Name: Beef Stew Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 2 pounds beef chuck, cut into 1-inch cubes; 3 tablespoons all-purpose flour; Salt and pepper to taste; 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 4 cups beef broth; 1 cup red wine (optional, can substitute more broth); 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 3 large carrots, sliced; 3 medium potatoes, peeled and cubed; 2 celery stalks, sliced; 1 bay leaf; 1 cup frozen peas (added at the end)

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If you’re after the quintessential comfort food, Beef Stew is a warm, inviting classic that delivers flavor-packed bites of tender beef and hearty vegetables in a rich, savory broth. This is the kind of meal that makes a chilly evening feel cozy, fills your kitchen with irresistible aromas, and gathers everyone around the table. Whether you’re looking for an easy weeknight dinner or a meal that wows family and friends, this Beef Stew has a way of winning hearts with every spoonful.

Ingredients You’ll Need

Beef Stew is all about simple ingredients coming together to create something magical. Each component here plays a starring role—bringing its own flavor, texture, or glorious color to the final bowl. Here’s a closer look at what makes this stew so special:

Beef chuck: This affordable, well-marbled cut becomes melt-in-your-mouth tender after slow simmering.
All-purpose flour: Lightly coating the meat gives it a beautiful crust and helps thicken the broth.
Salt and pepper: Essential for seasoning every layer and letting all the flavors pop.
Olive oil: Used for browning the meat and bringing a hint of richness to the dish.
Onion: Adds sweet, savory depth and forms the flavor foundation of the stew.
Garlic: Brings an aromatic kick that infuses every bite with extra warmth.
Beef broth: The heart of the stew, giving it a deep, satisfying base.
Red wine: Optional, but adds lovely complexity—substitute with more broth if you prefer.
Tomato paste: Intensifies the stew’s color and deepens the umami flavor.
Worcestershire sauce: Offers tang and dimension that boosts the overall flavor.
Dried thyme: This herb brings a subtle earthiness that matches beautifully with beef.
Dried rosemary: Infuses a hint of piney aroma and flavor, perfect for hearty stews.
Carrots: Deliver color, natural sweetness, and a satisfying bite.
Potatoes: Make the stew extra filling, soaking up all those tasty juices.
Celery: Adds a crunchy texture and herbal note that rounds out the mix.
Bay leaf: A classic aromatic that quietly gives the broth an extra savory layer.
Frozen peas: Stirred in at the end—these stay bright and pop with fresh, sweet flavor.

How to Make Beef Stew

Step 1: Coat and Brown the Beef

Begin by tossing your beef chuck cubes with flour, salt, and pepper in a large bowl. This coating builds the foundation for a luscious, thickened broth and ensures the beef will develop a golden-brown crust when seared. Next, heat olive oil in a large pot or Dutch oven over medium-high heat. Working in batches, add the beef pieces and brown them on all sides. Don’t rush this part—it’s the key to that crave-worthy depth of flavor. Once browned, transfer the beef to a plate and set aside.

Step 2: Sauté the Aromatics

To the same pot (and all those glorious brown bits at the bottom), add the chopped onion and garlic. Sauté for 3 to 4 minutes, just until the onion softens and everything smells delectable. Stir in the tomato paste and let it cook for another minute, deepening the stew’s color and flavor base.

Step 3: Deglaze and Build the Broth

Pour in the beef broth and, if you’re indulging, the red wine. As the liquids hit the pot, use a wooden spoon to scrape up all that rich, caramelized goodness left behind by the beef. Add Worcestershire sauce, thyme, rosemary, and the bay leaf—these build an herbaceous, deeply savory broth that defines this Beef Stew.

Step 4: Simmer with Veggies

Return the browned beef, along with any accumulated juices, to the pot. Add the carrots, potatoes, and celery, then give everything a good stir. Bring the stew to a gentle boil, then reduce the heat to low, cover with a lid, and let it simmer for about 2 hours. This is when the magic happens—tough beef becomes fork-tender and the flavors meld together into that classic Beef Stew goodness.

Step 5: Finish and Serve

With just 5 minutes left to cook, remove the bay leaf and stir in the frozen peas. This quick addition keeps the peas vibrant and sweet. Taste the stew and adjust salt and pepper as needed before serving. If you prefer a thicker stew, simply remove the lid during the last 20 minutes to let it reduce a bit more.

How to Serve Beef Stew

Garnishes

There’s nothing like the finishing touch of a fresh garnish to wake up the flavors of Beef Stew. A sprinkle of chopped fresh parsley or thyme adds color and herby brightness to each bowl. For a touch of decadence, a dollop of sour cream can make it even more luxurious.

Side Dishes

Beef Stew is so hearty it can stand on its own, but it’s absolutely divine with sides. Try classic crusty bread, fluffy dinner rolls, or buttery mashed potatoes to sop up every drop of that savory broth. For a lighter pairing, a simple green salad adds balance and freshness to the meal.

Creative Ways to Present

If you want to get playful, ladle the stew into hollowed-out bread bowls for a rustic, edible vessel. You can also spoon the stew over creamy polenta or buttery egg noodles for an extra-comforting twist. Individual mini-casserole servings make for a charming dinner party presentation, especially when topped with a puff pastry lid.

Make Ahead and Storage

Storing Leftovers

Beef Stew only gets better after a good night in the fridge. Let leftover stew cool to room temperature, then store it in an airtight container for up to 4 days. The flavors deepen and meld, so don’t be surprised if tomorrow’s bowl tastes even richer than the first.

Freezing

For longer storage, Beef Stew freezes beautifully. Spoon cooled stew into freezer-safe containers or zip-top bags, leaving a little room for expansion. Freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge for best results.

Reheating

To reheat, simply warm your stew gently on the stovetop over low heat, adding a splash of broth or water if needed to loosen the consistency. If you’re in a hurry, individual portions can be microwaved. Stir halfway through and check that it’s heated all the way through before enjoying.

FAQs

Can I make Beef Stew in a slow cooker?

Absolutely! After browning the beef and sautéing aromatics on the stovetop, simply transfer everything into your slow cooker, cover, and cook on low for 8 hours or high for 4 hours. You’ll have the same fork-tender beef and loaded veggies with minimum fuss.

What can I use instead of red wine?

If you prefer not to use wine, just substitute with an equal amount of extra beef broth. You’ll still achieve a rich, flavorful base for your Beef Stew.

Can I add other vegetables?

Definitely! Feel free to get creative—parsnips, turnips, sweet potatoes, or mushrooms all play well in the stew and let you personalize it each time you cook.

How do I make this gluten-free?

Simply use your favorite gluten-free flour blend in place of all-purpose flour for dredging the beef. Everything else in the recipe is naturally gluten-free when you check labels.

What cut of beef is best for Beef Stew?

Beef chuck is the gold standard for Beef Stew—its marbling and connective tissue melt into tender chunks during slow cooking. Stew meat or brisket are also good options for a hearty finish.

Final Thoughts

Now that you’ve seen how truly satisfying and simple a homemade Beef Stew can be, I hope you’ll give this recipe a try soon. It’s a dish that’s meant to be shared, passed around, and enjoyed by everyone gathered at your table. Happy cooking, and enjoy every comforting spoonful!

Beef Stew Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This hearty Beef Stew recipe is a comforting and satisfying dish perfect for chilly days. Tender beef, savory broth, and a variety of vegetables come together to create a flavorful and filling meal.

Ingredients

Scale

For the Beef:

2 pounds beef chuck, cut into 1-inch cubes
3 tablespoons all-purpose flour
Salt and pepper to taste

For the Stew:

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional, can substitute more broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 large carrots, sliced
3 medium potatoes, peeled and cubed
2 celery stalks, sliced
1 bay leaf
1 cup frozen peas (added at the end)

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Instructions

Prepare the Beef: Toss beef cubes with flour, salt, and pepper. Brown in a pot, then set aside.
Cook the Aromatics: Saute onion and garlic until softened. Stir in tomato paste.
Add Liquids and Seasonings: Pour in broth and wine, add Worcestershire sauce, thyme, rosemary, and bay leaf.
Simmer the Stew: Return beef to the pot, add carrots, potatoes, and celery. Simmer covered for 2 hours.
Finish the Stew: Remove bay leaf, add frozen peas, and cook for an additional 5 minutes. Adjust seasoning and serve.

Notes

For a thicker stew, remove the lid during the last 20 minutes of cooking to allow it to reduce.
You can also use a slow cooker—cook on low for 8 hours or high for 4 hours after browning the beef.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main Course
Method: Stovetop
Cuisine: American