How to Make Beef Stew

Nothing warms your soul like a classic family favorite, and this simple beef stew with tender meat and hearty veggies is the definition of comfort food. By slowly cooking the ingredients, you achieve fall-apart beef and perfectly tender vegetables in an irresistible, rich broth.

Why You Will Love This Recipe

The perfect comfort food: With meat, veggies, and a delicious savory broth, this stew has everything you need to satisfy your cravings for a hearty, homemade meal. So easy to prepare: This recipe is straightforward to assemble in under 30 minutes, then it simply simmers to perfection. Simple ingredients: All of the components are basic items that can be found in your pantry, fridge, or at your local grocery store. Make it in advance: This is the perfect dish to prepare ahead of time, as the flavors and aromas intensify and improve after sitting in the refrigerator for a day or two. Serve or save: This recipe serves up to eight people, and any leftovers store beautifully in the freezer for future meal planning.

Ingredients

• 2 pounds chuck roast or beef stewing meat, trimmed and cut into 2-3 inch cubes
• 1/4 cup all-purpose flour or gluten-free flour
• 2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 4 tablespoons vegetable oil
• 1 cup red wine
• 2 tablespoons unsalted butter
• 1 medium onion, peeled and finely diced
• 1 medium onion, cut into quarters
• 5 cloves garlic, minced
• 4 cloves garlic, whole
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 4 cups low-sodium beef broth
• 3 bay leaves
• 1 bunch of fresh thyme
• 4 medium carrots, peeled and cut into 1/4-inch rounds
• 1 cup celery, diced
• 1 pound mini red potatoes, peeled and cut into halves
• 8 ounces baby Bella mushrooms, cleaned and halved
• Fresh parsley for garnish

Step-by-Step Instructions

1. Add beef chunks to a large bowl, and sprinkle with flour, salt, and black pepper. Toss to coat the meat evenly.
2. Place a heavy-duty, oven-safe large pot or Dutch oven over medium-high heat. Add 2 tablespoons of oil. Once hot, add the beef pieces in batches, ensuring you do not overcrowd the pot. Brown the meat on all sides for about 5 minutes per batch. Remove the beef and set aside on a plate, covering with foil to keep warm.
3. Add the remaining 2 tablespoons of oil and repeat the browning process for the remaining beef.
4. Lower the heat to medium and pour in the wine to deglaze the pot, using a wooden spoon to scrape up the flavorful browned bits from the bottom.
5. Add the butter to the pot and let it melt. Stir in the diced onion and minced garlic, cooking for about 1 minute.
6. Stir in the Worcestershire sauce and tomato paste, then add the 4 cups of beef broth.
7. Return the browned beef chunks to the pot along with the quartered onion, whole garlic cloves, bay leaves, and the bunch of thyme. Cover and cook on low heat for 1 1/2 hours.
8. Preheat your oven to 300 degrees F. Discard the bay leaves and thyme stems.
9. Add the carrots, celery, mushrooms, and potatoes to the pot. Stir to combine. Cover and cook in the oven for 1 hour, or until the vegetables are tender. If the stew looks too dry, add a splash more broth or water.
10. Remove from the oven, season with additional salt and pepper to taste, and serve garnished with fresh parsley.

Expert Tips / Pro Tips

The secret to a perfect stew starts with the meat. Always choose well-marbled chuck roast rather than pre-cut stew meat packages, as marbling ensures the meat stays juicy and tender. Be sure to trim off any large, exterior fat caps. Browning the meat before simmering is essential for deep flavor and caramelization. Additionally, using beef broth instead of water adds a rich, aromatic depth to the final dish. Finally, do not rush the process; cooking low and slow for at least two hours is the key to breaking down collagen for that melt-in-your-mouth texture.

Variations & Substitutions

If you prefer a different protein, you can substitute the beef with pork, chicken, turkey, or ham. To add more nutrition, feel free to toss in peas, green beans, or corn during the final hour of cooking. If you enjoy spice, add a dash of Cajun seasoning to the broth. For a decadent twist, some people enjoy adding crispy bacon or a sprinkle of cheddar cheese just before serving. If you do not wish to use wine, simply substitute it with an equal amount of additional beef broth.

Serving Suggestions

This stew is best served with a side of crusty French bread or Southern cornbread to soak up the savory broth. For a balanced meal, pair the richness of the beef with a crisp, refreshing side salad or crunchy coleslaw. If you are looking for dessert ideas, the deep flavors of the stew pair wonderfully with fruit-based treats like a cherry pie or a creamy cherry amaretto tiramisu.

Storage, Freezing & Reheating

Store leftovers in an airtight container in the refrigerator for up to one week. To freeze, pack the stew into freezer-safe bags; it will keep for up to three months. When ready to eat, thaw the stew overnight in the refrigerator. Reheat in the microwave for 45 to 90 seconds or on the stovetop over medium-low heat until warmed through, stirring frequently.

Nutrition Information

Calories	379kcal
Carbohydrates	21g
Protein	29g
Fat	17g
Saturated Fat	8g
Cholesterol	70mg
Sodium	1243mg
Fiber	3g
Sugar	5g

FAQ

Why is my beef stew so chewy?

If the meat is chewy, it likely wasn’t cooked long enough or the wrong cut was used. Ensure you are using a well-marbled cut like chuck roast and cooking it low and slow for at least two hours to allow the collagen to break down properly.

How do I thicken the broth?

If you prefer a thicker stew, you can create a cornstarch slurry by mixing two tablespoons of cornstarch with two tablespoons of cold water. Pour this into the bubbling stew and let it simmer for a few minutes until thickened. Alternatively, you can mash a few of the cooked potatoes or vegetables and stir them back into the liquid.

Why are my vegetables so mushy?

Vegetables will become mushy if they are added too early. Always add your potatoes, carrots, and celery during the last hour of cooking to ensure they maintain their shape and texture.