Beef Stew Recipe

A big bowl of beef stew with a little fresh parsley on top. Bread on the side. A spoon in the bowl ready to eat.

5 from 3 votes

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.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Main Course, Soup

Cuisine: French

Keyword: beef stew

Servings: -6 servings

Author: Elena Davis

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

Slow Cooker Beef Stew: 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 high for 3-4 hours. Add the slurry to thicken in the last 30 minutes of cooking.

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