Why You’ll Love This Recipe
- Rich, hearty, and incredibly comforting
- Tender beef that melts in your mouth
- Packed with wholesome vegetables
- Made in one pot for easy cleanup
- Great for meal prep and leftovers
- Even more flavorful the next day
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 pounds beef stew meat, cut into chunks
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1½ pounds potatoes, cut into chunks
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup frozen peas
- Fresh parsley, chopped, for garnish
Directions
- Pat the beef dry with paper towels and season with salt and pepper.
- Toss the beef with the flour until lightly coated.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Brown the beef in batches, ensuring all sides develop a deep golden crust. Remove and set aside.
- Add the onion to the pot and cook for about 5 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the tomato paste and cook for 1 minute, stirring constantly.
- Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot and add the thyme, rosemary, and bay leaves.
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover and simmer for 1½ hours.
- Add the carrots, celery, and potatoes.
- Continue cooking for another 45 minutes to 1 hour, or until the vegetables are tender and the beef is fork-tender.
- Stir in the frozen peas during the final 5 minutes of cooking.
- Remove the bay leaves and adjust seasoning if needed.
- Garnish with fresh parsley and serve hot.
Servings and timing
- Servings: 6 to 8
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
Variations
- Add mushrooms for extra depth and earthy flavor.
- Include parsnips or turnips for additional root vegetable goodness.
- Stir in a splash of red wine for a richer broth.
- Use sweet potatoes instead of regular potatoes.
- Add green beans during the final 20 minutes of cooking.
- Make it spicy with a pinch of red pepper flakes.
- Prepare it in a slow cooker by cooking on low for 7 to 8 hours.
Storage/Reheating
Store cooled Beef Stew in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm the stew in a pot over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions in short intervals, stirring between each interval. Add a little broth if the stew becomes too thick.
FAQs
What is the best cut of beef for Beef Stew?
Chuck roast is often considered the best choice because it becomes tender and flavorful during slow cooking.
Why is my stew meat tough?
Beef stew meat needs sufficient cooking time. Simmering it slowly allows the connective tissues to break down and become tender.
Can I make Beef Stew in a slow cooker?
Yes. Brown the beef first, then cook everything in a slow cooker on low for 7 to 8 hours.
How do I thicken Beef Stew?
You can simmer it uncovered for a while or add a cornstarch slurry near the end of cooking.
Can I freeze Beef Stew?
Yes. Beef Stew freezes exceptionally well for up to 3 months.
What vegetables work best in Beef Stew?
Carrots, potatoes, celery, peas, parsnips, turnips, and mushrooms are all excellent choices.
Can I make this stew ahead of time?
Absolutely. The flavors deepen overnight, making it even more delicious the next day.
Should I brown the beef first?
Yes. Browning adds significant flavor and enhances the richness of the finished stew.
What can I serve with Beef Stew?
Crusty bread, biscuits, mashed potatoes, or a simple green salad pair wonderfully with Beef Stew.
Can I use frozen vegetables?
Yes. Frozen peas, green beans, and mixed vegetables can be added near the end of cooking.
Conclusion
Beef Stew is a classic comfort food that combines tender beef, hearty vegetables, and a rich, savory broth into one satisfying meal. Whether served on a cold winter evening or prepared ahead for busy weeknights, this timeless recipe delivers warmth and flavor in every bite. With its simple ingredients and comforting appeal, Beef Stew is a dish you’ll return to again and again.
PrintBeef Stew
Beef Stew is a classic comfort food made with tender chunks of beef, hearty vegetables, and a rich savory broth simmered to perfection. Warm, satisfying, and packed with flavor, it’s ideal for family dinners, meal prep, or chilly days.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 pounds beef stew meat, cut into chunks
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1½ pounds potatoes, cut into chunks
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup frozen peas
- Fresh parsley, chopped, for garnish
Instructions
- Pat the beef dry with paper towels and season with salt and black pepper.
- Toss the beef with the flour until lightly coated.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Brown the beef in batches on all sides, then remove and set aside.
- Add the onion and cook for about 5 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the tomato paste and cook for 1 minute, stirring constantly.
- Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot and add the thyme, rosemary, and bay leaves.
- Bring to a gentle boil, then reduce the heat to low.
- Cover and simmer for 1½ hours.
- Add the carrots, celery, and potatoes.
- Continue cooking for 45 minutes to 1 hour, or until the vegetables are tender and the beef is fork-tender.
- Stir in the frozen peas during the final 5 minutes of cooking.
- Remove the bay leaves and adjust seasoning if needed.
- Garnish with fresh parsley and serve hot.
Notes
- Add mushrooms for extra depth and earthy flavor.
- Include parsnips or turnips for additional root vegetables.
- Stir in a splash of red wine for a richer broth.
- Use sweet potatoes instead of regular potatoes.
- Add green beans during the final 20 minutes of cooking.
- Add red pepper flakes for a touch of heat.
- For slow cooker preparation, cook on low for 7 to 8 hours.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze in airtight containers for up to 3 months.
- Add extra broth when reheating if the stew thickens.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 105 mg
