Beef Stew

I love making this classic beef stew when I want a hearty, comforting meal that warms me from the inside out. The tender chunks of beef, slow-simmered vegetables, and rich broth come together into a deeply satisfying dish. I find it perfect for chilly evenings or whenever I crave something cozy and nourishing.

Why You’ll Love This Recipe

I appreciate how simple ingredients transform into such rich flavor when given time to simmer. The beef becomes incredibly tender, and the vegetables soak up the savory broth beautifully.

I also enjoy how this stew tastes even better the next day. It’s a reliable, crowd-pleasing recipe that feels like pure comfort in a bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

beef chuck, cut into cubes
salt
black pepper
all-purpose flour
olive oil
onion, chopped
garlic, minced
carrots, sliced
potatoes, diced
celery, chopped
tomato paste
beef broth
bay leaf
fresh thyme
worcestershire sauce

Directions

1. I start by patting the beef cubes dry and seasoning them with salt and black pepper.

2. I lightly coat the beef in flour to help thicken the stew.

3. In a large pot or Dutch oven, I heat olive oil over medium-high heat and brown the beef in batches until nicely seared. I remove it and set it aside.

4. In the same pot, I sauté the onion and garlic until softened and fragrant.

5. I stir in tomato paste and cook it briefly to deepen the flavor.

6. I return the beef to the pot and add carrots, potatoes, celery, bay leaf, thyme, and a splash of worcestershire sauce.

7. I pour in enough beef broth to cover the ingredients.

8. I bring the stew to a gentle boil, then reduce the heat and let it simmer for about 1 1/2 to 2 hours, until the beef is tender.

9. I taste and adjust seasoning before serving.

Servings and Timing

This recipe typically serves 6 people.

Prep time: 20 minutes
Cook time: 1 1/2 to 2 hours
Total time: Approximately 2 hours 20 minutes

Variations

I sometimes add mushrooms for extra depth of flavor. If I want a thicker stew, I mash a few potatoes directly into the broth or let it simmer uncovered for a bit longer.

For a richer taste, I add a splash of red wine before adding the broth. I also enjoy stirring in peas during the last few minutes of cooking.

storage/reheating

I store leftover stew in an airtight container in the refrigerator for up to 4 days. The flavors deepen beautifully overnight.

When reheating, I warm it gently on the stovetop or in the microwave. If it thickens too much, I add a small amount of beef broth or water. I also freeze portions for up to 3 months and thaw overnight before reheating.

FAQs

What cut of beef works best for stew?

I prefer beef chuck because it becomes tender and flavorful after slow cooking.

Can I make this in a slow cooker?

Yes, I brown the beef first, then cook everything on low for 7–8 hours or on high for 4–5 hours.

How do I know when the beef is tender?

I check that it easily breaks apart with a fork after simmering.

Can I make beef stew ahead of time?

Yes, I often make it a day in advance since it tastes even better the next day.

Can I freeze beef stew?

Yes, I freeze it in airtight containers for up to 3 months and thaw before reheating.

Conclusion

I truly enjoy making this beef stew because it’s comforting, flavorful, and deeply satisfying. The slow simmering process creates tender meat and a rich broth that feels like home in every bite. Whenever I want a classic, hearty meal, this is the recipe I love to prepare.

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