Beef Stew Recipe

Beef Stew Recipe tastes rich, savory, and cozy, perfect for anyone who wants a hearty one-pot dinner in about 2 to 2½ hours from start to finish. This works for busy families, meal preppers, and anyone who wants leftovers that taste even better the next day. I grew up in a house where beef stew meant comfort, and I still make it when I need a hug in a bowl.

Why Beef Stew Recipe Is Worth It

This Beef Stew Recipe gives you tender beef, soft vegetables, and a thick, glossy gravy that clings to every bite. You get deep flavor with simple ingredients, and the whole pot smells like you cooked all day, even if you mostly let it simmer.

You can stretch this stew into several meals, so it fits tight budgets and busy weeks. You also cook everything in one pot, so cleanup stays easy and your sink does not look like a cooking show exploded.

“This Beef Stew Recipe tastes like a cozy restaurant meal at home, with melt-in-your-mouth beef and rich gravy that had my family licking their bowls clean. ★★★★★”

Ingredients You Need

Beef and main produce

• 2 pounds beef chuck, cut into 1½ inch cubes
  • Chuck gives the best balance of flavor and tenderness. Skip super lean cuts, since they turn tough.
• 2 tablespoons all-purpose flour, plus 2 tablespoons for thickening later
• 3 tablespoons neutral oil, divided (canola, avocado, or vegetable oil)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 large carrots, peeled and cut into 1 inch chunks
• 3 medium russet or Yukon Gold potatoes, peeled and cut into 1½ inch chunks
• 2 ribs celery, sliced

Liquid and flavor base

• 4 cups beef broth or stock
  • Use low sodium if possible so you control the salt. I like Kitchen Basics or Better Than Bouillon for deeper flavor.
• 1 cup water, as needed to adjust thickness
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons soy sauce for umami depth
• 1 teaspoon sugar or honey to balance acidity

Herbs, spices, and seasoning

• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon smoked or sweet paprika
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 2 bay leaves
• Optional: ½ teaspoon dried rosemary, crushed between your fingers

Pantry shortcuts and substitutions

• Use pre-cut stew meat if you want a shortcut, but trim any big chunks of fat or gristle.
• Use baby carrots if you do not want to peel and chop full-size carrots.
• Use frozen pearl onions instead of chopping a big onion if you feel tired or short on time.
• Use cornstarch instead of flour for thickening if you cook gluten free.

Equipment list

• Large heavy pot or Dutch oven with lid
• Cutting board and sharp chef’s knife
• Wooden spoon or heat-safe spatula
• Measuring cups and spoons
• Small bowl for mixing thickener
• Ladle for serving

Quick Tips & substitutions

• Pat the beef dry with paper towels so it browns instead of steams.
• Brown the beef in batches so you keep good color and flavor on each piece.
• Use beef broth plus a little soy sauce instead of any alcohol for deep flavor.
• Swap potatoes for turnips or rutabaga if you want fewer carbs.
• Use cornstarch mixed with cold water for a gluten free thickener.
• Add frozen peas in the last 5 minutes so they stay bright and not mushy.
• Taste and adjust salt near the end, since the liquid reduces and flavor concentrates.
• Cut vegetables into similar sizes so they cook evenly and do not turn to mush.

How to Make Beef Stew

Step 1: Prep the beef and vegetables

Cut the beef chuck into even cubes about 1½ inches wide. Pat the pieces dry with paper towels and sprinkle them with salt, pepper, and 2 tablespoons of flour. Chop the onion, carrots, potatoes, celery, and garlic, then set them near the stove so you cook without running around the kitchen.

Step 2: Brown the beef

Heat 2 tablespoons of oil in a large Dutch oven over medium high heat until it shimmers. Add half the beef in a single layer and let it brown on one side before you flip it, about 3 to 4 minutes per side. Transfer the browned beef to a bowl, add the remaining oil, and repeat with the rest of the meat.

Step 3: Build the flavor base

Lower the heat to medium and add the diced onion and celery to the pot. Stir and scrape up the browned bits from the bottom, since those bits carry a lot of flavor. Cook until the onion turns soft and golden around the edges, then add the garlic and tomato paste and cook 1 to 2 minutes until the tomato paste darkens slightly.

Step 4: Add liquid and seasonings

Pour in the beef broth and stir well to dissolve the tomato paste and loosen any stuck bits. Add Worcestershire sauce, soy sauce, sugar or honey, paprika, thyme, rosemary if you use it, and bay leaves. Return the browned beef and any juices from the bowl to the pot and stir to combine.

Step 5: Simmer until tender

Bring the pot to a gentle boil, then lower the heat to a steady simmer. Cover the pot with the lid slightly tilted so some steam escapes. Cook for about 60 to 75 minutes, stirring every 15 minutes, until the beef feels almost tender when you poke it with a fork.

Step 6: Add vegetables

Add the carrots and potatoes to the pot and stir them into the stew. Add a splash of water if the liquid level looks low, since you want enough to cover most of the ingredients. Simmer uncovered for another 25 to 35 minutes until the vegetables feel tender and the beef turns very soft.

Step 7: Thicken the stew

Mix the remaining 2 tablespoons of flour with 3 tablespoons of cold water in a small bowl until smooth. Stir this slurry into the simmering stew a little at a time while you stir the pot. Let the stew bubble for 5 to 10 minutes so the flour cooks out and the gravy thickens to a spoon-coating consistency.

Step 8: Final taste

Fish out the bay leaves and toss them. Taste the Beef Stew Recipe and adjust with extra salt, pepper, or a pinch more sugar if the flavor needs balance. Serve hot while the gravy still looks glossy and the vegetables hold their shape.

Recipe Variations

• Gluten free: Use cornstarch or arrowroot instead of flour and confirm your broth, soy sauce, and Worcestershire sauce carry gluten free labels.
• Dairy free: This recipe already avoids dairy, so you do not need changes unless you add a creamy topping.
• Low carb: Swap potatoes for turnips, rutabaga, or extra celery and carrots, and skip any flour by using a small amount of xanthan gum or just reduce the liquid longer.
• More vegetables: Add mushrooms, green beans, or parsnips during the last 20 to 25 minutes of simmering.
• Spicy kick: Add a pinch of red pepper flakes or a diced jalapeño with the onions.
• Slow cooker method: Brown the beef and onions on the stove, then transfer everything to a slow cooker and cook on low 7 to 8 hours or on high 4 to 5 hours, adding the potatoes and carrots halfway through.

Ways to Serve Beef Stew

• Spoon Beef Stew Recipe over fluffy white rice or brown rice.
• Serve with crusty bread or garlic toast to soak up the gravy.
• Ladle it over mashed potatoes for a super cozy bowl.
• Pair with a simple green salad or steamed green beans for a fresh side.
• Serve in a bread bowl if you feel fancy and want a fun presentation.

Storage Success

Let the Beef Stew Recipe cool until it feels just slightly warm, then transfer it to airtight containers. Store in the fridge for up to 4 days, and reheat gently on the stove over medium low heat with a splash of water or broth if it looks too thick. Freeze portions for up to 3 months, label the containers, and thaw overnight in the fridge before reheating. The flavors deepen after a day, so leftovers often taste even better than the first bowl.

Adaly Kandice

Beef Stew Recipe

Beef Stew is a hearty, comforting dish made with tender chunks of beef simmered in a rich, savory broth with vegetables.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6

Course: Lunch

Cuisine: American

Ingredients

  

• 2 pounds beef chuck, cut into 1 1/2-inch cubes
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 3 carrots, peeled and cut into chunks
• 3 potatoes, peeled and cut into chunks
• 2 stalks celery, sliced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Instructions

 

1. In a large bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated.
2. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, turning to color all sides. Transfer browned beef to a plate and set aside.
3. In the same pot, add the chopped onion and cook for 4–5 minutes until softened. Add the minced garlic and cook for 1 minute more, stirring frequently.
4. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Stir in the tomato paste and Worcestershire sauce until well combined.
5. Return the browned beef and any accumulated juices to the pot. Add the carrots, potatoes, celery, bay leaves, and dried thyme. Bring to a simmer.
6. Reduce the heat to low, cover, and simmer gently for 1 1/2 to 2 hours, or until the beef is very tender and the vegetables are cooked through, stirring occasionally.
7. Stir in the frozen peas and cook for an additional 5 minutes. Remove the bay leaves and adjust seasoning with additional salt and pepper if needed.
8. Garnish with chopped fresh parsley if desired and serve the beef stew hot.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 420 calories; fat 20 g; saturated fat 6 g; carbohydrates 28 g; fiber 4 g; sugars 5 g; protein 30 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion size.