If there’s a dish that wraps you up in warmth and delicious comfort, it’s Beef Stew. Rich, hearty, and loaded with tender chunks of beef, colorful veggies, and a savory broth, this timeless classic never fails to spark joy around the dinner table. Each spoonful bursts with deep flavors that only get better as they meld together, making it the perfect meal for cozy evenings or special family gatherings. Whether you’re looking for a stress-free weeknight dinner or a special weekend treat, Beef Stew is truly a bowl of pure happiness.
Ingredients You’ll Need
Ingredients You’ll Need
What I love most about this Beef Stew is how a handful of straightforward ingredients come together to create layers of texture and flavor. Each component plays a vital role, from the melt-in-your-mouth beef to the sweet carrots and earthy potatoes – it’s a celebration of simple goodness that just makes sense.
- Beef chuck: The cornerstone of any great Beef Stew, this cut becomes fork-tender and irresistibly flavorful as it simmers.
- All-purpose flour: Tossing beef with flour helps it brown nicely and thickens the stew as it cooks.
- Olive oil: For searing the beef and sautéing the vegetables, which adds depth to the overall flavor.
- Onion: Chopped for a sweet, mellow background that flavors every bite.
- Garlic: Just a few cloves add a wonderful savory kick.
- Beef broth: Lays the foundation with delicious, meaty richness.
- Red wine (optional): Adds a lovely depth and subtle fruitiness, but you can swap in more broth if you wish.
- Tomato paste: Brings a gentle tang and beautiful color.
- Worcestershire sauce: Just a tablespoon lifts the flavor and gives a hint of umami.
- Dried thyme and rosemary: These classic herbs infuse the stew with aromatic warmth.
- Bay leaves: Simmering with these aromatics creates depth and a wonderful fragrance.
- Carrots: For sweetness and those glorious pops of orange.
- Potatoes: Their soft, starchy goodness makes every spoonful extra satisfying.
- Celery: Adds freshness and a subtle savory crunch.
- Frozen peas: Stirred in at the end for color, sweetness, and a boost of texture.
- Salt and black pepper: Essential for bringing all the flavors into balance.
- Chopped fresh parsley (optional): A sprinkle on top just before serving for extra brightness.
How to Make Beef Stew
Step 1: Coat and Sear the Beef
Let’s build flavor right from the start! Toss your beef cubes with flour, salt, and pepper to give them a nice, even coating. In a large Dutch oven or heavy pot, heat the olive oil over medium-high. Working in batches so they don’t get crowded, sear the beef pieces until they’re browned on all sides, then transfer them to a plate. This step not only locks in the juices but sets the stage for that signature Beef Stew richness.
Step 2: Sauté the Aromatics
Don’t skip this step, because it makes all the difference! Using the same pot and all those lovely brown bits at the bottom, sauté your chopped onions until they’re soft and golden, about five minutes. Stir in the minced garlic and cook for another minute, just until fragrant, letting those aromas waft through the kitchen.
Step 3: Build the Broth
Time to start the stew’s savory base! Stir in the tomato paste, coating the onions and garlic well. Add the beef broth, red wine (if you’re using it), Worcestershire sauce, thyme, rosemary, and bay leaves. Give everything a good stir to combine, scraping up any remaining flavor from the bottom of the pot.
Step 4: Simmer Gently
Bring the mixture to a gentle boil, then return the seared beef and all those juices to the pot. Once it’s bubbling, reduce the heat to low, cover, and let it simmer for an hour. This long, slow cook is where the beef becomes meltingly tender and the flavors begin to meld together in true Beef Stew fashion.
Step 5: Add Vegetables
After that first simmer, stir in the carrots, potatoes, and celery. Replace the lid and allow the stew to gently cook for another 45 minutes, until the veggies are fork-tender and the beef practically falls apart at the touch of a spoon.
Step 6: Finish and Serve
With just a few minutes left, stir in the frozen peas for a pop of color and sweetness. Let the Beef Stew simmer for a final five minutes, then fish out the bay leaves. Taste and adjust the seasoning if you like. Garnish with fresh parsley and get ready to enjoy every hearty, homemade bite!
How to Serve Beef Stew
Garnishes
A sprinkle of freshly chopped parsley adds a pop of green and a burst of freshness right before serving. You can also top your Beef Stew with a tiny drizzle of olive oil or a few flakes of sea salt for that restaurant-worthy finish. Feeling adventurous? Try adding a dollop of sour cream or a spoonful of horseradish cream for an extra twist.
Side Dishes
The beauty of Beef Stew is how versatile it is with sides! Classic pairings include a crusty baguette or a buttery homemade biscuit to soak up all that savory broth. Creamy mashed potatoes, egg noodles, or even a fluffy rice pilaf also work beautifully and make the meal even more filling.
Creative Ways to Present
If you want to shake up your presentation, serve the Beef Stew in hollowed-out bread bowls or over a thick slice of toasted sourdough. For a party, portion it into small ramekins or mugs for a charming individual serving. And don’t forget: leftovers make the most amazing pot pie filling—just top with puff pastry and bake!
Make Ahead and Storage
Storing Leftovers
Let your Beef Stew cool to room temperature, then transfer it to airtight containers. Tucked away in the fridge, it will keep deliciously for up to four days. In fact, the flavors only deepen and improve overnight, making leftovers even more irresistible.
Freezing
Beef Stew freezes beautifully. Divide any cooled leftover stew into freezer-safe containers, leaving a little space at the top for expansion. It’ll stay fresh in the freezer for up to three months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, pour your Beef Stew into a pot and warm gently over low to medium heat, stirring occasionally until piping hot. You can also reheat individual portions in the microwave; just cover and heat in short bursts, stirring in between to ensure even warmth throughout.
FAQs
Can I make Beef Stew in a slow cooker?
Yes, absolutely! After browning the beef and sautéing the onions and garlic, transfer everything (except peas and parsley) to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Stir in the peas just before serving.
What can I use instead of red wine in Beef Stew?
If you prefer not to use wine, simply swap it out for extra beef broth or a splash of balsamic vinegar for a touch of tang. This keeps the stew rich and hearty without imparting a wine flavor.
Can I add other vegetables or beans to Beef Stew?
Of course! Beef Stew is wonderfully adaptable. You can add mushrooms, parsnips, turnips, or green beans. Even chickpeas or white beans work, adding a delicious twist and extra substance to the stew.
How do I thicken Beef Stew if it’s too thin?
If your stew ends up a bit brothier than you’d like, simply mix a tablespoon of flour or cornstarch with a splash of water to create a slurry, then stir it into the stew and simmer until thickened to your liking.
Why does my Beef Stew taste even better the next day?
After an overnight rest in the fridge, the flavors in Beef Stew have more time to blend and deepen, making every bite richer and more harmonious when reheated. The wait is worth it!
Final Thoughts
There’s just something magical about a bubbling pot of Beef Stew on the stove—it’s hearty, flavorful, and sure to bring comfort to any table. Give it a try, and don’t be surprised if it quickly becomes your most-requested family favorite!
Print
Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 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 chilly days. Tender chunks of beef, aromatic herbs, and vegetables simmered in a flavorful broth until everything is perfectly cooked. This classic dish is a crowd-pleaser and ideal for family dinners.
Ingredients
For the stew:
- 2 lbs beef chuck (cut into 1-inch cubes)
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
For the vegetables:
- 4 carrots (peeled and sliced)
- 3 potatoes (peeled and cubed)
- 2 celery stalks (sliced)
- 1 cup frozen peas
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Toss the beef: Coat the beef cubes with flour, salt, and pepper.
- Brown the beef: Sear the beef in batches in a large pot with olive oil. Transfer the seared beef to a plate.
- Sauté onion and garlic: In the same pot, cook onion until soft, then add garlic.
- Add remaining ingredients: Stir in tomato paste, beef broth, red wine, Worcestershire sauce, thyme, rosemary, and bay leaves. Return beef to the pot and simmer.
- Add vegetables: After an hour, add carrots, potatoes, and celery. Simmer until tender.
- Finish the stew: Stir in peas, adjust seasoning, and garnish with parsley before serving.
Notes
- For extra richness, sear the beef in small batches to avoid steaming.
- If not using wine, replace it with additional beef broth.
- The stew tastes even better the next day.
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