Beef Stew Recipe – A Cozy, Classic One-Pot Meal
Beef stew is one of those meals that feels like a hug in a bowl. It’s rich, hearty, and perfect for chilly nights or slow Sundays at home. This version keeps things simple with everyday ingredients and a straightforward method.
You’ll get tender beef, soft vegetables, and a silky gravy that tastes like it simmered all day. It’s great for meal prep, too, because the flavor gets even better the next day.
What Makes This Recipe So Good
- Deep, rich flavor: Browning the beef first builds a savory base that makes the stew taste restaurant-quality.
- Perfectly tender meat: Using chuck and a slow simmer gives you fall-apart bites without any toughness.
- Balanced and hearty: Potatoes, carrots, and peas create a satisfying mix of textures and natural sweetness.
- Simple ingredients, big payoff: Pantry staples like tomato paste, Worcestershire sauce, and stock bring depth without fuss.
- Make-ahead friendly: The stew tastes even better after resting overnight, so it’s ideal for planning ahead.
What You’ll Need
- 2 pounds beef chuck, cut into 1.5-inch cubes (trim large pieces of fat)
- 2 tablespoons all-purpose flour (plus 1 tablespoon for thickening, optional)
- 2 tablespoons olive oil or neutral cooking oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (optional; sub more broth if not using)
- 4 cups beef broth (low sodium recommended)
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
- 4 medium carrots, peeled and cut into 1-inch chunks
- 1.5 pounds Yukon Gold potatoes, cut into 1.5-inch chunks
- 1 cup frozen peas
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for extra thickening)
Step-by-Step Instructions
- Pat and season the beef: Dry the beef with paper towels so it browns well. Season generously with salt and pepper, then toss with 2 tablespoons flour to lightly coat.
- Brown in batches: Heat oil in a heavy pot or Dutch oven over medium-high.
Sear the beef in batches, turning until browned on most sides, about 6–8 minutes per batch. Don’t crowd the pan. Transfer browned beef to a plate.
- Soften aromatics: Reduce heat to medium.
Add onion with a pinch of salt and cook 4–5 minutes until translucent. Stir in garlic for 30 seconds until fragrant.
- Tomato paste boost: Add tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. This step adds sweetness and depth.
- Deglaze: Pour in the red wine (if using).
Scrape up brown bits from the bottom—those are pure flavor. Let it simmer 2–3 minutes to reduce by about half.
- Build the stew base: Return beef and any juices to the pot. Add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary.
Bring to a gentle boil, then reduce to a low simmer.
- Simmer low and slow: Cover partially and cook 60 minutes, stirring occasionally. Keep the simmer gentle so the beef becomes tender without drying out.
- Add hearty veggies: Stir in carrots and potatoes. Continue simmering 30–40 more minutes, uncovered, until the vegetables are tender and the beef shreds easily with a fork.
- Adjust thickness: If you like a thicker stew, mix 1 tablespoon cornstarch with 1 tablespoon water and stir into the pot.
Simmer 5 minutes. Or sprinkle in 1 tablespoon flour and whisk well to avoid lumps.
- Finish and season: Stir in peas and cook 2–3 minutes. Remove bay leaves.
Taste and adjust salt and pepper. A splash more Worcestershire or a squeeze of lemon can brighten the flavor at the end.
- Serve: Ladle into bowls and top with chopped parsley. Serve with crusty bread or over buttered noodles if you want extra comfort.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
The flavor improves on day two.
- Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Add a splash of broth if it’s too thick.
- Reheating: Warm over low heat, stirring occasionally.
Avoid a hard boil to keep the meat tender.
- Make-ahead tip: Cook through step 8, cool, and refrigerate. Reheat and finish with peas right before serving for the freshest color and texture.
Why This is Good for You
- Protein-packed: Beef provides iron and B vitamins that support energy and muscle health.
- Veggie-forward: Carrots and peas bring fiber, vitamin A, and natural sweetness without added sugar.
- Balanced meal: With protein, starchy carbs, and veggies in one pot, it’s filling and satisfying without extra sides.
- Lower sodium control: Using low-sodium broth lets you season to taste without overdoing the salt.
Common Mistakes to Avoid
- Skipping the sear: Browning the beef isn’t optional. It creates the flavorful base that sets great stew apart.
- Boiling too hard: A rolling boil makes beef tough.
Keep it at a gentle simmer for tender results.
- Adding veggies too early: Carrots and potatoes will fall apart if added at the start. Add them in the last 30–40 minutes.
- Under-seasoning: Taste at the end. Broth salt levels vary, so you may need a final pinch or a dash of Worcestershire.
- Not deglazing: Those browned bits on the bottom carry tons of flavor.
Scrape them up with wine or broth.
Alternatives
- No wine: Replace the wine with more beef broth plus 1 teaspoon balsamic vinegar for subtle tang.
- Gluten-free: Skip the flour coating and use the cornstarch slurry at the end to thicken.
- Slow cooker: Brown the beef and aromatics on the stove, then transfer to the slow cooker with remaining ingredients (except peas). Cook on Low 7–8 hours or High 4–5 hours. Finish with peas.
- Instant Pot: Use Sauté to brown beef and aromatics.
Add liquids and herbs, seal, and cook on High Pressure for 35 minutes with a 10-minute natural release. Add carrots and potatoes, pressure cook 5 more minutes, quick release, then finish with peas.
- Vegetable swaps: Try parsnips, mushrooms, or celery root. If using sweet potatoes, add them later—they cook faster.
- Herb twist: Swap rosemary and thyme for herbes de Provence or add a bay leaf plus a strip of orange zest for a soft citrus note.
FAQ
What cut of beef is best for stew?
Chuck roast is the top choice.
It has enough marbling to stay juicy and becomes tender with a slow simmer. Round can work, but it’s leaner and can be a bit drier.
Can I make this stew without alcohol?
Absolutely. Use extra beef broth instead of wine and add 1 teaspoon balsamic vinegar or red wine vinegar for balance.
How do I thicken beef stew without flour?
Use a cornstarch slurry (equal parts cornstarch and water) and simmer for a few minutes.
You can also mash a few potato chunks into the stew to naturally thicken it.
Why is my beef tough?
It likely simmered too hard or not long enough. Keep the heat low and give it time. Tough beef usually turns tender with another 20–30 minutes of gentle cooking.
Can I make this ahead for a crowd?
Yes.
Stew is perfect for entertaining. Make it a day early, chill, and reheat gently. The flavors meld and improve overnight.
What should I serve with beef stew?
Crusty bread, buttered egg noodles, or a simple green salad are great pairings.
Steamed green beans or roasted Brussels sprouts also work well.
In Conclusion
This beef stew recipe keeps things classic, cozy, and unfussy. With a good sear, a gentle simmer, and a smart mix of pantry staples, you get deep flavor and tender bites every time. It’s the kind of meal that fills the house with warmth and makes leftovers a treat.
Keep this one in your rotation for weeknights, weekends, and every chilly day in between.
Ingredients
Method
- Pat and season the beef: Dry the beef with paper towels so it browns well. Season generously with salt and pepper, then toss with 2 tablespoons flour to lightly coat.
- Brown in batches: Heat oil in a heavy pot or Dutch oven over medium-high. Sear the beef in batches, turning until browned on most sides, about 6–8 minutes per batch. Don’t crowd the pan. Transfer browned beef to a plate.
- Soften aromatics: Reduce heat to medium. Add onion with a pinch of salt and cook 4–5 minutes until translucent. Stir in garlic for 30 seconds until fragrant.
- Tomato paste boost: Add tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. This step adds sweetness and depth.
- Deglaze: Pour in the red wine (if using). Scrape up brown bits from the bottom—those are pure flavor. Let it simmer 2–3 minutes to reduce by about half.
- Build the stew base: Return beef and any juices to the pot. Add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Bring to a gentle boil, then reduce to a low simmer.
- Simmer low and slow: Cover partially and cook 60 minutes, stirring occasionally. Keep the simmer gentle so the beef becomes tender without drying out.
- Add hearty veggies: Stir in carrots and potatoes. Continue simmering 30–40 more minutes, uncovered, until the vegetables are tender and the beef shreds easily with a fork.
- Adjust thickness: If you like a thicker stew, mix 1 tablespoon cornstarch with 1 tablespoon water and stir into the pot. Simmer 5 minutes. Or sprinkle in 1 tablespoon flour and whisk well to avoid lumps.
- Finish and season: Stir in peas and cook 2–3 minutes. Remove bay leaves. Taste and adjust salt and pepper. A splash more Worcestershire or a squeeze of lemon can brighten the flavor at the end.
- Serve: Ladle into bowls and top with chopped parsley. Serve with crusty bread or over buttered noodles if you want extra comfort.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
