If you’re craving the ultimate cozy meal, this Beef Stew is pure comfort in a bowl. Imagine tender chunks of beef, a medley of hearty vegetables, and a savory broth that feels like a warm embrace on a chilly evening. Each spoonful is packed with deep flavors and nostalgia, whether you grew up eating this classic or are just discovering its magic. With simple ingredients and a little patience, you’ll serve up a stew that tastes like it simmered all day (even if you just started it after lunch). Gather your friends and family—this Beef Stew is about to become a regular at your table!
Ingredients You’ll Need
The beauty of this recipe lies in everyday ingredients that, when combined, create something truly special. Each item in this Beef Stew not only brings its own personality but also contributes to the mouthwatering depth of flavor and rich, hearty texture that makes this dish unforgettable.
- Beef chuck roast: Choose well-marbled beef and cut it into cubes for melt-in-your-mouth tenderness after a long simmer.
- Olive oil: Helps brown the beef and adds a subtle richness to the base of the stew.
- Onion: Caramelizes slightly and helps lay down a sweet, aromatic foundation.
- Garlic: Minced and sautéed to infuse a savory depth that enhances every bite.
- All-purpose flour: Lightly coats the beef and onions, creating a thicker, more luscious stew base.
- Tomato paste: Adds umami and a touch of tang that balances the savory flavors.
- Beef broth: Forms the heart of the stew, bringing everything together in a flavorful, cozy broth.
- Dry red wine: Optional, but highly recommended for an extra layer of complexity; substitute with more broth if you prefer.
- Carrots: Bring color, sweetness, and a bit of nostalgia—no Beef Stew is complete without them!
- Potatoes: Soak up the broth and become deliciously tender—definitely a crowd-pleaser.
- Celery: Lends gentle earthiness and a pleasant texture contrast to the other veggies.
- Dried thyme: Brings a subtle herbal note that complements the savory elements.
- Dried rosemary: Offers a piney fragrance which makes the stew feel extra hearty.
- Bay leaves: Add dimension and an aromatic backbone; just remember to fish them out before serving.
- Salt and pepper: Crucial for pulling out every nuance of flavor, so season as you go.
- Worcestershire sauce: Just a dash deepens the savory character—don’t skip this little secret weapon!
- Chopped fresh parsley: For a pop of freshness and color as a vibrant finishing touch.
How to Make Beef Stew
Step 1: Brown the Beef
Start by heating olive oil in your favorite heavy-bottomed pot or Dutch oven. Season your beef chuck cubes with plenty of salt and pepper, then brown them in batches—don’t crowd the pan! Give each piece some personal space so you get that irresistible caramelized crust. This step locks in flavor that’s the foundation of any great Beef Stew.
Step 2: Sauté Aromatics
With your beef resting nearby, add chopped onion to the drippings left in the pot. Cook for a few minutes until they’re softened and fragrant, then stir in the garlic and tomato paste. Let everything cook together for another minute or so, until you smell that fantastic aroma—this is the “wow” moment where the stew starts to come alive!
Step 3: Create the Stew Base
Sprinkle the flour over the onions, stirring well to coat. This is your secret to a thick, velvety broth! Slowly pour in your red wine (if using), using your spoon to scrape up any tasty browned bits stuck to the bottom. Follow with beef broth, stirring as you go, until everything is well combined and the liquid looks smooth.
Step 4: Build the Beef Stew Flavor
Now it’s time to return that beautiful beef to the pot. Stir in your sliced carrots, cubed potatoes, and celery, then add the thyme, rosemary, bay leaves, and Worcestershire sauce. Bring the entire mixture up to a gentle boil, then reduce the heat so it simmers softly—low and slow is key! Cover and let it cook for 2 to 2½ hours, until the beef is fork-tender and your kitchen smells simply amazing.
Step 5: Final Touches
Before serving, make sure to remove the bay leaves—they’ve done their job. If you like your Beef Stew extra thick, take the lid off for the last 30 minutes of simmering. Ladle into bowls and sprinkle with plenty of chopped parsley for that gorgeous, fresh finish. Each bite is cozy, homey perfection!
How to Serve Beef Stew
Garnishes
No Beef Stew is complete without a sprinkle of fresh chopped parsley on top—it adds a pop of color and a light brightness that really enhances the rich stew. If you’re feeling a bit fancy, a tiny drizzle of good olive oil or a pinch of flaky sea salt right before serving brings it over the top.
Side Dishes
This stew absolutely begs for a hearty side! Thick slices of crusty bread are perfect for soaking up every last drop of savory broth, or you can spoon Beef Stew over a pillow of creamy mashed potatoes for a stick-to-your-ribs feast. Steamed green beans or buttered peas make a lovely, colorful addition too.
Creative Ways to Present
Want to make your Beef Stew extra special? Serve it in sourdough bread bowls for a fun, edible presentation. Or ladle it into individual mugs for a rustic, casual get-together. Freshly grated Parmesan or a swirl of crème fraîche can add an unexpected, luxurious touch at the table!
Make Ahead and Storage
Storing Leftovers
Like many comfort foods, Beef Stew tastes even better the next day as the flavors continue to meld. Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. The broth will thicken slightly overnight, making each spoonful even more luscious!
Freezing
Beef Stew freezes beautifully for future comfort meals. Just be sure to cool the stew thoroughly, then ladle into airtight containers or heavy-duty freezer bags. Label with the date and store in the freezer for up to 3 months—your future self will be eternally grateful.
Reheating
When you’re ready to revisit your stew, thaw it in the fridge overnight if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If it’s extra thick, add a splash of broth or water to restore its perfect consistency.
FAQs
Can I make Beef Stew in a slow cooker?
Absolutely! After browning the beef and sautéing the aromatics, transfer everything to your slow cooker. Cook on low for 7 to 8 hours or until the beef and veggies are perfectly tender—no need to watch the pot!
Do I have to use wine in Beef Stew?
No worries if you’d prefer to skip the wine. Simply substitute with an extra cup of beef broth. Your stew will still be deliciously rich and satisfying, though wine adds lovely depth if you have it on hand.
What’s the best cut of beef for Beef Stew?
Beef chuck roast is a classic choice because it becomes incredibly tender during a long simmer. If needed, you can also use beef brisket or stewing beef, but avoid lean cuts—they tend to dry out.
How can I make my Beef Stew thicker?
If your stew seems a bit thin, remove the lid for the last 30 minutes of simmering to let it reduce. You can also mash a few potatoes or add a slurry of flour and water for extra body.
What other vegetables can I add to Beef Stew?
This recipe is super flexible! Try adding parsnips, turnips, mushrooms, or peas near the end of cooking for your own delicious twist. Just keep in mind that some veggies cook faster than others, so add them at the right time for best texture.
Final Thoughts
If you haven’t made Beef Stew from scratch yet, now’s the time—your kitchen will smell incredible and the reward is pure, soul-warming comfort in every bite. I can’t wait for you to try this out and make it a beloved staple in your home!
Print
Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A hearty and comforting Beef Stew recipe that is perfect for a cozy meal. Tender chunks of beef are simmered with vegetables and savory herbs in a rich broth. This classic one-pot dish is sure to become a family favorite.
Ingredients
Beef Stew:
- 2 pounds beef chuck roast (cut into 1½-inch cubes)
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 4 cups beef broth
- 1 cup dry red wine (optional, or substitute with more broth)
- 3 large carrots (sliced)
- 3 medium potatoes (peeled and cubed)
- 2 celery stalks (sliced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- Chopped fresh parsley for garnish
Instructions
- Heat the olive oil: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Season the beef with salt and pepper, then brown in batches until all sides are seared. Remove the beef and set aside.
- Cook the aromatics: In the same pot, add the onion and cook until softened. Stir in the garlic and tomato paste and cook for 1 minute. Sprinkle in the flour and stir well to coat the onions.
- Deglaze and simmer: Gradually add the wine and beef broth, scraping up any browned bits. Return the beef to the pot along with carrots, potatoes, celery, herbs, and Worcestershire sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 2–2½ hours.
- Finish and serve: Remove bay leaves before serving. Garnish with fresh parsley. For a thicker stew, remove the lid during the last 30 minutes of cooking.
Notes
- For a thicker stew, remove the lid during the last 30 minutes of cooking.
- This stew tastes even better the next day, making it ideal for leftovers.
- Serve with crusty bread or over mashed potatoes for a hearty meal.
Nutrition
- Serving Size: 1½ cups
- Calories: 420
- Sugar: 5g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
