There’s something absolutely magical about a steaming bowl of Beef Stew on a chilly evening—the kind that fills the kitchen with rich aromas and draws everyone to the table. This classic comfort dish is the ultimate celebration of simplicity and flavor, with tender beef, hearty vegetables, and a deeply savory broth that warms you from the inside out. Every spoonful is a nostalgic hug, making it the best kind of meal to share with family or friends who appreciate a cozy, satisfying dinner.
Ingredients You’ll Need
The beauty of making Beef Stew lies in how a handful of humble ingredients come together to make something extraordinary. Each component plays a crucial role, whether it’s building rich flavors, adding color, or creating the hearty texture that makes this stew so irresistibly comforting.
- Beef chuck roast: Choose this cut for its marbling, which ensures the meat turns out tender and flavorful after slow simmering.
- All-purpose flour: Dredging the beef helps create a delicious crust and thickens the stew naturally.
- Olive oil: Brown the beef in olive oil for added richness and to help develop a beautifully caramelized exterior.
- Yellow onion: Provides sweetness and depth as it cooks down into the stew’s base.
- Garlic: Don’t skip the garlic—its aroma is key for building bold flavor.
- Beef broth: A robust foundation that soaks into the beef and veggies, binding everything together.
- Dry red wine: Adds complexity and brings out the beef’s savory character, though you can substitute with more broth for a non-alcoholic option.
- Carrots: These sweet, earthy slices break up the richness and add color.
- Potatoes: The ultimate stew filler—they soak up the juices and offer satisfying bites.
- Celery: Lends an aromatic backbone and a slight crunch to the medley.
- Tomato paste: Adds a hint of umami and gives the broth a gorgeous color.
- Dried thyme: This herb brings an earthy, comforting flavor that pairs perfectly with beef.
- Dried rosemary: A little goes a long way, infusing every bite with woodsy notes.
- Bay leaves: Essential for layering flavors—just remember to take them out before serving.
- Salt and pepper: Balance and enhance all the flavors in the pot.
- Fresh parsley: Sprinkle over the finished Beef Stew for a fresh, vibrant finish.
How to Make Beef Stew
Step 1: Coat and Brown the Beef
Begin by tossing your beef cubes with flour, salt, and pepper until each piece is lightly coated. This simple step creates a light crust and helps seal in the juices, making your stew meat meltingly tender. Next, heat the olive oil in a large Dutch oven or heavy pot and brown the beef in batches. You want a rich caramelization on all sides—this is where deep flavor starts to build!
Step 2: Sauté Onion and Garlic
Once the beef is browned, set it aside and add chopped onion to the pot. Sauté for several minutes, letting the onions soften and pick up all those savory bits left behind. Stir in the minced garlic for a burst of fragrance—just a minute is enough to avoid burning and ensure a mellow, sweet undertone.
Step 3: Add Tomato Paste and Deglaze
Stir in the tomato paste and let it cook briefly to concentrate its flavor. Pour in the red wine (or extra broth, if you prefer) and use a wooden spoon to scrape up all the caramelized goodness from the bottom of the pot. This creates a flavor-packed base for your Beef Stew.
Step 4: Simmer with Herbs and Broth
Return the browned beef and any juices to the pot. Pour in the beef broth, add thyme, rosemary, and bay leaves. Bring the mixture to a gentle boil, then reduce the heat, cover, and let it simmer slowly. After about 1.5 hours, your kitchen will smell amazing and the beef will be on its way to fork-tender perfection.
Step 5: Add Vegetables and Finish Cooking
Stir in the carrots, potatoes, and celery, then continue simmering uncovered. As the stew thickens and the veggies turn perfectly tender—usually about 45 minutes—the flavors meld into a comforting masterpiece. Don’t forget to remove the bay leaves before tasting and adjusting salt and pepper to your liking.
Step 6: Garnish and Serve
Sprinkle with freshly chopped parsley just before ladling out steaming bowls of Beef Stew. The vibrant green adds a lovely pop and freshness to every serving!
How to Serve Beef Stew
Garnishes
Brighten up your Beef Stew with a generous sprinkle of chopped fresh parsley right before serving. A few twists of cracked black pepper, a drizzle of olive oil, or a pinch of flaky sea salt can also make each bowl look and taste extra special. If you love a little zing, a spoonful of horseradish or a squeeze of lemon will wake up the deep, savory flavors.
Side Dishes
This stew is already hearty, but I always love pairing it with a rustic loaf of crusty bread—that way, not a single drop of that delicious broth goes to waste! You could also serve it over buttered egg noodles or mashed potatoes for extra comfort. For something lighter, a crisp green salad on the side adds a nice contrast to the warm, rich Beef Stew.
Creative Ways to Present
Serve Beef Stew in wide, shallow bowls to show off all the colorful vegetables and tender meat. For a fun twist at gatherings, ladle it into bread bowls or mini cocottes. You can even top each portion with a dollop of sour cream or a handful of crunchy croutons for an added layer of texture and flavor.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Beef Stew in an airtight container in the refrigerator. The flavors only deepen as it sits, often making tomorrow’s bowl taste even better than the first!
Freezing
This stew freezes beautifully. Let it cool to room temperature, then portion into freezer-friendly containers. It will keep for up to three months. Remember to leave a little headspace for expansion, and label with the date for easy meal planning.
Reheating
To reheat, gently warm the stew on the stovetop over low heat, stirring occasionally so it heats evenly. If it’s a bit thick, add a splash of beef broth or water to loosen it up. For single servings, microwaving is quick and convenient—just cover and heat in short bursts, stirring in between.
FAQs
Can I use a different cut of beef for Beef Stew?
Absolutely! While beef chuck roast is the traditional pick for tenderness and flavor, you can also use brisket or stew meat from your butcher. Just remember that leaner cuts may not be as melt-in-your-mouth juicy after slow cooking.
What can I substitute for red wine in the stew?
If you prefer to skip the wine, simply use extra beef broth in its place. You’ll still get plenty of depth and rich flavor, though wine fans will appreciate the added complexity the real thing brings to Beef Stew.
How can I thicken or thin my Beef Stew if needed?
If your stew is thicker than you’d like, stir in extra beef broth until you reach your desired consistency. For a thicker stew, let it simmer uncovered a bit longer, or mash a few potato cubes directly into the pot as it cooks.
Can I add extra vegetables to Beef Stew?
Definitely! Feel free to toss in peas, mushrooms, parsnips, or green beans during the last 20 minutes of cooking. This is a great way to personalize the stew and use up odds and ends in your crisper drawer.
Is Beef Stew gluten-free?
The recipe can easily be made gluten-free by swapping out all-purpose flour for a gluten-free blend. Everything else in Beef Stew is naturally gluten-free, so everyone can enjoy a big, comforting bowl.
Final Thoughts
Classic Beef Stew just never goes out of style, and once you try making it from scratch, you’ll see why it’s a favorite in so many homes. So grab your pot and get cozy—the next time you crave pure comfort, this is the recipe to have on hand. I can’t wait for you to taste just how wonderful homemade Beef Stew can be!
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Beef Stew Recipe
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This hearty Beef Stew recipe is a classic comfort food dish that is perfect for a cozy family dinner. Tender chunks of beef simmered with vegetables in a flavorful broth, this stew is sure to warm you up on a chilly evening.
Ingredients
For the beef stew:
- 2 pounds beef chuck roast (cut into 1-inch cubes)
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 3 cloves garlic (minced)
- 4 cups beef broth
- 1 cup dry red wine (optional, can substitute with more broth)
- 3 large carrots (peeled and sliced)
- 3 medium potatoes (peeled and cubed)
- 2 stalks celery (sliced)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Toss beef with flour: In a large bowl, toss the beef cubes with flour, salt, and pepper until lightly coated.
- Brown the beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches until all sides are seared, then transfer to a plate.
- Cook onions and garlic: Add the chopped onion and cook until softened. Stir in the garlic and cook for another minute.
- Add remaining ingredients: Stir in tomato paste, then pour in the red wine. Add the beef back to the pot along with the beef broth, thyme, rosemary, and bay leaves.
- Simmer the stew: Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours. Add the carrots, potatoes, and celery, then continue to simmer uncovered for another 45 minutes.
- Season and serve: Remove bay leaves, season with salt and pepper, and garnish with fresh parsley before serving.
Notes
- For deeper flavor, make the stew a day in advance and reheat before serving.
- You can also add peas or mushrooms during the last 20 minutes of cooking if desired.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
