Hearty Beef Stew

Hearty Beef Stew

Description:
This hearty beef stew is loaded with tender chunks of beef, earthy vegetables, and a rich, savory broth that simmers low and slow to perfection. It’s a one-pot meal that’s deeply flavorful, warming, and satisfying ideal for cozy family dinners or make-ahead lunches.

Ingredients

• 2½ lbs beef chuck, cut into 1½-inch cubes

• Salt and black pepper, to taste

• 3 tbsp olive oil (divided)

• 2 tbsp all-purpose flour

• 1 large onion, diced

• 3 cloves garlic, minced

• 3 tbsp tomato paste

• 1 cup red wine (or beef broth)

• 4 cups beef broth

• 1 tbsp Worcestershire sauce

• 2 tsp fresh thyme (or 1 tsp dried)

• 1 tsp rosemary (optional)

• 2 bay leaves

• 4 large carrots, peeled and sliced

• 3 large russet or Yukon Gold potatoes, peeled and cubed

• 2 celery stalks, chopped

• 1 cup frozen peas (optional, added at the end)

• Chopped fresh parsley (for garnish)

Equipment

• Large Dutch oven or heavy-bottomed pot

• Wooden spoon or spatula

• Cutting board and knife

• Measuring cups and spoons

• Ladle

Time

• Prep Time: 20 minutes

• Cook Time: 2 hours

• Total Time: 2 hours 20 minutes

Serving Size

• Serves 6–8 people

• About 1½–2 cups per serving

Instructions

1. Prepare the Beef:

• Pat beef dry with paper towels and season with salt and pepper.

• Lightly coat the beef with flour.

2. Sear the Beef:

• Heat 2 tablespoons of oil in a Dutch oven over medium-high heat.

• Sear the beef in batches until browned on all sides (about 5–7 minutes per batch). Remove and set aside.

3. Sauté Aromatics:

• Lower heat to medium and add remaining 1 tbsp of oil.

• Add diced onion and sauté for 4–5 minutes until soft.

• Stir in garlic and cook for 30 seconds.

• Mix in tomato paste and cook for another 1–2 minutes.

4. Deglaze the Pot:

• Pour in red wine (or broth), scraping up browned bits from the bottom.

• Simmer for 2–3 minutes until slightly reduced.

5. Build the Stew:

• Return beef to the pot.

• Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.

• Bring to a simmer, cover, and cook on low for 1 hour.

6. Add Vegetables:

• Stir in carrots, potatoes, and celery.

• Cover and continue to simmer for another 45 minutes to 1 hour, until beef and veggies are tender.

7. Finish and Serve:

• Remove bay leaves.

• Stir in peas and let warm for 5 minutes.

• Taste and adjust seasoning as needed.

• Garnish with chopped parsley and serve hot.

Hearty Beef Stew

This hearty beef stew is loaded with tender chunks of beef, earthy vegetables, and a rich, savory broth that simmers low and slow to perfection. It’s a one-pot meal that’s deeply flavorful, warming, and satisfying ideal for cozy family dinners or make ahead lunches.

Print Recipe

Prep Time:20 minutes mins

Cook Time:2 hours hrs

Total Time:2 hours hrs 20 minutes mins

Equipment

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula
• Cutting board and knife
• Measuring cups and spoons
• Ladle

Ingredients

• 2½ lbs beef chuck cut into 1½-inch cubes
• Salt and black pepper to taste
• 3 tbsp olive oil divided
• 2 tbsp all-purpose flour
• 1 large onion diced
• 3 cloves garlic minced
• 3 tbsp tomato paste
• 1 cup red wine or beef broth
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 2 tsp fresh thyme or 1 tsp dried
• 1 tsp rosemary optional
• 2 bay leaves
• 4 large carrots peeled and sliced
• 3 large russet or Yukon Gold potatoes peeled and cubed
• 2 celery stalks chopped
• 1 cup frozen peas optional, added at the end
• Chopped fresh parsley for garnish

Instructions

• Prepare the Beef:
• Pat beef dry with paper towels and season with salt and pepper.
• Lightly coat the beef with flour.
• Sear the Beef:
• Heat 2 tablespoons of oil in a Dutch oven over medium-high heat.
• Sear the beef in batches until browned on all sides (about 5–7 minutes per batch). Remove and set aside.
• Sauté Aromatics:
• Lower heat to medium and add remaining 1 tbsp of oil.
• Add diced onion and sauté for 4–5 minutes until soft.
• Stir in garlic and cook for 30 seconds.
• Mix in tomato paste and cook for another 1–2 minutes.
• Deglaze the Pot:
• Pour in red wine (or broth), scraping up browned bits from the bottom.
• Simmer for 2–3 minutes until slightly reduced.
• Build the Stew:
• Return beef to the pot.
• Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
• Bring to a simmer, cover, and cook on low for 1 hour.
• Add Vegetables:
• Stir in carrots, potatoes, and celery.
• Cover and continue to simmer for another 45 minutes to 1 hour, until beef and veggies are tender.
• Finish and Serve:
• Remove bay leaves.
• Stir in peas and let warm for 5 minutes.
• Taste and adjust seasoning as needed.
• Garnish with chopped parsley and serve hot.

Servings: 8 people

10 FAQs About Hearty Beef Stew

1. What cut of beef is best for stew?

Beef chuck is ideal. It’s affordable, marbled with fat, and becomes incredibly tender when cooked low and slow. You can also use brisket or bottom round.

2. Can I make this beef stew without wine?

Yes. Simply substitute the red wine with an equal amount of beef broth or use grape juice with a splash of vinegar for depth.

3. How do I make the stew thicker?

You can:

• Dredge the beef in flour before browning (as this recipe does).

• Let the stew simmer uncovered toward the end.

• Mix 1 tablespoon of cornstarch with 2 tablespoons cold water and stir it in to thicken at the end.

4. Can I use a slow cooker or Instant Pot?

Yes!

• Slow Cooker: Brown the meat and aromatics first, then cook on LOW for 8 hours or HIGH for 4–5 hours.

• Instant Pot: Use the sauté function to brown, then pressure cook on high for 35 minutes, followed by a natural release.

5. Can I freeze beef stew?

Yes! Beef stew freezes very well. Just avoid freezing if it contains potatoes that tend to get mealy use waxy potatoes like Yukon Golds or add them fresh after thawing.

6. Do I need to peel the potatoes and carrots?

Peeling is recommended for russet potatoes and large carrots. For Yukon Golds or baby carrots, peeling is optional depending on your texture preference.

7. Can I make it vegetarian?

You can try a hearty vegetable stew instead. Swap beef for mushrooms or lentils and use vegetable broth.

8. What if my stew is too salty?

Add peeled potatoes (remove before serving) to absorb salt, or balance it with a splash of vinegar, lemon juice, or more liquid like broth or water.

9. How long should I simmer the stew?

For stovetop: at least 2 hours total for tender beef and flavorful broth. Simmer gently, covered, and stir occasionally to avoid burning.

10. Can I add other vegetables?

Definitely. Try parsnips, green beans, mushrooms, turnips, or sweet potatoes. Add delicate veggies like peas near the end to prevent overcooking.

How To Store Hearty Beef Stew

Refrigerator:

• Store cooled stew in an airtight container for up to 4 days.

• Reheat on the stovetop over medium-low heat, stirring occasionally, or microwave in short intervals, stirring in between.

Freezer:

• Let the stew cool completely before freezing.

• Portion into freezer-safe bags or containers, leaving room for expansion.

• Freeze for up to 3 months.

To Reheat from Frozen:

• Thaw overnight in the fridge, then reheat on the stovetop or in the microwave.

• Stir well to re-combine any separated ingredients and add a splash of broth or water if needed.