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Cozy up with the best Beef Stew Recipe! Tender chunks of beef, hearty vegetables, and savory, rich broth make this one-pot comfort food perfect for any occasion.
Serve with crusty bread and a simple salad. Try my classic pot roast recipe next!
Why you’ll love this recipe…
This is the kind of recipe that feels like a warm hug on a cold day! Every bite is packed with hearty flavors and tender textures, making it the ultimate comfort food. A recipe the whole family will love:
- Nostalgic Stew: A timeless recipe that brings back memories of home-cooked meals and cozy family dinners.
- Great for Sharing: A big pot of stew is perfect for gatherings, meal prepping, or making everyone feel loved.
- Perfectly Tender Beef: Slow cooking ensures the beef chuck becomes melt-in-your-mouth tender while infusing the broth with savory goodness.
This ultimate comfort food warms the heart and satisfies the soul! Try my short rib ragu next!
Table of Contents
Recipe Ingredients
You can’t beat this classic beef stew recipe! Combining everyday pantry staples and simple ingredients creates a stew that tastes like it simmered all day.
- Beef chuck: A well-marbled cut perfect for slow cooking, becoming tender and flavorful in the stew.
- Flour: Used to coat the beef, helping to create a flavorful sear and thicken the stew.
- Salt and black pepper: Essential seasonings to enhance the ingredients’ natural flavors.
- Olive oil: Adds richness and is used to sear the beef and sauté the aromatics.
- Onion: Provides a sweet and savory base for the stew’s flavor.
- Garlic: Adds depth and a hint of savory, earthy flavor.
- Beef broth: The main liquid for the stew, creating a rich and hearty base.
- Dry red wine (optional): Wines such as Cabernet Sauvignon and Pinot Noir add a subtle acidity and depth of flavor to the stew.
- Potatoes (red potatoes or Yukon gold potatoes): A hearty vegetable that absorbs the savory flavors of the stew. I like to use baby potatoes.
- Carrots: Add sweetness and a pop of color to the dish.
- Celery: Contributes an aromatic, earthy flavor to balance the richness.
- Tomato paste: Deepens the flavor with a concentrated tomato richness.
- Worcestershire sauce or balsamic vinegar: Adds a tangy umami boost.
- Rosemary (fresh or dried): Infuses the stew with a fragrant, woodsy aroma.
- Bay leaves: Enhance the overall depth of flavor with subtle herbal notes.
- Cornstarch and water (optional): Used as a slurry to thicken the stew, if desired. Adjust the amount for a thicker stew.
- Frozen peas (optional): Add a touch of sweetness and a vibrant green color.
- Fresh parsley: A fresh, bright garnish to finish the dish.
See the recipe card for quantities.
How to Make Beef Stew
This best-of-the-best beef stew recipe is a one-pot wonder: It has easy cleanup and maximum flavor from cooking everything in the same pot!
Toss the meat and flour to coat in a large Dutch oven on medium-high heat. Stir with a wooden spoon.
Brown the meat on all sides and set aside.
In the same pot, add the vegetables and cook.
Scrape the brown bits from the bottom of the pan and deglaze the pot with the wine.
Add the potatoes, tomato paste, and Worcestershire sauce (or balsamic vinegar).
Pour in the beef broth and add the fresh herbs.
Let cook until the meat is nice and tender.
Optional: Make a slurry with the cornstarch and water and add during the last 10 minutes of cooking. This will give you a thicker stew.
FAQs
Yes! Sear the beef and sauté the aromatics on the stovetop, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Use a cornstarch slurry (mix cornstarch and water) or mash a few potatoes into the broth to thicken it naturally.
Yes, substitute the wine with more beef broth or apple cider for a rich, flavorful base.
Yes! Brown the beef and sauté the aromatics on the sauté setting, then pressure cook on high for 35 minutes with a natural release. Add the slurry at the end.
Boneless beef chuck or stew meat with good marbling works best for tender, flavorful results.
The best way to make stew beef tender is to cook it low and slow. Simmering the beef over low heat for 1½ to 2 hours allows the connective tissue to break down, resulting in melt-in-your-mouth tenderness. For extra flavor, sear the beef before simmering.
My Pro Tip
Recipe Tips
- Use Well-Marbled Beef: Opt for chuck roast or stew meat with good marbling for tender, flavorful results.
- Brown the Beef: Don’t skip searing the beef—it locks in juices and adds a rich, savory base to the stew.
- Don’t Overcrowd: When searing beef, cook in batches to avoid steaming instead of browning.
- Layer the Flavors: Sauté onions and garlic thoroughly and deglaze the pot to incorporate those delicious browned bits.
- Low and Slow Cooking: Simmer the stew gently to ensure the beef becomes melt-in-your-mouth tender.
- Thicken to Your Liking: Use a cornstarch slurry if you prefer a thicker, heartier stew.
- Add Frozen Veggies Late: Add peas just before serving to retain their vibrant color.
- Let it Rest: If possible, let the stew cool slightly before serving; this allows the flavors to meld beautifully.
Substitutions and Variations
- Beef: Use lamb or turkey for a different protein.
- Potatoes: Swap with sweet potatoes or parsnips for added sweetness.Wine: Replace with extra broth or apple cider for an alcohol-free stew.
- Herbs: Use thyme or oregano instead of rosemary.
- Vegetables: Add mushrooms, green beans, or turnips for variety.
- Gluten-Free: Skip the flour and use a cornstarch slurry for thickening.
How to Make Ahead, Store, and Reheat
- Make Ahead: Prepare the stew up to 2 days in advance. Store it in the refrigerator to allow flavors to deepen before reheating.
- Storing: Cool completely and transfer to an airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in individual portions until warmed through. Add a splash of broth if the stew thickens too much.
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Serving Suggestions
Serve the beef stew with crusty bread, over creamy mashed potatoes, or alongside buttered noodles. Enjoy this cozy, flavorful dish with loved ones!
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Beef Stew Recipe
Ingredients
- 2 pounds boneless beef chuck well-marbled, beef stew meat, cut into 1½-inch pieces
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 1 onion, chopped
- 2-3 cloves garlic, thinly sliced
- 6 cups beef broth
- ½ cup red wine, optional
- 1 pound potatoes, peeled and cubed (baby Yukon gold or red potatoes)
- 4 medium carrots, peeled and cut into 1-inch pieces
- 3 ribs celery, cut into 1-inch pieces
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce, or balsamic vinegar
- 2 sprigs fresh rosemary, or 1 teaspoon dried rosemary
- 2 sprigs fresh thyme, or 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons cornstarch, optional for slurry and thickening
- 2 tablespoons water, optional for slurry and thickening
- 1 cup frozen peas, optional
- Fresh chopped parsley or fresh rosemary for serving
Instructions
- Prep and Brown the Beef: Toss the beef chunks with flour, salt, and pepper until evenly coated. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides. Transfer the browned beef to a plate and set aside.
- Sauté Vegetables and Deglaze: In the same pot (add a bit more oil if needed), sauté the onion, carrots, and celery until softened, about 5-7 minutes, then add the garlic and cook for another 30 seconds. Deglaze the pot with red wine (if using), scraping up any browned bits, and let it simmer for 1-2 minutes.
- Build the Stew Base: Add the beef back to the pot along with the potatoes, tomato paste, Worcestershire sauce, beef broth, rosemary, thyme, and bay leaves. Bring the mixture to a boil, then reduce to a simmer.
- Simmer: Cook with the lid on and on low heat for 1 1/2- 2 hours, stirring occasionally.
- Thicken the stew: If you prefer a thicker stew, mix cornstarch with water and stir it into the pot during the last 10 minutes of cooking.
- Finish the Stew: In the final 5-10 minutes, stir in the frozen peas (if using). Remove the rosemary sprigs and bay leaves, then taste and adjust the seasoning. Garnish with fresh parsley or rosemary and serve. Serve with crusty bread on the side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is so good! And it was pretty simple to make. I didn’t have red wine so I subbed beer. I also used dried herbs instead of fresh but the end result was still fantastic! The marbled beef was fall apart tender. Thanks so much for the recipe!
That is a great sub! Yes, it is truly fall apart tender. I am happy you loved it.
The stew tasted fantastic and the family loved it. I did use the slurry and it created a wonderfully thickened broth.
One comment, there was an ingredient, thyme, that was listed but I did not see it mentioned in the directions. I assumed it was to be added along with the rosemary and bay leaves.
Yes, to be added with the herbs. I am so happy you loved the recipe.