Hey, you know those cozy, comforting meals that just make everything feel right?

That’s this beef stew. I’ve made it more times than I can count, and every single time, it turns out crazy delicious.

I’m so glad you’re here for this, you’re gonna love how simple and hearty this recipe is.

First,

Why You’ll Love This Recipe

• It’s rich, thick, and super flavorful

• The beef is melt-in-your-mouth tender

• Perfect for cold nights, family dinners, or meal prep

• Uses simple ingredients you probably already have

• Even better, the next day, the leftovers win

• Easy to customize with what you like

Ingredients You’ll Need

Here’s everything you’ll need to make this classic beef stew:

• 2 lbs stew meat (chuck roast cut into 1-inch cubes)

• 3 tbsp olive oil

• Salt and black pepper to taste

• 1 large yellow onion, chopped

• 3 garlic cloves, minced

• 3 tbsp tomato paste

• 4 cups beef broth (low-sodium works best)

• 1 cup red wine (optional, but adds deep flavor)

• 4 large carrots, peeled and sliced

• 4 medium potatoes, peeled and chopped into chunks

• 2 celery stalks, sliced

• 2 bay leaves

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 tbsp all-purpose flour (for thickening)

• Fresh parsley for garnish (optional)

Step-by-Step Instructions

Step 1 – Prep Your Ingredients

Get everything chopped and ready. Meat cut into cubes, veggies peeled and sliced, garlic minced. It saves so much time once you start cooking.

Step 2 – Sear the Beef

Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear it in batches until browned on all sides. Don’t overcrowd the pot. Transfer to a plate once browned.

Step 3 – Sauté Onion and Garlic

Add 1 more tbsp of olive oil if needed. Toss in the chopped onion and cook for about 3-4 minutes until it softens. Add the garlic and stir for another 30 seconds.

Step 4 – Add Tomato Paste and Flour

Stir in the tomato paste and cook it out for about 2 minutes. Sprinkle in the flour and stir until everything is coated. This helps thicken the stew later.

Step 5 – Deglaze with Wine or Broth

Pour in the wine (or a bit of broth if skipping wine), scraping up all the bits stuck at the bottom. Let it simmer for 2-3 minutes.

Step 6 – Add the Beef and Broth

Add the seared beef back into the pot. Pour in the beef broth until everything is just covered.

Step 7 – Add Herbs and Simmer

Toss in the bay leaves, thyme, and rosemary. Stir well. Cover and bring it to a boil, then reduce heat to low and let it simmer for 1½ hours.

Step 8 – Add Veggies

After the first simmer, add the carrots, potatoes, and celery. Stir everything together and let it simmer for another 45 minutes, uncovered. Stir occasionally.

Step 9 – Check and Taste

Remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed.

Step 10 – Serve It Up

Ladle into bowls and garnish with chopped parsley if you like. Serve warm and enjoy every bite!

Pro Tips for the Best Beef Stew

• Use a chuck roast for tender meat—it’s perfect for slow cooking

• Sear the beef properly; don’t skip this step

• Deglazing adds a big punch of flavor—don’t rush it

• Cut veggies into large chunks so they don’t turn mushy

• Simmer low and slow for deep flavor

• Add peas in the last 5 minutes if you like them

Common Mistakes to Avoid & How to Perfect the Recipe

• Rushing the sear – Browning the beef builds flavor, take your time

• Overcrowding the pot – Sear in batches, or the meat steams

• Skipping flour or tomato paste – They help thicken and deepen flavor

• Boiling instead of simmering – A gentle simmer gives the best texture

• Adding veggies too early – They’ll turn to mush if cooked too long

• Underseasoning – Taste and adjust salt and pepper near the end

Serving and Presentation Ideas

• Serve it with crusty bread or dinner rolls

• A side of buttered noodles or mashed potatoes works too

• Sprinkle fresh parsley or chives on top before serving

• Add a splash of balsamic vinegar for a fancy twist

• Serve in deep bowls for that cozy, classic feel

Variations and Recipe Swaps

• Swap potatoes with sweet potatoes for a sweeter touch

• Use parsnips or turnips instead of carrots

• No wine? Just use extra broth

• Add mushrooms for extra heartiness

• Make it spicy with a pinch of red pepper flakes

• Add green beans or peas in the last few minutes

Storage and Reheating Tips

• Fridge: Store leftovers in an airtight container up to 4 days

• Freezer: Freeze in portions for up to 3 months

• Reheat on Stove: Simmer on low until heated through

• Reheat in Microwave: Heat in short bursts, stirring between each round

• Add a splash of broth if it thickens too much when reheating

What to Serve with Beef Stew

• Warm crusty bread

• Buttery mashed potatoes

• Steamed rice or egg noodles

• Roasted Brussels sprouts or green beans

• A simple green salad

• Cornbread or dinner rolls

FAQs

Q: Can I make this in a slow cooker?
Yes! After searing the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.

Q: Can I skip the wine?
Absolutely. Just use extra beef broth instead.

Q: What kind of meat is best?
Chuck roast is perfect—it gets super tender when cooked slowly.

Q: Can I make it gluten-free?
Yes. Use a gluten-free flour blend or cornstarch to thicken the stew.

Q: How do I thicken it more?
Mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in at the end, and let it simmer for 5 more minutes.

Q: Can I use frozen vegetables?
You can, but add them toward the end so they don’t overcook.

Q: How long does it last in the fridge?
It keeps well for up to 4 days, and the flavor gets even better with time.

Conclusion

That’s it, my friend—your full guide to the coziest beef stew ever. When you make it, come back and let me know how it turned out.

I’d love to hear your version, what swaps you tried, or what you served it with!

You Might Also Love

• Chicken Caesar Pasta Salad
• Melt In Your Mouth Chicken
• Chicken With Boursin Sauce

⤵⤵⤵

Continue to Content

Classic Beef Stew

Prep Time: 20 minutes

Cook Time: 2 hours 15 minutes

Total Time: 2 hours 35 minutes

A hearty and comforting meal made with tender beef, potatoes, carrots, and a rich broth. This recipe brings all the cozy vibes and is perfect for both weeknights and Sunday dinners. It’s simple, satisfying, and even better the next day.

Print

Ingredients

• 2 lbs stew meat (chuck roast), cubed
• 3 tbsp olive oil
• Salt and black pepper
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine (or extra broth)
• 4 carrots, sliced
• 4 potatoes, chopped
• 2 celery stalks, sliced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp flour
• Fresh parsley (optional)

Instructions

Step 1 – Prep Your Ingredients: everything chopped and ready. Meat cut into cubes, veggies peeled and sliced, garlic minced. It saves so much time once you start cooking.

Step 2 – Sear the BeefHeat 2 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear it in batches until browned on all sides. Don’t overcrowd the pot. Transfer to a plate once browned.

Step 3 – Sauté Onion and GarlicAdd 1 more tbsp of olive oil if needed. Toss in the chopped onion and cook for about 3-4 minutes until it softens. Add the garlic and stir for another 30 seconds.

Step 4 – Add Tomato Paste and FlourStir in the tomato paste and cook it out for about 2 minutes. Sprinkle in the flour and stir until everything is coated. This helps thicken the stew later.

Step 5 – Deglaze with Wine or Broth Pour in the wine (or a bit of broth if skipping wine), scraping up all the bits stuck at the bottom. Let it simmer for 2-3 minutes.

Step 6 – Add the Beef and BrothAdd the seared beef back into the pot. Pour in the beef broth until everything is just covered.

Step 7 – Add Herbs and SimmerToss in the bay leaves, thyme, and rosemary. Stir well. Cover and bring it to a boil, then reduce heat to low and let it simmer for 1½ hours.

Step 8 – Add VeggiesAfter the first simmer, add the carrots, potatoes, and celery. Stir everything together and let it simmer for another 45 minutes, uncovered. Stir occasionally.

Step 9 – Check and TasteRemove the bay leaves. Taste and adjust seasoning with salt and pepper if needed.

Step 10 – Serve It Up: Ladle into bowls and garnish with chopped parsley if you like. Serve warm and enjoy every bite!

Notes

• This stew gets better overnight—great for leftovers
  
• Don’t skip searing the beef—it makes a big difference
  
• Feel free to make it ahead and freeze in batches
  
• Add fresh herbs on top if serving guests—it looks great
  

Nutrition Information

Yield 6
Amount Per Serving Calories ~410

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