There are few dishes that make me feel more grounded than a pot of beef stew simmering away on the stove. My love for this dish began on a gray winter afternoon years ago, when my kitchen was tiny, the heat was unreliable, and all I had was a cheap cut of beef, a few root vegetables, and a stubborn desire to make something comforting.

I remember browning the meat in a secondhand Dutch oven, not knowing that the deep brown bits left behind—what I used to think of as “burnt”—were actually the start of something magical. That day, I learned that stew rewards patience, not perfection. Over time, it became more than just a recipe for me; it became a ritual.

Whenever life felt chaotic, I’d reach for that same pot, chop those same onions, and wait for the slow transformation that always reminded me: good things take time.

Why You’ll Love This Recipe

Deep, hearty flavor that builds with every simmer
Uses simple, affordable ingredients you likely already have
Easy to make ahead—tastes even better the next day
A complete, cozy meal in one pot
Freezer-friendly and perfect for meal prep

Ingredients You’ll Need

For the Stew:

2 pounds beef chuck, cut into 1 ½-inch cubes: Chuck is my go-to for stew—it’s affordable, flavorful, and gets beautifully tender when slow-cooked. I’ve tried leaner cuts, but they never deliver the same richness.
2 tablespoons olive oil: Helps sear the meat without smoking up the kitchen. You can also use a mix of oil and butter for added flavor.
1 large onion, chopped: Yellow onions add a sweet base that balances the hearty meat.
3 garlic cloves, minced: Garlic deepens the flavor in a way you don’t quite notice until it’s missing.
3 carrots, peeled and cut into chunks: They bring natural sweetness and color to the dish.
3 celery stalks, chopped: Adds that familiar, comforting flavor found in most soups and stews.
2 tablespoons tomato paste: It adds body and a touch of acidity that balances the richness of the beef.
1/4 cup all-purpose flour: Used to coat the beef before browning—it helps thicken the stew naturally as it simmers.
4 cups beef broth: I always choose low-sodium so I can control the seasoning. Homemade broth makes it even better.
1 cup red wine (optional): This is where the depth of flavor comes in. I use a dry red, something I’d actually drink. If you prefer not to use wine, replace it with extra broth.
2 teaspoons Worcestershire sauce: A secret ingredient that rounds out the flavor with a subtle tang.
2 bay leaves: They quietly infuse the broth with earthiness.
1 teaspoon dried thyme: Or a sprig of fresh thyme if you have it.
2 large potatoes, peeled and cubed: Russets or Yukon Golds both work well; they break down slightly and thicken the broth naturally.
Salt and black pepper, to taste.

I’ve made this stew with pearl onions instead of regular ones, added mushrooms when I had a few leftover from another dish, and even used parsnips once. Stew is forgiving—it’s the kind of recipe that welcomes what you already have in the fridge.

How to Make It (Step-by-Step Instructions)

Step 1: Brown the Beef

Start by patting the beef dry with paper towels—this helps it sear instead of steam. Season it generously with salt and pepper, then toss it lightly in flour until coated. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef in batches so you don’t overcrowd the pan. Let each side brown deeply before turning—it should sizzle, not steam. This step is where flavor begins, so don’t rush it. When I first made beef stew, I tried browning all the meat at once to save time and ended up with gray, soggy chunks. Lesson learned: patience pays off here. Transfer the browned beef to a plate and set aside.

Step 2: Build the Base

In the same pot, lower the heat to medium and add a touch more oil if needed. Add the onions, carrots, and celery. Stir them often, scraping up the browned bits from the bottom of the pot. Those bits hold incredible flavor that will melt into the stew later. Cook until the vegetables soften slightly, about 5 minutes. Add the garlic and tomato paste, stirring for about a minute until the paste darkens in color—this quick caramelization deepens the flavor beautifully.

Step 3: Deglaze and Simmer

Pour in the red wine (or broth, if skipping wine) and use a wooden spoon to scrape every bit from the bottom. That’s your flavor foundation. Once the liquid reduces slightly, return the browned beef to the pot. Add the beef broth, Worcestershire sauce, bay leaves, thyme, and a little more salt and pepper. Bring the mixture to a boil, then reduce to a gentle simmer. Cover with the lid slightly ajar and let it cook low and slow for about 1 ½ to 2 hours, stirring occasionally. The smell that fills the kitchen during this stage is one of my favorites—it’s cozy, familiar, and full of promise.

Step 4: Add the Potatoes

After about an hour and a half, the beef should be starting to tenderize. Add the cubed potatoes, give everything a gentle stir, and continue simmering uncovered for another 30–40 minutes. The potatoes will soften and help thicken the broth naturally. If the stew starts to look too thick, add a splash of water or broth. On the other hand, if it’s still too thin by the end, let it cook uncovered for the last 10 minutes or so—it’ll thicken as the steam escapes.

Step 5: Taste and Finish

Once the beef is fork-tender and the vegetables are soft, taste for seasoning. Sometimes I’ll add another dash of Worcestershire sauce or a small pinch of salt at this point. Remove the bay leaves and ladle the stew into bowls. A sprinkle of fresh parsley adds a pop of color, but even without it, the sight of that rich, glossy broth and tender beef is enough to make anyone eager for dinner.

Expert Tips for the Best Results

If I could give just one piece of advice, it would be not to rush the cooking process. Beef stew is all about time—the long simmering transforms tough cuts into melt-in-your-mouth tenderness and blends the flavors into something truly special. Always brown your meat in batches, and don’t skip deglazing the pot—it’s the secret to that deep, layered flavor. Taste as you go, especially at the end, since stews can change flavor as they cook down. And remember, stew is almost always better the next day once the flavors have had time to mingle and settle.

Variations & Substitutions

I’ve played around with this recipe more times than I can count. Sometimes I toss in mushrooms for an earthier flavor or a handful of frozen peas at the end for a touch of freshness. Once, when I was out of potatoes, I used barley instead—it gave the stew a lovely nutty texture and made it extra hearty. You can also swap in sweet potatoes if you want a slightly sweeter finish. If you don’t have red wine, balsamic vinegar (just a tablespoon or two) adds that same depth and brightness. I’ve even tried making it with venison once—it was different, but surprisingly wonderful.

Serving Suggestions

Beef stew is a meal that doesn’t ask for much alongside it, but a slice of crusty bread or a flaky biscuit makes it perfect for soaking up that rich broth. On cold evenings, I’ll sometimes serve it over a scoop of mashed potatoes or buttered egg noodles. It’s a dish that belongs at the center of the table, maybe with a glass of red wine and good company. I’ve served this stew at family dinners, casual get-togethers, and quiet Sunday nights—it fits every occasion where comfort is on the menu.

Storage & Reheating Instructions

This stew keeps beautifully. Once it’s cooled, store it in an airtight container in the refrigerator for up to four days. The flavors deepen overnight, and the broth thickens slightly, making it even more satisfying. When reheating, I prefer using the stovetop over low heat—add a splash of broth or water to loosen it if needed. If you freeze it, do so without the potatoes; they can turn grainy when thawed. Simply add fresh potatoes when reheating later. Either way, it’s one of those dishes that tastes just as good, if not better, the next time around.

Recipe FAQs (Answered by Clara)

Can I make this ahead of time?

You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting because the flavors have time to blend together. Just reheat it gently before serving.

Can I make it in a slow cooker?

Yes, and it turns out beautifully. Brown the beef and vegetables first on the stove, then transfer everything to the slow cooker with the broth and seasonings. Cook on low for about 7 to 8 hours, adding the potatoes during the last 2 hours.

Can I serve it cold?

I’ll be honest—I’ve never enjoyed beef stew cold. It’s meant to be eaten hot, when the broth is silky and the beef tender. But if you’re packing leftovers for lunch, it reheats wonderfully.

How do I make it less watery?

If your stew ends up too thin, simmer it uncovered for a bit to let it reduce naturally. You can also mix a tablespoon of flour or cornstarch with water and stir it in while it’s simmering—it’ll thicken as it cooks.

Conclusion

Beef stew is one of those timeless dishes that never loses its comfort. It’s humble, forgiving, and endlessly satisfying—the kind of meal that reminds you of why you fell in love with cooking in the first place. Whether you’re feeding a family, hosting friends, or simply cooking for yourself, this recipe invites you to slow down and enjoy the process. I hope you’ll make it soon, let it fill your home with that familiar, savory warmth, and share your own story in the comments. Every stew has a story, and I’d love to hear yours.

Nutrition Information (per serving):

Beef Stew

This Beef Stew is the ultimate comfort food — rich, hearty, and full of deep, savory flavor. Tender chunks of beef simmer slowly with potatoes, carrots, onions, and herbs in a flavorful broth until melt-in-your-mouth perfect. Whether served with crusty bread or over mashed potatoes, it’s a cozy, one-pot meal that’s perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 2

Total Time 2 20

Course Main Course, Stew

Cuisine American

Servings 6

Calories 420 kcal

Ingredients

2 lbs beef chuck cut into 1-inch cubes
2 tbsp olive oil
Salt and black pepper to taste
2 tbsp all-purpose flour
1 large onion chopped
3 cloves garlic minced
4 cups beef broth
1 cup red wine optional; replace with broth if preferred
3 large carrots sliced
3 medium potatoes peeled and cubed
2 celery stalks chopped
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1 tbsp Worcestershire sauce
1 cup frozen peas optional
Fresh parsley for garnish

Instructions

Brown the beef: Season beef with salt and pepper, then toss lightly in flour. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches until golden on all sides. Remove and set aside.
Sauté aromatics: In the same pot, add onion and garlic; cook for 3–4 minutes until softened.
Deglaze: Stir in tomato paste and cook for 1 minute, then add red wine to deglaze the pan, scraping up any browned bits.
Add liquids and vegetables: Pour in beef broth, then add browned beef, carrots, potatoes, celery, thyme, rosemary, bay leaves, and Worcestershire sauce. Stir well.
Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours, stirring occasionally, until beef is fork-tender and vegetables are cooked through.
Finish: Remove bay leaves. Stir in peas during the last 5 minutes if using. Adjust seasoning to taste.
Serve: Garnish with fresh parsley and serve hot with crusty bread or biscuits.

Notes

For richer flavor, brown the meat well — don’t skip this step.
Use chuck roast for the most tender, flavorful results.
This stew thickens naturally as it cooks; for an even thicker consistency, mash a few potatoes into the broth.
Leftovers taste even better the next day and freeze beautifully for up to 3 months

Keyword Beef Stew