Beef Stew Recipe: Your Ultimate Guide for a Cozy Night

Introduction

There are few dishes that can wrap you in a blanket of comfort quite like a simmering pot of classic beef stew. Imagine tender, fall-apart beef swimming in a deeply savory, rich broth with hearty vegetables that melt in your mouth. This is the kind of meal that fills your home with an irresistible aroma and warms you from the inside out. Did you know that stew is one of the oldest methods of cooking, with evidence of stew pots dating back to 8,000 BC? Our ancestors knew the magic of slow-cooking tough cuts of meat into something sublime. This Beef Stew Recipe is special because it transforms simple, affordable ingredients into a luxurious and family-friendly feast with minimal hands-on effort. If you love the cozy, one-pot simplicity of our Hearty Chicken Noodle Soup, you’re going to adore this rich and robust beef version. Get ready to create the ultimate comfort food that will have everyone asking for seconds!

What is Beef Stew?

So, what exactly is “beef stew“? The name seems pretty self-explanatory, right? But have you ever stopped to think about why we call it a ‘stew’ and not just ‘soup with beef’? The secret is in the technique! Stewing is a gentle, slow-cooking method where the main ingredient—in this case, beautiful chunks of beef—is fully submerged in liquid and cooked until it becomes incredibly tender. The word ‘stew’ itself can be traced back to the old French word ‘estuver,’ meaning to confine in a heated place, which is exactly what we do with our ingredients in a Dutch oven! It’s a dish that proves the age-old saying, ‘the way to a man’s heart is through his stomach,’ is absolutely true for everyone. Ready to win some hearts? Let’s get that pot simmering!

Why You’ll Love This Beef Stew Recipe

You are going to make this Beef Stew Recipe on repeat because it delivers soul-satisfying flavor with foolproof simplicity. Let’s break down exactly what makes it a forever favorite.

First, the unbeatable comfort and flavor are truly unparalleled. The long, slow simmering process breaks down tough beef chuck into morsels that are impossibly tender, while the broth becomes thick, glossy, and packed with the essence of garlic, herbs, and sweet vegetables.

Second, cooking this restaurant-quality meal at home is a fantastic cost-saving victory. A single bowl of beef stew at a gastropub can be pricey, but this recipe allows you to create a massive, generous pot for your whole family for a fraction of the cost, using affordable cuts of meat.

Finally, the hearty, wholesome ingredients make it a complete and satisfying meal. We’re using classic potatoes, carrots, and peas, but the base is so versatile you can add your own twist. If you loved the rustic charm of our Pot Roast with Root Vegetables, you’ll appreciate the similar comforting vibe of this stew. So, are you ready to make the coziest dinner of the year? Let’s begin!

How to Make Beef Stew Recipe

Quick Overview

This Beef Stew Recipe is your ticket to a hands-off, deeply rewarding cooking project. It’s a simple process of searing and simmering that yields a deliciously rich and hearty result. The active prep time is just 30 minutes, but the magic happens during the 2-hour slow simmer, filling your home with an incredible aroma and transforming simple ingredients into a magnificent meal.

Key Ingredients for Beef Stew Recipe

For the Stew:

• 2 lbs beef chuck roast, cut into 1.5-inch cubes
• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• ⅓ cup all-purpose flour
• 1 cup dry red wine (like Cabernet Sauvignon)
• 4 cups beef broth, low sodium
• 2 bay leaves
• 1 tablespoon fresh thyme (or 1 tsp dried)
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Vegetables:

• 1 lb Yukon Gold potatoes, cut into chunks
• 3 large carrots, cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 1 cup frozen peas

Step-by-Step Instructions:

1. Sear the Beef: Pat the beef cubes completely dry with paper towels and season generously with salt and pepper. This is crucial for a good sear. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until a dark brown crust forms, about 3-4 minutes per batch. Remove the beef and set it aside on a plate.
2. Sauté the Aromatics: Reduce the heat to medium. Add the remaining tablespoon of oil to the pot. Add the chopped onion and celery and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Bloom the Tomato Paste: Push the vegetables to the side and add the tomato paste to the center of the pot. Let it cook for 1-2 minutes, stirring, until it darkens slightly. This deepens its flavor and removes any tinny taste.
4. Create the Foundation: Sprinkle the flour over the vegetable mixture and stir constantly for one minute to cook off the raw flour taste. This will help thicken the stew.
5. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to lift all the flavorful browned bits (this is called fond). Let the wine simmer for 2-3 minutes until it reduces by about half.
6. Simmer the Beef: Return the seared beef and any accumulated juices to the pot. Pour in the beef broth and add the bay leaves and thyme. Bring the stew to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1 hour and 15 minutes.
7. Add the Hearty Vegetables: After the initial simmer, add the potatoes and carrots to the pot. Stir to submerge them in the liquid. Cover and continue to simmer for another 45 minutes to 1 hour, or until the beef and vegetables are fork-tender.
8. Finish the Stew: Once the beef is tender, stir in the frozen peas and cook for 5 more minutes until they are heated through. Remove the bay leaves. Taste and adjust seasoning with more salt and pepper if needed. For a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering stew until it thickens.

What to Serve Beef Stew Recipe With

This beef stew is a complete meal, but it pairs perfectly with a few classic sides to sop up every last drop of that glorious broth. The ultimate pairing is a slice of thick, crusty bread or a fluffy Buttermilk Biscuit. For a more substantial base, serve it over a bed of creamy mashed potatoes or buttery egg noodles. A simple green salad with a tangy vinaigrette provides a fresh, crisp contrast to the rich stew. For a beverage, a glass of the same dry red wine used in the recipe or a dark ale like a stout complements the deep flavors beautifully.

Top Tips for Perfecting Beef Stew Recipe

• Pat Your Beef Dry: This is the #1 rule for a proper sear. Moist beef steams instead of searing, which is essential for building a flavorful fond in the bottom of the pot.
• Don’t Skip the Sear: Searing the beef creates a Maillard reaction, which gives the stew a deep, complex flavor base that you can’t achieve any other way.
• Choose the Right Cut: Fatty, tough cuts like chuck roast or brisket are ideal for stewing. The long, slow cooking breaks down the connective tissue, resulting in incredibly tender meat.
• Low and Slow is Key: A gentle simmer is your best friend. Boiling the stew will make the beef tough and cause the vegetables to disintegrate.
• Add Delicate Veggies Last: Potatoes and carrots need time to cook, but softer vegetables like peas, corn, or green beans should be added in the last 5-10 minutes to retain their texture and color.

Storing and Reheating Tips

Storing Leftovers: Beef stew tastes even better the next day! Allow it to cool completely, then store it in an airtight container in the refrigerator. It will keep for up to 4-5 days.

Freezing for Later: Beef stew is an excellent freezer meal. Portion the cooled stew into freezer-safe bags or containers, leaving some space for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating for Best Results:

• Stovetop (Recommended): Transfer the stew to a pot and reheat over medium-low heat, stirring occasionally, until bubbling. Add a splash of beef broth or water if it has thickened too much.
• Microwave: Place a single portion in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.
• Slow Cooker: You can reheat frozen or refrigerated stew in a slow cooker on the LOW setting for a few hours until hot.

Always ensure the stew is piping hot throughout before serving.