Beef Stew Recipe

There’s nothing quite like a big pot of homemade beef stew bubbling away on a chilly day. With tender beef, hearty vegetables, and a rich, savory broth, this dish is like a warm hug in a bowl. It’s perfect for cozy family dinners, meal prep, or even impressing a crowd. The best part? It’s a pretty low-maintenance recipe that mostly cooks itself, so you get all the rewards with minimal fuss. Plus, as it slowly simmers, your entire house fills with an aroma that feels like pure comfort.

Growing up, this stew was a staple in our house. My mom had her pot on the stove by mid-afternoon, letting it simmer while we went about our day. By dinnertime, we’d all gather around the table, bowls in hand, eager to scoop up those melt-in-your-mouth bites of beef and veggies. It’s a dish that instantly transports me back, and I love making it now to share those same cozy vibes with my own family.

this RECIPE

A brief history of beef stew (and why it’s a classic)

Beef stew has been around for centuries, showing up in different forms all over the world. From France’s beef bourguignon to Hungary’s goulash, just about every culture has its own version. In the U.S., beef stew often includes root vegetables, potatoes, and a thick, flavorful broth—probably influenced by Irish and English stews. This recipe leans on classic ingredients and techniques, like searing the beef for extra flavor and using fresh herbs, for a result that feels both traditional and timeless.

Let’s talk ingredients: what makes this stew so good

The magic of beef stew lies in its simplicity, but every ingredient plays an important role in building flavor and texture.

• Beef stewing meat: Choose a tougher cut like chuck or round roast, which becomes wonderfully tender when cooked low and slow. If you can’t find pre-cut stew meat, you can buy a whole roast and cut it into chunks yourself.
• All-purpose flour: This helps create a slight crust on the beef as it browns, locking in flavor. It also thickens the stew a bit. For a gluten-free version, swap the flour for cornstarch.
• Onion and garlic: These aromatics add depth and savory goodness. We use both minced and whole cloves of garlic here for layers of flavor.
• Worcestershire sauce and tomato paste: Both bring umami and richness to the broth, making it taste like it’s been simmering for hours (even if you’re short on time).
• Beef broth: The backbone of our stew. Look for a low-sodium version so you can control the salt level.
• Bay leaves and thyme: Fresh herbs bring a fragrant, earthy flavor. Don’t skip these—they’re subtle but crucial.
• Carrots, celery, potatoes, and mushrooms: These classic stew vegetables add texture, flavor, and a touch of sweetness. Feel free to experiment with others you have on hand, like parsnips or turnips.

Essential kitchen tools for the perfect beef stew

You don’t need a lot of fancy tools to make a great beef stew, but a few items can make the process easier:

• Dutch oven or large oven-safe pot: A heavy-duty pot distributes heat evenly and holds up well for long cooking times. If you don’t have one, a large stockpot will work, but you may need to adjust the oven time.
• Wooden spoon: For scraping up those tasty brown bits (fond) on the bottom of the pot after browning the beef.
• Sharp chef’s knife: Since you’ll be chopping quite a few veggies and trimming the meat, a good knife makes the prep easier and safer.
• Tongs: These help you handle the beef easily when browning without crowding the pot.

Step-by-step: My foolproof beef stew method

Let’s dive in! Making beef stew might seem like a long process, but it’s mostly hands-off. Here’s how to bring it all together:

1. Prep the beef: In a large bowl, toss your beef chunks with flour, salt, and pepper. This coating will help the beef brown beautifully and add a touch of thickness to the stew.
2. Brown the beef: Heat up 2 tablespoons of oil in your Dutch oven over medium-high heat. Work in batches to brown the beef—don’t overcrowd the pot, or the meat will steam instead of searing. Each batch should take about 5 minutes. Once browned, transfer the beef to a plate and cover it with foil.
3. Scrape up the bits: After browning all the meat, you’ll notice brown bits (fond) stuck to the bottom of the pot. These are flavor gold! Use a wooden spoon to scrape them up.
4. Cook the aromatics: Melt 2 tablespoons of butter in the pot, then add your diced onion and minced garlic. Sauté for about a minute until fragrant.
5. Add Worcestershire sauce and tomato paste: Stir these in to coat the onions and garlic. The tomato paste adds a subtle sweetness and a deep, rich flavor to the broth.
6. Add the liquid and herbs: Pour in 4 cups of beef broth, then return the beef to the pot. Add the quartered onion, whole garlic cloves, bay leaves, and fresh thyme. Bring everything to a gentle simmer, then cover and let it cook on low heat for about 1.5 hours, skimming the broth occasionally.
7. Add the vegetables: Preheat your oven to 300°F. Add the carrots, celery, mushrooms, and potatoes to the pot, stirring to combine. Cover the pot and cook in the oven for another hour, or until the veggies are tender.
8. Adjust seasoning and thicken: Remove the pot from the oven, taste, and add salt or pepper as needed. If you prefer a thicker stew, make a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water), stir it in, and let the stew simmer for a couple of minutes on the stovetop.

Variations to make it your own

• Gluten-free: Swap the flour for cornstarch or gluten-free flour for browning the beef.
• Low-carb: Skip the potatoes and add more low-carb veggies, like zucchini or bell peppers. You can even add cauliflower for a unique twist.
• Spicy kick: Add a dash of hot sauce or some crushed red pepper flakes with the Worcestershire for a bit of heat.
• Herb variations: Try adding rosemary or sage in place of thyme for a different flavor profile.

Serving and presentation ideas

To serve, ladle the stew into deep bowls and garnish with a sprinkle of fresh parsley for a pop of color. This stew pairs wonderfully with crusty bread on the side—perfect for mopping up every last drop of that delicious broth. For a fancier touch, you could serve it in individual ramekins or bread bowls.

For an extra cozy vibe, try serving this stew with a side of buttery mashed potatoes. It’s indulgent, but the smooth potatoes complement the stew’s hearty texture beautifully.

Drink pairings

A hearty beef stew calls for drinks that can stand up to its richness but won’t overpower it. Here are a few ideas:

• Hot tea: A strong black tea, like English Breakfast or Earl Grey, can provide a nice contrast to the stew’s richness.
• Apple cider: Warm or chilled, apple cider has a sweet-tart flavor that’s a lovely contrast to the deep, savory notes of the stew.
• Sparkling water with lemon: For a refreshing palate cleanser, try sparkling water with a splash of lemon. It’s simple but effective.

Storing and reheating tips

Leftovers? Lucky you! Beef stew tastes even better the next day as the flavors meld. Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, gently warm the stew on the stovetop over low heat, adding a splash of water or broth if it’s too thick.

If you want to freeze it, just leave out the potatoes (they can get mushy when frozen). Transfer cooled stew to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove.

Adjusting for different serving sizes

This recipe serves about 6, but it’s easy to adjust. For a smaller batch, halve the ingredients and check for doneness a bit earlier. To feed a crowd, double the recipe and use an extra-large pot. Just be mindful of the liquid—add a bit more broth if things start looking dry.

Troubleshooting common issues

• Beef is tough: This usually means it wasn’t cooked long enough. Keep simmering—tough cuts need time to break down.
• Too salty: If you over-seasoned, add a few chunks of potato to the stew. They’ll absorb some of the salt.
• Too thin: Stir in a cornstarch slurry or let the stew simmer uncovered on the stovetop for a bit to thicken it up.

Ready to dig in?

I hope this beef stew becomes a staple in your kitchen, just as it is in mine. It’s a meal that never fails to bring comfort, warmth, and a sense of home. Don’t be afraid to make it your own, experiment with flavors, and serve it up with love. Happy cooking!

Frequently asked questions

1. Can I make this stew in a slow cooker?
Absolutely! Just brown the beef and aromatics on the stovetop, then transfer everything to your slow cooker. Cook on low for 7–8 hours.

2. Can I use other types of meat?
Yes! Lamb works well in a similar recipe. Or try chicken thighs for a lighter option (though you’ll need less cooking time).

3. What if I don’t have fresh thyme?
No problem. Use dried thyme instead—about 1 teaspoon should do it.

4. How can I make this stew without an oven?
You can simmer it on the stovetop. Just keep it covered on low heat and check occasionally to make sure it doesn’t dry out.

5. Can I add other vegetables?
Of course! Parsnips, turnips, or even sweet potatoes can add a unique twist to the stew. Just keep in mind that different veggies may have different cooking times.

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