Beef Stew Recipe

Why You’ll Love This Recipe

Beef stew is a hearty, comforting dish packed with tender chunks of beef, wholesome vegetables, and a rich, savory broth. Perfect for chilly days or cozy family dinners, this one-pot meal is both nourishing and deeply satisfying. Its slow-cooked flavor develops beautifully over time, making it even better the next day.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck roast (cut into 1-inch cubes)olive oilonionsgarliccarrotscelerypotatoes (Yukon gold or red)tomato pastebeef brothred wine (optional)bay leavesfresh thyme or dried thymefloursaltblack pepper

directions

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Season the beef cubes with salt and pepper, then dredge in flour.

Sear the beef in batches until browned on all sides. Remove and set aside.

In the same pot, add more oil if needed and sauté chopped onions, garlic, carrots, and celery until softened.

Stir in tomato paste and cook for 1-2 minutes to deepen the flavor.

Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom.

Return the beef to the pot and add potatoes, beef broth, bay leaves, and thyme.

Bring to a simmer, then cover and reduce heat to low. Let it cook for 2 to 2½ hours, or until beef is fork-tender.

Remove bay leaves, adjust seasoning with salt and pepper if needed.

Serve hot with crusty bread or over mashed potatoes.

Servings and timing

This recipe yields 6 servings.Preparation time: 20 minutesCooking time: 2–2½ hoursTotal time: 2½–3 hours

Variations

Add peas or green beans during the last 15 minutes of cooking for more vegetables.

Use sweet potatoes instead of regular potatoes for a different flavor.

Try adding a splash of Worcestershire sauce for extra depth.

Swap red wine for balsamic vinegar if desired.

Use mushrooms for an earthy addition.

storage/reheating

Store leftover beef stew in an airtight container in the refrigerator for up to 4 days.It can also be frozen for up to 3 months.Thaw overnight in the fridge and reheat on the stovetop over low heat until warmed through.

FAQs

Can I make beef stew in a slow cooker?

Yes, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.

What cut of beef is best for stew?

Beef chuck roast is ideal due to its marbling and tenderness when slow-cooked.

Can I make it without wine?

Absolutely. You can substitute more beef broth or use a bit of balsamic vinegar.

How do I thicken my stew?

The flour used to dredge the beef helps thicken the stew, but you can also mix a tablespoon of cornstarch with cold water and stir it in during the last 10 minutes if needed.

Can I make this ahead of time?

Yes, beef stew tastes even better the next day as the flavors continue to meld.

Conclusion

Beef stew is the ultimate comfort food—rich, warming, and full of robust flavors. Whether you enjoy it as a weeknight meal or serve it to guests on a cold evening, this classic dish is sure to impress. Make a big batch, and you’ll have leftovers that taste even better the next day.

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