Welcome to the ultimate beef stew recipe, your new go-to for a deeply flavorful and comforting meal. If you’ve been searching for a hearty dish that fills your home with an irresistible aroma, you’ve found it. This recipe is designed to be straightforward for the enthusiastic home cook, guaranteeing a perfect result every single time. Forget thin, bland stews; we’re making a rich, thick, and satisfying stew that will have everyone asking for seconds.
This classic dish is more than just food; it’s a bowl of warmth on a chilly day. We’ll walk through every step, from searing the beef to simmering the stew to perfection. Let’s get cooking!
Why This is the Best Beef Stew Recipe
What sets this beef stew recipe apart is its focus on developing deep, complex flavors at every stage. We don’t just toss everything in a pot. We meticulously build layers of taste, starting with a perfect sear on the beef, followed by sautéing aromatics, and finally, a slow simmer that melds everything together beautifully. The result is a stew with tender, fall-apart beef and a gravy so rich you’ll want to savor every drop.
Choosing the Right Cut of Beef
The foundation of any great stew is the beef itself. For the most tender, melt-in-your-mouth results, you should choose a cut with plenty of collagen and connective tissue. These tougher cuts break down during the low and slow cooking process, becoming incredibly succulent and enriching the gravy.
Top Recommendations:
- Beef Chuck: This is the gold standard for stew. Look for chuck roast, chuck shoulder, or chuck-eye roast. It’s well-marbled and becomes exceptionally tender.
- Boneless Short Rib: For an even richer, more luxurious stew, boneless short ribs are an incredible choice.
- Bottom Round Roast: A leaner option that still becomes tender with slow cooking, making it a great alternative.
For this recipe, we’ll be using beef chuck, cut into generous 1.5-inch cubes. This size ensures the beef won’t dry out during the long simmer.
Ingredients for the Perfect Stew
This recipe uses simple, wholesome ingredients to create extraordinary flavor. You won’t find any condensed soups here—just pure, honest-to-goodness flavor.
For the Beef and Gravy:
- Beef Chuck: The star of the show, providing tenderness and rich flavor.
- All-Purpose Flour: For dredging the beef, which helps it brown and thickens the stew.
- Olive Oil & Butter: A combination for searing that provides great flavor and a high smoke point.
- Onion, Carrots, & Celery: The classic mirepoix, forming the aromatic base of our stew.
- Garlic: Essential for a savory, aromatic depth.
- Tomato Paste: Adds a rich umami flavor and deep color.
- Beef Broth: The primary cooking liquid. Use a high-quality, low-sodium broth if possible.
- Red Wine: A dry red wine like Cabernet Sauvignon or Merlot deglazes the pan and adds incredible complexity. This can be omitted if you prefer.
- Worcestershire Sauce: A secret weapon for an extra layer of savory depth.
- Herbs: Bay leaves and fresh thyme are classic choices that infuse the stew with a wonderful aroma.
For the Vegetables:
- Potatoes: Yukon Gold or red potatoes work best as they hold their shape.
- Frozen Peas: Added at the end for a pop of color and sweetness.
Step-by-Step Instructions for Your Beef Stew Recipe
Follow these steps carefully for a foolproof stew. The key is patience—don’t rush the searing or the simmering process!
1. Prepare and Sear the Beef
First, pat your beef cubes completely dry with paper towels. This is crucial for getting a good sear. In a small bowl, toss the beef with salt, pepper, and flour until lightly coated. Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, add the beef in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side, until a deep brown crust forms. Remove the seared beef and set it aside.
2. Build the Flavor Base
Reduce the heat to medium and add the chopped onion, carrots, and celery to the same pot. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes, allowing it to darken slightly. This step deepens the tomato flavor.
3. Deglaze and Simmer
Pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom with a wooden spoon. Those bits are pure flavor! Let the wine reduce by about half. Return the seared beef to the pot. Add the beef broth, Worcestershire sauce, bay leaves, and fresh thyme. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours. The beef should be getting tender.
4. Add Vegetables and Finish
After the initial simmer, stir in the potatoes. Cover and continue to cook for another 45-60 minutes, or until both the beef and potatoes are fork-tender. In the last 5 minutes of cooking, stir in the frozen peas. Taste the stew and season with additional salt and pepper as needed. Remove the bay leaves and thyme stems before serving. If you love savory meatballs, you should try our delicious Salisbury Steak Meatballs recipe next!
Expert Tips for Success
- Don’t Skip the Sear: Searing the beef creates the Maillard reaction, which is essential for developing a deep, rich, savory flavor. It’s the most important step!
- Low and Slow is Key: The magic of this beef stew recipe happens during the long, slow simmer. This is what breaks down the tough connective tissues in the beef, making it incredibly tender.
- Thickening Your Stew: If you prefer an even thicker gravy, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering stew during the last 10 minutes of cooking. Another great comfort food dish is our classic tater tot casserole.
Variations and Substitutions
While this classic recipe is fantastic as is, feel free to make it your own!
- Slow Cooker Method: Sear the beef and sauté the aromatics as directed. Deglaze the pan and add all ingredients (except peas) to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the peas at the end. For another great slow cooker meal, check out our Crockpot Beef Tips.
- Add Different Vegetables: Mushrooms, parsnips, or butternut squash make wonderful additions. Add them along with the potatoes.
- Herb Variations: Try adding a sprig of fresh rosemary or a teaspoon of dried Italian seasoning for a different flavor profile.
What to Serve with Beef Stew
Beef stew is a hearty, all-in-one meal, but it’s even better with something to soak up the delicious gravy. We highly recommend serving it with a crusty Amish White Bread or fluffy dinner rolls. It’s also fantastic served over creamy mashed potatoes or egg noodles.
Storage and Reheating Instructions
One of the best things about this beef stew recipe is that it tastes even better the next day! The flavors have more time to meld together, making it the perfect make-ahead meal.
- To Store: Allow the stew to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
- To Freeze: You can also freeze the stew for up to 3 months. Note that potatoes can sometimes change texture upon thawing, but it will still be delicious.
- To Reheat: Gently reheat the stew in a saucepan over medium-low heat until warmed through. You may need to add a splash of beef broth to thin it out slightly.
Absolutely! Simply follow the steps for searing the beef and sautéing the vegetables on the stovetop first. Then, transfer everything (except the peas) to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the peas at the very end.
No, you don’t have to use red wine. It adds a wonderful depth of flavor, but you can simply deglaze the pan and supplement the liquid with an equal amount of extra beef broth.
There are two main ways to thicken your stew. First, dredging the beef in flour before searing helps. If it’s still not thick enough, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to the simmering stew during the last 10 minutes of cooking.
The key to tender beef in a stew is cooking it low and slow. Searing the meat first locks in juices, and then a long, gentle simmer for at least 2-3 hours breaks down the tough collagen into gelatin, making the meat fall-apart tender.
When stored properly in an airtight container, beef stew will last for up to 4 days in the refrigerator. The flavors often become even better on the second day!
The best cut of beef for stew is beef chuck. It has excellent marbling and connective tissue that breaks down during slow cooking, resulting in incredibly tender, flavorful meat that enriches the gravy.
Absolutely! Simply follow the steps for searing the beef and sautéing the vegetables on the stovetop first. Then, transfer everything (except the peas) to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the peas at the very end.
No, you don’t have to use red wine. It adds a wonderful depth of flavor, but you can simply deglaze the pan and supplement the liquid with an equal amount of extra beef broth.
There are two main ways to thicken your stew. First, dredging the beef in flour before searing helps. If it’s still not thick enough, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to the simmering stew during the last 10 minutes of cooking.
The key to tender beef in a stew is cooking it low and slow. Searing the meat first locks in juices, and then a long, gentle simmer for at least 2-3 hours breaks down the tough collagen into gelatin, making the meat fall-apart tender.
When stored properly in an airtight container, beef stew will last for up to 4 days in the refrigerator. The flavors often become even better on the second day!
The best cut of beef for stew is beef chuck. It has excellent marbling and connective tissue that breaks down during slow cooking, resulting in incredibly tender, flavorful meat that enriches the gravy.
Enjoy Your Perfect Beef Stew!
This rich and hearty beef stew recipe is a true labor of love that pays off in every single bite. It’s the perfect meal for gathering with family and friends. We hope you love it as much as we do. If you make this recipe, please leave a comment below or share a photo of your creation on Pinterest!
Beef Stew Recipe
Beef Stew Recipe: The Ultimate Guide to Rich, Hearty Comfort Food
Ingredients
Equipment
Instructions
- Pat the beef cubes dry with paper towels. In a bowl, toss the beef with flour, salt, and pepper until evenly coated.
- In a large Dutch oven, heat olive oil and butter over medium-high heat. Working in batches, sear the beef on all sides until a deep brown crust forms, about 2-3 minutes per side. Remove beef from the pot and set aside.
- Reduce heat to medium. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 more minute. Stir in the tomato paste and cook for 2 minutes until it darkens.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and allow the wine to reduce by half. Return the seared beef to the pot.
- Add beef broth, Worcestershire sauce, bay leaves, and thyme. Stir everything together and bring to a low simmer. Reduce the heat to low, cover, and cook for 1.5 to 2 hours.
- Stir in the potatoes. Cover and continue to simmer for another 45-60 minutes, or until the beef and potatoes are fork-tender.
- Stir in the frozen peas and cook for 5 more minutes. Remove the bay leaves and thyme sprigs. Season with additional salt and pepper to taste before serving.
Notes
Tip 2: This stew tastes even better the next day as the flavors have more time to meld together.
Tip 3: For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 10 minutes of cooking.
