There are certain dishes that just feel like home, and beef stew is one of them. I can still remember the smell of my grandmother’s stew simmering away on a chilly Sunday afternoon.
The kitchen windows would fog up, the wooden table would be set with thick slices of bread, and the whole house carried that unmistakable aroma of tender beef, sweet carrots, and herbs bubbling together in one big pot of comfort.
Beef stew is more than just dinner. It’s a meal that gathers people around the table, that warms you from the inside out, and that somehow makes even the busiest of weeks feel a little slower and more grounded.
It’s the dish I turn to when I want to fill the house with cozy, savory scents or when I need a foolproof recipe to serve friends and family without stress.
This recipe is hearty enough for Sunday dinners, yet simple enough to whip up for a weeknight when you need leftovers that taste even better the next day.
Whether you ladle it over creamy mashed potatoes, serve it with crusty bread for dipping, or simply enjoy it as is, this beef stew has all the makings of a tried-and-true classic that never goes out of style.
Beef Stew Recipe
Ingredients
Method
- Pat the beef dry with paper towels and season generously with salt and pepper. Drying the beef helps it brown better.
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef in batches, searing on all sides until browned. Remove and set aside.
- Add the onion and celery to the pot, cooking until softened, about 5 minutes. Stir in garlic and cook for 1 more minute until fragrant.
- Sprinkle in the flour and stir to coat the vegetables. This helps thicken the stew later.
- Add the tomato paste and stir until well blended. Pour in the red wine, scraping up the browned bits from the bottom of the pot for extra flavor.
- Return the beef to the pot. Add the broth, Worcestershire sauce, thyme, and bay leaves. Bring to a simmer.
- Reduce heat to low, cover, and let cook gently for 1 ½ to 2 hours, stirring occasionally, until the beef is tender.
- Add the carrots and potatoes. Continue simmering for 30 minutes, or until vegetables are fork-tender.
- Taste and adjust seasoning with more salt and pepper if needed. Stir in peas at the very end if using.
- Remove bay leaves, garnish with parsley, and serve hot.
About the Recipe
What makes this the best beef stew recipe is its perfect balance of flavor and simplicity. The beef cooks low and slow until it’s melt-in-your-mouth tender, while the vegetables hold their shape and soak up all that savory broth.
A splash of red wine deepens the flavor (though you can use broth if you prefer), and a touch of tomato paste rounds everything out with a subtle richness.
This recipe serves about 6 people, making it just right for a family dinner or a meal-prep favorite for the week ahead. It adapts beautifully, too.
You can add peas at the end for a pop of color, swap potatoes for parsnips if you’re feeling adventurous, or even make it in a slow cooker when you want to set it and forget it. No matter the occasion, holidays, potlucks, or cozy weeknights, this foolproof beef stew is always a winner.
Ingredients
- 2 pounds beef chuck, cut into 1 ½-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup red wine (or beef broth)
- 4 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 large carrots, cut into 1-inch pieces
- 3 medium potatoes, peeled and cut into chunks
- 2 stalks celery, sliced
- Salt and black pepper, to taste
- 1 cup frozen peas (optional, stirred in at the end)
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the beef dry with paper towels and season generously with salt and pepper. Drying the beef helps it brown better.
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef in batches, searing on all sides until browned. Remove and set aside.
- Add the onion and celery to the pot, cooking until softened, about 5 minutes. Stir in garlic and cook for 1 more minute until fragrant.
- Sprinkle in the flour and stir to coat the vegetables. This helps thicken the stew later.
- Add the tomato paste and stir until well blended. Pour in the red wine, scraping up the browned bits from the bottom of the pot for extra flavor.
- Return the beef to the pot. Add the broth, Worcestershire sauce, thyme, and bay leaves. Bring to a simmer.
- Reduce heat to low, cover, and let cook gently for 1 ½ to 2 hours, stirring occasionally, until the beef is tender.
- Add the carrots and potatoes. Continue simmering for 30 minutes, or until vegetables are fork-tender.
- Taste and adjust seasoning with more salt and pepper if needed. Stir in peas at the very end if using.
- Remove bay leaves, garnish with parsley, and serve hot.
Tips for Success
The secret to a truly great beef stew is patience. Browning the beef in batches is worth the time because it develops that deep, savory flavor that defines the dish.
Resist the urge to crowd the pot, let each piece of beef get a nice golden crust before moving on.
Choosing the right cut of beef makes all the difference. Chuck roast is my favorite because it has just the right amount of marbling.
As it cooks low and slow, the connective tissue breaks down and creates that fork-tender texture we all crave. Stew meat sold in packages can sometimes be too lean, which leads to chewy results.
Finally, keep an eye on your vegetables. Add them toward the end so they don’t turn mushy. And don’t skip the bay leaves and thyme, they may seem small, but they infuse the broth with layers of comforting flavor that make this stew taste like it came straight from grandma’s kitchen.
What Goes Well With It
Beef stew practically begs for something to soak up its rich, savory broth. I love serving it with warm, crusty bread or a loaf of homemade cornbread.
The combination is simple, yet so satisfying, especially when you tear off a piece of bread and let it soak up every drop.
For a heartier meal, spoon the stew over a bed of creamy mashed potatoes or even buttered egg noodles. The flavors meld beautifully, and it turns a humble stew into a dinner that feels extra special.
On cold nights, I like to pair it with a glass of red wine, while on weekends, my kids are all about a side of cheddar biscuits and a tall glass of milk.
This stew is also versatile enough for gatherings. Serve it in mugs for a casual potluck, or pair it with a crisp green salad for a balanced sit-down dinner. However you serve it, beef stew always delivers comfort.
Nutrition & Health Benefits
Beef stew isn’t just hearty and delicious, it also offers some solid nutrition. Beef provides protein, iron, and B vitamins, which support energy and muscle health.
Using chuck roast ensures you’re getting all the benefits of a flavorful cut without going overboard on fat when portioned sensibly.
The carrots, potatoes, and celery bring fiber, vitamins, and minerals to the table. Carrots add a natural sweetness and a good dose of vitamin A, while potatoes provide potassium and comforting carbs that make this dish so satisfying. Celery and onions add depth of flavor along with antioxidants.
Even the optional peas and parsley contribute a fresh, vibrant touch, balancing out the richness of the beef. When enjoyed with moderation and paired with wholesome sides, this stew feels like both a comforting indulgence and a nourishing choice.
How to Store & Reheat
One of the best parts about beef stew is how well it keeps. At room temperature, it should be served immediately, but leftovers can be stored in the fridge for up to 4 days. The flavors actually deepen as it sits, making the next-day bowl even more delicious.
For longer storage, freeze the stew in airtight containers or freezer bags for up to 3 months. I like freezing individual portions so I can pull out a quick, homemade meal for lunch or dinner without having to thaw the entire batch. Just label with the date, and you’ll thank yourself later.
When reheating, you have options. A quick zap in the microwave works for busy days, but for the best texture, warm it gently on the stove or in a 325°F oven until heated through. Add a splash of broth or water if it seems too thick. Either way, it tastes just as comforting as the day you made it.
Closing Personal Touch
Beef stew has become one of those recipes that we return to again and again in my family. It’s the dish my kids ask for on snow days, the one I make when friends come over for a casual dinner, and the recipe that reminds me of my grandmother’s kitchen more than any other.
Somehow, it always brings a sense of comfort, no matter how hectic life gets.
I love how it adapts to the season, too. In the fall, it feels cozy and rustic with the smell of thyme filling the air. In the winter, it’s that stick-to-your-ribs kind of meal that keeps everyone warm.
Even in the spring, a lighter version with fresh peas feels just right. It’s a recipe that truly works year-round.
Most of all, this beef stew is about connection. Sharing a pot of stew around the table has a way of slowing everyone down, sparking conversation, and turning an ordinary evening into something memorable.
I hope it becomes a beloved classic in your home, too, just like it has in mine.
