Beef Stew Recipe

Short Description

This classic beef stew recipe is a hearty and comforting dish, perfect for chilly days. Tender chunks of beef, hearty vegetables, and a rich, flavorful broth come together to create a satisfying meal the whole family will love.

Why You’ll Love This Recipe

  • Packed with rich, deep flavors from slow cooking.
  • Uses simple, wholesome ingredients.
  • Perfect for meal prep and leftovers taste even better.
  • A one-pot meal for easy cleanup.
  • Customizable with different vegetables and seasonings.

Ingredients

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

  • Beef chuck, cut into bite-sized pieces
  • Salt and black pepper
  • All-purpose flour
  • Olive oil
  • Onion, chopped
  • Garlic, minced
  • Carrots, sliced
  • Celery, diced
  • Potatoes, diced
  • Tomato paste
  • Worcestershire sauce
  • Beef broth
  • Red wine (optional, for added depth)
  • Bay leaves
  • Dried thyme
  • Paprika
  • Frozen peas (optional, for color and sweetness)
  • Fresh parsley, chopped (for garnish)

Directions

  1. Prepare the beef: Season beef chunks with salt, pepper, and toss in flour.
  2. Sear the beef: Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, then set aside.
  3. Sauté the aromatics: In the same pot, add onions, garlic, carrots, and celery. Cook until softened.
  4. Deglaze the pot: Stir in tomato paste, Worcestershire sauce, and red wine (if using), scraping up any browned bits.
  5. Simmer: Return the beef to the pot. Add beef broth, bay leaves, thyme, and paprika. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until beef is tender.
  6. Add potatoes: Stir in potatoes and continue cooking for another 30 minutes until tender.
  7. Finish the stew: Add frozen peas in the last 5 minutes. Adjust seasoning as needed.
  8. Serve: Garnish with fresh parsley and serve warm.

Servings and Timing

  • Servings: 6
  • Prep Time: 15 minutes
  • Cook Time: 2.5 hours
  • Total Time: 2 hours 45 minutes

Variations

  • Slow Cooker Version: Brown the beef, then transfer all ingredients to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
  • Instant Pot Version: Use the sauté function to brown the beef, then pressure cook on high for 35 minutes with a natural release.
  • Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes for heat.
  • Gluten-Free Option: Use cornstarch instead of flour to coat the beef.
  • Extra Herbs: Add rosemary or oregano for additional flavor.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Warm on the stovetop over low heat, adding extra broth if needed. Microwave individual portions in 1-minute intervals.
  • Freezing: Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

Beef Stew Recipe

Can I make beef stew ahead of time?

Yes! The flavors develop even more when made a day ahead. Store in the fridge and reheat before serving.

What’s the best cut of beef for stew?

Beef chuck is ideal as it becomes tender when slow-cooked.

Can I skip the red wine?

Yes, you can substitute it with extra beef broth or a splash of balsamic vinegar.

How do I thicken my beef stew?

Mix cornstarch with water and stir it in during the last 10 minutes of cooking.

What can I serve with beef stew?

Crusty bread, mashed potatoes, or a simple green salad complement it well.

Can I add other vegetables?

Absolutely! Mushrooms, parsnips, or bell peppers work well in this stew.

How do I prevent my stew from being too salty?

Use low-sodium broth and season gradually, tasting as you go.

Can I use frozen vegetables?

Yes, but add them near the end of cooking to prevent mushiness.

Is this recipe keto-friendly?

To make it keto, skip the potatoes and use low-carb veggies like cauliflower or zucchini.

How do I make this stew richer in flavor?

Let it simmer longer, and consider adding a splash of balsamic vinegar or soy sauce for depth.

Conclusion

Beef stew is a timeless, comforting meal that’s perfect for any occasion. Whether you cook it on the stovetop, in a slow cooker, or an Instant Pot, this hearty dish is sure to be a family favorite. Serve it warm and enjoy the rich, savory flavors!

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Beef Stew Recipe

Beef Stew Recipe

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This hearty, slow-simmered beef stew is rich, flavorful, and packed with tender beef, carrots, potatoes, and a savory broth. Perfect for a cozy dinner!


Ingredients

Units Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup all-purpose flour
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine (or extra beef broth)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 3 large carrots, peeled and sliced
  • 2 large potatoes, peeled and cut into chunks
  • 1 cup frozen peas (optional, added at the end)
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  • Brown the Beef:
    • Pat beef dry with paper towels. Season with salt and pepper, then toss in flour to coat.
    • Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
  • Sauté the Aromatics:
    • In the same pot, add onion and cook for 3 minutes until softened.
    • Stir in garlic and cook for 30 seconds.
  • Build the Broth:
    • Stir in tomato paste, then pour in red wine (or extra broth). Scrape up browned bits from the bottom.
    • Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Return beef to the pot.
  • Simmer the Stew:
    • Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender.
  • Add Vegetables:
    • Stir in carrots and potatoes. Simmer uncovered for another 30 minutes, until vegetables are tender.
    • If using, add frozen peas in the last 5 minutes.
  • Finish and Serve:
    • Remove bay leaves. Adjust seasoning with salt and pepper.
    • Garnish with fresh parsley and serve warm.

Notes

  • Slow Cooker Version: Sear beef, then add everything to a slow cooker. Cook on LOW for 7-8 hours or HIGH for 4-5 hours.
  • Instant Pot Version: Use the sauté function to brown the beef. Pressure cook on HIGH for 35 minutes, then quick release and add veggies. Cook for 5 more minutes.
  • Serve with crusty bread or over buttered egg noodles for a heartier meal.

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