Beef Stew

I love Beef Stew because it combines simple ingredients into a deeply flavorful meal. The beef becomes tender during slow cooking, while the vegetables absorb the savory broth. I especially enjoy how the herbs, garlic, and tomato paste create a rich, comforting flavor.

I also appreciate how easy this recipe is to prepare. I can brown the beef, add the vegetables and broth, and let everything simmer gently until tender. Most of the cooking time is hands-off, which makes it perfect for a relaxed family dinner.

Another reason I enjoy this stew is that it tastes even better the next day. I often make a large batch because the flavors continue developing as it rests. I also love serving it with crusty bread, mashed potatoes, or warm dinner rolls.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast

• All-purpose flour

• Olive oil

• Yellow onion

• Garlic cloves

• Carrots

• Yukon Gold or red potatoes

• Celery stalks

• Tomato paste

• Beef broth

• Worcestershire sauce

• Bay leaves

• Dried thyme

• Dried rosemary

• Salt

• Black pepper

• Frozen peas, optional

• Fresh parsley, optional

• Cornstarch, optional

• Water

I prefer using beef chuck roast because its connective tissue breaks down during slow cooking, creating tender, flavorful pieces of meat. I also like Yukon Gold potatoes because they hold their shape while becoming creamy and tender.

Directions

I start by cutting the beef chuck roast into evenly sized cubes, approximately 1½ inches thick. I pat the beef dry with paper towels because this helps it develop a flavorful brown crust.

I season the beef generously with salt and black pepper, then toss it lightly with all-purpose flour. I find that the flour helps create a golden crust and contributes to thickening the stew.

Next, I heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Once the oil is hot, I add the beef in small batches, making sure not to overcrowd the pot.

I brown the beef for approximately 2 to 3 minutes per side, turning the pieces until they develop a deep golden-brown crust.

I transfer the browned beef to a plate and repeat until all the pieces are seared.

Next, I reduce the heat to medium and add the chopped onion and celery to the same pot.

I cook the vegetables for approximately 4 to 5 minutes, stirring occasionally, until they begin to soften.

I add the minced garlic and cook for another 30 seconds until fragrant.

Next, I stir in the tomato paste and cook it for approximately 1 minute. I like allowing the tomato paste to darken slightly because it adds depth to the broth.

I pour a small amount of beef broth into the pot and use a wooden spoon to scrape up the browned bits from the bottom. I find that these flavorful bits make the stew especially delicious.

I return the browned beef and any accumulated juices to the pot.

Next, I add the remaining beef broth, Worcestershire sauce, dried thyme, rosemary, and bay leaves.

I stir everything together and bring the mixture to a gentle simmer.

Once the stew begins simmering, I reduce the heat to low and cover the pot with a lid.

I let the beef cook gently for approximately 1 hour and 15 minutes, stirring occasionally.

Next, I add the chopped carrots and potatoes.

I stir the vegetables into the broth, cover the pot again, and continue simmering for another 45 to 60 minutes.

I check the beef with a fork to make sure it is tender enough to break apart easily. I also check that the potatoes and carrots are fully cooked.

If I want to add peas, I stir them into the stew during the final 5 minutes of cooking.

When I prefer a thicker broth, I mix a little cornstarch with cold water to create a smooth slurry.

I gradually stir the slurry into the simmering stew and cook for another 2 to 3 minutes until the broth reaches my preferred consistency.

I remove the bay leaves and taste the stew, adjusting the salt and black pepper as needed.

Finally, I sprinkle freshly chopped parsley over the top and serve the Beef Stew hot.

I especially enjoy serving it with crusty bread to soak up the rich, savory broth.

Servings and Timing

I usually get approximately 6 hearty servings from one large pot of Beef Stew.

• Prep time: 20 minutes

• Browning and sautéing time: 20 minutes

• Simmering time: 2–2¼ hours

• Total time: About 2 hours 40 minutes to 3 hours

• Servings: 6

Variations

For Slow Cooker Beef Stew, I brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. I cook the stew on low for approximately 7 to 8 hours or on high for 4 to 5 hours, until the beef and vegetables are tender.

When I want a richer flavor, I add sliced mushrooms along with the onions and celery. I love how mushrooms contribute an earthy, savory taste that complements the beef.

For a Vegetable-Packed Beef Stew, I add green beans, parsnips, turnips, or extra carrots. I enjoy using seasonal vegetables to make the stew even more colorful and hearty.

I sometimes add a small amount of smoked paprika for a deeper, slightly smoky flavor. I find that it works beautifully with the beef broth and tomato paste.

For a thicker, more rustic stew, I mash a few cooked potato pieces directly into the broth. I like this method because it thickens the stew naturally without adding extra flour or cornstarch.

When I want a slightly different herb flavor, I add fresh thyme or a sprig of rosemary during simmering. I remove the herb stems before serving.

Storage/Reheating

I allow leftover Beef Stew to cool slightly before transferring it to airtight containers. I refrigerate it within 2 hours of cooking.

I store the stew in the refrigerator for up to 3 to 4 days. I find that the flavors become even richer after resting overnight.

When I want to reheat the stew, I transfer it to a saucepan and warm it over medium-low heat, stirring occasionally until it is thoroughly heated.

I sometimes add a splash of beef broth or water because the stew naturally thickens as it cools.

For microwave reheating, I place an individual serving in a microwave-safe bowl and heat it in short intervals, stirring between each interval until hot throughout.

I can freeze Beef Stew in freezer-safe containers for up to 3 months. I leave a little space at the top of each container because the liquid expands as it freezes.

I thaw frozen stew overnight in the refrigerator before reheating. I find that the potatoes may become slightly softer after freezing, but the stew remains flavorful.

FAQs

What is the best cut of beef for Beef Stew?

I prefer beef chuck roast because it contains connective tissue that softens during slow cooking. I find that chuck becomes tender and flavorful when simmered gently, making it ideal for homemade stew.

Why is my Beef Stew meat tough?

I find that stew meat can remain tough when it hasn’t cooked long enough or when the stew boils too vigorously. I keep the heat low and allow the beef to simmer gently until the connective tissue breaks down and the meat becomes fork-tender.

How can I thicken Beef Stew?

I sometimes mix cornstarch with cold water and stir the slurry into the simmering stew. I can also mash a few cooked potatoes into the broth or simmer the stew uncovered briefly to reduce the liquid.

Can I make Beef Stew ahead of time?

Absolutely. I often prepare Beef Stew a day before serving because the flavors deepen overnight. I refrigerate it in an airtight container and reheat it gently before serving.

Can I make Beef Stew without potatoes?

Yes. I can replace the potatoes with turnips, parsnips, mushrooms, or additional carrots. I also enjoy serving potato-free Beef Stew over mashed potatoes, rice, or egg noodles.

Conclusion

Beef Stew is a hearty, comforting meal filled with tender beef, flavorful vegetables, and a rich, savory broth. I love its simple preparation, slow-cooked flavor, and satisfying texture. It’s one of my favorite homemade dinners for cold evenings, family gatherings, and delicious leftovers.