There’s nothing quite like a steaming bowl of Beef Stew to warm your soul and fill your kitchen with the coziest aromas. This classic comfort food is all about tender beef, hearty veggies, and a deeply savory broth that tastes like it’s been simmering for generations. Whether you’re craving a family meal, hosting a casual dinner, or just want leftovers that only get better with time, this Beef Stew is a must-try for anyone who loves home-cooked goodness.
Ingredients You’ll Need
The beauty of a great Beef Stew is in its simplicity—each ingredient brings something special to the table. From the rich, meaty beef chuck to colorful vegetables and fragrant herbs, every element adds flavor, texture, or a pop of color.
- Beef chuck (2 pounds, cut into 1-inch cubes): Marbled and flavorful, it becomes meltingly tender after slow cooking.
- All-purpose flour (3 tablespoons): Helps brown the beef and thickens the stew for the perfect consistency.
- Vegetable oil (2 tablespoons): Essential for searing the beef and sautéing the aromatics.
- Onion (1 large, chopped): Adds sweetness and depth to the base of the stew.
- Garlic (3 cloves, minced): Infuses the stew with a comforting, robust flavor.
- Beef broth (4 cups): The flavorful liquid foundation that brings it all together.
- Red wine (1 cup, optional): Adds a lovely richness and complexity—totally worth it if you have some on hand!
- Carrots (3 large, peeled and sliced): Lend color, sweetness, and a bit of texture contrast.
- Potatoes (3 large, peeled and diced): Make the stew hearty and satisfying, soaking up all the flavors.
- Celery (2 stalks, sliced): Brings a subtle earthiness and a little crunch to the mix.
- Dried thyme (1 teaspoon): Adds a gently herbal, woodsy note that’s classic in stews.
- Dried rosemary (1 teaspoon): Offers a fragrant, piney lift to the dish.
- Bay leaves (2): Impart a subtle depth and aroma—don’t forget to fish them out before serving!
- Salt (1/2 teaspoon): Enhances all the savory flavors—adjust to taste.
- Black pepper (1/4 teaspoon): Adds a hint of warmth and spice.
- Frozen peas (1 cup, optional): Stir these in at the end for a burst of sweetness and color.
- Fresh parsley (2 tablespoons, chopped): The perfect finishing touch for a fresh, bright pop.
How to Make Beef Stew
Step 1: Coat the Beef
Start by tossing those beef cubes in flour until they’re evenly coated. This not only helps them brown beautifully but also gives your Beef Stew that luxuriously thick texture everyone loves.
Step 2: Sear the Beef
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides. Don’t rush this part—those caramelized bits are pure flavor gold! Once browned, transfer the beef to a plate and set aside.
Step 3: Sauté the Aromatics
In the same pot, add the chopped onion and minced garlic. Sauté for about 3 to 4 minutes, scraping up any browned bits from the bottom. The aroma here is irresistible and lays the foundation for your Beef Stew’s deep flavor.
Step 4: Build the Stew
Return the seared beef to the pot. Pour in the beef broth and, if you’re feeling fancy, the red wine. Add your carrots, potatoes, celery, thyme, rosemary, bay leaves, salt, and black pepper. Give everything a good stir to combine.
Step 5: Simmer to Perfection
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1 1/2 to 2 hours, stirring occasionally. The beef should be fork-tender and the vegetables perfectly cooked.
Step 6: Add the Finishing Touches
About five minutes before serving, stir in the frozen peas. Once they’re heated through, remove the bay leaves, and sprinkle the top with chopped fresh parsley. Your Beef Stew is now ready to enjoy!
How to Serve Beef Stew
Garnishes
A sprinkle of fresh parsley is classic, but you can also top your Beef Stew with a dollop of sour cream, a drizzle of extra-virgin olive oil, or even a few crunchy croutons for extra flair and texture.
Side Dishes
This stew is a meal in itself, but it’s absolutely wonderful with a slice of crusty bread, a fluffy biscuit, or a scoop of creamy mashed potatoes. If you want something lighter, a simple green salad on the side is perfect to balance the richness of the Beef Stew.
Creative Ways to Present
For a fun twist, serve Beef Stew in individual bread bowls or ladle it over creamy polenta. You can even use leftovers as a filling for savory pot pies or spoon it onto baked potatoes for a cozy, hearty lunch.
Make Ahead and Storage
Storing Leftovers
Beef Stew is one of those magical dishes that tastes even better the next day! Just let the stew cool to room temperature, then store it in an airtight container in the refrigerator for up to four days.
Freezing
If you want to make a big batch for another time, Beef Stew freezes beautifully. Portion it into freezer-safe bags or containers, leaving a bit of room for expansion, and freeze for up to three months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the stew on the stovetop over low heat, stirring occasionally until piping hot. If it seems a little thick, just add a splash of broth or water to loosen it up. Microwaving works too—just be sure to cover and stir halfway through.
FAQs
Can I use a different cut of beef for Beef Stew?
Absolutely! While beef chuck is traditional because of its marbling and tenderness after slow cooking, you can also use brisket or round. Just note that leaner cuts may not be quite as juicy or flavorful.
Is it necessary to use red wine in Beef Stew?
Red wine adds a deep, rich flavor, but it’s totally optional. You can substitute extra beef broth if you prefer to keep your stew alcohol-free—it’ll still be delicious!
How can I make Beef Stew gluten-free?
Simply swap the all-purpose flour for a gluten-free flour blend or use cornstarch to thicken the stew. Everything else in the recipe is naturally gluten-free, making it an easy adaptation.
What other vegetables can I add to Beef Stew?
Feel free to get creative! Parsnips, turnips, sweet potatoes, or even mushrooms are wonderful additions. Just chop them into bite-sized pieces so they cook evenly with the rest of the stew.
How do I thicken Beef Stew if it’s too thin?
If your stew isn’t as thick as you’d like, stir in a slurry of 1–2 tablespoons cornstarch mixed with cold water during the last 10 minutes of cooking. It’ll give you that luscious, hearty texture in no time.
Final Thoughts
If you’re looking for a cozy, crowd-pleasing meal, this Beef Stew is the answer. It’s hearty, comforting, and easy to make ahead—so don’t be surprised if it becomes a regular in your kitchen. Give it a try and share the warmth with your favorite people!
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Beef Stew Recipe
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This hearty and comforting Beef Stew combines tender chunks of beef chuck with a medley of vegetables simmered slowly in a flavorful broth enriched with herbs and optional red wine. Perfect for warming up on a cool day, this classic American stew is easy to prepare on the stovetop and delivers rich, satisfying flavors in every bite.
Ingredients
Meat and Coating
- 2 pounds beef chuck (cut into 1-inch cubes)
- 3 tablespoons all-purpose flour
Vegetables
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 3 large carrots (peeled and sliced)
- 3 large potatoes (peeled and diced)
- 2 stalks celery (sliced)
- 1 cup frozen peas (optional)
Liquids and Broth
- 4 cups beef broth
- 1 cup red wine (optional)
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Coat the Beef: Toss the beef cubes with the all-purpose flour until they are evenly coated. This helps create a nice sear and thickens the stew as it cooks.
- Brown the Beef: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, making sure not to overcrowd the pot, until all sides are seared and golden brown. Remove the beef and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 3 to 4 minutes or until they are softened and fragrant, scraping up any browned bits from the beef on the bottom of the pot.
- Add Ingredients to Pot: Return the browned beef to the pot along with the beef broth, red wine if using, sliced carrots, diced potatoes, sliced celery, dried thyme, dried rosemary, bay leaves, salt, and black pepper.
- Simmer the Stew: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for 1½ to 2 hours, or until the beef is tender and the flavors have melded together.
- Add Peas and Finish Cooking: During the last 5 minutes of cooking, stir in the frozen peas. This keeps them bright and fresh in texture.
- Prepare to Serve: Remove the bay leaves from the stew. Garnish with chopped fresh parsley before serving to add a pop of color and freshness.
Notes
- For a thicker stew, mix 1-2 tablespoons of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.
- You can substitute other root vegetables such as parsnips or turnips to vary the flavor and texture.
- Leftovers taste even better the next day, as the flavors continue to develop.
- To make this recipe gluten-free, use gluten-free flour or cornstarch as a coating alternative.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
