Beef Stew

Beef stew is the kind of dinner that makes the whole house smell like you’ve been cooking all day. ♡

It’s rich, cozy, and deeply savory, with fork-tender beef and vegetables that soak up all that slow-simmered flavor. Here’s the thing: great beef stew isn’t complicated, it’s just a few smart steps. Brown the beef properly, give the tomato paste a minute to caramelize, and let it simmer low and slow until everything turns silky.

I like mine classic—carrots, potatoes, a little thyme, and a broth that’s thick enough to cling to a spoon. You can make it on the stove, in a Dutch oven, or even finish it in the oven if you want the most even, gentle heat.

Grab a big pot and let’s make it together.

Ingredients

• 2 1/2 pounds beef chuck roast, cut into 1 1/2-inch chunks

• fine sea salt and freshly ground black pepper

• 3 tablespoons all purpose flour (for coating and thickening)

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter (optional, adds richness)

• 1 large onion, diced

• 4 cloves garlic, grated or minced

• 2 tablespoons tomato paste

• 1/2 cup dry red wine (optional, or use extra broth)

• 4 cups beef broth

• 2 teaspoons Worcestershire sauce

• 1 teaspoon dried thyme (or 2 teaspoons fresh)

• 1 bay leaf

• 4 carrots, sliced into chunks

• 3 celery stalks, sliced

• 1 1/2 pounds Yukon Gold potatoes, cut into chunks

• 1 cup frozen peas (optional, stir in at the end)

• chopped parsley, for garnish (optional)

Optional thickener at the end

• 1 tablespoon cornstarch + 2 tablespoons cold water (if you want it thicker)

Tips

• Brown the beef in batches. Crowding the pot steams it instead of searing, and you lose flavor.

• Cut beef into bigger chunks. Small pieces dry out faster; bigger ones turn tender.

• Let the tomato paste cook. One minute makes it sweeter and deeper, not raw tasting.

• Simmer gently. A hard boil makes beef tough—keep it low and lazy.

• Add peas at the end. They stay bright and sweet instead of turning gray.

Variations

• Add mushrooms: sauté 8 ounces and stir in during the last 20 minutes.

• Make it smoky: add 1/2 teaspoon smoked paprika.

• Make it spicy: add a pinch of red pepper flakes.

• Add herbs: rosemary + thyme together is a classic combo.

• Make it in the oven: simmer covered at 325F for 2 1/2 to 3 hours for very even cooking.

FAQ

Beef Stew

Classic beef stew with tender chuck roast, potatoes, carrots, and a rich savory broth—cozy comfort food at its finest.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 2 1/2 pounds beef chuck roast, cut into 1 1/2-inch chunks
• fine sea salt and freshly ground black pepper
• 3 tbsp all purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter (optional)
• 1 large onion, diced
• 4 cloves garlic, grated or minced
• 2 tbsp tomato paste
• 1/2 cup dry red wine (optional)
• 4 cups beef broth
• 2 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 4 carrots, chopped
• 3 celery stalks, chopped
• 1 1/2 pounds Yukon Gold potatoes, chopped
• 1 cup frozen peas (optional)
• chopped parsley (optional)

Optional thickener

• 1 tbsp cornstarch + 2 tablespoons cold water

Method

 

1. Coat the beef. Pat beef dry. Season generously with salt and pepper, then toss with flour until lightly coated.
2. Brown the beef. Heat olive oil (and butter if using) in a large Dutch oven over medium-high heat. Brown beef in batches, 3 to 4 minutes per side. Transfer browned beef to a plate.
3. Sauté aromatics. Add onion, carrots, and celery to the pot with a pinch of salt. Cook 6 to 8 minutes until softened. Add garlic and cook 30 seconds.
4. Build flavor. Stir in tomato paste and cook 1 minute. Add wine (if using) and scrape up browned bits from the bottom of the pot. Simmer 1 to 2 minutes.
5. Simmer. Add broth, Worcestershire, thyme, bay leaf, and the browned beef (plus any juices). Bring to a gentle simmer, then reduce heat to low. Cover and cook 1 hour 30 minutes.
6. Add potatoes. Stir in potatoes, cover, and simmer 45 to 60 minutes more, until beef is fork-tender and potatoes are cooked.
7. Finish. Stir in peas (if using) for 2 to 3 minutes. Taste and adjust salt and pepper. For a thicker stew, stir in cornstarch slurry and simmer 2 minutes.
8. Serve. Remove bay leaf, garnish with parsley, and serve hot.

Notes

• Chuck roast is best for stew because it turns tender with slow cooking.
• Keep the simmer gentle—boiling can make the beef chewy.
• Stew tastes even better the next day. Store up to 4 days in the fridge or freeze up to 3 months.

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