes, then remove and discard the cinnamon stick, herbs, and allspice berries, and skim the fat at the top if you like. Adjust the salt to taste if needed, then let it cool down, and serve. Enjoy!