Best Beef Stew Recipe

Nothing beats a comforting bowl of rich, hearty beef stew on a chilly evening. With tender chunks of beef, perfectly cooked vegetables, and a deep, savory broth, this dish brings warmth to both the table and the soul. Crafted with simple ingredients but elevated with expert technique, this recipe ensures every spoonful is pure comfort.

Ingredients List

• 2 lbs beef chuck, cut into 1 ½-inch cubes
• 3 tbsp olive oil
• 2 medium onions, diced
• 3 carrots, sliced into thick rounds
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 3 tbsp tomato paste
• 4 cups beef broth (low sodium)
• 1 cup red wine (optional, but highly recommended)
• 3 large potatoes, peeled and cubed
• 2 bay leaves
• 1 tsp dried thyme (or 3 sprigs fresh thyme)
• Salt and freshly ground black pepper, to taste
• 2 tbsp all-purpose flour
• 2 tbsp fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Sear the Beef

Pat the beef cubes dry with paper towels, then season generously with salt and pepper. Heat 2 tablespoons of olive oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

Step 2: Build the Flavor Base

In the same pot, add the remaining olive oil, followed by onions, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and tomato paste, cooking for 2 minutes to deepen the flavor.

Step 3: Deglaze and Simmer

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half. Return the beef to the pot, add flour, and stir well. Gradually pour in beef broth while stirring to avoid lumps.

Step 4: Add Vegetables and Herbs

Mix in potatoes, bay leaves, and thyme. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 2 ½ hours, or until the beef is fork-tender.

Step 5: Final Touch

Taste and adjust seasoning. Remove bay leaves, sprinkle with fresh parsley, and serve hot with crusty bread.

Cook Time

Preparation: 20 minutes
Cooking: 2 hours 30 minutes
Total: ~2 hours 50 minutes

Servings

6 servings

Nutritional Information (approx. per serving)

• Calories: 420 kcal
• Protein: 32 g
• Carbohydrates: 28 g
• Fat: 18 g
• Fiber: 4 g
• Sodium: 620 mg

Storage Instructions

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Cooled stew can be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Suggestions

• For richer flavor, replace half of the potatoes with parsnips or turnips.
• If avoiding alcohol, substitute red wine with an equal amount of beef broth plus 1 tablespoon of balsamic vinegar.
• Serve with buttered mashed potatoes or warm, rustic sourdough bread.

Seasonal Relevance

This beef stew shines brightest in autumn and winter, offering comfort during cold evenings. It’s equally welcome at Sunday family dinners, festive holiday gatherings, or even as a make-ahead meal during a busy week.

Conclusion

The Best Beef Stew Recipe is more than a dish—it’s a tradition of comfort and care. Each bite blends tender beef, hearty vegetables, and a broth layered with depth and warmth. Perfectly balanced and satisfying, this stew is destined to become a family favorite you’ll return to again and again.

FAQs

Q1: Can I make this beef stew in a slow cooker?
Yes, after searing the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.

Q2: How can I thicken the stew without flour?
You can use cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) added toward the end of cooking, or let the stew simmer uncovered to naturally reduce and thicken.

Q3: What’s the best beef cut for stew if I don’t have chuck?
Short rib, brisket, or bottom round are excellent alternatives, as they become tender with slow cooking while adding rich flavor.