Beef Stew Recipe

Beef Stew Recipe tastes rich, savory, and cozy, with tender chunks of beef and vegetables in a thick, glossy gravy that begs for a spoon and some bread. It works well for busy families, meal preppers, or anyone who wants a hearty dinner in about 2 to 2½ hours total, mostly hands-off. I grew up in a house where stew night meant big bowls, second helpings, and at least one argument over who got the last potato.

Why Choose This Beef Stew Recipe

This beef stew recipe uses simple ingredients, but layers flavor with browning, seasoning, and a slow simmer that turns tough meat into fork-tender bites. You get a thick, spoon-coating gravy without fancy techniques, and it tastes even better the next day.

You can customize it easily with pantry shortcuts like canned tomatoes, frozen peas, or pre-cut stew meat. It works in a Dutch oven, a heavy pot, or a slow cooker, so you can fit it into your kitchen setup.

“This Beef Stew Recipe tastes like a cozy restaurant meal at home, with melt-in-your-mouth beef and deep flavor in every bite ★★★★★”

Ingredients You’ll Need

Beef and Main Veggies

• 2 to 2½ pounds beef chuck roast, cut into 1½ inch cubes
  • Chuck gives the best balance of flavor and tenderness; stew meat works in a pinch, but choose well-marbled pieces.
• 3 large carrots, peeled and cut into ½ inch slices
• 3 to 4 medium Yukon Gold potatoes, cut into 1 inch chunks
  • Yukon Golds hold shape and stay creamy; russets work but soften more.
• 2 ribs celery, sliced
• 1 large yellow onion, diced
• 3 cloves garlic, minced

Pantry Staples & Flavor Boosters

• 3 tablespoons vegetable oil or avocado oil, divided
• 2 tablespoons tomato paste
  • Canned tomato paste in a tube keeps well and adds rich umami.
• ¼ cup all-purpose flour
  • Use gluten-free all-purpose blend if needed.
• 1 teaspoon sugar
  • Balances acidity from tomato paste and broth.
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1½ teaspoons dried thyme or 1 tablespoon fresh thyme leaves
• 1 teaspoon dried rosemary, crushed between fingers
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
  • Many brands contain anchovies; choose a vegetarian version if needed.

Liquids

• 4 cups low-sodium beef broth
  • Use a good-quality boxed broth; Better Than Bouillon beef base works well too.
• 1 cup water, as needed to adjust consistency

Optional Add-ins

• 1 cup frozen peas, added at the end
• 1 cup sliced mushrooms, browned with the beef
• ½ cup frozen pearl onions, added with carrots and potatoes

Equipment List

• Heavy-bottomed Dutch oven or large soup pot with lid
• Wooden spoon or spatula
• Sharp chef’s knife and cutting board
• Measuring cups and spoons
• Ladle
• Small bowl for tossing beef with flour

Tips & Tricks

• Pat the beef dry with paper towels so it browns instead of steams.
• Brown the beef in batches and leave space between pieces to build deep flavor.
• Use low-sodium broth so you control the salt level and adjust at the end.
• Stir the tomato paste for a minute until it darkens slightly to deepen flavor.
• Cut vegetables into similar sizes so they cook evenly and stay tender, not mushy.
• Add potatoes and carrots after the beef simmers for a while so they do not overcook.
• Skim extra fat from the top near the end if the stew tastes greasy.
• Let the stew rest 10 minutes before serving so the gravy thickens slightly.
• Taste and adjust salt, pepper, and herbs at the end; stew flavor wakes up with a final seasoning check.
• Use frozen peas or pearl onions at the end as an easy shortcut that adds color and sweetness.

How to Make Beef Stew Recipe

Step 1: Prep the Beef and Veggies

Cut the beef chuck into 1½ inch cubes and trim large pieces of hard fat. Pat the cubes dry with paper towels and place them in a bowl. Season with 1 teaspoon salt and ½ teaspoon black pepper, then sprinkle the flour over the beef and toss until every piece looks lightly coated.

Chop the onion, carrots, celery, and potatoes and set them aside in separate piles. Mince the garlic. Keep everything close to the stove so you move quickly once the pot heats up.

Step 2: Brown the Beef

Heat 2 tablespoons oil in the Dutch oven over medium-high heat until it shimmers. Add about one-third of the beef in a single layer and let it sear without moving it for 3 to 4 minutes, then turn pieces and brown the other sides. Transfer browned beef to a plate and repeat with the remaining batches, adding a little more oil if the pot looks dry.

Scrape up any browned bits from the bottom as you go, but keep them in the pot since they carry flavor. If flour starts to burn, lower the heat slightly and move faster with the batches.

Step 3: Build the Flavor Base

Lower the heat to medium and add the diced onion and celery to the pot. Stir and cook for 4 to 5 minutes until the onion softens and turns lightly golden at the edges. Add the garlic and cook 30 seconds, stirring so it does not burn.

Stir in the tomato paste and cook 1 to 2 minutes until it darkens in color and smells sweet and rich. Sprinkle in the thyme, rosemary, remaining salt, remaining pepper, and sugar, and stir to coat the vegetables.

Step 4: Deglaze and Add Liquids

Pour in about 1 cup of the beef broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Stir until the liquid looks smooth and slightly thick from the flour. Add the remaining broth, Worcestershire sauce, bay leaves, and any mushrooms if you use them.

Return the browned beef and any accumulated juices to the pot. Stir to combine and bring the mixture to a gentle boil over medium-high heat.

Step 5: Simmer the Beef

Once the stew reaches a gentle boil, lower the heat to low so it simmers with small bubbles. Cover the pot with the lid slightly cracked and let it cook for about 60 to 75 minutes, stirring every 15 minutes. Adjust the heat as needed so the stew simmers steadily and does not boil hard.

Check a piece of beef after an hour; it should feel tender but not falling apart. If it still feels tough, keep simmering in 10 to 15 minute increments until it softens.

Step 6: Add Potatoes and Carrots

After the beef turns mostly tender, stir in the potatoes and carrots. If the liquid looks too thick, add up to 1 cup water or extra broth so it covers the ingredients by about half an inch. Bring the stew back to a gentle simmer.

Cover and cook another 25 to 35 minutes, stirring occasionally, until the potatoes and carrots feel tender when pierced with a fork. Taste the broth and adjust salt and pepper as needed.

Step 7: Finish the Stew

Remove the bay leaves and discard them. Stir in frozen peas or pearl onions if you use them and cook 3 to 5 minutes until they heat through. If the stew looks too thin, simmer uncovered for another 5 to 10 minutes to thicken.

If it looks too thick, add a splash of broth or water until it reaches your favorite consistency. Turn off the heat and let the stew rest about 10 minutes before serving so the flavors settle and the gravy thickens slightly.

What to Serve with it?

Serve this beef stew recipe with warm crusty bread or soft dinner rolls so you can scoop up every bit of gravy. A simple green salad with crisp lettuce, cucumbers, and a light vinaigrette balances the richness nicely. Steamed green beans, roasted broccoli, or buttered peas also pair well and keep the meal cozy but not heavy. If you want extra comfort, spoon the stew over fluffy white rice or creamy mashed potatoes.

Storage Options

• Cool leftovers to room temperature within 1 hour, then store in airtight containers in the fridge for up to 4 days.
• Freeze portions in freezer-safe containers or bags for up to 3 months, leaving a little space at the top for expansion.
• Thaw frozen stew overnight in the fridge or in a bowl of cold water if you need it faster.
• Reheat gently on the stove over medium-low heat, adding a splash of broth or water if it thickened too much, and stir occasionally until hot.
• Use the microwave for single portions, heating in short bursts and stirring between each round so the beef heats evenly and stays tender.

Beef Stew Recipe

Beef Stew Recipe is a hearty and comforting dish featuring tender chunks of beef simmered with vegetables in a rich, savory broth.

Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6

Course: Dinner

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 pounds beef chuck, cut into 1 1/2-inch cubes
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced into 1-inch pieces
• 3 celery stalks, sliced
• 1 pound potatoes, cut into 1-inch chunks
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Method

 

1. In a large bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated.
2. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches on all sides, adding more oil if needed. Transfer browned beef to a plate and set aside.
3. Reduce heat to medium. Add the remaining olive oil to the pot along with the chopped onion and cook, stirring, until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
4. Stir in the carrots and celery and cook for 3–4 minutes. Add the tomato paste and cook, stirring, for another 1–2 minutes to deepen the flavor.
5. Pour in the red wine, if using, scraping up any browned bits from the bottom of the pot. Let it simmer for 3–4 minutes to reduce slightly.
6. Return the browned beef and any accumulated juices to the pot. Add the beef broth, bay leaves, thyme, and rosemary. Stir to combine and bring to a gentle boil.
7. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally, until the beef is becoming tender.
8. Add the potatoes to the pot, stir, and continue to simmer covered for 25–30 minutes more, or until the potatoes and beef are very tender.
9. If using peas, stir them in during the last 5 minutes of cooking. Remove and discard the bay leaves. Adjust seasoning with additional salt and pepper to taste.
10. Ladle the beef stew into bowls, garnish with chopped fresh parsley if desired, and serve hot.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 420 calories; fat 20 g; saturated fat 6 g; carbohydrates 26 g; fiber 4 g; sugars 5 g; protein 32 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion size.