If ever there was a dish made for gathering around the table, Beef Stew is it. This classic comfort food simmers hearty chunks of beef with tender vegetables and rich, savory broth until every bite tastes like a warm embrace. Unbeatable on chilly days and guaranteed to bring the family together, Beef Stew fills your kitchen with irresistible aroma and your bowl with old-fashioned, soul-satisfying goodness.

Ingredients You’ll Need

You’ll be amazed how these simple, honest ingredients work together to create such a rich and memorable stew. Each one plays an important role, adding its own touch of flavor, body, or color to this beloved meal.

Beef chuck roast: Marbled with fat, this cut cooks up meltingly tender and infuses the stew with bold, meaty flavor.
Salt & pepper: The foundation of great seasoning, boosting every other flavor in the pot.
All-purpose flour: Helps create a gorgeous brown crust on the beef and thickens the stew as it cooks.
Olive oil: A drizzle is all you need to sear the beef and start building rich, deep flavors.
Yellow onion: Cooks down into sweet, golden deliciousness that forms the stew’s flavor base.
Carrots: For a pop of color and a touch of natural sweetness that balances the savory notes.
Celery stalks: Lend a subtle savoriness and help round out the stew’s classic flavor profile.
Garlic cloves: Just a few make the whole pot smell and taste impossibly inviting.
Tomato paste: Adds an umami punch and deepens the color of the broth.
Beef broth: The essence of the stew, infusing every bite with concentrated beefy richness.
Red wine (optional): Brings complexity and brightness, but you can skip it if you prefer alcohol-free.
Bay leaves: Infuse a gentle herbal note that keeps the flavors balanced and layered.
Fresh thyme: A sprig or two ups the aromatic factor and gives the stew a garden-fresh lift.
Yukon Gold potatoes: Creamy and tender, they hold their shape beautifully right to the last spoonful.
Frozen peas: Stirred in at the very end, they add vibrant color and a little pop of sweetness.
Worcestershire sauce: Just a splash ramps up the savory flavor even more.

How to Make Beef Stew

Step 1: Sear the Beef

Start by cutting your beef chuck into generous, bite-sized cubes and drying them with paper towels, which guarantees a beautiful sear. Toss the meat with salt, pepper, and flour, then brown the pieces in a hot Dutch oven with a bit of olive oil. This is your chance to lock in all those juices and create caramelized bits on the bottom of the pan, which adds incredible depth to your Beef Stew.

Step 2: Sauté Aromatics

Transfer the browned beef to a plate and add diced onions, carrots, and celery to the same pot. Sauté until the veggies soften and pick up golden edges, scraping up those meaty bits stuck to the bottom. Add minced garlic and tomato paste, letting them cook for a minute until super fragrant and the tomato paste turns deep red.

Step 3: Deglaze the Pot

If you’re using red wine, pour it in now to deglaze all those flavorful brown bits. Let it simmer for a couple minutes to mellow, then add the beef broth. Return the seared beef (and any juices on the plate) to the pot, stirring to combine those savory flavors into your Beef Stew magic.

Step 4: Add Herbs and Simmer

Bundle in the bay leaves and fresh thyme, then partially cover the pot and let your Beef Stew gently bubble away on low heat. Give it at least 90 minutes so the beef becomes fork-tender and the flavors meld. This is your chance to take in all the cozy aromas swirling around your kitchen!

Step 5: Add Potatoes

With about 30 minutes to go, stir in chunks of Yukon Gold potatoes. These cook just long enough to become buttery soft but not mushy, soaking up plenty of that beefy broth along the way.

Step 6: Finish and Season

When everything is perfectly tender, taste and adjust the seasoning with more salt, pepper, or a splash of Worcestershire sauce for extra depth. Right before serving, toss in the frozen peas and stir for a minute or two—just enough to warm them through and keep their color bright. Discard herbs, and your Beef Stew is ready to land in hearty bowls!

How to Serve Beef Stew

Garnishes

Give each bowl a sprinkle of freshly chopped parsley or thyme to add a pop of green and a burst of aroma. For a little extra heartiness and old-fashioned charm, serve your Beef Stew with a dollop of sour cream, a scattering of crispy fried shallots, or even a couple of crunchy croutons right on top.

Side Dishes

Nothing soaks up Beef Stew like a thick slice of crusty bread, fresh from the bakery or your own oven. You’re also in for a treat if you serve it with buttery mashed potatoes, pillowy dumplings, or a hunk of rustic cornbread. They each add another layer of coziness and make sure not one drop of that savory sauce goes to waste.

Creative Ways to Present

If you want to wow your guests, ladle your Beef Stew into individual bread bowls or small cast iron skillets for a restaurant-worthy touch. For family-style, bring the big pot straight to the table and let everyone serve themselves. Or, for a playful twist, top each bowl with a puff pastry lid and bake until golden!

Make Ahead and Storage

Storing Leftovers

Beef Stew only gets better with time! Let any leftovers cool to room temperature, then store them in airtight containers for up to four days. The flavors will deepen overnight, making tomorrow’s lunch even more fantastic.

Freezing

This stew is as freezer-friendly as it gets. Portion cooled Beef Stew into freezer-safe containers or bags, leaving a little space for expansion, and freeze for up to three months. Thaw overnight in the fridge for the freshest taste and best texture.

Reheating

Gently reheat Beef Stew in a saucepan over medium-low heat, stirring often so nothing sticks or scorches. If it seems a little thick, just splash in extra broth or water until you reach your favorite consistency. You can also microwave individual portions, stirring halfway through for even warmth.

FAQs

What cut of beef works best for Beef Stew?

Chuck roast is my top pick because its marbling stands up to long, slow cooking and results in super-tender, flavorful pieces. Cuts like brisket or bottom round can work too, but chuck is the gold standard for classic Beef Stew.

Can I make Beef Stew in a slow cooker?

Absolutely! You can follow the stovetop steps through searing and sautéing, then transfer everything to your slow cooker. Cook on low for 8 hours or high for about 4, adding potatoes halfway through so they don’t get too soft.

What vegetables can I add or substitute?

Beef Stew is incredibly flexible. Try parsnips, rutabagas, or sweet potatoes for a fun twist, or toss in mushrooms for extra umami. If you’re skipping peas or celery, just add extra carrots and potatoes to keep things hearty.

Is it possible to make Beef Stew gluten-free?

Yes! Simply coat the beef in cornstarch instead of flour, and ensure your broth and Worcestershire sauce are certified gluten-free. Everything else stays the same and you’ll still get a luscious, thickened stew.

How can I add even more flavor?

If you have time, brown the meat in smaller batches to get the most caramelization. Don’t skimp on the tomato paste and Worcestershire, and try adding a spoonful of Dijon mustard or a dash of balsamic vinegar for added intrigue.

Final Thoughts

Few things feel as rewarding as bringing a steaming pot of Beef Stew to the table, filling the air with warmth and anticipation. Whether it’s your first try or a long-standing tradition, this recipe invites you to create your own cozy moments and memories. I hope you give this Beef Stew a try and find it as comforting and delicious as I do—happy cooking!

Beef Stew Recipe