This stew is deeply satisfying, with melt-in-your-mouth beef and perfectly cooked vegetables in every bite. Slow cooking allows the flavors to develop beautifully, creating a thick and savory broth. It’s a one-pot meal that’s both nourishing and easy to prepare, and it tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) beef (chuck or stewing beef, cut into chunks) potatoes (peeled and chopped) carrots (sliced) onion (chopped) garlic (minced) beef broth tomato paste flour (for thickening) olive oil salt black pepper bay leaves thyme (optional)
Directions
Heat olive oil in a large pot over medium-high heat.
Season the beef with salt and pepper, then brown it in batches until nicely seared on all sides. Remove and set aside.
In the same pot, add onion and cook until softened. Stir in garlic and cook for about 1 minute.
Add tomato paste and cook briefly to deepen the flavor.
Sprinkle in flour and stir to coat the vegetables, forming a base for thickening.
Gradually pour in the beef broth while stirring to avoid lumps.
Return the beef to the pot and add bay leaves and thyme.
Bring to a boil, then reduce heat to low and simmer for about 1 to 1.5 hours.
Add potatoes and carrots, then continue simmering for another 30–40 minutes until everything is tender.
Adjust seasoning as needed, remove bay leaves, and serve hot.
You can add peas or green beans for extra vegetables. For a deeper flavor, include a splash of red wine when adding the broth. Mushrooms also make a great addition. For a thicker stew, mash a few of the potatoes into the broth. You can also cook it in a slow cooker for a more hands-off approach.
Storage/Reheating
Store the stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave. Add a little broth or water if it thickens too much. It also freezes well for up to 3 months.
FAQs
What cut of beef is best for stew?
Chuck or stewing beef works best because it becomes tender during slow cooking.
Why is my beef tough?
It likely needs more cooking time—slow simmering helps break down the fibers.
Can I make beef stew in a slow cooker?
Yes, cook on low for 6–8 hours or on high for 3–4 hours.
How do I thicken the stew?
Use flour, or mash some of the potatoes into the broth.
Can I add wine to the stew?
Yes, a small amount of red wine adds depth and richness.
Can I freeze beef stew?
Yes, it freezes well and can be reheated later.
What vegetables work well in beef stew?
Potatoes, carrots, peas, green beans, and mushrooms are all great options.
How do I make it more flavorful?
Use herbs, spices, and a rich broth for deeper flavor.
Can I make it ahead of time?
Yes, it often tastes even better the next day.
What should I serve with beef stew?
Crusty bread, rice, or mashed potatoes pair perfectly.
Conclusion
Beef stew is a timeless, comforting dish that brings warmth and rich flavor to the table. With tender beef, hearty vegetables, and a savory broth, it’s a satisfying meal that’s perfect for sharing and easy to adapt to your taste.
Beef Stew is a classic hearty dish made with tender beef chunks, potatoes, and vegetables simmered in a rich, savory broth. This easy homemade beef stew recipe is perfect for cozy meals and delivers deep, comforting flavor in every bite.
Ingredients
1.5 lbs (700 g) beef chuck or stewing beef, cut into chunks
3 medium potatoes, peeled and chopped
2 carrots, sliced
1 onion, chopped
2 cloves garlic, minced
4 cups beef broth
2 tablespoons tomato paste
2 tablespoons flour
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
2 bay leaves
1 teaspoon thyme (optional)
Instructions
Heat olive oil in a large pot over medium-high heat.
Season beef with salt and pepper, then brown in batches until well seared. Remove and set aside.
In the same pot, cook onion until softened. Add garlic and cook for 1 minute.
Stir in tomato paste and cook briefly to enhance flavor.
Sprinkle in flour and stir well to coat the mixture.
Gradually pour in beef broth while stirring to prevent lumps.
Return beef to the pot and add bay leaves and thyme.
Bring to a boil, then reduce heat and simmer for 1–1.5 hours.
Add potatoes and carrots, then continue simmering for 30–40 minutes until tender.
Adjust seasoning, remove bay leaves, and serve hot.
Notes
Brown the beef well for deeper flavor.For richer taste, add a splash of red wine with the broth.Add peas, green beans, or mushrooms for variation.Mash a few potatoes to naturally thicken the stew.Can be made in a slow cooker (low 6–8 hours or high 3–4 hours).Tastes even better the next day as flavors develop.
