Ultimate Beef Stew Recipe: Tender & Delicious!

There’s something timeless and comforting about a steaming bowl of beef stew. This ultimate beef stew recipe delivers deep, savory flavor with tender chunks of beef, perfectly cooked vegetables, and a rich, hearty broth.

Beef stew has roots in many cultures — from French boeuf bourguignon to Irish stew — but this version blends classic techniques with simple pantry staples for a foolproof, deeply satisfying result. Each bite offers tender beef that melts in your mouth, carrots that are sweet and soft, and potatoes that absorb every bit of that savory, herbed broth.

Perfect for chilly nights or slow Sundays, this stew is the kind of dish that fills your kitchen with an irresistible aroma and brings everyone to the table.

Ingredients Overview

Let’s break down what goes into this beef stew and how each component builds flavor, texture, and that homey feeling we all crave from a great stew.

Beef Chuck Roast

The best choice for stew is a well-marbled beef chuck roast. The fat melts slowly during the simmer, keeping the meat moist and giving the broth a deep richness. Avoid lean cuts like sirloin, which can dry out.

Alternative: For a leaner option, brisket works — but expect less richness.

Yellow Onions

Onions form the aromatic base and deepen the stew’s flavor. They soften and almost melt into the sauce during cooking.

Pro tip: Sautéing them until golden boosts sweetness and depth.

Carrots

They bring sweetness and vibrant color. Cut into thick chunks so they hold their shape over the long cook time.

Alternative: Parsnips or sweet potatoes add a fun twist.

Russet or Yukon Gold Potatoes

Potatoes add body and comfort. Russets break down a bit, thickening the stew. Yukon Golds hold their shape better for a chunkier texture.

Gluten-free thickening option: Use arrowroot or a cornstarch slurry instead of flour.

Garlic

Minced fresh garlic enhances the savoriness and complexity of the broth.

Tomato Paste

A tablespoon or two gives richness and umami depth, with a touch of acidity to balance the beef’s fattiness.

Red Wine (Optional but Recommended)

Wine adds sophistication and depth. A dry red like Cabernet Sauvignon or Merlot is ideal. Simmering cooks off the alcohol, leaving just the flavor.

Substitute: Use more beef broth or a splash of balsamic vinegar for a wine-free version.

Beef Broth

Choose low-sodium broth so you control the salt level. Homemade is always a plus, but a quality store-bought version works beautifully.

Flour

Dredging the beef in flour before browning helps it develop a crust and later thickens the stew naturally.

Gluten-free: Swap with rice flour or a 1:1 GF blend.

Herbs: Thyme, Bay Leaf, and Parsley

Fresh or dried thyme adds an earthy backbone. Bay leaf infuses a subtle aromatic complexity. Finish with parsley for brightness.

Optional additions: A sprig of rosemary or a touch of smoked paprika.

Step-by-Step Instructions

1. Brown the Beef

Pat the beef cubes dry with paper towels — moisture prevents browning. Dredge lightly in seasoned flour (salt, pepper), then sear in a hot Dutch oven with a bit of oil until all sides are browned. Do it in batches to avoid crowding.

Chef tip: Browning = flavor. Don’t skip this step.

2. Sauté Aromatics

Remove the beef and add chopped onions. Cook until translucent and golden, about 6–8 minutes. Stir in the garlic and tomato paste, sautéing until the paste darkens slightly — this caramelization deepens flavor.

3. Deglaze with Wine

Pour in the red wine and scrape up the brown bits from the pot (fond). Let it simmer for 2–3 minutes to reduce slightly.

4. Build the Stew Base

Return beef to the pot. Add carrots, potatoes, thyme, bay leaf, and enough beef broth to just cover the meat and vegetables. Bring to a boil, then reduce to a gentle simmer.

5. Slow Simmer

Cover and simmer gently for 2 to 2.5 hours. Stir occasionally. The beef should be fork-tender, and the vegetables should be soft but not mushy.

Alternate method: Use a slow cooker on LOW for 8 hours, or a pressure cooker for 35 minutes.

6. Adjust Seasoning

Taste and add salt and pepper as needed. Discard bay leaves. Stir in chopped parsley just before serving.

7. (Optional) Thicken Further

If desired, mix a tablespoon of flour or cornstarch with water and stir into the stew for a thicker consistency. Simmer for another 10 minutes.

Tips, Variations & Substitutions

Expert Cooking Tips

• Cut beef into uniform pieces for even cooking.

• Don’t rush the browning process. Golden-brown crust equals flavor.

• Low and slow wins — simmering gently ensures tender meat without drying.

Variations

• French-style: Add pearl onions and mushrooms for a boeuf bourguignon-inspired twist.

• Irish-style: Use Guinness beer instead of wine and add turnips.

• Spiced: Stir in a pinch of smoked paprika, allspice, or Worcestershire for added depth.

Dietary Swaps

• Gluten-free: Use GF flour or thicken with cornstarch.

• Low-carb: Replace potatoes with celery root or cauliflower chunks.

• Vegan version: Use mushrooms and lentils in place of beef, and vegetable broth.

Serving Ideas & Occasions

Beef stew is the ultimate cozy dinner — it pairs well with crusty bread, garlic mashed potatoes, or buttered egg noodles. For a lighter side, try a simple arugula salad with lemon vinaigrette.

This dish shines during:

• Cold-weather family dinners

• Meal prep for busy weeks

• Casual gatherings with friends

• Holiday comfort meals

Serve in deep bowls with a sprinkle of fresh herbs and maybe a dollop of sour cream for added richness.

Nutritional & Health Notes

Beef stew offers a satisfying balance of protein, fiber-rich vegetables, and complex carbohydrates. Chuck roast provides iron and B12, while carrots and potatoes add potassium, Vitamin A, and slow-digesting starches.

To lighten things up:

• Skim off any excess fat after cooking.

• Use leaner beef or swap half for mushrooms.

• Control sodium by using low-sodium broth and seasoning gradually.

One serving (about 1½ cups) provides roughly 400–450 calories depending on cut of beef and amount of added fat. It’s a hearty, filling meal that can easily be part of a balanced diet.

FAQs

Q1: What is the best cut of beef for stew?
A1: Chuck roast is ideal due to its marbling and connective tissue, which breaks down into tender bites after slow simmering. Other good options include brisket or bottom round, though they may be slightly less tender.

Q2: Can I make beef stew in a slow cooker?
A2: Absolutely. Brown the beef and sauté aromatics on the stove first, then transfer everything to a slow cooker. Cook on LOW for 8–10 hours or HIGH for 4–5 hours.

Q3: How do I store and reheat leftovers?
A3: Let the stew cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium-low heat or microwave in short intervals.

Q4: Can I freeze beef stew?
A4: Yes, it freezes well. Cool completely and portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Q5: How do I thicken beef stew without flour?
A5: Use cornstarch, arrowroot, or puree a small portion of the cooked potatoes and carrots into the broth for a naturally thicker texture.

Q6: Can I add peas or other vegetables?
A6: Yes! Add frozen peas, green beans, or corn during the last 10 minutes of cooking. Don’t add them earlier, as they can overcook.

Q7: Why is my beef stew meat tough?
A7: Tough meat is usually due to undercooking. Connective tissues need time to break down. Make sure to simmer long enough (at least 2 hours) over low heat for the meat to become fork-tender.

Print