This classic beef stew recipe delivers tender, melt-in-your-mouth beef chunks surrounded by hearty vegetables in a rich, savory broth. Perfect for cold evenings or Sunday family dinners, this one-pot meal fills your kitchen with incredible aromas and your belly with pure comfort. With simple ingredients and straightforward techniques, you’ll create a restaurant-quality stew that tastes even better the next day.
Why This Beef Stew Recipe Works
The secret to exceptional beef stew lies in browning the meat properly to develop deep, complex flavors. Searing the beef creates a flavorful crust and leaves behind delicious browned bits in the pot that become the foundation of your rich gravy. Slow simmering transforms tough beef cubes into fork-tender pieces while allowing the vegetables to absorb all those wonderful flavors. The result is a thick, hearty stew with layers of taste that only improve with time.
Ingredients You’ll Need
For the Beef
- 2 pounds beef stew meat (chuck roast), cut into 1.5-inch cubes
- 3 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil (or vegetable oil)
For the Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large potatoes, peeled and cut into 1-inch cubes
- 4 medium carrots, cut into 1-inch pieces
- 4 ribs celery, cut into 1-inch pieces
- 3/4 cup frozen peas
For the Broth and Seasonings
- 6 cups beef broth
- 1/2 cup red wine (optional but recommended)
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary (or 1 fresh sprig)
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Prepare and Brown the Beef
In a large bowl, combine flour, garlic powder, salt, and pepper. Pat the beef cubes dry with paper towels and toss them in the flour mixture until evenly coated. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches to avoid crowding, shake off excess flour from the beef and brown on all sides for about 10 minutes per batch. Transfer browned beef to a plate and set aside.
Step 2: Cook the Aromatics
Add more oil to the pot if needed. Add the chopped onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add minced garlic and tomato paste, stirring constantly for 2 minutes until the garlic is fragrant and the tomato paste darkens slightly, indicating caramelization.
Step 3: Build the Stew Base
Pour in the beef broth and red wine while using a wooden spoon to scrape up all the delicious browned bits from the bottom of the pot. Return the browned beef and any accumulated juices to the pot. Add rosemary, thyme, bay leaves, and Worcestershire sauce. Bring the mixture to a boil, then immediately reduce heat to medium-low to maintain a gentle simmer. Season with additional salt and pepper to taste.
Step 4: Simmer Until Tender
Cover the pot and simmer for 1 to 1.5 hours, stirring occasionally, until the beef is fork-tender. The beef should slide apart easily when pierced with a fork. If the liquid reduces too much, add more beef broth or water as needed. Avoid boiling vigorously, as this will toughen the meat rather than tenderize it.
Step 5: Add Vegetables and Finish
Add the cubed potatoes, carrots, and celery to the pot. Stir to submerge all vegetables in the liquid. Cover and continue simmering for 15-20 minutes until the vegetables are tender throughout. Mix cornstarch with cold water to create a slurry. Slowly stir the slurry into the simmering stew until you reach your desired thickness. Add the frozen peas and cook for an additional 5 minutes. Remove and discard the bay leaves. Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish with fresh chopped parsley.
Pro Tips for Perfect Beef Stew
Chuck roast is ideal for beef stew because it has enough marbling to stay moist during long cooking. Avoid lean cuts like sirloin, which become dry and tough. Cut the beef into uniform 1.5 to 2-inch pieces to ensure even cooking.
Searing the beef creates a flavorful crust and develops those essential browned bits on the bottom of the pot. These caramelized bits add incredible depth to your stew. Brown in batches to avoid steaming the meat, which prevents proper browning.
Never let your stew boil vigorously. A gentle simmer slowly breaks down the connective tissue in the beef, making it tender. Boiling will make the meat tough and chewy. If your beef isn’t tender after the suggested time, simply continue simmering until it is.
Potatoes and carrots need about 20 minutes to cook through, while peas only need 5 minutes. Adding vegetables in stages ensures everything is perfectly cooked without becoming mushy.
Beef stew tastes even better the next day as the flavors meld together. Make it ahead, refrigerate overnight, and gently reheat before serving. The fat will solidify on top, making it easy to remove for a leaner stew.
Recipe Variations
Slow Cooker Beef Stew
After browning the beef and sautéing the onions, transfer everything to a slow cooker. Add all remaining ingredients except peas and cornstarch. Cook on low for 8 hours or high for 4-5 hours. Add peas and cornstarch slurry in the last 30 minutes of cooking.
Instant Pot Beef Stew
Use the sauté function to brown beef and cook onions. Add broth, wine, seasonings, and vegetables (except peas). Seal and cook on manual high pressure for 35 minutes. Natural release for 10 minutes, then quick release. Stir in cornstarch slurry and peas, using sauté mode to thicken for 5-10 minutes.
Oven-Braised Beef Stew
After building the stew base on the stovetop, cover your Dutch oven and transfer to a preheated 325°F oven. Braise for 2-2.5 hours until beef is very tender. This method provides even, gentle heat and requires less monitoring.
Guinness Beef Stew
Replace the red wine with 1 cup of Guinness stout for a rich, malty flavor. Add 2 teaspoons of brown sugar to balance the bitterness. This Irish variation pairs wonderfully with crusty bread.
Storage and Reheating
Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. The stew actually improves with time as the flavors continue to develop. For longer storage, freeze the cooled stew in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef broth if the stew has thickened too much during storage.
Serving Suggestions
Serve this hearty beef stew in deep bowls with crusty French bread, dinner rolls, or buttermilk biscuits for soaking up the delicious gravy. For a complete meal, pair with a simple green salad dressed with vinaigrette to cut through the richness. This recipe yields approximately 8 generous servings, making it perfect for family gatherings or meal prep for the week ahead. Top each bowl with fresh chopped parsley for a pop of color and brightness.
Nutritional Information
Each serving contains approximately 385 calories, making this a substantial and satisfying meal. The beef provides high-quality protein (approximately 28g per serving), while the vegetables contribute essential vitamins, minerals, and fiber. This well-balanced comfort food delivers nutrition along with incredible flavor.
