This classic beef stew is the ultimate comfort food. It’s rich, flavorful, and filling—perfect for family dinners or cozy gatherings. The slow-cooked beef becomes melt-in-your-mouth tender, while the vegetables soak up all the delicious flavors of the broth. This recipe is also easy to customize with your favorite herbs or extra veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Stewing beef, cut into chunks
Potatoes, peeled and chopped
Carrots, sliced
Celery, chopped
Onion, chopped
Garlic, minced
Beef broth
Tomato paste
Worcestershire sauce
All-purpose flour
Olive oil or vegetable oil
Salt and pepper
Bay leaves
Dried thyme
Directions
In a large pot or Dutch oven, heat oil over medium-high heat. Season beef chunks with salt and pepper, then brown them in batches to avoid overcrowding.
Remove the beef and set it aside. In the same pot, add chopped onions, garlic, carrots, and celery. Cook for a few minutes until softened.
Stir in tomato paste and flour, cooking for another 1–2 minutes to thicken slightly.
Pour in the beef broth, Worcestershire sauce, and add bay leaves and thyme. Return the beef to the pot and bring everything to a boil.
Reduce the heat to low, cover, and simmer for about 2 hours, stirring occasionally.
Add the potatoes and continue cooking for another 30–40 minutes, or until the vegetables and beef are tender.
Remove bay leaves before serving. Taste and adjust seasoning if needed.
Use sweet potatoes instead of regular potatoes for a slightly sweeter flavor.
Add a splash of red wine during cooking for depth and richness.
Mix in green peas or mushrooms for added texture and nutrition.
Try adding fresh herbs like rosemary or parsley toward the end for a burst of freshness.
For a spicier version, include a pinch of crushed red pepper flakes.
Storage/Reheating
Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. To reheat, place on the stove over medium heat until warmed through, or microwave in short intervals, stirring in between. For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
How do I make beef stew meat more tender?
Slow cooking the beef over low heat for several hours helps break down tough connective tissue, making the meat tender and juicy.
Can I make this beef stew in a slow cooker?
Yes, after browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
What cut of beef is best for stew?
Chuck roast is ideal due to its marbling and connective tissue, which becomes tender when slow-cooked.
Can I make this ahead of time?
Yes, beef stew tastes even better the next day after the flavors have had time to meld. Just store it in the fridge and reheat before serving.
Is it okay to freeze beef stew?
Absolutely. Let the stew cool completely, then transfer to freezer-safe containers. It will keep well for up to 3 months.
Can I add other vegetables?
Definitely. Parsnips, turnips, mushrooms, or green beans are great additions depending on your taste preferences.
What if my stew is too thick?
Add a little extra beef broth or water to thin it out to your desired consistency.
What if my stew is too thin?
Let it simmer uncovered for a bit to reduce and thicken. You can also stir in a slurry made with cornstarch and water.
Can I use chicken broth instead of beef broth?
Yes, though it may slightly change the flavor. Beef broth adds a deeper, richer taste, but chicken broth can work in a pinch.
How do I keep the vegetables from getting mushy?
Add delicate vegetables like peas or green beans near the end of cooking, and avoid overcooking the potatoes and carrots.
Conclusion
This beef stew is a hearty, flavorful classic that’s simple to make and always satisfying. Whether you’re making it for a family dinner or meal prepping for the week, it’s a delicious and versatile recipe that never disappoints. With tender meat, savory broth, and plenty of comforting veggies, it’s sure to become a favorite in your home.
A hearty and comforting beef stew made with tender chunks of beef, vegetables, and a rich, savory broth. Perfect for chilly days or cozy family dinners.
Author:Catherine
Prep Time:20 minutes
Cook Time:2 hours 45 minutes
Total Time:3 hours 5 minutes
Yield:6 servings
Category:Main Dish
Method:Stovetop
Cuisine:American
Diet:Halal
Ingredients
2 pounds stewing beef, cut into chunks
4 potatoes, peeled and chopped
4 carrots, sliced
3 celery stalks, chopped
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
2 tablespoons olive oil or vegetable oil
Salt and pepper to taste
2 bay leaves
1 teaspoon dried thyme
Instructions
Heat oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and pepper, and brown in batches to avoid overcrowding.
Remove the browned beef and set aside. In the same pot, sauté onions, garlic, carrots, and celery until softened, about 5 minutes.
Stir in tomato paste and flour, cooking for 1–2 minutes to combine and slightly thicken.
Pour in beef broth and Worcestershire sauce. Add bay leaves and thyme. Return the beef to the pot and bring to a boil.
Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
Add the potatoes and continue to simmer for another 30–40 minutes, until vegetables and beef are tender.
Remove bay leaves, taste, and adjust seasoning as needed. Serve warm.
Notes
Use sweet potatoes instead of regular potatoes for a sweeter flavor.Add a splash of red wine for deeper flavor.Include peas or mushrooms for extra texture and nutrition.Fresh herbs like rosemary or parsley can be added at the end for brightness.Spice it up with a pinch of red pepper flakes.
