If there’s one dish that instantly wraps you up in comfort like a cozy blanket, it’s Beef Stew. Hearty, rich, and deeply flavorful, this classic stew takes humble ingredients and transforms them into pure magic. Tender chunks of beef swim in a savory broth with fork-tender vegetables and warm, fragrant herbs. It’s the kind of meal that fills your kitchen with irresistible aromas and brings everyone to the table—eager for a second helping!

Ingredients You’ll Need

The beauty of Beef Stew lies in the simplicity of its ingredients. Each component brings something wonderful to the pot, building layers of flavor, color, and texture that result in pure comfort. Here’s what you’ll need and why each item earns its spot.

Beef chuck roast: Tough at first, but ideal for slow cooking—turns meltingly tender in the stew.
Olive oil: Adds richness and helps sear the beef to a perfect crust.
Onion: Lends sweetness and depth, forming the flavor base.
Garlic: Gives the stew its irresistible savory aroma.
Beef broth: The backbone of the dish—choose a good-quality broth for best results.
Red wine: Optional, but it adds luxurious body and complexity; use more broth if you prefer.
Carrots: They turn beautifully sweet and soft, soaking up all that savory goodness.
Potatoes: Help thicken the stew and add that heartiness we all crave.
Celery: Brings a touch of greenery and gentle earthiness.
Tomato paste: Delivers concentrated flavor and enriches the broth’s color.
Dried thyme and rosemary: Essential for that classic stew perfume—woodsy and comforting.
Bay leaves: Add subtle depth; just remember to fish them out before serving!
All-purpose flour: Helps the beef brown and thickens the stew for that luscious consistency.
Salt and pepper: Simple, but flexible—crucial for balancing and heightening all the flavors.
Fresh parsley: Brightens everything up as a fresh garnish right at the end.

How to Make Beef Stew

Step 1: Prep and Season the Beef

Start by seasoning the beef cubes generously with salt and pepper, then toss them with flour to coat. This not only preps the beef for a beautiful sear but sets you up for a stew that’s rich and thick later on. Don’t skip this step, because it makes all the difference in both flavor and texture.

Step 2: Brown the Beef

Heat up that olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches, turning pieces to brown all sides. Searing does wonders here—it caramelizes the outside, locking in juices and laying the foundation for the stew’s deep, hearty flavor. Transfer the browned pieces to a plate as you go.

Step 3: Sauté the Aromatics

With the beef set aside, add your chopped onion to the same pot. Let it sauté for about five minutes until it softens and sweetens. Then stir in the garlic and let it cook for just a minute—enough to release its mouthwatering aroma, but not so long that it burns.

Step 4: Build the Base

Stir in the tomato paste, cooking it for a minute more. This little step intensifies the flavors and gives your Beef Stew its signature deep color. Next, pour in the red wine (if using) and use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom—they’re flavor gold! Let it gently simmer for a couple of minutes to mellow out and concentrate.

Step 5: Add the Liquids and Herbs

Return the browned beef to the pot. Pour in the beef broth, then add the thyme, rosemary, and bay leaves. Bring the mixture to a boil, reduce the heat to low, cover, and let it simmer for about an hour. This is where the magic happens—the beef starts to relax and grow tender while all the flavors begin to meld.

Step 6: Add the Vegetables and Simmer

Now it’s time for the vegetables to join the party. Add the carrots, potatoes, and celery, then cover and let it cook for another 45 minutes to an hour. By the end, the veggies should be fork-tender and the stew beautifully thickened, filling your kitchen with the classic aroma of Beef Stew.

Step 7: Final Touches and Serve

Fish out the bay leaves (no one wants to bite into those), then taste and adjust your seasoning. Just before serving, sprinkle on the freshly chopped parsley for a burst of color and freshness. Dish up hearty bowls for everyone while it’s piping hot.

How to Serve Beef Stew

Garnishes

Fresh parsley is the classic go-to for Beef Stew, adding a little lift to each bowl. You can also try a touch of freshly cracked black pepper, a sprinkle of flaky sea salt, or even a dollop of sour cream if you’re feeling extra indulgent. Each garnish adds a new pop of flavor and a bit of restaurant-worthy flair.

Side Dishes

This stew is plenty satisfying all on its own, but you can’t go wrong serving it alongside crusty bread for dipping and sopping up every last bit of that savory broth. Creamy mashed potatoes, simple buttered noodles, or even a green salad with a light vinaigrette make excellent companions without stealing the show.

Creative Ways to Present

If you want to make your Beef Stew dinner extra special, try serving it in hollowed-out bread bowls or over a fluffy mound of mashed potatoes. For a party, you can ladle it into small mugs for cozy, casual get-togethers, or serve with a variety of fun toppings so everyone can build their perfect bowl.

Make Ahead and Storage

Storing Leftovers

Let your Beef Stew cool to room temperature, then transfer it into airtight containers. It will keep happily in the fridge for up to four days, and trust me—those flavors just get better as they mingle overnight!

Freezing

This stew freezes like a dream. Portion it into freezer-safe containers or bags (leaving a little space for expansion), and it’ll keep in the freezer for up to three months. Defrost overnight in the fridge for the best texture when reheating.

Reheating

To reheat, warm your Beef Stew gently over medium-low heat on the stovetop, stirring occasionally until hot throughout. You can also microwave individual portions in a covered bowl, stirring once or twice as it heats. Add a splash of broth or water if it seems a bit thick.

FAQs

Can I use a different cut of beef for this stew?

Yes! While beef chuck roast is traditional for its tenderness after long simmering, other options like brisket or stew meat cubes from the market will work well. Just be sure to cook long enough so the meat becomes melt-in-your-mouth tender.

Is it possible to make this Beef Stew in a slow cooker?

Absolutely! Brown the beef and sauté the aromatics as directed, then transfer everything to your slow cooker. Cook on low for 8 hours or high for about 5 hours, adding the vegetables halfway through for best texture.

Can I make Beef Stew gluten-free?

Definitely—just swap the all-purpose flour for your favorite gluten-free blend or even a tablespoon of cornstarch. The end result will be just as delicious and comforting!

What can I use instead of red wine?

If you prefer not to use wine, simply use an extra cup of beef broth in its place. You can also splash in a little balsamic vinegar or Worcestershire sauce at the end for added depth.

How do I know when the Beef Stew is ready?

The stew is done when the beef is fork-tender and the vegetables are perfectly soft. If you like a thicker broth, let it simmer uncovered for a few minutes at the end, stirring gently so nothing sticks.

Final Thoughts

There’s nothing quite like a bowl of homemade Beef Stew to feed your soul and satisfy every craving for comfort food. Whip up a pot for family or friends and savor the little moments of joy around the table. I hope you love this recipe as much as I do!

Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

Author: admin
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A hearty and classic Beef Stew recipe that is perfect for a comforting meal. Tender beef simmered with vegetables and aromatic herbs in a rich broth, this stew is a satisfying dish that is sure to warm you up.

Ingredients

Scale

Beef Stew:

2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional, can substitute with more broth)
3 large carrots, sliced
3 medium potatoes, diced
2 celery stalks, sliced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons all-purpose flour
Salt and pepper to taste
2 tablespoons fresh parsley, chopped for garnish

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Instructions

Season and Brown Beef: Season beef cubes with salt and pepper, coat with flour. Brown beef in batches in olive oil, then set aside.
Sauté Aromatics: Sauté onion until softened, add garlic, then tomato paste.
Deglaze and Simmer: Add red wine, scrape up bits, return beef to pot with broth, herbs. Simmer for 1 hour.
Add Vegetables: Add carrots, potatoes, celery. Cook for 45 minutes to 1 hour until tender.
Finish and Serve: Adjust seasoning, remove bay leaves, garnish with parsley before serving.