A hearty, comforting bowl of beef stew is the perfect meal for cozying up on a cold day. With tender chunks of beef, hearty vegetables, and a savory broth, this classic dish is rich in flavor and satisfaction. Whether you’re serving it for dinner on a busy weeknight or making it for a special occasion, this beef stew will warm you from the inside out.
Why You’ll Love This Recipe?
- Comforting and Hearty: Tender beef and vegetables make this stew filling and satisfying.
- Rich and Flavorful Broth: The combination of beef stock, wine, and spices creates a savory, flavorful broth that you’ll want to savor.
- Simple and Easy: Despite its robust flavor, this stew is easy to make and requires just a few basic ingredients.
Ingredients
- Beef stew meat (cut into bite-sized pieces)
- Olive oil (for browning)
- Onion (diced)
- Garlic (minced)
- Carrots (peeled and sliced)
- Potatoes (peeled and cubed)
- Celery (chopped)
- Beef broth
- Red wine (optional, for deeper flavor)
- Bay leaves
- Fresh thyme
- Salt and pepper
- Flour (for thickening)
- Fresh parsley (for garnish)
Full list of ingredients and measurements below.
Directions
Step 1: Brown the Beef
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat in batches, browning on all sides. Remove the beef and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add the diced onion and cook for 2-3 minutes, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Build the Stew
Add the carrots, potatoes, and celery to the pot, then sprinkle the flour over the vegetables. Stir well to coat everything evenly with the flour, which will help thicken the stew.
Step 4: Add the Liquids and Seasonings
Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Add the bay leaves, thyme, salt, and pepper. Stir to combine.
Step 5: Simmer the Stew
Return the browned beef to the pot and bring everything to a simmer. Cover the pot and let it cook for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
Step 6: Finish and Serve
Once the beef is tender and the stew has thickened, taste and adjust the seasoning with salt and pepper if needed. Remove the bay leaves and thyme sprigs. Serve hot, garnished with fresh parsley.
Expert Tips and Tricks
- Thickening the Stew: If you like a thicker stew, you can mash a few of the potatoes in the pot to create a heartier texture.
- Brown the Beef Well: Don’t skip the browning step! It adds depth of flavor to the stew.
- Make It Ahead: Beef stew often tastes better the next day as the flavors have more time to meld. Make it ahead and reheat before serving for a great meal prep option.
Recipe Variations
- Vegetable Beef Stew: Add more vegetables like peas, green beans, or parsnips to make the stew even heartier.
- Spicy Beef Stew: Add a bit of crushed red pepper flakes for a kick of heat.
- Slow Cooker Beef Stew: After browning the beef and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
Serving Suggestions
Beef stew pairs perfectly with:
- Freshly baked bread or a crusty baguette to soak up the delicious broth.
- A side of buttered green beans or sautéed spinach for extra veggies.
- Mashed potatoes or rice to round out the meal.
FAQs
1. Can I use other cuts of beef for this stew?
Yes, other cuts like chuck roast or brisket can be used. Just make sure to cut them into bite-sized pieces and cook them low and slow for tender results.
2. Can I make this beef stew in a pressure cooker?
Absolutely! You can make this stew in a pressure cooker or Instant Pot. After browning the beef and sautéing the vegetables, cook on high pressure for about 35-40 minutes, then allow for a natural pressure release.
3. Can I freeze leftover beef stew?
Yes, beef stew freezes well. Allow it to cool completely, then store in an airtight container for up to 3 months. Reheat on the stovetop or in the microwave.
4. Can I use frozen vegetables in this recipe?
Frozen vegetables can be used in a pinch. However, fresh vegetables will give the stew better texture and flavor. Add frozen vegetables in the last 30 minutes of cooking so they don’t overcook.
Conclusion
Beef stew is a timeless dish that never disappoints. With its rich flavors, tender beef, and comforting vegetables, it’s the perfect meal for any occasion. Whether you make it in a slow cooker, pressure cooker, or on the stovetop, this hearty stew will be a crowd-pleaser. Try it today, and enjoy a bowl of warmth and deliciousness!
Print
Beef Stew
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stove-top simmering
- Cuisine: American
Description
A hearty and comforting Beef Stew with tender chunks of beef, vegetables, and a savory broth. This classic dish is perfect for chilly days and is loaded with flavor from slow-cooked beef, carrots, potatoes, onions, and herbs. Serve it with crusty bread for a satisfying meal.
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced
- 4 medium potatoes, peeled and diced
- 1 cup celery, chopped
- 1 cup peas (optional)
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with extra beef broth)
- 1 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp flour (optional, for thickening)
Instructions
- Brown the Beef:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef stew meat in batches and brown on all sides. Remove the beef from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes until softened.
- Add the carrots, potatoes, and celery, and cook for another 5 minutes, stirring occasionally.
- Deglaze the Pot:
- Add the red wine (if using) to the pot to deglaze, scraping up any brown bits from the bottom of the pot. Let the wine simmer for 2 minutes to reduce slightly.
- Add the Broth and Seasonings:
- Stir in the beef broth, tomato paste, bay leaves, thyme, and rosemary. Add the browned beef back into the pot and bring to a simmer.
- Simmer the Stew:
- Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Thicken the Stew (Optional):
- If you prefer a thicker stew, mix the flour with a little bit of cold water to create a slurry and stir it into the stew. Continue to simmer for another 10 minutes.
- Final Touches:
- Add the peas (if using) and cook for an additional 5 minutes. Remove the bay leaves and adjust seasoning with salt and pepper.
- Serve:
- Serve the beef stew hot, garnished with fresh parsley if desired. Enjoy with crusty bread or over mashed potatoes.
Notes
- For an extra depth of flavor, you can add a few tablespoons of Worcestershire sauce or balsamic vinegar.
- This stew can be made in advance and stored in the refrigerator for up to 3 days. The flavors improve after a day or two!
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg