Easy Beef Stew Recipe – Hearty, Classic & Comforting

This Easy Beef Stew Recipe is the ultimate cold-weather comfort food — thick, rich, and loaded with tender chunks of beef, soft potatoes, carrots, and a savory broth that simmers to perfection. It’s a one-pot meal that fills your home with cozy aromas and your bowl with rustic, satisfying flavor.

Beef stew is a timeless dish, rooted in tradition across many cultures, from French boeuf bourguignon to Irish stew. This version simplifies the process without compromising on flavor. Perfect for a lazy Sunday, weeknight dinner, or make-ahead meal prep, it tastes even better the next day.

Ingredients Overview

Each ingredient brings depth, body, or texture to the stew. The trick is cooking low and slow to let the flavors develop fully.

For the Stew:

• Beef chuck roast (or stew meat): Cut into 1½-inch cubes. Chuck has the right amount of marbling for juicy, fork-tender results after slow cooking.

• All-purpose flour: Lightly coats the beef to create a browned crust and helps thicken the stew.

• Olive oil or vegetable oil: For browning the meat and vegetables.

• Onion: Adds aromatic depth and sweetness.

• Garlic: Enhances the savory base.

• Tomato paste: Concentrated flavor and a touch of acidity.

• Beef broth (or stock): Forms the savory backbone of the stew. Use low-sodium if possible.

• Red wine (optional): Adds richness and complexity. Can be omitted or substituted with extra broth.

• Worcestershire sauce: Adds umami and savory undertones.

• Bay leaf & thyme: Classic aromatics that slowly infuse flavor.

• Potatoes: Yukon Gold or red potatoes hold their shape well. Russets will break down more.

• Carrots: Sweet and earthy, they balance the stew’s richness.

• Celery: Adds a fresh note and texture.

Optional Add-Ins:

• Peas or green beans: Stir in during the last 10 minutes.

• Parsnips or turnips: For an earthier twist.

• Mushrooms: Add meaty flavor and texture.

Ingredient Tips & Substitutions:

• No wine? Use balsamic vinegar or extra broth with a dash of soy sauce for depth.

• Gluten-free: Omit flour or use cornstarch slurry later for thickening.

• Low-carb: Swap potatoes for rutabaga or cauliflower chunks.

Step-by-Step Instructions

1. Sear the Beef

Toss 2 pounds of beef chunks in 2 tbsp flour, 1 tsp salt, and ½ tsp pepper.

Heat 2 tbsp oil in a large Dutch oven over medium-high heat. Sear beef in batches (don’t overcrowd), browning on all sides — about 4–5 minutes per batch. Set browned meat aside.

2. Sauté Aromatics

In the same pot, reduce heat to medium. Add:

• 1 diced onion

• 3 minced garlic cloves

Sauté for 3–4 minutes until soft and fragrant.

Stir in 2 tbsp tomato paste and cook for 1–2 minutes to deepen flavor.

3. Deglaze & Simmer

Pour in:

• ½ cup red wine (or more broth)

• 4 cups beef broth

• 1 tbsp Worcestershire sauce

• 1 bay leaf

• 1 tsp dried thyme

Scrape up brown bits on the bottom for extra flavor.

Return the seared beef and its juices to the pot. Bring to a simmer.

4. Add Vegetables

Stir in:

• 3 medium carrots, cut into chunks

• 2 celery stalks, sliced

• 1½ pounds potatoes, cubed

Simmer uncovered for 10 minutes, then cover and reduce heat to low.

Cook gently for 1½ to 2 hours, stirring occasionally, until beef is tender and vegetables are soft but intact.

5. Thicken (Optional)

If you prefer a thicker stew:

Mix 1 tbsp cornstarch with 2 tbsp cold water. Stir into the stew and simmer uncovered for 5 more minutes until thickened.

6. Taste & Serve

Discard bay leaf. Taste and adjust salt and pepper if needed.

Ladle into bowls and garnish with fresh parsley if desired.

Tips, Variations & Substitutions

Pro Tips:

• Brown in batches: This ensures proper searing, not steaming.

• Simmer low and slow: Prevents tough meat and keeps vegetables from turning mushy.

• Make ahead: Stew tastes even better after sitting overnight in the fridge.

Variations:

• Guinness Beef Stew: Replace wine with stout for a rich, malty twist.

• Italian-style: Add rosemary, oregano, and canned diced tomatoes.

• Rustic French: Use pearl onions and mushrooms for a cozier flair.

Substitutions:

• Vegan/Vegetarian: Use mushrooms, lentils, and vegetable broth.

• Spicy version: Add a pinch of red pepper flakes or smoked paprika.

Serving Ideas & Occasions

This beef stew is a full meal on its own, but it pairs beautifully with:

• Crusty bread or biscuits to soak up the broth

• Buttered egg noodles or mashed potatoes underneath

• A fresh green salad for contrast

• Roasted Brussels sprouts or green beans on the side

Perfect for:

• Cozy weeknight dinners

• Sunday family meals

• Cold winter nights

• Make-ahead meal prep or freezer batches

Nutritional & Health Notes

Beef stew is naturally protein-rich and can be balanced with leaner beef cuts and more vegetables. To make it lighter:

• Use less oil when searing

• Add more low-starch vegetables

• Trim visible fat from beef

One serving (1½ cups) provides:

• Calories: ~400

• Protein: 30g

• Carbs: 25g

• Fat: 20g

• Fiber: 4g

Lower-carb and lower-sodium versions can be made easily with a few swaps.

FAQs

Q1: Can I make this in a slow cooker?

Yes. Brown the beef and aromatics first, then transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.

Q2: Can I use stew meat instead of chuck?

Yes. Pre-cut stew meat works, but chuck roast gives better texture and flavor when cooked slowly.

Q3: Can I freeze beef stew?

Absolutely. Cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw in the fridge overnight and reheat gently.

Q4: How do I make it thicker?

Use a cornstarch slurry or mash a few of the potatoes directly in the pot.

Q5: What can I substitute for wine?

Use extra beef broth with a splash of balsamic vinegar or 1 tsp soy sauce for umami.

Q6: Do I have to peel the potatoes?

No — if using Yukon Gold or red potatoes, you can leave the skin on for more texture and fiber.

Q7: How long does beef stew last in the fridge?

Up to 4–5 days when stored in an airtight container. Flavors deepen over time.

Print