Beef Stew Recipe

Beef Stew Recipe that tastes rich, savory, and deeply comforting, with tender beef, sweet carrots, and a glossy gravy that clings to every spoonful. It suits cozy family dinners and batch cooking weekends, and the total time lands around 2 hours 15 minutes. I learned this version in a tiny Chicago apartment with perpetually foggy windows and one sturdy Dutch oven.

Why Choose This Beef Stew Recipe

This Beef Stew Recipe layers flavor with simple steps, delivers fork-tender beef, and uses pantry staples you probably already have. I brown the meat in batches, deglaze with wine or stock, and let it simmer until the vegetables turn sweet and the gravy turns silky.

You control the texture, salt, and richness with easy tweaks. The method works in a Dutch oven, slow cooker, or pressure cooker, so weeknights and Sundays both win.

Ingredients You Need

• Beef chuck, 2 to 2.5 pounds, cut into 1.5-inch cubes
• Kosher salt and black pepper
• All-purpose flour, 3 tablespoons, for dredging and thickening
• Neutral oil, 3 tablespoons (canola or avocado)
• Yellow onions, 2 medium, sliced
• Carrots, 4 large, cut into chunks
• Celery, 3 stalks, sliced
• Garlic, 4 cloves, minced (jarred minced garlic works)
• Tomato paste, 2 tablespoons
• Red wine, 1 cup, optional but tasty; sub extra stock if skipping
• Beef stock, 4 cups (boxed stock or beef base mixed with water both work)
• Worcestershire sauce, 1 tablespoon
• Bay leaves, 2
• Fresh thyme, 4 sprigs, or 1 teaspoon dried thyme
• Baby potatoes, 1.5 pounds, halved (baby potatoes save peeling time)
• Frozen peas, 1 cup, thawed
• Optional umami boosts: 1 teaspoon soy sauce, 1 anchovy fillet mashed, or 1 teaspoon fish sauce
• Optional finishers: 1 tablespoon butter, chopped parsley, splash of vinegar for brightness

Substitutions and notes:

• Use boneless short ribs or brisket if you want richer stew; avoid lean cuts since they dry out.
• Use gluten-free flour or cornstarch slurry for thickening.
• Skip wine with a mix of stock and a splash of balsamic or sherry vinegar.
• Add mushrooms if you want extra depth.

Equipment:

• Large Dutch oven or heavy stock pot
• Wooden spoon
• Chef’s knife and cutting board
• Tongs
• Ladle
• Small bowl for dredging
• Optional: slow cooker or pressure cooker

How to Make Beef Stew Recipe

Step 1: Season and dredge the beef

Pat the beef dry with paper towels. Season generously with salt and pepper, then toss with the flour until coated. Shake off excess flour so it does not scorch.

Step 2: Brown the beef

Heat oil in a Dutch oven over medium-high heat. Brown the beef in batches, turning to color all sides, about 6 to 8 minutes per batch. Transfer browned beef to a bowl and keep the fond in the pot.

Step 3: Sauté veggies and aromatics

Lower the heat to medium. Add onions, carrots, and celery with a pinch of salt, then cook until the onions turn golden at the edges, 7 to 9 minutes. Stir in garlic and tomato paste and cook 2 minutes until the paste darkens and smells sweet.

Step 4: Deglaze and build the base

Pour in the wine and scrape up the browned bits with a wooden spoon. Let the wine reduce by half, 3 to 4 minutes. Add beef stock, Worcestershire sauce, thyme, bay leaves, and any optional umami boosts.

Step 5: Simmer until tender

Return the beef and any juices to the pot. Bring to a gentle simmer, then cover and cook on low heat for 60 minutes, stirring occasionally. The beef will start to relax and soften.

Step 6: Add potatoes and finish the cook

Stir in the potatoes and simmer until the beef turns fork-tender and the potatoes cook through, 30 to 40 minutes. Add the peas in the last 5 minutes so they stay bright. Fish out the bay leaves and thyme stems.

Step 7: Adjust texture and season

If you want thicker stew, mash a few potatoes against the pot side or simmer uncovered for a few minutes. Stir in butter for gloss and richness. Taste and adjust with salt, pepper, and a tiny splash of vinegar for balance.

Tips & Common Mistakes

• Dry the beef before dredging so it browns well.
• Brown in batches; crowding steams the meat and dulls flavor.
• Keep the heat moderate during vegetable sauté; burnt fond tastes bitter.
• Reduce the wine so the alcohol cooks off and the stew tastes round, not sharp.
• Add potatoes later so they do not overcook and fall apart.
• Use low and gentle heat during the simmer to keep the meat tender.
• Check seasoning at the end; potatoes and stock can mute salt.
• If the gravy tastes flat, add a dash of Worcestershire or soy for depth.
• If the stew looks thin, simmer uncovered or use a cornstarch slurry.
• If you use a slow cooker, brown the beef and sauté the aromatics on the stove first for best flavor.

Variations I’ve Tried

• Red wine and mushrooms with pearl onions for a bistro vibe.
• Guinness and a touch of brown sugar for a malty, slightly sweet profile.
• Harissa, chickpeas, and cumin for a warm spice kick.
• Sweet potato and parsnip swap for an earthier, slightly sweet bowl.
• Pressure cooker method: 35 minutes at high pressure with natural release, then add potatoes and cook on sauté until tender.

How to Serve

Ladle the beef stew into warm bowls and finish with parsley and cracked pepper. Serve with crusty bread, buttered noodles, mashed potatoes, or creamy polenta. A simple green salad or garlicky green beans adds freshness and crunch. If you like wine pairings, pour a medium-bodied red like merlot or Côtes du Rhône.

Make-Ahead and Storage

Chill leftovers in shallow containers, then refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stove over medium-low heat with a splash of water or stock, stirring until the gravy loosens. You can microwave in short bursts, but stir between intervals for even heating. Stew often tastes even better the next day, so big-batch cooking pays off.

Ally Sanders

Beef Stew Recipe

Beef Stew is a hearty, comforting dish made with tender beef and vegetables simmered in 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: Lunch

Cuisine: American

Ingredients

  

• 2 pounds beef stew meat, cut into 1-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
• 4 cups beef broth
• 1 cup dry red wine
• 2 carrots, sliced
• 3 potatoes, peeled and cubed
• 2 stalks celery, sliced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

Instructions

 

1. Season the beef with salt and pepper, then toss with the flour until evenly coated.
2. Heat the olive oil in a large heavy pot over medium-high heat. Brown the beef in batches, removing to a plate as it browns.
3. Add the onion to the pot and cook until softened, 4 to 5 minutes. Stir in the garlic and cook for 1 minute more.
4. Return the beef and any accumulated juices to the pot. Stir in the beef broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaves.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally.
6. Add the carrots, potatoes, and celery. Cover and continue to simmer until the beef and vegetables are very tender, about 45 to 60 minutes more.
7. Stir in the peas, if using, and cook for 5 minutes. Remove the bay leaves, taste, and adjust seasoning with additional salt and pepper if needed.
8. Sprinkle with fresh parsley before serving, if desired.

Notes

Nutrition Information
Approximate per serving: 420 calories; fat 18 g; saturated fat 6 g; carbohydrates 28 g; fiber 4 g; sugars 5 g; protein 32 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion size.