good recipe for beef stew
The Best good recipe for beef stew
What I love most about this recipe is how simple it is without sacrificing flavor. You don’t need fancy ingredients or complicated steps—just good-quality beef, a few basic vegetables, and some herbs and spices to tie it all together. It’s the kind of meal that works just as well on a busy weeknight as it does when you’re feeding a crowd, like after a soccer game or when family comes over for dinner. Plus, it’s packed with protein, fiber, and vitamins from the vegetables, so I don’t feel guilty about serving it often. Leftovers taste even better the next day, which is always a bonus when you’re trying to get dinner on the table with minimal effort. If you’re looking for a hearty, satisfying meal that’s easy to make and even easier to love, this beef stew is the one to try.
Hearty Classic Beef Stew
A rich and comforting beef stew with tender chunks of beef, hearty vegetables, and a savory broth. Perfect for cold days or family dinners, this stew is slow-cooked to perfection for maximum flavor.
🥘Ingredients
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth (low-sodium preferred)
- 1 cup red wine (optional, substitute with extra broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 lb (450g) potatoes, peeled and cubed
- 3 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
- Salt and pepper to taste
👨🍳Directions
-
1
In a large bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated. -
2
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the beef on all sides, about 5 minutes per batch. Remove beef and set aside. -
3
In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. -
4
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly. -
5
Stir in the beef broth, tomato paste, thyme, rosemary, bay leaves, and Worcestershire sauce (if using). Return the beef to the pot and bring to a simmer. -
6
Reduce heat to low, cover, and let the stew simmer for 1 hour and 30 minutes, stirring occasionally. -
7
Add the potatoes, carrots, and celery to the pot. Cover and simmer for another 30-40 minutes, or until the beef and vegetables are tender. -
8
Stir in the frozen peas and cook for an additional 5 minutes. Discard the bay leaves. -
9
Taste and adjust seasoning with salt, pepper, or smoked paprika if needed. Garnish with fresh parsley before serving. -
10
Serve hot 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 Hearty Classic Beef Stew Works
❓ Frequently Asked Questions About Hearty Beef Stew
1. What cut of beef is best for beef stew?
The best cuts for beef stew are tougher, well-exercised muscles that become tender when slow-cooked. Look for chuck roast, round roast, or brisket. These cuts have enough connective tissue and fat to break down during cooking, resulting in a rich, flavorful stew. Avoid lean cuts like sirloin, as they can become dry and tough.
2. How long should I cook beef stew to make it tender?
Beef stew typically needs 1.5 to 3 hours of simmering to become tender, depending on the cut and size of the pieces. For the best results, cook it on low heat (a gentle simmer) to allow the collagen in the meat to break down slowly. If using a pressure cooker, it can be ready in 30-45 minutes, while a slow cooker may take 6-8 hours on low.
3. 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 rich flavor to the stew. Don’t overcrowd the pan, or the meat will steam instead of brown. Deglaze the pan with wine, broth, or water to scrape up the browned bits—these add even more depth to the dish.
4. What’s the best liquid to use for beef stew?
A combination of beef broth (or stock) and a flavorful liquid like red wine, tomato paste, or Worcestershire sauce works best. Red wine (such as Cabernet Sauvignon or Merlot) adds acidity and depth, while tomato paste enhances richness. Avoid plain water, as it can make the stew taste bland. For extra umami, a splash of soy sauce or fish sauce can help.
5. Can I make beef stew in advance, and does it taste better the next day?
Absolutely! Beef stew often tastes even better the next day because the flavors have more time to meld together. Store it in the fridge for up to 3-4 days or freeze it for up to 3 months. Reheat gently on the stove or in the microwave, adding a little broth if it’s too thick. The meat may absorb more flavor, making each bite more delicious.
