Best Ever Beef Stew

(Don’t Lose This Recipe!)

Ingredients

• 3 lb chuck roast, cut into 1½-inch cubes
• 1 (1 oz) packet dry ranch seasoning mix
• 1 tablespoon olive oil
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 4 medium potatoes, peeled & cubed
• 4 large carrots, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 celery stalks, chopped (optional)
• 2 bay leaves
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt & pepper, to taste
• 2 tablespoons tomato paste
• 2 tablespoons cornstarch + 2 tablespoons water (slurry, optional for thickening)

Instructions

1. Season and Brown the Beef

• Toss the beef cubes with the ranch seasoning, salt, and pepper.
• Heat olive oil in a large pot or Dutch oven over medium-high heat.
• Brown the beef in batches until all sides are sealed and lightly browned.
• Remove the beef and set aside.

2. Sauté Aromatics

• In the same pot, add onions, carrots, and celery.
• Cook for 4–5 minutes until softened.
• Add garlic and cook 1 more minute.
• Stir in tomato paste and allow it to cook for 1 minute to deepen the flavor.

3. Build the Stew

• Return the beef to the pot.
• Add beef broth, Worcestershire sauce, potatoes, bay leaves, thyme, and paprika.
• Stir well and bring to a boil.

4. Simmer Until Tender

• Cover, reduce heat to low, and simmer 2 to 2½ hours, or until the beef is tender and the vegetables are cooked through.

5. Thicken (Optional)

• If you want a thicker stew, mix cornstarch with water and stir into the pot.
• Simmer for 5 more minutes until thickened.

6. Taste & Serve

• Remove bay leaves.
• Taste and adjust salt and pepper.
• Serve hot with crusty bread, rice, or mashed potatoes.

Tips for the Best Stew

• Browning the beef adds deep flavor—don’t skip it!
• Add peas at the end if you like extra veggies.
• For extra richness, stir in 1 tablespoon butter before serving.