Beef stew has a way of turning cold days into something a little more bearable—and a lot more delicious. With every spoonful, you get tender meat, hearty veggies, and a rich, soul-warming broth that feels like home.
This version gets its depth from slow simmering. The beef becomes melt-in-your-mouth tender, the broth turns deeply flavorful, and everything comes together in one pot—easy to make, impossible to forget.
⏱ Prep Time 20 minutes ｜ 🔥 Cook Time 2 hours ｜ 🍽 Servings 6 ｜ 🌱 Difficulty Level Medium ｜ 📦 Storage Tips Store in airtight container in fridge for 4 days or freeze up to 3 months
Ingredients List
- 2 pounds beef chuck (cut into 1½-inch cubes)
- 2 tablespoons olive oil
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 3 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (or more broth)
- 2 tablespoons flour
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 carrots (peeled and chopped)
- 2 potatoes (cut into chunks)
- 2 celery stalks (chopped)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown beef in batches. Set aside.
- In the same pot, sauté onions for 3–4 minutes until soft. Add garlic and tomato paste, stir for 1 minute.
- Sprinkle in flour and stir to coat evenly.
- Pour in wine and scrape up any browned bits.
- Add beef broth, Worcestershire sauce, thyme, bay leaves, and browned beef.
- Bring to a boil, then reduce heat and simmer covered for 1 hour.
- Add carrots, potatoes, and celery. Continue simmering for another 45 minutes or until veggies and beef are tender.
- Remove bay leaves. Adjust seasoning with salt and pepper.
- Serve hot, garnished with chopped parsley.
💡 Recipe Notes / Tips
- Wine swap: Replace red wine with extra broth if preferred.
- Thicker stew? Simmer uncovered for the last 20 minutes.
- More flavor: Add a splash of balsamic vinegar or a spoonful of mustard at the end.
🧮 Nutrition Info (approx. per serving, 6 servings)
- Calories: 410
- Carbs: 24g
- Fat: 18g
- Protein: 36g
- Sugar: 5g
❓ FAQs
- Q: Can I make beef stew in advance?
A: Yes! It tastes even better the next day after the flavors deepen in the fridge. - Q: What’s the best cut of beef for stew?
A: Chuck roast works best—it gets wonderfully tender when slow-cooked. - Q: Can I cook this in a slow cooker?
A: Absolutely. Brown the beef first, then transfer everything to the slow cooker and cook on low for 7–8 hours.
Tried this beef stew recipe?
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