There’s truly nothing like settling into a warm bowl of The Best Beef Stew Recipe on a chilly day. This recipe combines tender chunks of chuck roast, vibrant vegetables, and a rich, savory broth that will wrap you in comfort from the very first spoonful. With each simmered bite, you’ll discover the perfect balance of hearty, aromatic flavors that develop from simple, wholesome ingredients. Whether it’s a family dinner or a cozy night in, this stew delivers soulful satisfaction that feels like a hug in a bowl.
Ingredients You’ll Need
Every ingredient in this stew plays its part beautifully, creating a harmony of taste, texture, and aroma that’s irresistible. From the tender beef cubes to the ruby red potatoes, each addition contributes to the rich character and satisfying depth of this classic dish.
- 2 pounds chuck roast: The star of the stew, chuck roast is perfect for slow cooking, becoming meltingly tender and flavorful.
- 3 tablespoons flour: Helps to create a nice crust on the beef and thickens the stew as it cooks.
- 1 teaspoon salt: Enhances all the flavors, so don’t be shy about seasoning well.
- 1/4 teaspoon ground black pepper: Adds just the right touch of warmth and spice.
- 3 tablespoons oil: Used for browning the meat and sautéing vegetables, bringing out their natural richness.
- 1 small yellow onion: Provides a sweet, savory base that deepens the stew’s flavor.
- 4 medium carrots: Add sweetness, color, and a lovely tender bite to the dish.
- 4 ribs celery: Brings freshness and a subtle crunch that perfectly balances the richness.
- 2 cloves garlic: Infuses the stew with a warm, aromatic punch.
- 2 tablespoons tomato paste: Contributes a delightful umami depth and slightly tangy richness.
- 1 cup dry red wine: (Optional) Adds complexity and helps deglaze the pan for those flavorful fond bits.
- 4 cups beef broth: Forms the hearty, savory liquid base that ties everything together.
- 1 tablespoon Worcestershire sauce: Elevates the stew with a tangy, slightly sweet, depth of flavor.
- 1.5 pounds red potatoes: Provide substance and soak up the stew’s delicious broth.
- 1 (10-oz) bag pearl onions: Optional, but a wonderful addition for sweetness and texture contrast.
- 1 sprig fresh thyme: Or dried, thyme offers subtle herbaceous notes that complement beef beautifully.
- 1 sprig fresh rosemary: Adds piney, fragrant nuances that brighten the rustic stew.
- 1 bay leaf: Brings an earthy aroma that rounds out the flavors perfectly.
- 2 tablespoons cornstarch: (Optional) Mixed with cold water to thicken the stew just before serving.
- Freshly chopped parsley: For garnishing, giving a fresh burst of color and brightness to each bowl.
How to Make The Best Beef Stew Recipe
Step 1: Prepare the Beef
Start by tossing the perfectly cubed chuck roast in flour, salt, and pepper to coat each piece evenly. This simple step not only seasons the meat thoroughly but also helps create a beautiful, flavorful crust during browning. It’s the foundation of developing that rich, savory taste that The Best Beef Stew Recipe is known for.
Step 2: Brown the Meat
Heat oil in a large Dutch oven and sear the beef cubes in batches so they brown evenly without steaming. This caramelization is key to unlocking those deep, satisfying flavors. Once all the beef is browned, set it aside to keep all those tasty browned bits intact in the pot for the next step.
Step 3: Sauté Aromatics
Lower the heat and add diced onions, carrots, and celery to the pot. Slow cooking these vegetables softens them and releases their natural sweetness, which balances the richness of the beef. Stir in garlic and tomato paste, cooking until fragrant and just caramelized, building layers of flavor essential to The Best Beef Stew Recipe.
Step 4: Deglaze the Pot
Pour in red wine or extra broth to deglaze, scraping up all those delicious browned bits stuck to the bottom. This step melds intense savory notes into the stew, enhancing every spoonful with depth and complexity. Let the liquid simmer until it reduces slightly, intensifying the flavors.
Step 5: Build the Stew Base
Return the browned beef to the pot and add beef broth, Worcestershire sauce, potatoes, pearl onions (if using), and the fresh herbs along with the bay leaf. Make sure the vegetables are mostly submerged in liquid to cook evenly and absorb all that rich flavor.
Step 6: Simmer to Perfection
Once the stew comes to a boil, reduce the heat and let it simmer gently, covered, for up to 2 hours. This slow cooking allows the beef to become incredibly tender while the vegetables soften and soak up the savory broth. Stir occasionally to prevent sticking and give everything a chance to meld beautifully.
Step 7: Adjust and Thicken
Check the seasoning, adding salt or pepper if needed, then optionally thicken the stew with a cornstarch slurry. This gives you control over the consistency, from a brothy stew to a thick, hearty delight. Let it cook a little longer to ensure a smooth, luscious finish.
Step 8: Serve
Before serving, remove the herbs and bay leaf, then ladle the stew into warm bowls. A sprinkle of freshly chopped parsley adds a burst of color and fresh flavor on top, making every bowl inviting and irresistible. Now, sit back and savor the fruits of your labor.
How to Serve The Best Beef Stew Recipe
Garnishes
A sprinkle of freshly chopped parsley on top adds a bright, herbaceous pop that contrasts beautifully with the stew’s rich, meaty flavors. You can also add a dash of cracked black pepper or a swirl of sour cream for extra creaminess and color. These simple touches take the presentation and taste to the next level.
Side Dishes
This stew is a hearty main event, but pairing it with crusty bread or flaky dinner rolls is unbeatable for soaking up every last drop of stew broth. A crisp green salad with a lemony vinaigrette adds a refreshing counterpoint to the warm richness. Or go classic with buttery mashed potatoes for extra comfort.
Creative Ways to Present
For a rustic, cozy dinner vibe, serve the stew in individual mini cast iron pots or deep bread bowls that make the meal feel special. Alternatively, layering leftover stew over creamy polenta or egg noodles creates a new, exciting dish. No matter how you serve it, the flavors will shine through and make wonderful memories.
Make Ahead and Storage
Storing Leftovers
Leftover stew is just as amazing, if not better, the next day because the flavors have had extra time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Make sure to cool it down before refrigerating to keep it fresh and safe.
Freezing
This recipe freezes beautifully, making it perfect for batch cooking. Transfer cooled stew to freezer-safe containers or zip bags, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat the stew slowly over low to medium heat on the stove, stirring occasionally to prevent sticking. Adding a splash of broth or water can help loosen it up if it thickened too much in storage. Microwave reheating works too—just cover and heat in short bursts with stirring for even warmth.
FAQs
Can I use a different cut of beef for this stew?
While chuck roast is ideal because it becomes tender and flavorful during slow cooking, you can use other cuts like brisket or round. Just keep in mind that cooking times might vary, and some cuts may not be quite as tender or rich.
Is red wine necessary for The Best Beef Stew Recipe?
Red wine adds wonderful depth and complexity, but if you prefer to skip alcohol or don’t have any on hand, simply use an equal amount of extra beef broth. The stew will still be deliciously rich and satisfying.
How can I make the stew thicker without cornstarch?
If you prefer a natural thickener, mash some of the cooked potatoes right in or let the stew simmer uncovered for a few extra minutes to reduce the liquid. Alternatively, a small handful of instant mashed potato flakes stirred in can do the trick.
Can I prepare The Best Beef Stew Recipe in a slow cooker?
Absolutely! After browning the meat and sautéing the veggies, transfer everything to a slow cooker and cook on low for 7–8 hours or on high for 3–4 hours. Add the potatoes later if you want them to stay firmer.
What are some good vegetarian substitutions?
For a vegetarian twist, swap beef with hearty mushrooms like portobello or cremini, and use vegetable broth instead of beef broth. Adding lentils or beans can provide extra protein and texture to keep the stew filling and delicious.
Final Thoughts
Making The Best Beef Stew Recipe is like creating a warm, delicious tradition in your kitchen. It’s approachable, rewarding, and full of that satisfying comfort food magic we all crave. Give it a try, share it with your loved ones, and watch it become a favorite that brings everyone to the table, time and time again.
Print
The Best Beef Stew Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 8 to 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty, comforting beef stew features tender chuck roast, aromatic vegetables, and rich red wine simmered together to create a deeply flavorful and satisfying meal perfect for chilly days.
Ingredients
Meat and Coating
- 2 pounds chuck roast, trimmed and cut into 1-inch cubes
- 3 tablespoons flour
- 1 teaspoon salt (or more to taste)
- 1/4 teaspoon ground black pepper (or more to taste)
Vegetables and Aromatics
- 1 small yellow onion, finely diced (about 1/2 cup)
- 4 medium carrots, peeled and cut into 1/3-inch rounds
- 4 ribs celery, cut into 1/3-inch slices
- 2 cloves garlic, minced
- 1.5 pounds red potatoes, cut into 3/4-inch chunks
- 1 (10-oz) bag pearl onions (optional)
Liquids and Flavor Enhancers
- 2 tablespoons oil (divided)
- 2 tablespoons tomato paste
- 1 cup dry red wine (or more broth)
- 4 cups beef broth (or more to taste)
- 1 tablespoon Worcestershire sauce
Herbs and Seasonings
- 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
- 1 sprig fresh rosemary (or 1/2 teaspoon dried rosemary)
- 1 bay leaf
Optional Thickener and Garnish
- 2 tablespoons cornstarch mixed with 1/4 cup cold water (optional to thicken stew at the end)
- Freshly chopped parsley (to serve, optional)
Instructions
- Prepare beef: In a large mixing bowl, toss the chuck roast cubes with flour, salt, and ground black pepper until they are evenly coated. This step helps create a flavorful crust when browning the beef.
- Brown meat: Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding, searing them until browned on all sides, about 5 minutes per batch. Transfer browned meat to a plate and set aside. Add the remaining tablespoon of oil if needed for subsequent batches.
- Sauté aromatics: Reduce the heat to medium and add the diced onion, sliced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 6 to 8 minutes. Stir in minced garlic and tomato paste, cooking for another 1 to 2 minutes until fragrant and slightly caramelized.
- Deglaze: Increase the heat to medium-high, then pour in the dry red wine (or additional broth) to deglaze the pot. Scrape up any browned bits stuck to the bottom, and let the liquid simmer for 2 to 3 minutes to reduce slightly and concentrate flavor.
- Build stew base: Return the browned beef to the pot along with beef broth and Worcestershire sauce. Stir to combine. Add chunks of red potatoes, pearl onions if using, fresh thyme, rosemary sprigs, and bay leaf. Make sure the vegetables are mostly submerged in the liquid.
- Simmer: Bring the stew to a boil, then reduce heat to low. Cover and let it simmer gently for 1½ to 2 hours, stirring occasionally, until the beef is tender and the vegetables are fully cooked.
- Adjust and thicken (optional): Taste the stew and season with additional salt and pepper if needed. If a thicker stew is desired, mix cornstarch with cold water to make a slurry, then stir it into the simmering stew. Cook for another 5 to 10 minutes until the stew thickens.
- Serve: Remove and discard the thyme sprig, rosemary sprig, and bay leaf. Ladle the stew into bowls and garnish with freshly chopped parsley if desired. Enjoy warm.
Notes
- Using chuck roast adds great tenderness and flavor due to its marbling—avoid lean cuts.
- Dry red wine enhances depth but can be substituted with extra beef broth for a milder flavor.
- Peeling pearl onions is optional but adds a nice texture and sweetness.
- Make sure not to overcrowd the pan when browning the meat to get a proper sear.
- The stew thickens as it simmers, but use the cornstarch slurry if you prefer a heartier consistency.
