There is no denying that this is the best beef stew recipe you will ever make. It warms the body and soul and delivers a nice kick from the cayenne and chili peppers it has. If you are not into spicy foods, simply omit the fresh chili and the cayenne. You will still have a wonderful result.
Beef stew is the ultimate comfort food. You can make it straight up on the stove or in a crock pot with the same results. Nothing like coming home after work to an aroma filled kitchen from your slowly cooked meal.
If you decide to make this recipe in a slow cooker I would urge you to brown the beef before you add it. Otherwise it will be boiled and not as good. I would also cook this on low for 6 to 8 hours or high for about 4 hours.
Either way you decide to make this best beef stew recipe, you will end up with tender chunks of meat that will melt in your mouth, followed by an exquisite and full bodied gravy. Absolutely lovely.
This is what you need in order to make the best beef stew recipe out there:
2 pounds cubed stew beef
3 TBS flour
1 tsp. cayenne pepper
1 tsp. black pepper
2 tsp. salt
1 tsp. onion powder
3 cups water + ¼ cup warm water for cornstarch
1 medium yellow onion – chopped
2 garlic cloves – whole
1 chili pepper – halved with seeds and membrane
1 TBS Worcestershire sauce
1 tsp. dried thyme
2 Bay leaves
1 tsp. paprika
1 tsp. sugar
3 medium carrots – sliced
3 celery stalks – sliced
16 baby red potatoes – scrubbed well
1 TBS cornstarch
Salt & Pepper
• In a small bowl, mix together the flour, cayenne, salt, pepper and onion powder.
• Rinse and pat dry the beef. Sprinkle the flour mixture on the beef and coat evenly on all sides. Heat a pot with some oil and brown the beef – working in batches. Set aside.
• Add ½ cup of water to the pan and scrape the brown bits from the bottom. Return the beef to the pan and add the remaining 1 ½ cups water. Add the onion, garlic, chili pepper, Worcestershire sauce, thyme, bay leaves, paprika and sugar. Season with salt and pepper. Bring pot to a simmer and cook for about 1 hour.
• Remove the chili pepper, garlic cloves and bay leaves from the pan. Add the carrots, celery and potatoes. Add 1 cup of water and re-season with salt and pepper if necessary. Bring to a boil and cook for an additional 20 to 30 minutes.