I’ve spent years perfecting my beef stew, and this recipe strikes the perfect balance between rich flavor and simplicity. Tender chunks of beef, hearty vegetables, and a savory broth come together with minimal effort—yet the result tastes like it simmered all day. If you’re looking for comfort in a bowl without the fuss, this might just become your go-to. The secret’s in the sear, but the real magic happens later.
Recipe
If there’s one recipe that’ll warm your soul and fill your kitchen with irresistible aromas, it’s this beef stew. I’ve made it countless times, and it never fails to deliver—tender, melt-in-your-mouth beef, hearty vegetables, and a rich, savory broth that’s pure comfort in every spoonful.
The secret? Slow cooking to let the flavors deepen and meld together perfectly. Whether you’re feeding a crowd or just craving something cozy, this stew is a guaranteed crowd-pleaser.
Trust me, once you try it, you’ll understand why it’s a family favorite in my house. Let’s get cooking—you’re about to make something truly unforgettable.
Ingredients
Crafting the perfect beef stew starts with selecting the right ingredients. Each component plays a pivotal role in building depth of flavor and richness, so choose wisely. Here’s everything you’ll need, along with insider tips to elevate your stew game:
- Beef Chuck (2 lbs): This cut is non-negotiable—it’s marbled with fat, which melts into tenderness during slow cooking. Avoid lean cuts, as they’ll dry out.
- Olive Oil (2 tbsp): Use a good-quality oil for searing the meat. It locks in moisture and creates a flavorful base.
- Yellow Onion (1 large): Adds sweetness and depth. Dice it finely for even distribution.
- Garlic (4 cloves): Fresh garlic is a must. Mince it for maximum flavor infusion.
- Carrots (3 medium): Cut into thick chunks to withstand long cooking without turning mushy.
- Celery (3 stalks): Adds earthiness and balances the sweetness of the carrots.
- Potatoes (2 medium): Yukon Golds are ideal—they hold their shape and lend a creamy texture.
- Tomato Paste (2 tbsp): Intensifies the umami. Sauté it with the veggies for a richer flavor.
- Beef Broth (4 cups): Homemade is best, but a good store-bought low-sodium version works too.
- Red Wine (1 cup): Optional but highly recommended—adds complexity. Use a dry red like Cabernet Sauvignon.
- Bay Leaves (2): A subtle but essential aromatic. Remove before serving.
- Thyme (1 tsp, dried): Adds an herby backbone. Fresh thyme sprigs work even better if available.
- Salt & Black Pepper: Season generously—beef needs it to shine.
- Flour (3 tbsp): Toss the beef in flour before browning for a thicker, velvety stew.
Pro Tips:
- For extra richness, add a splash of Worcestershire sauce or a tablespoon of soy sauce.
- No red wine? Substitute with more beef broth or a splash of balsamic vinegar for tang.
- Want a thicker stew? Mix a tablespoon of cornstarch with water and stir it in at the end.
These ingredients come together to create a hearty, comforting stew that’s worth every minute of simmering.
How to Make the Best “Homemade Beef Stew Instructions
– Simmer gently: Cover and reduce heat to low. Let the stew cook slowly for 1.5–2 hours, stirring occasionally. The meat should become fork-tender.
Avoid boiling, as it can toughen the beef.
– Thicken the stew: If desired, mix a slurry of cornstarch and water, then stir it in during the last 10 minutes.
Simmer until the stew reaches your preferred consistency.
– Adjust seasoning: Taste and add salt, pepper, or herbs as needed. Remove bay leaves before serving.
Let the stew rest for 5–10 minutes—this helps flavors meld.
Pro Tips:
- For extra depth, sear the beef in bacon fat.
- If short on time, use a pressure cooker (20 minutes on high pressure).
- Leftovers taste even better the next day as flavors intensify.
Watch-Outs:
- Don’t skip browning the beef—it’s key for flavor.
- Over-thickening can make the stew gluey; add slurry gradually.
- Cut potatoes uniformly so they cook evenly.
Nutrition
This hearty beef stew is packed with nutrients. Here’s the breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Fat | 12g |
| Carbohydrates | 25g |
| Fiber | 4g |
| Sodium | 680mg |
| Potassium | 720mg |
Chef Tips
Now that we’ve covered the nutritional aspects, let’s focus on making this beef stew even better.
First, sear the beef in batches—don’t overcrowd the pan, or it’ll steam instead of brown. Deglaze with red wine for depth, and use homemade stock if possible.
Simmer low and slow; rushing toughens the meat. Finish with fresh herbs for brightness.
These small steps make a big difference in flavor and texture.
