Recipe

Fresh & Simple Beef Stew

A cozy, sweet and savory beef stew with tender meat, soft potatoes, and a bright finish that tastes like it simmered all day.

By Matt Campbell

•

4.8

A Dutch oven filled with beef stew with tender beef chunks, carrots, potatoes, and herbs in a glossy brown broth on a wooden kitchen counter

Jump to Recipe

Beef stew is supposed to feel like a warm hoodie for your dinner plans. This one is sweet and simple in the best way: carrots and onions do that natural sweetness thing as they cook down, tomato paste adds a little richness, and a splash of balsamic at the end wakes the whole pot up so it tastes fresh instead of flat.

We are keeping ingredients accessible and the method low drama. Sear the beef, build a quick flavor base, then let the stove do the heavy lifting while you “just check it once” about seven times. The result is tender beef, cozy potatoes, and a broth that clings to your spoon like it means it.

Beef cubes searing in a heavy pot with browned edges and a bit of steam rising

Why It Works

Big flavor from simple steps: A real sear plus tomato paste caramelization creates deep, beefy taste without extra ingredients.
Sweet, not sugary: Carrots, onions, and a small spoon of brown sugar round out the stew and balance the savory notes.
Fresh finish: Balsamic and lemon at the end brighten everything so the stew tastes lively, not heavy.
Medium-thick, glossy broth: A little flour and a smart simmer gives you that spoon-coating texture, with an easy option to thicken more if you like.

Pairs Well With

Warm crusty bread
Buttered egg noodles
Simple green salad
Roasted broccoli

Storage Tips

Refrigerate: Cool stew to room temp (within 2 hours), then store in airtight containers for up to 4 days.

Freeze: Freeze in portioned containers for up to 3 months. Leave a little headspace since it expands.

Reheat: Warm gently on the stove over medium-low, stirring occasionally. Add a splash of broth or water if it thickened up in the fridge. Microwave works too, but stir halfway through so the center does not stay cold.

Best leftover trick: The flavors get better overnight. If the stew tastes a little muted the next day, hit it with a pinch of salt and a tiny splash of balsamic or lemon.

Common Questions

What cut of beef is best for stew?

Chuck roast is the classic for a reason: it has enough fat and connective tissue to turn tender and silky after a long simmer. Look for good marbling, then cut it into 1.5-inch cubes.

Why is my beef stew tough?

Usually one of two things: the pieces are too lean, or it just needs more time at a gentle simmer. Keep it at a low bubble, not a hard boil, and give it another 20 to 40 minutes.

How do I thicken beef stew without making it gummy?

This recipe uses a light flour coating and simmering for a medium-thick, glossy broth. If you want it thicker, mash a few potatoes into the broth or stir in a slurry of 1 tablespoon cornstarch + 1 tablespoon cold water at the end and simmer 2 minutes.

Can I make this in a slow cooker?

Yes. Still sear the beef and cook the onion, garlic, and tomato paste first. Then add everything except peas, balsamic, lemon, and parsley to the slow cooker and cook on low 8 hours or high 4 to 5 hours. Stir in peas and the finishing acids right before serving.

What makes this “sweet and simple”?

The sweetness comes from carrots and onions plus a small amount of brown sugar, which smooths out the tomato and beefy depth. It is not dessert-sweet, it is balanced-sweet.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot with lid (5 to 7 quarts)
Sharp knife and cutting board
Wooden spoon
Measuring spoons and cups
Ladle

The first beef stew I ever felt proud of was the one where I stopped treating it like a dump-and-wait situation. I browned the beef like I meant it, cooked the tomato paste until it went brick-red, and finished the pot with a splash of something bright. That was the moment it clicked for me: stew can be cozy and still taste fresh. This version is the one I make when I want comfort, but I also want that mid-bite pause where you look at your bowl and think, “Okay, wow.”

Fresh & Simple Beef Stew

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 2 hours 10 minutes

Total Time 2 hours 30 minutes

Servings 6

Ingredients

2 1/2 pounds chuck roast, cut into 1 1/2-inch cubes
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
3 tablespoons all-purpose flour
2 to 3 tablespoons neutral oil (canola, avocado), divided
1 large yellow onion, diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon brown sugar (optional but recommended)
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 bay leaf
1/2 cup dry red wine (like Cabernet or Merlot) (or extra beef broth)
4 cups low-sodium beef broth, plus more as needed
4 medium carrots, peeled and cut into thick coins
1 pound Yukon Gold potatoes (about 3 to 4 medium), cut into 1-inch chunks
2 tablespoons Worcestershire sauce
1 cup frozen peas
1 tablespoon balsamic vinegar
1 to 2 teaspoons fresh lemon juice
2 tablespoons chopped fresh parsley

Raw beef cubes, chopped carrots, potatoes, onion, garlic, and herbs arranged on a kitchen counter next to a Dutch oven

Instructions

Season and lightly coat the beef. Pat the beef very dry (this is key for browning). In a large bowl (or a zip-top bag), toss beef with salt, pepper, and flour until evenly coated. Shake off excess flour so it does not burn in the pot.
Sear for flavor. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil. Sear beef in batches, without crowding, 2 to 4 minutes per side, until a deep brown crust forms. Transfer to a plate. Add a little more oil between batches as needed so the pot does not run dry or start smoking.
Build the base. Reduce heat to medium. If the pot looks dry, add 1 teaspoon oil. Add onion and cook 5 minutes, scraping up browned bits. Add garlic and cook 30 seconds.
Toast the tomato paste and spices. Stir in tomato paste, brown sugar, smoked paprika, thyme, and bay leaf. Cook 2 minutes, stirring, until the tomato paste darkens slightly and smells rich.
Deglaze. Pour in red wine and scrape the bottom of the pot until it is smooth. Simmer 2 to 3 minutes to reduce and mellow the wine.
Simmer low and slow. Add beef back to the pot with any juices. Add broth and Worcestershire. Bring to a gentle simmer, then reduce heat to low so you see small, lazy bubbles. Cover and cook 60 minutes, stirring once or twice.
Optional: skim for a cleaner broth. If there is a noticeable layer of fat on top, skim a little off with a spoon before adding the vegetables.
Add vegetables. Add carrots and potatoes. Cover and simmer 45 to 60 minutes more, keeping the heat low and steady, until beef is tender and potatoes are soft but not falling apart. If the stew gets too thick, add a splash more broth.
Fresh finish. Stir in peas and simmer 3 minutes. Turn off heat. Remove and discard the bay leaf. Stir in balsamic vinegar, lemon juice, and parsley. Taste and adjust salt and pepper.
Thicken if you want. For a thicker, spoon-clinging stew, mash a few potato pieces right into the broth, or stir in 1 tablespoon cornstarch mixed with 1 tablespoon cold water and simmer 2 minutes.
Serve. Ladle into bowls and enjoy while the edges are still steamy and the broth is glossy.

A ladle pouring beef stew into a ceramic bowl with visible chunks of beef, carrots, and potatoes

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes