Beef Stew

This classic Beef Stew is everything I love about comfort food — tender chunks of beef simmered slowly in a rich, flavorful broth with hearty vegetables. Every bite feels warm and satisfying, especially on a chilly day. I love how it fills the kitchen with that savory aroma that makes everyone eager for dinner.

Why You’ll Love This Recipe

I love this recipe because it’s simple, wholesome, and deeply comforting. The beef becomes melt-in-your-mouth tender after slow simmering, and the combination of carrots, potatoes, and herbs creates the perfect hearty balance. It’s a one-pot meal that’s easy to prepare ahead of time, and the flavors only get better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 pounds (≈ 900 g) beef chuck, cut into 1-inch cubes

• 3 tablespoons all-purpose flour

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 large onion, chopped

• 3 cloves garlic, minced

• 4 cups beef broth

• 1 cup red wine (optional)

• 3 carrots, sliced

• 3 potatoes, peeled and cut into chunks

• 2 celery stalks, sliced

• 2 tablespoons tomato paste

• 1 teaspoon Worcestershire sauce

• 1 teaspoon dried thyme (or a few sprigs of fresh thyme)

• 1 bay leaf

• Salt and freshly ground black pepper, to taste

• Chopped parsley, for garnish

Directions

1. Prepare the beef
   I pat the beef dry with paper towels and toss it lightly with the flour, salt, and pepper. This helps the beef brown beautifully and thickens the stew later.

2. Brown the beef
   I heat the olive oil and butter in a large Dutch oven or heavy pot over medium-high heat. I add the beef in batches, browning on all sides, then transfer it to a plate.

3. Sauté the aromatics
   In the same pot, I add the chopped onion and cook until it’s softened, about 3–4 minutes. Then I stir in the minced garlic and cook for another 30 seconds, just until fragrant.

4. Deglaze the pot
   I pour in the red wine (if using) to deglaze, scraping up any browned bits from the bottom. If I’m not using wine, I just add a splash of broth for this step.

5. Add the liquids and flavorings
   I stir in the tomato paste, beef broth, Worcestershire sauce, thyme, and bay leaf. I return the browned beef to the pot and bring everything to a simmer.

6. Simmer the stew
   I reduce the heat to low, cover the pot, and let it simmer gently for about 1½ to 2 hours, stirring occasionally, until the beef is fork-tender.

7. Add the vegetables
   I add the carrots, potatoes, and celery. I cover and continue simmering for another 30 minutes, or until the vegetables are tender and the broth has thickened slightly.

8. Finish and serve
   I remove the bay leaf, taste, and adjust the seasoning with more salt and pepper if needed. I ladle the stew into bowls and garnish with chopped parsley before serving.

Servings and timing

This recipe makes about 6 servings.

• Prep time: ~20 minutes

• Cooking time: ~2–2½ hours

• Total time: ~2½ hours

Variations

• I sometimes add a splash of balsamic vinegar or soy sauce at the end for a boost of umami.

• For a thicker stew, I mash a few potato pieces into the broth or whisk a tablespoon of cornstarch into water and stir it in.

• I swap potatoes for sweet potatoes or parsnips when I want a twist.

• For a richer flavor, I use a mix of beef broth and vegetable broth or even add a spoonful of tomato sauce.

• I occasionally stir in frozen peas during the last few minutes of cooking for a pop of color and sweetness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop over medium heat, adding a splash of broth or water if it’s too thick. This stew also freezes beautifully — I cool it completely, portion it into containers, and freeze it for up to 3 months. I thaw overnight in the fridge before reheating.

FAQs

Can I make this in a slow cooker?

Yes. I brown the beef and sauté the onions and garlic first, then transfer everything to the slow cooker with the remaining ingredients. I cook on low for 7–8 hours or on high for 4–5 hours.

Can I use a different cut of beef?

Yes. Chuck roast works best, but I’ve also used brisket or short ribs for a more luxurious texture.

Can I make this ahead of time?

Absolutely. In fact, I think it tastes even better the next day after the flavors have developed.

How can I make it gluten-free?

I skip the flour or use a gluten-free all-purpose flour blend. The stew will still thicken nicely from the potatoes and long simmering.

What should I serve with beef stew?

I love it with crusty bread, garlic mashed potatoes, or a simple side salad to balance the richness.

Conclusion

This Beef Stew is my definition of comfort in a bowl. The tender beef, flavorful broth, and hearty vegetables make it perfect for family dinners or cozy weekends. I love that it’s easy to make, deeply flavorful, and gets even better the next day. Whether I simmer it on the stove or let it cook low and slow, it never fails to warm me up and satisfy every craving.