Beef Stew Recipe

Beef Stew Recipe means cozy, rich, beefy goodness in a bowl with tender chunks of meat, soft vegetables, and a thick, savory gravy that hugs every spoonful. This version works well for busy home cooks who want a hearty, family-friendly dinner in about 2½ to 3 hours total, most of it hands-off simmer time. I grew up in a house where stew night felt like a holiday, so I still get a little excited when I pull out the big pot.

Why Make This Beef Stew Recipe at Home

Homemade beef stew tastes richer and cleaner than most canned or frozen options, and you control the salt, veggies, and quality of beef. You can pack it with potatoes, carrots, and peas, or keep it more meat-heavy if that fits your crew.

You also stretch a relatively inexpensive cut of beef into a full meal that feeds a crowd. Leftovers taste even better the next day, so you cook once and eat twice.

“This Beef Stew Recipe tastes like a cozy restaurant meal but feels even better because your kitchen smells amazing while it simmers. ★★★★★”

Ingredients You Need

Beef:

• 2 to 2½ pounds beef chuck roast, cut into 1½ inch cubes
  • Chuck gives the best balance of flavor and tenderness.
  • You can use bottom round or brisket in a pinch, but chuck softens more nicely.

Seasoning and coating:

• 1½ teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• ½ cup all-purpose flour (for coating the beef and thickening the stew)

Oil and fat:

• 2 to 3 tablespoons neutral oil (canola, avocado, or vegetable oil)
• 1 tablespoon butter (optional, but it adds nice flavor)

Aromatics:

• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 ribs celery, sliced

Vegetables:

• 4 medium carrots, peeled and cut into 1 inch chunks
• 3 medium Yukon Gold potatoes, cut into 1½ inch chunks
  • Yukon Golds hold shape better than russets and stay creamy.
• 1 cup frozen peas (add at the end so they stay bright and sweet)

Liquid and flavor base:

• 4 cups beef broth or stock
  • Use low sodium broth so you control the seasoning.
• 1½ tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 teaspoon dried rosemary, crushed slightly between your fingers

Optional flavor boosters:

• 1 teaspoon smoked paprika for a subtle smoky note
• 1 teaspoon sugar if the broth tastes too sharp or acidic
• A splash of low sodium soy sauce if you want deeper umami flavor

Pantry shortcuts and substitutions:

• Use pre-cut stew meat if you feel short on time, but trim any big chunks of fat.
• Use baby carrots instead of peeling whole carrots.
• Use frozen pearl onions instead of chopping a fresh onion.
• Use vegetable broth if you need a lighter flavor, but beef broth gives a richer stew.

Equipment list:

• Large heavy-bottomed pot or Dutch oven (5 to 7 quart size)
• Wooden spoon or spatula
• Tongs
• Cutting board and sharp chef’s knife
• Measuring cups and spoons
• Ladle for serving

Tips & Mistakes

• Brown the beef in batches so the pieces sear instead of steam.
• Pat the beef dry with paper towels before you flour it so the crust forms nicely.
• Do not rush the browning step, because that caramelization builds deep flavor.
• Keep the heat at a gentle simmer, not a hard boil, so the beef turns tender instead of tough.
• Cut the vegetables into similar sizes so they cook at the same rate.
• Add potatoes and carrots after the beef simmers for a while so the veggies do not turn mushy.
• Taste the broth near the end and adjust salt, pepper, and acidity so the flavor pops.
• Stir the bottom of the pot occasionally so flour and bits of beef do not stick and burn.
• Skim extra fat from the top if the stew tastes greasy.
• Let the stew rest 10 to 15 minutes before serving so it thickens slightly and cools to a comfortable temperature.

How to Make Beef Stew Recipe

Step 1: Prep the beef and vegetables

Cut the beef chuck into 1½ inch cubes and trim any large pieces of hard fat. Pat the cubes dry with paper towels so they sear well. Season the beef with salt and pepper, then toss the pieces in flour until they look lightly coated.

Chop the onion, celery, and carrots, and cut the potatoes into chunks. Mince the garlic. Keep everything in separate piles so you add them at the right times.

Step 2: Brown the beef

Heat the oil in your Dutch oven over medium high heat until it shimmers. Add a single layer of beef cubes and leave space between them so they brown properly. Sear each side until it looks deeply browned, about 2 to 3 minutes per side.

Move the browned beef to a bowl and repeat with the remaining pieces, adding more oil if the pot looks dry. This step takes a little time, but it builds that classic beef stew flavor. Keep the browned bits on the bottom of the pot, because you will loosen them in the next step.

Step 3: Sauté the aromatics

Turn the heat down to medium. Add the butter if you use it, then add the onion and celery. Stir and cook until the onion softens and turns lightly golden at the edges, about 5 to 7 minutes.

Add the garlic and tomato paste. Stir and cook for 1 to 2 minutes until the tomato paste darkens slightly and smells sweet and rich.

Step 4: Deglaze and build the broth

Pour in about 1 cup of the beef broth and scrape the bottom of the pot with a wooden spoon. Loosen all the browned bits, because they hold a lot of flavor. Add the rest of the broth and stir.

Return the browned beef and any juices from the bowl to the pot. Add Worcestershire sauce, bay leaf, thyme, rosemary, smoked paprika if you use it, and a pinch more salt and pepper. Stir everything together and bring the mixture to a gentle simmer.

Step 5: Simmer the beef until tender

Lower the heat so the stew barely bubbles. Cover the pot with a lid, leaving it slightly cracked, and let the beef simmer for about 60 to 75 minutes. Stir every 15 to 20 minutes and check that the heat stays low.

Test a piece of beef after an hour. It should feel tender and almost fall apart when you press it with a fork. If it still feels chewy, keep simmering and check every 15 minutes.

Step 6: Add potatoes and carrots

Add the carrot chunks and potato pieces to the pot. Stir them into the stew so they sit mostly under the liquid. Keep the heat at a gentle simmer and cook for another 30 to 40 minutes.

Check a potato piece with a fork. It should feel tender but not falling apart. Taste the broth and adjust salt, pepper, and a pinch of sugar or soy sauce if the flavor needs balance.

Step 7: Finish with peas and final thickening

Stir in the frozen peas during the last 5 minutes of cooking. They will heat through quickly and keep their bright color. If the stew looks thinner than you like, mix 1 tablespoon flour with 2 tablespoons cool water and stir that slurry into the pot.

Let the stew simmer for another 5 minutes so the flour cooks and the broth thickens. Turn off the heat, remove the bay leaf, and let the stew rest for 10 minutes before serving.

Variations I've Tried

I sometimes add a handful of chopped mushrooms with the onions for extra savory depth. I also swap half the potatoes for parsnips or turnips when I want a slightly sweeter, earthier flavor. If my kids feel picky, I chop the veggies smaller so they soften more and blend into the gravy.

You can season the stew with a bit of curry powder and cumin for a warm, spiced version that still tastes familiar. You can also use sweet potatoes instead of regular potatoes for a slightly sweeter, more nutrient-dense bowl.

How to Serve Beef Stew Recipe

Serve this beef stew recipe in warm bowls with a sprinkle of fresh parsley or chives on top for color and freshness. Spoon it over plain white rice, brown rice, or buttered egg noodles if you want to stretch it further. You can also serve it with crusty bread or simple dinner rolls so everyone can scoop up the thick gravy.

Add a side of steamed green beans, roasted broccoli, or a simple salad to lighten the plate a bit. Kids often enjoy it with a side of mashed potatoes and some extra peas stirred in.

How to store

• Cool the beef stew to room temperature within 1 to 2 hours, then move it to airtight containers.
• Store in the fridge for up to 4 days; the flavors deepen and the texture stays nice.
• Freeze portions in freezer-safe containers or bags for up to 3 months, leaving a little space at the top for expansion.
• Reheat gently on the stove over medium low heat, adding a splash of broth or water if it looks too thick, or use the microwave in short bursts with stirring between each round.

Beef Stew Recipe

Beef Stew Recipe is a hearty, comforting dish made with tender beef, vegetables, and a rich, savory broth.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6

Course: Drinner

Cuisine: American

Ingredients

  

• 2 pounds beef chuck, cut into 1 1/2-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 potatoes, peeled and cut into chunks
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

Instructions

 

1. Season the beef cubes with salt and black pepper, then toss with the flour to coat evenly, shaking off any excess.
2. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, turning to sear on all sides. Transfer browned beef to a plate and set aside.
3. Add the chopped onion to the pot and cook, stirring, until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
4. Stir in the tomato paste and cook for 1 to 2 minutes to lightly caramelize.
5. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
6. Return the browned beef and any accumulated juices to the pot. Add the bay leaves and dried thyme, then bring the mixture to a simmer.
7. Reduce the heat to low, cover, and simmer gently for about 60 minutes, stirring occasionally.
8. Add the carrots, celery, and potatoes to the pot. Cover and continue to simmer for 40 to 50 minutes, or until the beef and vegetables are tender.
9. Stir in the frozen peas and cook for an additional 5 minutes. Remove the bay leaves and discard.
10. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with chopped fresh parsley before serving, if desired.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 420 calories; fat 18 g; saturated fat 6 g; carbohydrates 28 g; fiber 4 g; sugars 5 g; protein 33 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion size.