{"id":9,"date":"2025-11-24T17:39:37","date_gmt":"2025-11-24T17:39:37","guid":{"rendered":"https:\/\/07recipes.com\/best-ever-beef-stew\/"},"modified":"2025-11-24T17:39:37","modified_gmt":"2025-11-24T17:39:37","slug":"best-ever-beef-stew","status":"publish","type":"post","link":"https:\/\/07recipes.com\/?p=9","title":{"rendered":"Best Ever Beef Stew"},"content":{"rendered":"

Best Ever Beef Stew<\/h1>\n

There\u2019s something about the smell of beef stew simmering on the stove that just hits different\u2014like a warm hug on a cold day. I remember the first time I tried making it. Let\u2019s just say, the smoke alarm went off more than once. But trust me, once you nail this down, you\u2019ll be coming back for seconds\u2014maybe even thirds! This recipe is the ultimate comfort food, perfect for a fast dinner that feels like it took all day.<\/p>\n

Why This Recipe Works<\/h3>\n

This beef stew is a winner, and here\u2019s why:<\/p>\n

    \n
  1. \n

    Tender meat every time<\/strong>: We\u2019ll be browning the beef, then simmering it to perfection. This makes sure it\u2019s melt-in-your-mouth tender.<\/p>\n<\/li>\n

  2. \n

    Simple and straightforward<\/strong>: With just a few ingredients and steps, you can whip this up without any culinary expertise. If I can do it, so can you!<\/p>\n<\/li>\n

  3. \n

    Save money<\/strong>: Using affordable cuts of beef, plus those pantry staples, means you\u2019re feeding the whole family without breaking the bank.<\/p>\n<\/li>\n<\/ol>\n

    Fun fact<\/strong>: Browning the meat before simmering it helps develop richer flavors thanks to the Maillard reaction. It\u2019s a fancy term for the way protein reacts to heat, but it basically makes everything taste better. You’re welcome!<\/p>\n

    The Walkthrough<\/h3>\n

    Let\u2019s get cooking! Grab your ingredients and let\u2019s dive in.<\/p>\n

      \n
    1. \n

      Coat the beef<\/strong>: Toss 2 pounds of stew meat into a large bowl. Sprinkle with 1\/2 cup of flour and 1 tablespoon of seasoning salt<\/strong>. Give it a good mix<\/strong> so every piece is covered. It\u2019s going to look like a floury mess, but that\u2019s okay!<\/p>\n<\/li>\n

    2. \n

      Heat things up<\/strong>: Grab a large pot. Heat 2 tablespoons of olive oil<\/strong> over medium heat. You want it hot but not smoking.<\/p>\n<\/li>\n

    3. \n

      Brown the beef<\/strong>: Carefully place the floured meat in the pot, making sure not to overcrowd it. Brown it for about 5 to 7 minutes<\/strong> on all sides. Don\u2019t panic if it sticks a little; just give it time.<\/p>\n<\/li>\n

    4. \n

      Add the magic liquid<\/strong>: Once browned, throw in enough water or beef broth<\/strong> to cover the stew meat. Bring this puppy to a boil.<\/p>\n<\/li>\n

    5. \n

      Slow and steady<\/strong>: When it\u2019s bubbling away, reduce the heat<\/strong> to let it simmer. Cover your pot and let it cook for 1.5 to 2 hours. Seriously, the longer it simmers, the more tender and flavorful it gets. Give it a stir every now and then.<\/p>\n<\/li>\n

    6. \n

      Serve hot<\/strong>: When it\u2019s ready, dish out the stew into bowls. Maybe add some crusty bread on the side if you\u2019re feeling fancy!<\/p>\n<\/li>\n<\/ol>\n

      \"Best <\/p>\n

      Troubleshooting & Secrets<\/h3>\n

      Here are a couple of places I messed up before so you don\u2019t have to:<\/p>\n

        \n
      • \n

        Too much flour<\/strong>: I once coated the beef too liberally, and it ended up a gloppy mess. You want a light dusting, just enough to coat\u2014no need for a full flour rainstorm.<\/p>\n<\/li>\n

      • \n

        Not sealing in the flavor<\/strong>: If you skip the browning step, you might miss out on that rich flavor. So take the time; it’s worth it!<\/p>\n<\/li>\n

      • \n

        Substitutions?<\/strong> You can definitely use salted butter if you forget to buy olive oil, but just taste as you go to avoid it being too salty.<\/p>\n<\/li>\n<\/ul>\n

        Storage & Leftovers<\/h3>\n

        This stew is good for about 3 days in the fridge<\/strong>, but I\u2019d recommend eating it up front. After that, the beef tends to get a little soggy, and no one wants that!<\/p>\n

        Quick Glance Recap<\/h3>\n

        Ingredients<\/strong>:<\/p>\n

          \n
        • 2 pounds beef stew meat<\/li>\n
        • 1\/2 cup all-purpose flour<\/li>\n
        • 1 tablespoon seasoning salt<\/li>\n
        • 2 tablespoons olive oil<\/li>\n
        • Water or beef broth (to cover)<\/li>\n<\/ul>\n

          Steps<\/strong>:<\/p>\n

            \n
          1. Coat beef with flour and seasoning salt.<\/li>\n
          2. Heat olive oil in a pot.<\/li>\n
          3. Brown beef for 5-7 minutes.<\/li>\n
          4. Add water\/broth to cover and boil.<\/li>\n
          5. Reduce heat and simmer for 1.5 to 2 hours.<\/li>\n
          6. Serve hot.<\/li>\n<\/ol>\n

            That\u2019s it! Feel free to adapt this recipe as you see fit, and happy cooking!<\/p>\n","protected":false},"excerpt":{"rendered":"

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