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
- Prepare the beef: Season beef chunks with salt, pepper, and toss in flour.
- Sear the beef: Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, then set aside.
- Sauté the aromatics: In the same pot, add onions, garlic, carrots, and celery. Cook until softened.
- Deglaze the pot: Stir in tomato paste, Worcestershire sauce, and red wine (if using), scraping up any browned bits.
- 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.
- Add potatoes: Stir in potatoes and continue cooking for another 30 minutes until tender.
- Finish the stew: Add frozen peas in the last 5 minutes. Adjust seasoning as needed.
- 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
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!
PrintBeef Stew Recipe
- 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
- 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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