The first time I cooked this beef stew, the aroma alone made the whole house feel cozy and inviting. Each bite of tender beef and soft, flavorful vegetables was pure comfort, like a warm hug on a plate. Since then, it’s become my favorite recipe for a hearty dinner, and I love how the flavors deepen when it sits overnight.
Best Beef Stew Recipe
Difficulty: Easy6
servings20
minutes2
minutes430
kcalWarm, hearty, and comforting, this Best Beef Stew Recipe is loaded with tender beef, wholesome vegetables, and a rich, flavorful broth. Perfect for cozy dinners, it’s a classic one-pot meal that will fill your home with irresistible aromas and keep everyone coming back for seconds.
Ingredients
2 lbs (900 g) beef chuck, cut into 1 ½-inch cubes
3 tbsp olive oil (divided)
1 large onion, diced
3 cloves garlic, minced
3 tbsp all-purpose flour
4 cups beef broth (low sodium preferred)
1 cup red wine (optional, can substitute more broth)
2 tbsp tomato paste
2 tsp Worcestershire sauce
1 tsp dried thyme (or two sprigs fresh thyme)
2 bay leaves
4 large carrots, cut into 1-inch pieces
3 medium potatoes, peeled and cut into chunks
2 celery stalks, chopped
1 cup frozen peas (added at the end)
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
Directions
- Brown the Beef: Season the beef with salt and pepper, then sear in hot oil until browned on all sides. Remove and set aside.
- Sauté Aromatics: Cook onion, celery, and garlic in the same pot until softened. Stir in flour and cook briefly.
- Build the Base: Deglaze with red wine (or broth), scraping up browned bits. Add beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Return beef to the pot.
- Simmer: Cover and cook on low for about 1 ½ hours, stirring occasionally, until beef is tender.
- Add Vegetables & Finish: Stir in carrots and potatoes, cook until tender (40–45 minutes). Add peas, adjust seasoning, and garnish with parsley before serving.
Nutrition Information
- Calories: 430 kcal
- Protein: 33 g
- Carbohydrates: 30 g
- Fat: 18 g
- Saturated Fat: 6 g
- Sugar: 6 g
- Fiber: 4 g
- Sodium: 780 mg
Expert Tips and Variations
You can mix things up by using sweet potatoes, turnips, or parsnips instead of regular potatoes, and a dash of red wine can really enhance the flavor. Make sure to sear the beef until nicely browned before simmering to develop a rich taste, and let it cook slowly for maximum tenderness. Keep an eye on the vegetables so they don’t turn mushy, and taste at the end to fine-tune the seasoning.
How to Store and Reheat Beef Stew
Keep the stew in a sealed container in the fridge for 3–4 days, or freeze it for up to 3 months. To reheat, warm it slowly on the stove or in the microwave, stirring occasionally to ensure it heats evenly.
Things People Ask
What is the origin of stew?
Stew dates back thousands of years, with evidence of people simmering meat and vegetables in liquid as early as ancient times. Almost every culture has its own version of stew.
What are some variations of stew?
Popular variations include Irish stew, French boeuf bourguignon, Hungarian goulash, Moroccan tagine, and Japanese nikujaga. Each highlights local ingredients and flavors.
What’s the difference between goulash and beef stew?
Beef stew is typically made with broth, vegetables, and herbs, while Hungarian goulash is seasoned with paprika and often has a thinner, soup-like base.
How long does beef stew last in the fridge?
Beef stew can be stored in an airtight container in the refrigerator for 3–4 days. It also freezes well for up to 3 months.
Also Try This Recipe: Best beef tenderloin recipe
