Beef Stew Recipe
There are few dinners as reliably comforting as a pot of beef stew. It fills the house with savory aroma, stretches to feed a crowd, and—best of all—gets even better the next day. I reach for this recipe when I want a low-fuss, high-comfort meal that rewards a little patience at the stove.
This version focuses on straightforward technique: brown the beef, build flavor with aromatics and broth, and finish with hearty vegetables. The method is forgiving and ideal for a heavy pot or Dutch oven, and the result is rich, fork-tender beef surrounded by a glossy, flavorful gravy.
Below you’ll find the ingredient list with practical notes, step-by-step instructions taken straight from the recipe source, and sensible tips for substitutions, storage, and warming leftovers. Read through once, prep your mise en place, and you’ll have a dependable dinner on the table.
What You’ll Gather
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes — the main protein; chuck has the fat and connective tissue that become tender and flavorful with slow simmering.
- 1/4 cup all-purpose flour — for coating the beef; helps with browning and slightly thickens the stew.
- 1/2 teaspoon salt — seasoning for the flour coating; some salt will also go into the pot during cooking.
- 1/4 teaspoon black pepper — a basic seasoning that adds background heat.
- 1/2 teaspoon onion powder — boosts savory depth in the flour coating.
- 2 1/2 tablespoons olive oil — for browning the beef; use an oil with a medium-high smoke point.
- 1 large onion, chopped — builds the aromatic base; cook until softened to add sweetness.
- 4 cloves garlic, minced — fragrant seasoning added after the onion.
- 5 1/2 cups beef broth — the primary cooking liquid and flavor source; choose a decent-quality broth for best results.
- 3/4 cup red wine (optional) — deglazes the pot and adds acidity and depth; skip if you prefer no alcohol.
- 2 tablespoons tomato paste — concentrates tomato flavor and adds richness to the stew liquid.
- 3 large carrots, peeled and cut into 1-inch pieces — provide sweetness and texture; cut uniformly for even cooking.
- 2 large potatoes, peeled and cubed — bulk up the stew and soak up the flavorful broth.
- 1 teaspoon dried thyme — aromatic herb that pairs well with beef.
- 1/2 teaspoon dried rosemary — a little goes a long way; adds an evergreen note.
- 2 bay leaves — a classic stew herb; remove before serving.
- 1 cup frozen peas — stirred in near the end for a bright pop of color and sweetness.
Beef Stew in Steps
- Pat the 2 pounds beef chuck dry and, if not already, cut into 1-inch cubes.
- In a bowl, combine 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon onion powder. Toss the beef cubes in the flour mixture until evenly coated; shake off excess.
- Heat 2 1/2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides until well-seared; transfer browned beef to a plate and repeat with remaining beef.
- Reduce heat to medium. Add the chopped large onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- If using the 3/4 cup red wine, pour it into the pot now and scrape the bottom with a wooden spoon to loosen browned bits; simmer about 2 minutes. If not using wine, skip this step.
- Stir in 5 1/2 cups beef broth and 2 tablespoons tomato paste, mixing until the tomato paste is dissolved. Return the browned beef and any juices to the pot. Add 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 2 bay leaves.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and simmer gently until the beef is nearly tender, about 1 to 1 1/2 hours.
- Add the 3 large carrots (peeled and cut into 1-inch pieces) and the 2 large potatoes (peeled and cubed). Cover and continue to simmer until the vegetables and beef are tender, about 25–35 minutes.
- Stir in 1 cup frozen peas and simmer uncovered for 3–5 minutes, until the peas are heated through.
- Remove and discard the bay leaves. Serve the stew hot.
Why Cooks Rave About It
This beef stew hits the right balance of comfort and technique. Browning the beef in a hot pan creates deep, savory flavors through the Maillard reaction; those browned bits deglaze into the broth and become part of the sauce. Slow, gentle simmering converts connective tissue into gelatin, giving the stew body and a silky mouthfeel without relying on extra thickeners.
The recipe’s straightforward seasoning—thyme, rosemary, bay leaf, and a touch of tomato paste—supports the beef rather than overpowering it. Carrots and potatoes keep the dish hearty and family-friendly, while frozen peas added at the end brighten the plate. It’s classic, reliable, and flexible enough to fit weeknight or weekend cooking.
Smart Substitutions
- Beef cut — If you can’t get beef chuck, use another well-marbled braising cut like brisket or short ribs. Cooking time may vary.
- Red wine — Replace 3/4 cup red wine with an equal amount of beef broth plus 1 tablespoon red wine vinegar for acidity, or simply use extra beef broth; you’ll lose some depth but still get a good stew.
- Tomato paste — A tablespoon of crushed tomatoes can work in a pinch, but paste gives concentrated umami and better thickness.
- Potatoes — Swap with sweet potatoes for a slightly sweet note, or use parsnips for a nuttier flavor; adjust cooking times so they don’t turn to mush.
- Herbs — If you prefer fresh herbs, use roughly three times the amount of fresh thyme/rosemary compared to dried. Add delicate herbs at the end.
Gear Checklist
- Large heavy pot or Dutch oven — essential for even heat and enough space to brown meat and simmer the stew.
- Wooden spoon — for scraping browned bits and stirring without damaging the pot.
- Sharp chef’s knife and cutting board — for uniform vegetable and beef prep.
- Measuring cups and spoons — to follow the recipe quantities accurately.
- Colander or slotted spoon — useful for lifting out browned beef when working in batches.
Steer Clear of These
Don’t rush the browning or the simmer. Crowding the pan drops the temperature and leads to steaming rather than searing—your stew will lack depth if the beef isn’t properly browned. Likewise, increasing the heat to speed tenderizing usually yields tough meat; low and slow is the steady path to tender beef.
Avoid adding the peas too early; frozen peas only need a few minutes to heat through. Overcooking them makes the color and texture dull. Also, resist over-salting at the start—broth concentrates as it reduces, and you can always adjust seasoning at the end.
Make It Diet-Friendly
For a lighter version, trim visible fat from the beef and use low-sodium beef broth to control salt. Replace 2 tablespoons of olive oil with a nonstick pan technique for browning (work in smaller batches and allow color to form without extra fat). To increase vegetable volume and fiber, add more root vegetables or a cup of chopped celery and reduce the potato amount.
If you want a gluten-free stew, omit the flour coating on the beef—brown the meat and then add 1–2 tablespoons of cornstarch or a gluten-free flour slurry at the end to adjust thickness, or simply cook as-is for a thinner, broth-forward stew.
Recipe Notes & Chef’s Commentary
Timing and pacing
Give yourself at least 2 hours from start to table for best results: 15–20 minutes active work (browning and aromatics), then the 1–1.5 hour simmer for the beef, followed by the 25–35 minutes for the vegetables. The hands-off simmer is when the meat becomes tender—use that time for a side salad or to set the table.
Final consistency
If the stew is thinner than you like after the vegetables are tender, uncover and simmer a bit longer to reduce and thicken. Alternatively, stir in a small slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, simmer 2–3 minutes until slightly thickened.
Flavor adjustments
Taste near the end and correct seasoning. A pinch more salt, a grind of black pepper, or a splash of red wine vinegar will brighten the stew if it tastes heavy. Fresh chopped parsley stirred in just before serving brings freshness.
Storage & Reheat Guide
Store cooled stew in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze in portioned containers for up to 3 months. When freezing, leave a little headspace as the stew will expand.
To reheat, thaw overnight in the fridge if frozen. Rewarm gently on the stovetop over low to medium heat, stirring occasionally, until simmering. Avoid microwaving at high power for extended periods, which can overcook vegetables; instead, use short bursts and stir between intervals. If the reheated stew seems dry, add a splash of beef broth or water and bring to a simmer to recombine flavors.
Reader Questions
Q: Can I make this in a slow cooker?
A: Yes. After browning beef and softening onions on the stovetop (browning is worth the step), transfer everything to a slow cooker. Add broth, tomato paste, and herbs. Cook on low for 6–8 hours or high for 4–5 hours, then add carrots and potatoes in the last 2 hours so they don’t turn to mush. Add frozen peas during the final 10–15 minutes.
Q: My stew is too thin—what now?
A: Simmer uncovered to reduce liquids, or whisk a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir into simmering stew for 2–3 minutes until it thickens. Taste and adjust seasoning after thickening.
Q: Can I use fresh herbs instead of dried?
A: Absolutely. Use about three times the amount of fresh herbs as dried (so roughly 1 tablespoon fresh thyme instead of 1 teaspoon dried). Add delicate fresh herbs toward the end of cooking to preserve their flavor.
See You at the Table
This beef stew is the kind of recipe you’ll return to when you want a familiar, satisfying dinner with minimal fuss and maximum comfort. It’s forgiving, easy to scale, and the flavors deepen over time—meaning leftovers are a bonus, not an afterthought. Make a loaf of crusty bread or a simple green salad on the side, and you’ve got a meal that feels like home.
When you make it, take a moment to note any small tweaks you preferred—maybe a touch more tomato paste, or a swap of potatoes for parsnips—and make the recipe your own. Enjoy, and see you at the table.
Beef Stew Recipe
Ingredients
Ingredients
- 2 poundsbeef chuckcut into 1-inch cubes
- 1/4 cupall-purpose flour
- 1/2 teaspoonsalt
- 1/4 teaspoonblack pepper
- 1/2 teaspoononion powder
- 2 1/2 tablespoonsolive oil
- 1 large onionchopped
- 4 clovesgarlicminced
- 5 1/2 cupsbeef broth
- 3/4 cupred wineoptional
- 2 tablespoonstomato paste
- 3 large carrotspeeled and cut into 1-inch pieces
- 2 large potatoespeeled and cubed
- 1 teaspoondried thyme
- 1/2 teaspoondried rosemary
- 2 bay leaves
- 1 cupfrozen peas
Instructions
Instructions
- Pat the 2 pounds beef chuck dry and, if not already, cut into 1-inch cubes.
- In a bowl, combine 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon onion powder. Toss the beef cubes in the flour mixture until evenly coated; shake off excess.
- Heat 2 1/2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides until well-seared; transfer browned beef to a plate and repeat with remaining beef.
- Reduce heat to medium. Add the chopped large onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- If using the 3/4 cup red wine, pour it into the pot now and scrape the bottom with a wooden spoon to loosen browned bits; simmer about 2 minutes. If not using wine, skip this step.
- Stir in 5 1/2 cups beef broth and 2 tablespoons tomato paste, mixing until the tomato paste is dissolved. Return the browned beef and any juices to the pot. Add 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 2 bay leaves.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and simmer gently until the beef is nearly tender, about 1 to 1 1/2 hours.
- Add the 3 large carrots (peeled and cut into 1-inch pieces) and the 2 large potatoes (peeled and cubed). Cover and continue to simmer until the vegetables and beef are tender, about 25–35 minutes.
- Stir in 1 cup frozen peas and simmer uncovered for 3–5 minutes, until the peas are heated through.
- Remove and discard the bay leaves. Serve the stew hot.
