This beef stew recipe is a classic comfort food that brings together tender chunks of beef simmered with hearty vegetables like carrots, potatoes, and onions in a rich, flavorful broth. The slow cooking makes the meat melt in your mouth and the vegetables soak up all those delicious juices, creating a warm and satisfying meal perfect for any chilly day.
I love making this stew because it’s so flexible—you can toss in whatever veggies you have on hand, and it’s always a hit with family and friends. I usually brown the beef in batches to get that nice, deep flavor, then let everything stew together low and slow while I relax. The aroma that fills the kitchen is just unbeatable, and it’s one of those dishes that tastes even better the next day.
My favorite way to serve this beef stew is with some crusty bread or over a bed of creamy mashed potatoes to soak up all the goodness. It’s the kind of meal that feels like a warm hug on a plate. Whenever I make it, it reminds me of cozy nights around the dinner table, sharing stories and laughter, enjoying simple, wholesome food that sticks to your ribs.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stews because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, brisket or short ribs also work well.
Beef broth: I like using low-sodium broth so I can control the salt level. You can substitute with vegetable broth if you prefer a lighter taste.
Red wine: Adds depth and richness. If you’d rather skip alcohol, use extra broth or a splash of balsamic vinegar for acidity.
Vegetables: Carrots, potatoes, and celery add texture and heartiness. Feel free to swap potatoes with sweet potatoes or add parsnips for sweetness.
Herbs & seasoning: Dried thyme, rosemary, and bay leaves are classic. Fresh herbs can be added at the end for brightness.
How Do You Brown Beef for the Best Flavor in Stew?
Browning the beef cubes well before stewing is a key step that makes a huge difference. This process creates a rich, deep flavor that you wouldn’t get if you just boiled the meat.
- Pat beef dry with paper towels to help sear properly.
- Heat the oil in batches so the meat isn’t crowded—this helps get a good brown crust.
- Let the beef cook undisturbed until a deep brown crust forms, then turn to brown all sides.
- Don’t rush or stir too often—browning takes patience but is worth it.
- After browning, scrape the pan to loosen the browned bits—they pack flavor into your stew.
Taking this extra time ups the stew’s taste and makes every bite more satisfying!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer this for even heat and easy browning of the beef.
- Wooden spoon or spatula – perfect for stirring ingredients without scratching your pan.
- Chef’s knife – helps you chop onions, garlic, carrots, and potatoes quickly and evenly.
- Cutting board – a sturdy surface for preparing your vegetables and meat.
- Measuring cups and spoons – for accurate broth, wine, and seasoning amounts.
- Tongs – handy for turning the beef pieces during searing without puncturing the meat.
Flavor Variations & Add-Ins
- Use leftover roasted vegetables or different root vegetables like parsnips or turnips for extra flavor and variety.
- Add a splash of Worcestershire sauce or soy sauce during cooking for deeper umami flavor.
- Stir in frozen peas or green beans near the end for a pop of freshness and color.
- Swap some of the beef with sausage or add mushrooms for more earthy richness.
Classic Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or substitute with more broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and cut into chunks
- 2 stalks celery, sliced
- Fresh parsley, chopped (for garnish)
Time Needed
This hearty beef stew takes about 20 minutes to prepare and brown the meat, then simmering for 1 1/2 hours. After adding the vegetables, cook for another 30-40 minutes. Plan for a total of about 2 hours to enjoy a delicious, tender stew.
Step-by-Step Instructions:
1. Season and Brown the Beef
Start by seasoning the beef cubes generously with salt and pepper. Heat 2 tablespoons of vegetable oil in a large heavy pot or Dutch oven over medium-high heat. In batches, brown the beef on all sides until it develops a nice deep color. Remove browned beef pieces and set aside.
2. Cook the Onion and Garlic
In the same pot, add the remaining tablespoon of oil. Stir in the chopped onion and cook until softened, about 5 minutes. Then add minced garlic and cook for another minute until fragrant.
3. Add Tomato Paste and Wine
Stir in the tomato paste and cook for 2 minutes to bring out its rich flavor. Pour in the red wine while scraping the pot bottom to loosen browned bits, letting it reduce slightly for 3-4 minutes.
4. Add Broth, Herbs, and Simmer
Return the browned beef to the pot and pour in enough beef broth to mostly cover the meat. Add dried thyme, rosemary, and bay leaves. Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for about 1 1/2 hours until the beef is tender.
5. Add Vegetables and Finish Cooking
Add the chopped carrots, potatoes, and celery to the pot. Cover and continue simmering for another 30-40 minutes until the vegetables are tender and the stew has slightly thickened. Remove the bay leaves and season with salt and pepper to taste.
6. Serve
Ladle the stew into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or over mashed potatoes for a cozy, satisfying meal.
Can I Use Frozen Beef for This Stew?
Yes, but make sure the beef is fully thawed before cooking. Thaw it in the refrigerator overnight or use the cold water method by sealing the beef in a plastic bag and submerging it in cold water, changing the water every 30 minutes.
Can I Make Beef Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the beef is tender and the vegetables are cooked through.
How Can I Thicken the Stew?
If your stew is too thin, mix 1-2 tablespoons of cornstarch or flour with a little cold water to create a slurry, then stir it into the stew. Simmer for a few more minutes until it thickens to your liking.
What Storage Tips Do You Recommend for Leftover Stew?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally.
