best beef stew recipe
The Best best beef stew recipe
I love that this stew is simple but never boring. The beef gets so tender it practically melts in your mouth, and the vegetables soak up all the rich, savory broth. It’s the kind of meal that works for a weeknight dinner or a Sunday family gathering, and it reheats beautifully. My husband always says it’s his favorite comfort food, and I have to agree. It’s nourishing, satisfying, and just plain good—no frills, no gimmicks, just a solid, reliable recipe that never lets me down.
Classic Hearty Beef Stew
A rich and comforting beef stew with tender chunks of beef, carrots, potatoes, and a savory broth. Perfect for cold days or cozy family dinners, this stew is slow-cooked to perfection for deep, robust flavors.
🥘Ingredients
- 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 2 large onions, chopped
- 4 cloves garlic, minced
- 4 cups beef broth (low-sodium preferred)
- 1 cup red wine (optional, substitute with extra broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 4 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 tsp smoked paprika
- 1/2 tsp rosemary
- Salt and pepper to taste
👨🍳Directions
-
1
Pat the beef cubes dry with a paper towel and season with salt and pepper. Toss the beef in flour until lightly coated, shaking off any excess. -
2
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides (about 3-4 minutes per batch). Remove the beef and set aside. -
3
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the onions and garlic until softened, about 5 minutes. Add the tomato paste and Worcestershire sauce, stirring for 1 minute. -
4
Pour in the red wine (if using) and scrape the bottom of the pot to deglaze. Let it simmer for 2 minutes until slightly reduced. -
5
Return the beef to the pot. Add the beef broth, thyme, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour and 30 minutes, stirring occasionally. -
6
Add the carrots, potatoes, and celery to the pot. Simmer uncovered for another 30-40 minutes, or until the beef and vegetables are tender. -
7
Stir in the frozen peas and cook for an additional 5 minutes. Discard the bay leaves. Taste and adjust seasoning with salt, pepper, or additional herbs if needed. -
8
Serve hot, garnished with fresh parsley if desired. Pair with crusty bread or over mashed potatoes.
🔧Equipment
- Large Dutch oven or heavy pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Hearty Beef Stew Works
❓ Frequently Asked Questions About Hearty Beef Stew
1. What is the best cut of beef for beef stew?
The best cuts of beef for stew are those that become tender and flavorful when cooked low and slow. Look for well-marbled, tougher cuts like chuck roast, short ribs, or bottom round. These cuts have connective tissue that breaks down during long cooking, resulting in a rich, melt-in-your-mouth texture.
2. Should I sear the beef before adding it to the stew?
Yes! Searing the beef in batches over high heat creates a deep, caramelized crust (the Maillard reaction), which adds layers of flavor to the stew. Avoid overcrowding the pan to ensure a proper sear. Deglaze the pan with liquid afterward to capture all those flavorful browned bits.
3. How long should I cook beef stew for the best results?
For tender beef, simmer the stew on low heat for at least 1.5 to 2.5 hours (or up to 3 hours for extra-tough cuts). Slow cooking allows the collagen in the meat to break down. If using a pressure cooker, 30–45 minutes under high pressure works well. Avoid boiling vigorously, as it can toughen the meat.
4. Can I make beef stew in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, cook on low for 7–8 hours or high for 4–5 hours. For an Instant Pot, use the “Pressure Cook” function for 35–40 minutes, followed by a natural release. Both methods yield tender beef, but the Instant Pot is faster. Adjust liquid amounts (less for the Instant Pot) and avoid overfilling.
5. What are the best vegetables to include in beef stew?
Classic vegetables like carrots, potatoes, onions, and celery are staples—they hold up well during long cooking. For extra depth, add parsnips, turnips, or mushrooms. Add delicate veggies (like peas or green beans) in the last 10–15 minutes to prevent mushiness. Fresh herbs like thyme, rosemary, or bay leaves enhance flavor.
