Recipe

Hearty Beef Stew

Deep, cozy flavor with fall-apart beef, tender potatoes and carrots, and a glossy broth that tastes like you worked way harder than you did.

By Matt Campbell

•

4.8

A Dutch oven filled with hearty beef stew with chunks of beef, potatoes, carrots, and herbs, sitting on a wooden table with a ladle resting beside it

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Beef stew is the culinary equivalent of a warm hoodie that still smells faintly like laundry day. It is forgiving, low drama, and it makes your kitchen smell like someone responsible lives there. This version is built for real weeknights and lazy Sundays: big sear, quick aromatics, a little tomato for depth, and enough simmer time to turn inexpensive beef into something spoon-tender and suspiciously impressive.

The goal is not just “meat and veg in brown liquid.” We are going for silky, savory gravy, vegetables that hold their shape, and beef that yields like it has been emotionally supported. Serve it with crusty bread, buttered noodles, or a mashed potato situation that you do not have to justify to anyone.

A close-up photo of a spoon lifting tender beef and potatoes from a bowl of beef stew with a rich brown broth

Why It Works

Flavor starts with a real sear. Browning the beef creates fond, which is basically free flavor glued to the pot. We dissolve it with wine or broth and pretend we planned it that way.
Tomato paste plus thyme equals depth. Briefly cooking tomato paste caramelizes it and rounds out the broth so it tastes slow-cooked, even if you are not.
Flour does the thickening early. Tossing beef with flour gives you a natural, glossy stew without cornstarch panic at the end.
Veg timing keeps things tender, not mushy. Carrots and potatoes go in after the beef has started to soften, so they do not dissolve into beige heartbreak.
A bright finish wakes it up. A splash of vinegar or lemon at the end makes everything taste more beefy, not more sour.

Storage Tips

Stew leftovers are elite. The flavors mingle overnight and suddenly your Tuesday lunch feels like a reward.

Refrigerator

Cool stew quickly, then store in an airtight container for up to 4 days.
As it chills, it will thicken. That is normal and kind of the point.

Freezer

Freeze in portions for up to 3 months. Leave a little headspace because liquids expand.
Potatoes can get slightly grainy after freezing. If that bothers you, freeze without potatoes and add fresh cooked potatoes when reheating.

Reheating

Stovetop: warm gently over medium-low, stirring occasionally. Add a splash of broth or water if it is too thick.
Microwave: cover loosely and heat in intervals, stirring between rounds for even warmth.

A real photo of beef stew in meal prep containers with one container open showing thick stew and a spoon

Common Questions

What cut of beef is best for stew?

Chuck roast is the classic because it has enough marbling and connective tissue to become tender with time. Look for “chuck roast” or “stew meat” cut from chuck. If using pre-cut stew meat, pick pieces with some fat and avoid anything that looks too lean and smooth.

Do I have to use wine?

Nope. Wine adds complexity, but you can swap it for extra beef broth. If you skip wine, add 1 tablespoon balsamic vinegar at the end to bring a similar brightness.

Why is my beef stew tough?

It usually needs more time, not more effort. Tough beef is undercooked beef. Keep the stew at a gentle simmer (not a rolling boil) and give it another 20 to 40 minutes. Also make sure you are using a braising-friendly cut like chuck.

How do I thicken beef stew?

This recipe thickens from flour on the beef. If you want it thicker, simmer uncovered for 10 to 15 minutes. For an emergency fix, mash a few potato chunks into the broth, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer 2 minutes.

Can I make this in a slow cooker?

Yes, with one small extra step that makes it taste like you cared: brown the beef and saute the aromatics first. Then transfer to a slow cooker with the remaining ingredients (hold potatoes until the last 2 to 3 hours so they do not disintegrate). Cook on Low 8 hours or High 4 to 5 hours.

Can I add peas or mushrooms?

Absolutely. Add mushrooms when you add the potatoes and carrots so they stay pleasantly meaty. Add frozen peas in the last 5 minutes, just to warm through.

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-bottomed pot with lid (5 to 7 quarts)
Cutting board and sharp knife
Tongs for turning the beef
Wooden spoon for scraping up browned bits
Measuring spoons and cups
Ladle for serving

I started making beef stew when I realized two things: first, my winter personality is 70 percent cardigan. Second, I will absolutely buy a too-large chuck roast “because it was on sale” and then stare at it like it is a final exam. This stew is my favorite way to turn that roast into a meal that feels like a hug, only louder and with potatoes.

It is also my go-to “leftovers glow-up” plan. Day two stew over toasted bread is basically a bistro moment. Day three, I have been known to ladle it over mashed potatoes and call it innovation. Nobody has to know how easy it was.

Hearty Beef Stew

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 2 hours 10 minutes

Total Time 2 hours 30 minutes

Servings 6

Ingredients

Beef: 2 1/2 lb chuck roast, cut into 1 1/2-inch cubes
Seasoning: 2 tsp kosher salt, plus more to taste; 1 tsp black pepper
1/3 cup all-purpose flour
2 to 3 tbsp neutral oil (avocado, canola, or grapeseed)
1 large yellow onion, diced
3 celery ribs, sliced
3 carrots, cut into thick coins
4 cloves garlic, minced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup dry red wine (optional) or 1 cup beef broth
4 cups beef broth, plus more as needed
1 1/2 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
2 tsp dried thyme (or 6 to 8 sprigs fresh thyme)
2 bay leaves
Finish: 1 tbsp balsamic vinegar or 2 tsp red wine vinegar (or a squeeze of lemon)
2 tbsp chopped fresh parsley (optional)

Optional add-ins: 8 oz cremini mushrooms (sliced), 1 cup frozen peas, or a pinch of smoked paprika.

Instructions

Season and flour the beef. Pat beef dry. Toss with salt, pepper, and flour until lightly coated. Shake off excess flour so it does not burn in the pot.
Sear in batches. Heat a Dutch oven over medium-high heat. Add 2 tablespoons oil. Brown the beef in 2 to 3 batches, 3 to 4 minutes per side, until deeply browned. Do not crowd the pot. Transfer browned beef to a plate.
Saute aromatics. Reduce heat to medium. Add a touch more oil if the pot looks dry. Add onion and celery. Cook 6 to 8 minutes, scraping and stirring, until the onions soften.
Build the base. Stir in garlic and cook 30 seconds. Add tomato paste and cook 1 to 2 minutes, stirring, until it darkens slightly and smells toasty. Stir in Worcestershire.
Deglaze. Pour in wine (or 1 cup broth). Scrape up the browned bits from the bottom of the pot until the pot looks “clean” and the liquid looks richly tinted.
Simmer the beef. Add browned beef back in, along with any juices on the plate. Add beef broth, thyme, and bay leaves. Bring to a gentle simmer, then cover and reduce heat to low. Simmer for 60 minutes.
Add carrots and potatoes and finish cooking. Stir in carrots and potatoes. Cover and simmer another 45 to 60 minutes, until the beef is fork-tender and the vegetables are cooked through. If the stew gets too thick, add a splash of broth.
Adjust and brighten. Remove bay leaves and thyme stems (if using fresh). Taste and add salt and pepper as needed. Stir in vinegar or lemon to wake up the flavor.
Serve. Ladle into bowls and finish with parsley. Optional but highly encouraged: crusty bread for dunking and general happiness.

Tip: For a thicker stew, simmer uncovered for 10 minutes at the end. For a silkier texture, stir in a tablespoon of butter right before serving.

A real photo of a pot of beef stew on a stovetop with steam rising and a wooden spoon stirring

Nutrition information is estimated.

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Hearty Beef Stew

Why It Works

Storage Tips

Refrigerator

Freezer

Reheating

Common Questions

What cut of beef is best for stew?

Do I have to use wine?

Why is my beef stew tough?

How do I thicken beef stew?

Can I make this in a slow cooker?

Can I add peas or mushrooms?

Recommended

Classic Beef Stew

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Hearty Beef Stew

Ingredients

Instructions

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