Easy Beef Stew Recipe – The Ultimate Comfort Food Classic

There’s nothing quite like a bowl of beef stew to warm you from the inside out. Rich, hearty, and deeply flavorful, this easy beef stew recipe has earned its place as a beloved comfort food around the world.

Whether it’s simmering on the stove on a chilly evening or filling your kitchen with its savory aroma on a slow weekend afternoon, beef stew is the kind of meal that brings people together.

With tender chunks of beef, velvety potatoes, sweet carrots, and a broth that’s thick, rich, and brimming with umami, this stew is a timeless classic. It’s one of those dishes that tastes even better the next day, making it ideal for leftovers, meal prep, or feeding a crowd.

Let’s walk through exactly how to make the best beef stew — simple, soul-soothing, and filled with bold, satisfying flavor.

Ingredients Overview

To create a beef stew that’s both rich and deeply comforting, ingredient selection is key. Here’s what you’ll need — and why each one matters:

Chuck Roast

The ideal cut for stew is boneless beef chuck, known for its marbling and flavor. When simmered slowly, it becomes wonderfully tender without drying out. Avoid lean cuts like round steak — they tend to turn tough and chewy.

Tip: Cut into 1½-inch cubes for perfect bite-sized tenderness.

Carrots and Potatoes

Classic vegetables like carrots and potatoes not only bulk up the stew but absorb the flavorful broth beautifully.

• Yukon Gold potatoes are creamy and hold their shape well.

• Carrots bring natural sweetness that balances the savory broth.

You can also substitute parsnips or turnips for a rustic twist.

Onion and Garlic

These foundational aromatics create the stew’s deep flavor base. Use yellow or white onions, finely chopped, and fresh garlic, minced or crushed.

Optional: Add a splash of red wine while sautéing the onion for a richer depth.

Tomato Paste

A small amount of tomato paste intensifies the umami and adds a subtle tang. Be sure to brown it slightly in the pot to develop complexity.

Beef Broth

Low-sodium beef broth or stock is ideal, allowing you to control the seasoning. If using store-bought, check for depth of color and flavor.

Bonus: Add a splash of Worcestershire sauce for extra savoriness.

Herbs and Seasoning

Aromatic herbs like bay leaves, fresh thyme, and a dash of rosemary bring freshness and balance to the heavy ingredients. Don’t forget:

• Salt and pepper to taste

• Optional: smoked paprika for a hint of warmth

Optional Add-Ins

• Peas: Stir in during the last few minutes for color and sweetness.

• Mushrooms: Add early to deepen the earthiness of the broth.

• Celery: A classic stew veg for extra body and herbaceous note.

Step-by-Step Instructions

Crafting a rich, velvety stew is all about layering flavor and cooking low and slow. Here’s exactly how to make it:

1. Brown the Beef

Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat the beef dry with paper towels and season generously with salt and pepper.

Sear in batches (avoid overcrowding) until browned on all sides — about 3-4 minutes per batch. Transfer to a plate.

Chef Tip: Browning creates the flavorful “fond” on the bottom of the pan — don’t skip this step.

2. Sauté the Aromatics

In the same pot, reduce heat to medium. Add chopped onions and cook for 5–7 minutes until softened and lightly golden. Stir in garlic and cook for another minute until fragrant.

3. Build the Base

Stir in the tomato paste and cook for 2–3 minutes, scraping up the browned bits. Deglaze the pot with a splash of broth (or wine) and stir to combine.

Return the beef to the pot.

4. Simmer Gently

Add the remaining broth, bay leaves, thyme, and optional Worcestershire sauce. Bring to a gentle boil, then reduce heat to low.

Cover and simmer for 1½ to 2 hours, stirring occasionally, until the beef is tender.

Note: Low and slow is the secret to meltingly soft beef.

5. Add Vegetables

Add potatoes and carrots to the pot. Simmer uncovered for another 30–40 minutes until vegetables are fork-tender and the broth has thickened.

6. Thicken the Stew (Optional)

For a thicker texture, mix 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water. Stir into the stew during the last 10 minutes of cooking.

7. Final Taste and Finish

Remove bay leaves and thyme stems. Taste and adjust seasoning with salt and pepper as needed. Stir in fresh parsley before serving.

Tips, Variations & Substitutions

Cooking Tips

• Sear in batches to avoid steaming the meat.

• Always scrape the fond — that’s pure flavor.

• Don’t rush the simmer; time equals tenderness.

Variations

• Guinness Beef Stew: Replace half the broth with dark stout.

• Red Wine Stew: Use a bold red like Cabernet Sauvignon for deeper richness.

• Mediterranean Twist: Add olives, diced tomatoes, and oregano for a rustic flair.

Dietary Substitutions

• Gluten-Free: Use cornstarch to thicken instead of flour.

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

• Dairy-Free: Naturally dairy-free — no changes needed.

Serving Ideas & Occasions

Beef stew is a meal that comforts like a warm blanket — perfect for casual dinners, holiday gatherings, or cold-weather meal prep.

Pair With:

• Crusty sourdough bread for dipping

• Buttered egg noodles or creamy polenta

• A simple green salad with vinaigrette

Ideal Occasions:

• Cozy Sunday dinners

• Fall and winter holidays

• Meal prep for busy weeks (it stores beautifully)

The thick, hearty broth and tender beef make it ideal for slow evenings by the fireplace or feeding a hungry crowd with minimal effort.

Nutritional & Health Notes

Beef stew is hearty and nourishing, offering a balance of protein, fiber, and complex carbs.

Key Benefits:

• Protein-rich beef supports muscle recovery and energy.

• Carrots and potatoes add fiber, vitamin A, and potassium.

• Herbs and garlic bring antioxidant and immune-boosting properties.

If you’re watching sodium, use a low-salt broth and season mindfully. You can also control portion size easily — one serving is filling and satisfying without needing sides.

FAQs

Q1: Can I make beef stew in a slow cooker?

A1: Absolutely. Brown the beef and aromatics as directed, then transfer everything to a slow cooker. Cook on LOW for 8–9 hours or HIGH for 4–5 hours. Add vegetables halfway through if you prefer them less soft.

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Q2: What’s the best cut of beef for stew?

A2: Chuck roast is ideal due to its marbling and connective tissue, which break down into tender, juicy meat during long cooking. Avoid lean cuts like sirloin, which can dry out.

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Q3: Can I freeze beef stew?

A3: Yes! Let the stew cool completely, then store in airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

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Q4: How do I thicken stew without flour?

A4: Use cornstarch slurry, arrowroot powder, or even mashed potatoes for a gluten-free thickener. Add in small amounts near the end of cooking and simmer to activate.

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Q5: Why is my stew meat tough?

A5: Undercooked or fast-cooked beef can be chewy. Toughness usually means it needs more simmering time. Keep it on low heat and let the connective tissue break down slowly.

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Q6: Can I make it vegetarian?

A6: While it won’t be a beef stew, you can make a hearty vegetable version using mushrooms, lentils, potatoes, and vegetable broth. Add soy sauce or miso paste for umami depth.

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Q7: What herbs are best in beef stew?

A7: Bay leaves, thyme, and rosemary are traditional and pair beautifully with beef. Parsley adds a fresh finish. You can also experiment with oregano or marjoram for regional twists.

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