Beef Stew

There's something soul-warming about a bowl of Beef Stew. With its rich, savory broth and tender chunks of beef, it's a comforting dish that evokes memories of cozy family dinners. The hearty vegetables—carrots, potatoes, peas, and celery—soak up all the robust flavors, creating a deeply satisfying meal that's both nourishing and nostalgic.

Perfect for chilly evenings or lazy Sundays, this Beef Stew is a timeless favorite that’s easy to make yet impressive in taste. Whether you're feeding a crowd or meal-prepping for the week, it’s a dish that brings people together around the table. Served with a hunk of crusty bread, it’s the definition of comfort food done right.

Why You’ll Love This Beef Stew

• Rich, deeply flavorful broth
• Melt-in-your-mouth beef chunks
• One-pot meal for easy cleanup
• Packed with nutritious vegetables
• Ideal for leftovers—tastes even better the next day

Preparation Phase & Tools to Use

Before you start, gather all your ingredients and prep your workstation. Essential tools for this Beef Stew include:

• Large Dutch Oven or Heavy Pot: This ensures even cooking and excellent heat retention for braising the beef properly.
• Sharp Chef’s Knife: Crucial for cleanly cutting through the tougher beef and dense root vegetables.
• Wooden Spoon: Helps stir and scrape the pot without damaging the bottom or altering flavors.
• Cutting Board: Choose one large enough to handle meat and vegetables without crowding.
• Measuring Cups and Spoons: Precision is key in seasoning and balancing broth flavors.

Each tool plays a vital role in creating the right texture, flavor, and overall consistency of the stew.

Preparation Tips

Choose chuck roast or stew meat with some marbling—this fat breaks down during cooking, keeping the beef tender and flavorful. Brown the beef in batches to avoid steaming, which helps develop that rich, deep flavor. Don’t rush the cooking time; stew benefits from slow simmering to allow all the ingredients to meld beautifully. For added depth, consider a splash of red wine or a spoonful of tomato paste when sautéing the onions. Always taste and adjust seasoning near the end, as slow cooking can mellow out spices and salt.

Ingredients for this Beef Stew

• 2 lbs beef chuck, cut into 1½-inch cubes
• 3 tablespoons olive oil (divided)
• Salt and freshly ground black pepper, to taste
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• ½ cup dry red wine (optional but recommended)
• 4 cups beef broth (low sodium preferred)
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried thyme (or 1 tablespoon fresh thyme)
• 2 bay leaves
• 4 medium carrots, peeled and sliced
• 4 medium Yukon Gold potatoes, cut into chunks
• 2 celery stalks, sliced
• 1 cup frozen peas (add at end)
• Fresh parsley, chopped (for garnish)

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Step 1: Brown the Beef

Heat 1½ tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the beef chunks with salt and pepper. Working in batches, sear the beef until browned on all sides (about 3–4 minutes per batch). Remove and set aside.

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Step 2: Sauté the Aromatics

In the same pot, reduce heat to medium. Add the remaining oil and chopped onions. Sauté for about 5 minutes until translucent. Add garlic and cook for another minute. Stir in the tomato paste and cook for 2–3 minutes until darkened in color.

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Step 3: Deglaze and Build the Broth

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom—these add tremendous flavor. Simmer the wine for 2–3 minutes. Add the beef broth, water, Worcestershire sauce, thyme, bay leaves, and a pinch more salt and pepper. Stir to combine.

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Step 4: Simmer the Beef

Return the browned beef and its juices to the pot. Bring everything to a boil, then reduce the heat to low. Cover and let simmer for 1½ to 2 hours, stirring occasionally, until the beef becomes tender.

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Step 5: Add the Vegetables

Once the beef is tender, add the carrots, potatoes, and celery. Continue to simmer uncovered for another 30–40 minutes, until the vegetables are soft and the stew thickens slightly.

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Step 6: Final Touches

Add the peas in the last 5 minutes of cooking. Taste and adjust seasoning as needed. Discard the bay leaves. Garnish with freshly chopped parsley just before serving for a pop of freshness.

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Step 7: Serve and Enjoy

Ladle the Beef Stew into bowls and serve hot with crusty bread, mashed potatoes, or over rice. Leftovers can be refrigerated and often taste even better the next day!

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Notes

For best results, let the stew rest for 10–15 minutes after cooking before serving. This allows the flavors to meld even further and slightly thickens the broth. The stew is incredibly versatile—feel free to toss in other root vegetables like parsnips or turnips depending on what you have. If you prefer a thicker consistency, mash a few pieces of the cooked potatoes into the broth toward the end of the simmering phase.

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Watch Out for These Mistakes While Cooking

• Skipping the browning step: This crucial step develops deep flavor that no shortcut can replicate.
• Overcrowding the pan when searing: It causes steaming instead of browning. Always work in batches.
• Undercooking the beef: Rushing the simmer time results in tough, chewy meat. Patience is key.
• Adding all vegetables at the start: They’ll become mushy. Staggered timing ensures perfect texture.
• Not seasoning gradually: Taste throughout the cooking process to balance the flavors as the broth evolves.

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Storage Instructions

Beef Stew stores beautifully. Allow it to cool completely, then refrigerate in an airtight container for up to 4 days. It can also be frozen for up to 3 months—just thaw overnight in the fridge before reheating. When reheating, gently simmer on the stovetop over low heat until warmed through to maintain the texture of the beef and vegetables.

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Estimated Nutrition

Serving size: 1.5 cups

• Calories: ~410
• Protein: 30g
• Carbohydrates: 26g
• Dietary Fiber: 4g
• Sugars: 4g
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Cholesterol: 85mg
• Sodium: 620mg

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Frequently Asked Questions

What cut of beef is best for stew?

Chuck roast is ideal because it becomes tender and flavorful after long, slow cooking.

Can I make this in a slow cooker?

Yes! Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 7–8 hours.

How do I thicken the stew?

You can mash some of the potatoes into the broth or stir in a slurry of cornstarch and water at the end.

Can I make this stew ahead of time?

Absolutely. In fact, the flavor deepens overnight, making it perfect for next-day meals.

What wine pairs well with beef stew?

Dry red wines like Cabernet Sauvignon, Merlot, or a red blend complement the rich flavors beautifully.

How can I make this gluten-free?

Ensure your beef broth and Worcestershire sauce are gluten-free. Everything else in the recipe is naturally gluten-free.

What can I serve with beef stew?

Crusty bread, rice, or creamy mashed potatoes all make great companions to this hearty dish.

How long does it take to make?

Including prep and simmering, the total time is about 2.5 to 3 hours.

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Conclusion

Beef Stew is more than just a meal—it’s comfort in a bowl. With rich, slow-cooked flavors and hearty ingredients, it's the kind of dish that warms both your body and spirit. Perfect for family dinners, special occasions, or make-ahead meals, this classic never goes out of style. Try it once, and you'll keep it in your rotation forever.

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