If you’re searching for the ultimate cold-weather comfort food, look no further than Beef Stew. This classic dish is a rich, hearty blend of tender beef, colorful vegetables, and aromatic herbs simmered together to perfection. Every spoonful is deeply satisfying, with flavors that meld beautifully and textures that are wonderfully rustic. Whether you’re gathering around the family table or feeding a crowd of friends, Beef Stew is a soul-warming meal guaranteed to bring everyone together.
Ingredients You’ll Need
Making delicious Beef Stew is all about choosing the right ingredients and letting them shine. Each element plays a special role, from the beef’s tender richness to the root veggies’ sweet earthiness and the herbs’ fragrant notes. Here’s what you’ll need, along with tips for getting the most flavor in every bite:
- Beef chuck: Go for well-marbled chuck roast cut into 1-inch cubes; it becomes meltingly tender as it cooks.
- Olive oil: A couple tablespoons are perfect for searing the beef, building savory flavor right from the start.
- Onion: Chopped onion gives the stew a sweet, aromatic base and plenty of depth.
- Garlic: Just a few cloves add a lovely mellow heat and irresistible aroma.
- All-purpose flour: Lightly coating the beef with flour helps thicken the stew’s luscious broth.
- Beef broth: Use a good quality broth for a deeply beefy, robust background flavor.
- Red wine (optional): Adds richness and complexity—substitute with more broth if you’re avoiding alcohol.
- Tomato paste: Boosts the savory, umami taste and gives the stew a beautiful deep color.
- Worcestershire sauce: The secret ingredient that brings tangy, savory brightness.
- Dried thyme: Offers a subtle, earthy herbal note that pairs perfectly with beef.
- Dried rosemary: Adds piney aromatics and depth; just a teaspoon transforms the flavor.
- Bay leaves: Simmered in the pot, these leaves gently infuse the whole stew with lovely herbal flavor.
- Carrots: Their natural sweetness balances the savory beef beautifully.
- Potatoes: Cubed potatoes soak up all the delicious broth and provide hearty body to the stew.
- Celery: Adds freshness and a hint of crunch amid the rich, slow-cooked goodness.
- Salt and pepper: Use these to taste; they’re essential for seasoning every layer.
- Chopped fresh parsley (optional): A final sprinkle elevates the flavors and gives a burst of color.
How to Make Beef Stew
Step 1: Sear the Beef
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Working in batches, add the beef and sear it on all sides until deeply browned. This caramelization is crucial—it unlocks layer upon layer of savoriness and sets the stage for a truly flavorful Beef Stew. Once the beef is golden, transfer it to a plate to rest while you move to the next step.
Step 2: Build the Aromatic Base
In the same pot, add the chopped onion. Sauté for about five minutes, letting it soften and pick up all those tasty browned bits left by the beef. Now add the minced garlic and let it cook for just a minute until fragrant—you’ll smell that inviting aroma that makes everyone ask “What’s cooking?”
Step 3: Make the Roux
Sprinkle in the flour and stir well, cooking it for another minute to get rid of any raw taste. This small but mighty step helps thicken the stew, so each spoonful will have a velvety, satisfying consistency. Don’t rush—giving the flour a chance to toast adds a subtle nutty background.
Step 4: Deglaze and Simmer
Slowly pour in the beef broth and wine, scraping up every last bit of flavor from the bottom of the pot. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper. Return the seared beef (and any juices!) back to the pot. Cover and let everything simmer gently on low for about 1.5 hours. The beef will slowly soften, soaking up all the herby, savory notes swirling through the broth.
Step 5: Add the Vegetables
Once the beef is well on its way to tenderness, add in your carrots, potatoes, and celery. Simmer for another 45 minutes until all the veggies are fork-tender and the beef is falling-apart juicy. This timing ensures the vegetables stay intact but are fully flavored by the rich broth.
Step 6: Finish and Serve
Remove the bay leaves and taste the stew, adjusting salt and pepper as needed. For an extra-luxurious texture, mix a tablespoon of cornstarch with a splash of cold water and stir it in during the last 10 minutes if you’d like a thicker stew. Ladle your gorgeous Beef Stew into bowls and top with fresh parsley for that perfect finishing touch.
How to Serve Beef Stew
Garnishes
A sprinkle of chopped fresh parsley is my go-to garnish, not just for color but for a little burst of brightness. If you’re feeling fancy, try a dash of cracked black pepper or a swirl of high-quality olive oil right before serving. Each garnish brings its own personality and helps your Beef Stew look as incredible as it tastes.
Side Dishes
While Beef Stew is a complete meal on its own, it absolutely loves company. Set out a crusty loaf of bread for dunking, or warm up some buttery mashed potatoes on the side. Steamed green beans or a crisp green salad offer a fresh counterpoint to the stew’s richness—it’s all about balance!
Creative Ways to Present
Turn your Beef Stew into a stunning centerpiece by serving it in individual bread bowls, or spoon it over creamy polenta for a restaurant-worthy twist. Got leftovers? Shred the beef and serve it over buttered egg noodles or stuff it into pastry for savory hand pies. There’s really no limit to how you can enjoy and show off this classic.
Make Ahead and Storage
Storing Leftovers
One of the best things about Beef Stew: it gets even better the next day! To store, let the stew cool completely, then transfer it to airtight containers. It’ll keep in the refrigerator for up to 4 days. The flavors deepen and things get even more delicious—making lunch or a quick weeknight dinner a total treat.
Freezing
If you want to stock your freezer, Beef Stew is a dream meal prep option. Portion cooled stew into freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months. When you’re ready to dig in, thaw overnight in the fridge for the best results.
Reheating
To reheat, simply pour the stew into a saucepan and warm gently over low heat, stirring now and then until hot. You can also use the microwave—just cover loosely and heat in short bursts, stirring in between to keep things even. Add a splash of broth or water if the stew has thickened up too much.
FAQs
Can I make Beef Stew without wine?
Absolutely! If you prefer not to use wine, simply add another cup of beef broth in its place. The stew will still be wonderfully rich and satisfying.
What’s the best cut of beef for stew?
Beef chuck is perfect for Beef Stew, thanks to its generous marbling and connective tissue, which breaks down for melt-in-your-mouth bites. Stew meat labeled in the grocery store is often chuck or round—just avoid very lean cuts.
Can I make Beef Stew in advance?
Yes, and in fact, Beef Stew tastes even better the next day as the flavors continue to develop. Cool it completely, then store it in the fridge until you’re ready to reheat and serve.
How do I thicken my Beef Stew if it’s too thin?
You have options! Mix 1 tablespoon of cornstarch with 2 tablespoons cold water and stir it into the simmering stew in the last 10 minutes. Alternatively, let the stew simmer with the lid off to reduce and intensify the broth.
Can this recipe be made gluten-free?
Yes! Simply substitute a gluten-free all-purpose flour (or even cornstarch) for the flour called for in the recipe, and double-check that your Worcestershire sauce is gluten-free. You’ll enjoy all the hearty satisfaction of classic Beef Stew without any gluten worries.
Final Thoughts
This Beef Stew is one of those comforting classics everyone should have in their repertoire. The rich aromas, the tender beef, and the medley of vegetables come together for a meal you’ll crave whenever you need a little extra warmth. Give it a try—you’ll be amazed at how something so simple can bring such joy to the table!
Print
Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This hearty Beef Stew recipe is a comforting and delicious meal perfect for chilly days. Tender chunks of beef simmered with vegetables in a flavorful broth make for a satisfying dish that the whole family will love.
Ingredients
For the Beef Stew:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional, or substitute with more broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- chopped fresh parsley for garnish (optional)
Instructions
- Heat the olive oil: In a large pot or Dutch oven over medium-high heat. Add the beef in batches, searing on all sides until browned, then transfer to a plate.
- Sauté onion and garlic: In the same pot, sauté the onion for about 5 minutes until softened, then add garlic and cook for 1 minute.
- Add flour and liquids: Stir in the flour and cook for another minute, then slowly add the beef broth and wine, scraping up any browned bits from the bottom.
- Season and simmer: Add tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper. Return the beef to the pot, cover, and simmer on low heat for 1.5 hours.
- Add vegetables: Add the carrots, potatoes, and celery, then continue to simmer for another 45 minutes until the vegetables are tender and the beef is very soft.
- Finish and serve: Remove bay leaves, adjust seasoning if needed, and garnish with parsley before serving.
Notes
- For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the pot during the last 10 minutes of cooking.
- This recipe can also be made in a slow cooker or pressure cooker.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
