Let’s get real for a second. There’s something ridiculously comforting about a bowl of beef stew. Maybe it’s the tender chunks of meat that melt the moment your fork looks at them. Maybe it’s that rich broth that tastes like it’s been simmering since 1975. Either way, you came here looking for the perfect beef stew recipe, and lucky you, I’ve got just the thing.
Why This Beef Stew Recipe Hits The Spot
Ever had stew where the veggies turn into mystery mush? Or meat so tough it fights back? Yeah, I’ve been there too. This recipe avoids all that nonsense. You get soft but not soupy vegetables, beef that falls apart like it has commitment issues, and flavor you’ll actually remember the next day.
You don’t need to be a pro chef for this. Just someone with a pot, some patience, and maybe an appetite the size of your neighbor’s pickup truck.
Ingredients You’ll Need
Before you start tossing everything into a pot like it’s a stew lottery, here’s what you actually need to make a stew with serious personality.
Main Ingredients
- 2 pounds beef chuck, cut into 1 inch cubes
- 3 tablespoons flour
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 3 tablespoons tomato paste
- 1 cup red wine (optional)
- 4 carrots, sliced thick
- 4 potatoes, peeled and cut into chunks
- 2 celery stalks, chopped
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and pepper, to taste
- 2 bay leaves
- Fresh parsley, for garnish
How To Make Beef Stew
Step 1
Toss your beef cubes with the flour, salt, and pepper in a big bowl. Heat the olive oil in a heavy pot over medium heat. Brown the beef in batches so each piece gets a good sear. Remove the beef and set it aside once it gets some color.
Step 2
In the same pot, add the diced onion and cook until soft and golden. Add the garlic and let it cook for about 30 seconds. Smells amazing, right?
Step 3
Add the tomato paste and cook for a minute. Pour in the wine and scrape up the brown bits from the bottom of the pot. Add the beef broth and stir to combine. Bring everything to a gentle simmer.
Step 4
Return the browned beef to the pot. Add thyme, rosemary, bay leaves, carrots, celery, and potatoes. Give it a good stir and bring it back to a simmer. Once it bubbles gently, reduce the heat, cover, and let it cook for about 2 hours.
Step 5
Check the seasoning and adjust with more salt or pepper if needed. If the stew is too thick, add a splash of broth. If it’s too thin, simmer it uncovered for a bit. Garnish with parsley when ready to serve.
Tips For Making It Even Better
Want to make something good even better? Thought so. Here’s a quick list of small steps that make a big difference.
- Use a good beef cut. Chuck roast gets tender when cooked low and slow.
- Don’t skip the browning. That color equals flavor. Steaming beef is not the vibe.
- The wine matters. Use wine you’d actually drink.
- Let it sit. Beef stew tastes even better the next day. A little time works wonders.
Common Mistakes To Avoid
You know that saying that a bad stew is better than no stew? Lies. Let’s skip the pain with these easy fixes.
- Overcooking the vegetables. Add them too early and you’ll have carrot mush.
- Under-seasoning. Taste often and don’t be shy with salt and pepper.
- Skipping the simmer. The slow simmer gives the best flavor.
What To Serve With Beef Stew
This stew steals the show, but it still loves good company. Need ideas?
- Crusty bread. Perfect for soaking up the broth.
- Buttered noodles. Because beef stew and noodles just work.
- Side salad. Add something green to balance all that rich goodness.
Make It Your Own
Want to twist things up? Go for it. Here are some easy ways to personalize your stew.
- Swap the wine for dark beer. It adds a deeper flavor.
- Add mushrooms. Perfect for an earthy touch.
- Use sweet potatoes. Sweet and savory always wins.
Can You Freeze Beef Stew?
Absolutely. Let it cool completely before storing it in airtight containers. It keeps in the fridge for up to 4 days and in the freezer for up to 3 months. That’s a future dinner waiting to happen.
Hearty Beef Stew Recipe Final Thoughts
This is one of my favorite things to cook when the weather turns dreary or I just need a food hug. This beef stew is rich, cozy, and makes leftovers you’ll actually crave. It’s simple, delicious, and just feels right.
Give it a try. Then make it again. You’ll get hooked, I promise.
Looking for more tasty ideas? Check out our chicken pot pie and homemade mashed potatoes for even more comfort food joy.
Hearty Beef Stew
Ingredients
Method
- Toss beef cubes with flour, salt, and pepper in a large bowl. Heat olive oil in a heavy pot over medium heat. Brown beef in batches, searing each piece well. Remove and set aside.
- In the same pot, add diced onion and cook until soft and golden, about 5-7 minutes. Add garlic and cook for 30 seconds.
- Stir in tomato paste and cook for 1 minute. Pour in red wine (if using) and scrape up brown bits from the bottom of the pot. Add beef broth and combine well. Bring to a gentle simmer.
- Return browned beef to the pot. Add thyme, rosemary, bay leaves, carrots, celery, and potatoes. Stir to combine and bring back to a simmer.
- Reduce heat to low, cover the pot, and let the stew cook for 2 hours, or until beef is tender and vegetables are cooked through.
- Taste and adjust seasoning with more salt and pepper if needed. If stew is too thick, add a splash of broth. If too thin, simmer uncovered until desired consistency is reached.
- Remove bay leaves. Garnish with fresh parsley before serving.