Ultimate Beef Stew Recipe

The Ultimate Beef Stew is the kind of hearty, comforting meal I turn to when I want something rich, warm, and deeply satisfying. Tender chunks of beef simmered in a savory broth with carrots, potatoes, and aromatic herbs—it’s a one-pot classic that never disappoints. I love how it fills the kitchen with cozy aromas and delivers layers of flavor with every bite.

Why You’ll Love This Recipe

I always come back to this recipe because it’s foolproof, flavorful, and makes enough to feed a hungry crowd—or to enjoy over a few days. The beef turns incredibly tender after a slow simmer, the vegetables soak up all the flavor, and the broth becomes thick and silky. It’s the kind of meal that tastes even better the next day, and it works for casual dinners or special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Beef chuck, cut into chunks
• Salt and black pepper
• All-purpose flour (for dredging)
• Olive oil or vegetable oil
• Yellow onion, chopped
• Garlic cloves, minced
• Carrots, peeled and sliced
• Celery stalks, sliced
• Potatoes (Yukon Gold or red), cut into chunks
• Tomato paste
• Red wine (optional, but highly recommended)
• Beef broth or stock
• Bay leaves
• Fresh thyme or dried thyme
• Worcestershire sauce (optional for depth)
• Fresh parsley (for garnish)

Directions

I start by seasoning the beef chunks with salt and pepper, then dredging them lightly in flour. This helps build a deep, flavorful crust and thickens the stew as it simmers.

In a large pot or Dutch oven, I heat some oil over medium-high heat and brown the beef in batches. I make sure not to overcrowd the pot so the meat gets a good sear. Once browned, I set the beef aside.

In the same pot, I sauté the onions until soft, then add garlic, carrots, and celery, cooking until they begin to soften.

I stir in the tomato paste and cook it for a minute to deepen its flavor, then deglaze the pot with red wine, scraping up the browned bits from the bottom.

I return the beef to the pot and add the broth, potatoes, bay leaves, thyme, and Worcestershire sauce. I bring it to a gentle simmer.

I reduce the heat, cover, and let the stew simmer for about 2 to 2.5 hours, until the beef is fork-tender and the flavors are fully developed.

Before serving, I adjust seasoning with salt and pepper and sprinkle fresh parsley on top for brightness.

Servings and timing

This recipe serves 6–8 people.
Prep time: 20 minutes
Cook time: 2.5 hours
Total time: about 2 hours and 50 minutes

Variations

Sometimes I add mushrooms for an earthy depth that pairs well with the beef.

If I want extra richness, I finish the stew with a pat of butter or a splash of cream just before serving.

For a lower-carb version, I swap the potatoes for turnips or cauliflower.

When I want to stretch the stew even further, I serve it over buttered noodles or creamy mashed potatoes.

I also like adding frozen peas at the end for a pop of color and sweetness.

Storage/Reheating

I store leftover beef stew in an airtight container in the fridge for up to 4 days.
To reheat, I warm it gently on the stovetop over low heat or in the microwave in short bursts, stirring often.
This stew also freezes beautifully—I let it cool completely, then freeze it in portions for up to 3 months. I thaw it in the fridge overnight before reheating.

FAQs

What’s the best cut of beef for stew?

I always use beef chuck. It’s affordable, has great marbling, and becomes wonderfully tender after long, slow cooking.

Can I make this in a slow cooker?

Yes. After browning the beef and sautéing the veggies, I transfer everything to the slow cooker and cook on low for 7–8 hours or high for 4–5 hours.

Can I skip the wine?

Absolutely. If I don’t have wine or prefer not to use it, I just replace it with more beef broth. The stew will still be delicious.

How do I thicken the stew?

The flour used to coat the beef usually thickens the broth as it simmers. If it’s still too thin, I mash a few potatoes into the stew or make a slurry with cornstarch and water.

What should I serve with beef stew?

I love serving it with crusty bread, over mashed potatoes, or alongside a simple green salad for balance.

Conclusion

This Ultimate Beef Stew is everything I want in a comforting homemade meal—deep flavor, tender meat, hearty vegetables, and a rich broth that warms me to the core. Whether I’m making it for Sunday dinner or meal prepping for the week, it’s a dish that always delivers.

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