If you are craving a hearty, comforting meal that warms you from the inside out, this Beef Stew Recipe is an absolute must-try. It’s packed with tender chunks of beef, vibrant vegetables, and a rich, savory broth that melds all the flavors together beautifully. This stew is the kind of dish that not only satisfies your hunger but also fills your kitchen with an irresistible aroma that feels like a big warm hug after a long day.

A white bowl filled with a stew showing three main layers: a thick brown broth base with visible herbs, large orange carrot slices, yellow potato chunks with skin, and dark brown mushroom pieces mixed with tender brown meat chunks, all topped with green parsley bits. In the background, there is a white pot and a clear glass bottle with golden oil on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Don’t be fooled by this Beef Stew Recipe’s simple ingredient list — each component plays a key role in achieving the perfect balance of taste, texture, and color. From the tender beef chunks to the aromatic herbs and fresh vegetables, every element adds its own unique layer to the dish.

2 pounds chuck roast or beef stewing meat: Choosing chuck gives you the perfect balance of flavor and tenderness after slow cooking.
1/4 cup all-purpose flour (or gluten-free flour): Helps in browning the beef and thickening the stew later on.
2 teaspoons salt: Essential for enhancing every flavor in the stew.
1/4 teaspoon freshly ground pepper: Adds a subtle kick to complement the richness of the beef.
4 tablespoons vegetable oil: For perfectly searing the beef to lock in those delicious juices.
1 cup red wine: A beautiful deglazing agent that adds depth and complexity.
2 tablespoons unsalted butter: Adds richness and helps soften the aromatics.
1 medium onion, finely diced: Adds sweetness and body to the stew’s base.
1 medium onion, cut into quarters: Provides subtle onion flavor during slow cooking.
5 cloves garlic, minced: Lends a fragrant pungency that’s simply irresistible.
4 cloves garlic, whole: Infuses gentle garlicky notes throughout the broth.
2 tablespoons Worcestershire sauce: Brings a savory umami punch that enhances the beef’s flavor.
2 tablespoons tomato paste: Adds a mild sweetness and richness to the stew.
4 cups low-sodium beef broth: The flavorful foundation of your stew’s hearty liquid.
3 bay leaves: Impart herbal aroma and complexity.
1 bunch of fresh thyme: Fresh herbs take the flavor to the next level.
4 medium carrots, peeled and sliced: Bring natural sweetness and a pop of color.
1 cup diced celery: Offers crunch and earthy freshness.
1 pound mini red potatoes, halved: Add substance and a creamy texture once cooked.
8 ounces baby Bella mushrooms, halved: Contribute umami and a tender bite.
Fresh parsley: For a bright, fresh garnish to finish the dish.

How to Make Beef Stew Recipe

Step 1: Toss the Beef

Start by tossing the beef chunks in a large bowl with flour, salt, and freshly ground black pepper. This little step helps to create a beautifully browned crust on the meat and will also serve to thicken the stew later. Don’t skip this; it’s essential for a rich texture!

Step 2: Sear the Beef

Heat 2 tablespoons of vegetable oil in a large, heavy-duty oven-safe pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until it develops that delicious golden-brown crust, about 5 minutes per batch. Once done, transfer the browned beef pieces to a plate and keep them warm with foil. Searing locks in the beef’s juices and builds fantastic flavor.

Step 3: Deglaze with Wine

Lower the heat to medium and pour the red wine into the pot to deglaze it. Use a wooden spoon to scrape up all those scrumptious browned bits stuck to the bottom—this is where much of your stew’s flavor lies. Let the wine reduce slightly, concentrating its robust taste.

Step 4: Sauté Aromatics

Add butter to the pot and melt it, then stir in the finely diced onion and minced garlic. Cook them for about one minute until they soften and become fragrant, forming the base of your stew with a mellow sweetness and garlicky undertone.

Step 5: Add Liquid Ingredients

Mix in the Worcestershire sauce and tomato paste to bring savory depth and richness. Then pour in the beef broth and stir everything together. This flavorful broth is the heart of your Beef Stew Recipe.

Step 6: Return Beef and Add Herbs

Place the seared beef back into the pot along with the quartered onion, whole garlic cloves, bay leaves, and fresh thyme. These whole aromatics will gently infuse the stew as it cooks, building layers of complexity.

Step 7: Simmer Until Tender

Cover the pot and let it cook on low heat for about 1 1/2 hours, occasionally skimming any foam from the broth’s surface. This slow simmer breaks down the beef’s connective tissue, resulting in tender, melt-in-your-mouth meat.

Step 8: Preheat Oven and Prepare Vegetables

While the stew is simmering, preheat your oven to 300 degrees Fahrenheit. Once done with the initial simmer, remove and discard the thyme stems and bay leaves to avoid overpowering the stew.

Step 9: Add Vegetables and Finish in Oven

Add the carrots, celery, mushrooms, and red potatoes to the pot. Stir them gently into the stew, cover, and transfer the whole pot to the oven. Let it cook for about 1 hour, or until your veggies are perfectly tender. If the stew looks dry during this time, add a bit more broth or water to keep things moist and delicious.

Step 10: Adjust Seasonings and Thicken

Remove the stew from the oven and taste it for seasoning, adjusting salt and pepper as you prefer. If you want a thicker stew, whisk together a slurry of cornstarch and water, stir it in, and bring the stew to a boil for 2 minutes—it thickens beautifully without overpowering the flavors.

Step 11: Serve

Dish up the stew warm, and sprinkle freshly chopped parsley on top for a burst of color and fresh flavor. This final touch brightens every spoonful of the hearty beef and vegetables.

How to Serve Beef Stew Recipe

The image shows a close-up of a wooden spoon holding a thick stew with several visible layers. At the base of the spoon is a piece of rich brown meat with a slightly crispy texture. Surrounding the meat are orange carrot slices and translucent yellow celery pieces, all covered in a glossy, brownish-orange sauce that looks thick and hearty. On top of the meat sits a round golden-yellow potato slice, with a soft texture and specks of green herbs sprinkled over everything. Behind the spoon, the stew continues with more chunks of vegetables and meat, slightly blurred on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is the classic choice here, lending a crisp, green freshness that cuts through the richness of the stew. For a bit more flair, a dollop of sour cream or a sprinkling of shredded sharp cheddar cheese adds creamy indulgence and hints of tang.

Side Dishes

Though this stew can stand beautifully on its own, pairing it with warm crusty bread or buttery mashed potatoes creates a delightful balance. The bread is perfect for soaking up the luscious broth, while potatoes add even more comforting texture.

Creative Ways to Present

Serve this Beef Stew Recipe in rustic individual bowls or deep crocks for a cozy, inviting presentation. For a special occasion, garnish with a sprig of fresh thyme and serve alongside a small side salad to add a burst of freshness to the meal.

Make Ahead and Storage

Storing Leftovers

Leftover beef stew keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve those rich flavors and hearty textures, making it an easy next-day meal.

Freezing

This stew freezes exceptionally well. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months without losing its deliciousness.

Reheating

For best results, thaw frozen stew overnight in the fridge before reheating. Warm it gently on the stove over medium heat, stirring occasionally until heated through. Avoid overheating to keep the beef tender and prevent the veggies from getting mushy.

FAQs

Can I use a different cut of beef in this stew?

Absolutely! While chuck roast is ideal because of its marbling and tenderness after slow cooking, you can use other stewing cuts like brisket or round. Just be mindful that cooking times may vary to get that melt-in-your-mouth texture.

Is it possible to make this stew without red wine?

Yes! If you prefer to avoid alcohol, substitute the red wine with extra beef broth or a splash of grape juice combined with a bit of vinegar for acidity. This adjustment still delivers deep flavor without the wine.

How can I thicken the stew if it’s too thin?

The classic method is to mix equal parts cornstarch and cold water into a slurry, then stir into the hot stew and bring to a boil until it thickens. Alternatively, you can mash a few of the potatoes in the stew for natural thickening.

Can I prepare the Beef Stew Recipe in a slow cooker?

Yes, simply brown the beef first as instructed, then place all ingredients except the delicate vegetables like mushrooms into the slow cooker. Cook on low for 6-8 hours, adding the mushrooms in the last hour to avoid overcooking.

What can I do if the beef is tough after cooking?

If your beef turns out tougher than expected, it likely needs more cooking time to break down the connective tissue. Cover and simmer longer until the beef is tender. Using a meat thermometer to check internal temperature can help with timing.

Final Thoughts

This Beef Stew Recipe is one of those dishes that feels like a hug on a chilly day, a treasured classic full of rich flavors and satisfying textures. Whether you’re cooking for a family dinner or meal prepping for the week, it’s a reliable go-to that never disappoints. I can’t recommend enough giving this recipe a try and savoring the cozy comfort it brings to your table.