Beef stew has always been my go-to for a truly comforting meal, especially on a chilly evening. I remember my mom making a huge pot of this Classic Beef Stew on Sundays, and the aroma of savory broth, tender beef, and simmering vegetables filling the house was pure magic. That memory still makes my mouth water! This recipe for Hearty Beef Stew with Potatoes and Carrots captures that same warmth and deliciousness, bringing a taste of home right to your table. Let’s get cooking!
Why You’ll Love This Classic Beef Stew
- Incredible depth of flavor from slow simmering
- Perfectly tender beef that melts in your mouth
- Packed with nutritious vegetables for a wholesome meal
- An impressively easy beef stew to prepare, even for beginners
- A budget-friendly way to feed the whole family
- The ultimate comfort food on a cold day
- Makes your kitchen smell amazing while it cooks
- Tastes even better the next day, perfect for meal prep
Beef Stew Ingredients
Gathering your Beef Stew Ingredients is the first delicious step towards making this amazing dish. This recipe focuses on creating a truly Beef Stew with Vegetables that’s packed with flavor. Here’s what you’ll need:
- 2 pounds beef chuck roast, cut into 1.5-inch cubes – This cut becomes incredibly tender when slow-cooked.
- 1 tablespoon olive oil – For searing the beef and sautéing the aromatics.
- 1 large yellow onion, chopped – It adds sweetness and depth to the broth.
- 3 cloves garlic, minced – Essential for that savory base.
- 2 tablespoons tomato paste – This little powerhouse adds richness and a hint of umami.
- 4 cups beef broth – The foundation of our flavorful stew liquid.
- 4 carrots, peeled and sliced into rounds – For sweetness and vibrant color.
- 1.5 pounds baby potatoes, halved – They absorb the savory broth beautifully.
- 2 tablespoons all-purpose flour – To help thicken our glorious beef stew gravy.
- 2 teaspoons salt – To enhance all the flavors.
- 1 teaspoon black pepper – For a touch of spice.
- 3 sprigs fresh thyme – Adds an earthy, aromatic note.
- 2 sprigs rosemary – For a fragrant, pine-like essence.
- 2 bay leaves – These impart a subtle, complex flavor that melds into the stew.
How to Make Beef Stew
Making a delicious Homemade Beef Stew is simpler than you might think! This recipe guides you through each step to achieve that perfect, comforting dish. The total Beef Stew Cooking Time is around 2.5 hours, but most of that is hands-off simmering.
- Step 1: Preheat your oven to 325°F (160°C). Pat the beef cubes completely dry with paper towels, then season them generously with 2 teaspoons salt and 1 teaspoon black pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the beef in batches, ensuring not to overcrowd the pot, until deeply browned on all sides. This step is crucial for flavor! Transfer the browned beef to a plate.
- Step 2: Reduce the heat to medium. Add the 1 large yellow onion, chopped, to the Dutch oven. Sauté, stirring occasionally, until the onions are softened and translucent, about 5–6 minutes. Add the 3 cloves garlic, minced, and 2 tablespoons tomato paste. Cook for another 2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.
- Step 3: Pour in about ½ cup of the 4 cups beef broth and scrape the bottom of the pot with a wooden spoon to loosen all those delicious browned bits. This process, called deglazing, adds immense flavor to your stew. Pour in the remaining beef broth and return the browned beef (and any accumulated juices) to the pot.
- Step 4: Add the 4 carrots, peeled and sliced into rounds, and the 1.5 pounds baby potatoes, halved. Tuck in the 3 sprigs fresh thyme, 2 sprigs rosemary, and 2 bay leaves. Stir everything gently to combine.
- Step 5: Bring the stew to a boil, then immediately reduce the heat to low. Cover the Dutch oven tightly and let it simmer gently for 2 to 2½ hours, or until the beef is fork-tender. Give it a stir every 30-45 minutes.
- Step 6: In the final 15 minutes of cooking, whisk together the 2 tablespoons all-purpose flour with about ¼ cup of water until smooth to create a slurry. Stir this slurry into the simmering stew. Continue to simmer uncovered, stirring occasionally, until the stew has thickened to your desired consistency. Remove the bay leaves and herb stems before serving.
Pro Tips for the Best Beef Stew
Want to elevate your Beef Stew from good to absolutely unforgettable? I’ve picked up a few tricks over the years that make all the difference in achieving that perfect, hearty flavor and tender texture.
- Don’t rush the searing process! Browning the beef properly is key to developing a deep, rich flavor base for your stew.
- For an extra layer of complexity and a truly robust beef stew gravy, add a splash of dry red wine (like Cabernet Sauvignon or Merlot) when you deglaze the pot.
- If you have the time, letting the stew rest in the refrigerator overnight allows the flavors to meld beautifully, making it taste even better the next day.
- Always pat your beef dry before searing – moisture is the enemy of a good brown crust!
What’s the secret to perfect Beef Stew?
The secret to a truly perfect and savory beef stew lies in building layers of flavor. This means properly searing your meat, sautéing your aromatics until fragrant, and deglazing the pot to capture all those delicious browned bits. Patience with the simmering time is also crucial for incredibly tender beef. For more on building flavor in cooking, check out these tips on making great stew.
Can I make Beef Stew ahead of time?
Absolutely! This beef stew is a fantastic candidate for meal prep. You can prepare the entire stew, let it cool completely, and then refrigerate it. The flavors deepen overnight, making it even more delicious when you reheat it. Just ensure it’s stored in an airtight container.
How do I avoid common mistakes with Beef Stew?
A common pitfall is a watery stew; this often happens from not searing the beef properly or not thickening it sufficiently at the end. To prevent a watery outcome, ensure you allow enough time for simmering and use the flour slurry method to achieve a rich gravy. Overcrowding the pot when searing also steams the meat instead of browning it, impacting flavor. Learn more about perfect beef stew.
Best Ways to Serve Beef Stew
This hearty Beef Stew is a meal in itself, but it truly shines when paired with the right accompaniments. The rich, flavorful beef stew gravy is perfect for soaking up anything you serve alongside it.
- Crusty Bread: A warm, crusty baguette or sourdough loaf is essential for dipping into that delicious gravy. It’s my favorite way to make sure no drop of that savory broth goes to waste!
- Mashed Potatoes: Creamy mashed potatoes create a wonderful bed for the stew, offering a smooth contrast to the tender chunks of beef and vegetables. Try our mashed potato cheese puffs for a fun twist!
- Egg Noodles: Wide, tender egg noodles are another classic pairing that soak up the rich juices beautifully, making for a truly satisfying meal.
Nutrition Facts for Beef Stew
This Classic Beef Stew is a hearty and satisfying meal, perfect for a comforting dinner. Here’s a breakdown of the estimated nutritional information per serving (based on 6 servings):
- Calories: 390
- Fat: 18g
- Saturated Fat: 6g
- Protein: 32g
- Carbohydrates: 24g
- Fiber: 4g
- Sugar: 5g
- Sodium: 670mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Beef Stew
This delightful Comfort Food Beef Stew is even better the next day, so storing and reheating it properly is key to enjoying its full flavor. Once your stew has cooked, allow it to cool slightly at room temperature for about an hour. Then, transfer it into airtight containers. For the best quality, refrigerate your beef stew for up to 3 to 4 days. If you won’t be enjoying it within that timeframe, it freezes beautifully for up to 3 months. Just ensure your containers are freezer-safe and have a good seal to prevent freezer burn.
When you’re ready to reheat, you have a couple of great options. You can gently reheat it on the stovetop over low heat, stirring occasionally, until it’s warmed through. Alternatively, you can reheat individual portions in the microwave. If reheating from frozen, it’s best to thaw it overnight in the refrigerator first for more even heating.
Frequently Asked Questions About Beef Stew
What is Beef Stew?
Beef stew is a hearty, slow-cooked dish featuring chunks of beef, vegetables like carrots and potatoes, and a rich, savory broth or gravy. It’s the ultimate comfort food, known for its deep flavors and tender ingredients that meld together beautifully during the cooking process.
Can I use different Beef Stew Ingredients?
Absolutely! While this recipe uses classic beef stew ingredients like chuck roast, carrots, and potatoes, feel free to customize. You can swap potatoes for parsnips or sweet potatoes, add celery, mushrooms, or peas. For a different flavor profile, consider adding a splash of red wine or a different herb like marjoram. For other dinner ideas, explore our dinner recipes.
Why is my Beef Stew watery?
A watery beef stew often results from not searing the beef properly, leading to less flavorful liquid, or from not thickening the broth sufficiently. Ensure you brown the beef well and use the flour slurry at the end of cooking, simmering uncovered for a few minutes until the gravy reaches your desired consistency. Adding a cornstarch slurry can also help thicken it. If you’re looking for other thick and hearty soups, try our cheesy hamburger potato soup.
How long does Beef Stew take to cook?
The total beef stew cooking time can vary, but this classic recipe typically simmers for about 2 to 2.5 hours on the stovetop (or in the oven) to ensure the beef is perfectly tender. The prep time is usually around 20 minutes. It’s a dish that rewards patience with incredible flavor and texture.
Variations of Beef Stew You Can Try
While this classic recipe is fantastic, there are so many exciting ways to enjoy beef stew! Whether you’re looking to adapt it for a busy weeknight or explore new flavor profiles, these variations offer something for everyone. It’s amazing how versatile this dish can be!
- Slow Cooker Beef Stew: For ultimate convenience, adapt this recipe for your slow cooker. Brown the beef and sauté the aromatics as directed, then add everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. It’s a wonderful way to have dinner ready when you get home.
- Dutch Oven Beef Stew: This recipe is already geared towards a Dutch oven beef stew, which is my preferred method for its even heat distribution and fantastic browning capabilities. If you don’t have one, a heavy-bottomed pot with a tight-fitting lid will work.
- Spicy Beef Stew: Add a pinch of red pepper flakes or a diced jalapeño along with the garlic and onions for a kick of heat.
- Vegetarian Beef Stew: Swap the beef for hearty mushrooms (like cremini or portobello) and add extra root vegetables like parsnips or celery root for a satisfying vegetarian option.
Beef Stew: 2-Hour Flavor Bomb
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Classic Beef Stew recipe offers tender beef and vegetables in a rich, savory broth, making it the ultimate comfort food. It’s easy to prepare, perfect for meal prep, and tastes even better the next day.
Ingredients
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 4 carrots, peeled and sliced into rounds
- 1.5 pounds baby potatoes, halved
- 2 tablespoons all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 sprigs fresh thyme
- 2 sprigs rosemary
- 2 bay leaves
Instructions
- Pat the beef dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches on all sides, then transfer to a plate.
- Reduce heat to medium and add chopped onions. Sauté until translucent, about 5–6 minutes. Add garlic and tomato paste, cook for another 2 minutes.
- Deglaze the pot with a splash of beef broth, scraping up browned bits. Pour in remaining broth and return beef to the pot.
- Add carrots, potatoes, thyme, rosemary, and bay leaves. Stir everything together.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2½ hours, stirring occasionally.
- In the last 15 minutes, mix flour with a bit of water to make a slurry. Stir into the pot to thicken. Simmer uncovered until thickened.
- Remove bay leaves and herb stems before serving. Taste and adjust seasoning as needed.
Notes
- For extra richness, add ½ cup of dry red wine during the deglazing step.
- Don’t skip searing the beef—this creates deep flavor in the broth.
- This stew is excellent the next day. Flavors deepen overnight in the fridge.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 5g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg