Classic Hearty Beef Stew – Comfort in a Bowl
This is the kind of meal that makes the house smell incredible and brings everyone to the table. Classic hearty beef stew is all about tender chunks of beef, soft vegetables, and a rich, savory broth. It’s simple, timeless, and deeply satisfying—perfect for a chilly evening or a weekend dinner.
You don’t need any fancy techniques, just a little patience and the right steps. Once it simmers, the flavors come together and taste like you cooked all day (even if you didn’t).
Classic Hearty Beef Stew - Comfort in a Bowl
Ingredients
Method
- Pat the beef dry and season generously. Use paper towels to dry the cubes well. Season with salt and pepper.Dry beef browns better and builds more flavor.
- Brown the beef in batches. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Add a single layer of beef and sear on all sides until deep brown, about 6–8 minutes per batch. Don’t crowd the pot.Transfer browned beef to a plate and repeat.
- Sauté the aromatics. Reduce heat to medium. Add onion and a pinch of salt; cook until softened, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Build the base with tomato paste. Stir in tomato paste and cook for 1 minute to caramelize slightly.This step boosts the stew’s depth.
- Deglaze the pot. Pour in the red wine (if using). Scrape up the browned bits from the bottom of the pot—they’re pure flavor. Let the wine simmer for 2–3 minutes to reduce a bit.
- Add the liquids and seasonings. Return the beef and any juices to the pot.Add beef broth, bay leaves, thyme, rosemary, and Worcestershire sauce. Bring to a gentle boil.
- Simmer low and slow. Reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally. Keep the simmer gentle to keep the beef tender.
- Add vegetables. Stir in carrots, potatoes, and celery.Cover and simmer another 30–40 minutes, until the vegetables are tender and the beef is fork-soft.
- Thicken the stew. In a small bowl, mix flour with a splash of broth or water to make a smooth slurry. Stir it into the stew and simmer uncovered 5–10 minutes until thickened to your liking. For gluten-free, use cornstarch mixed with cold water.
- Finish and season. Stir in butter for a glossy finish (optional).Taste and adjust salt and pepper. Remove bay leaves and any woody herb stems.
- Garnish and serve. Sprinkle with chopped parsley. Serve hot with crusty bread or over mashed potatoes.
Why This Recipe Works
Slow simmering turns tough cuts tender. Chuck roast or stewing beef has lots of connective tissue that melts into the broth, making it silky and rich.
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Browned meat builds flavor. Searing the beef creates a deep, caramelized base that gives the stew its signature taste.
Tomato paste and wine add depth. A little tomato paste brings umami and body, while red wine (optional) adds complexity without overwhelming the stew.
Root vegetables hold up. Carrots and potatoes keep their texture during a long simmer, so you get hearty bites in every spoonful.
Shopping List
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- 2 tablespoons olive oil (plus more as needed)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (optional; can sub with more broth)
- 4 cups beef broth (low sodium preferred)
- 3 large carrots, peeled and cut into chunks
- 1 pound baby potatoes or 3 medium Yukon Gold potatoes, cut into chunks
- 2 celery stalks, sliced
- 2 bay leaves
- 1 teaspoon dried thyme (or 3 sprigs fresh thyme)
- 1 teaspoon dried rosemary (or 1 sprig fresh rosemary)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons flour (or cornstarch for gluten-free)
- 2 tablespoons butter (optional, for finishing)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How to Make It
- Pat the beef dry and season generously. Use paper towels to dry the cubes well. Season with salt and pepper.
Dry beef browns better and builds more flavor.
- Brown the beef in batches. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Add a single layer of beef and sear on all sides until deep brown, about 6–8 minutes per batch. Don’t crowd the pot.
Transfer browned beef to a plate and repeat.
- Sauté the aromatics. Reduce heat to medium. Add onion and a pinch of salt; cook until softened, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Build the base with tomato paste. Stir in tomato paste and cook for 1 minute to caramelize slightly.
This step boosts the stew’s depth.
- Deglaze the pot. Pour in the red wine (if using). Scrape up the browned bits from the bottom of the pot—they’re pure flavor. Let the wine simmer for 2–3 minutes to reduce a bit.
- Add the liquids and seasonings. Return the beef and any juices to the pot.
Add beef broth, bay leaves, thyme, rosemary, and Worcestershire sauce. Bring to a gentle boil.
- Simmer low and slow. Reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally. Keep the simmer gentle to keep the beef tender.
- Add vegetables. Stir in carrots, potatoes, and celery.
Cover and simmer another 30–40 minutes, until the vegetables are tender and the beef is fork-soft.
- Thicken the stew. In a small bowl, mix flour with a splash of broth or water to make a smooth slurry. Stir it into the stew and simmer uncovered 5–10 minutes until thickened to your liking. For gluten-free, use cornstarch mixed with cold water.
- Finish and season. Stir in butter for a glossy finish (optional).
Taste and adjust salt and pepper. Remove bay leaves and any woody herb stems.
- Garnish and serve. Sprinkle with chopped parsley. Serve hot with crusty bread or over mashed potatoes.
How to Store
Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
The flavors often improve overnight.
Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Leave a little space at the top for expansion.
Reheat: Warm gently on the stove over low heat, adding a splash of water or broth if it’s too thick. Microwave in short bursts, stirring between intervals.
Health Benefits
High-quality protein: Beef provides protein for muscle repair and satiety, which helps keep you full and energized.
Vitamins and minerals: You’ll get iron, zinc, and B vitamins from the beef, plus potassium and fiber from the vegetables.
Balanced meal: This stew includes protein, complex carbs, and vegetables.
Pair with a green salad for added fiber and freshness.
Customizable: You can trim excess fat from the beef, use low-sodium broth, and add extra vegetables to lighten it up without losing flavor.
Common Mistakes to Avoid
- Skipping the browning step: Searing creates the rich, savory base you want. Pale meat equals bland stew.
- Crowding the pot: Overloading the pan steams the beef instead of browning it. Work in batches.
- Boiling too hard: A rolling boil toughens the meat.
Keep it at a gentle simmer.
- Adding vegetables too early: If you add them at the start, they’ll turn mushy. Add them halfway through.
- Under-seasoning: Taste at the end and adjust salt, pepper, and acidity. A splash of Worcestershire or a squeeze of lemon can wake up the flavors.
Variations You Can Try
- Guinness beef stew: Swap the wine and part of the broth for stout beer.
It adds a deep, malty flavor.
- Mushroom lover’s stew: Add 8 ounces of cremini or button mushrooms after the onions. Sauté until browned for extra umami.
- Herb-forward: Use fresh thyme and rosemary generously, and finish with a handful of chopped parsley and chives.
- Gluten-free: Use cornstarch or arrowroot to thicken instead of flour. Check that your Worcestershire is gluten-free.
- Root vegetable swap: Try parsnips, turnips, or sweet potatoes for a twist on the classic.
- Pressure cooker/Instant Pot: Brown on Sauté, then cook on High Pressure for about 35 minutes with a natural release.
Thicken afterward on Sauté.
- Slow cooker: Brown the beef and aromatics on the stove first, then transfer to a slow cooker. Cook on Low for 7–8 hours or High for 4–5 hours. Add the thickener at the end.
FAQ
What cut of beef is best for stew?
Beef chuck roast is ideal because it has marbling and connective tissue that break down during cooking.
You can also use labeled “stew meat,” though it may vary in quality. If possible, cut your own cubes from a chuck roast for consistent results.
Can I make this without wine?
Yes. Replace the wine with more beef broth.
For extra depth, add a teaspoon of balsamic vinegar or an extra splash of Worcestershire sauce near the end of cooking.
How do I make the stew thicker?
Use a flour or cornstarch slurry and simmer until it reaches your preferred thickness. You can also mash a few potato chunks against the side of the pot to naturally thicken the broth.
Why is my beef tough?
It likely needs more time at a gentle simmer. Tough cuts soften when collagen breaks down, which takes at least 1.5 to 2 hours total.
Keep the heat low and be patient.
Can I make it ahead?
Absolutely. Stew tastes even better the next day. Store it in the fridge and reheat gently on the stove.
Thin it with a little broth if needed.
What can I serve with beef stew?
Crusty bread, buttered noodles, or mashed potatoes are classic sides. A crisp green salad or steamed green beans adds freshness and color to the meal.
How can I reduce the fat?
Trim visible fat from the beef before cooking and skim any fat that rises to the surface as it simmers. You can also chill the stew and remove the solidified fat before reheating.
In Conclusion
Classic hearty beef stew is simple, comforting, and endlessly reliable.
With a good sear, a gentle simmer, and the right timing for vegetables, you’ll get tender beef and a rich, flavorful broth every time. Make a big pot on the weekend, enjoy it for days, and stash a portion in the freezer for a rainy day. It’s the kind of home-cooked meal that never goes out of style.
