Classic Beef Stew Recipe: Hearty Comfort Food for Chilly Days

There’s nothing quite like a steaming bowl of beef stew on a cold evening. This recipe has been a staple in my kitchen for years—tender chunks of beef simmered with fresh vegetables in a rich, savory broth. It’s simple to make, fills the house with amazing smells, and always hits the spot. Whether you’re feeding a family or meal-prepping for the week, this beef stew recipe delivers big on flavor without much fuss. Let’s dive in.

Why You’ll Love This Beef Stew Recipe

This isn’t just any beef stew; it’s packed with wholesome ingredients that create layers of taste. The beef gets melt-in-your-mouth tender after a slow simmer, and the veggies soak up all that goodness. Plus, it’s versatile—stovetop, slow cooker, or Instant Pot friendly. If you’re searching for an easy beef stew recipe that’s beginner-proof yet impressive, this is it.

Ingredients for Beef Stew

You’ll need basic pantry staples and fresh produce. This recipe serves 6-8 people.

• 2 pounds beef chuck, cut into 1-inch cubes (look for well-marbled pieces for extra tenderness)
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced into rounds
• 3 celery stalks, sliced
• 4 medium potatoes, peeled and cubed (Yukon Gold work best)
• 4 cups beef broth (low-sodium if you prefer)
• 1 cup red wine (optional, but it adds depth—substitute with more broth if skipping)
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Pro tip: Use grass-fed beef if you can—it makes a noticeable difference in flavor and nutrition.

Step-by-Step Instructions

Making beef stew is straightforward, but patience is key for that perfect tenderness.

1. Prep the beef: Pat the beef cubes dry with paper towels. Toss them in flour seasoned with salt and pepper. This helps thicken the stew later.
2. Brown the beef: Heat oil in a large Dutch oven or pot over medium-high heat. Add the beef in batches (don’t overcrowd) and sear until browned on all sides, about 4-5 minutes per batch. Remove and set aside.
3. Sauté the veggies: In the same pot, add onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened and fragrant. Stir in tomato paste and cook for another minute.
4. Deglaze and combine: Pour in the red wine (if using) to scrape up those flavorful bits from the bottom. Add the beef back in, along with potatoes, broth, bay leaves, thyme, and rosemary. Bring to a boil.
5. Simmer: Reduce heat to low, cover, and let it simmer for 1.5-2 hours. Stir occasionally. The beef should be fork-tender, and the broth thickened naturally.
6. Finish and serve: Remove bay leaves. Taste and adjust seasoning. Garnish with parsley. Serve hot with crusty bread or over rice.

Slow cooker version: After browning, transfer everything to a slow cooker and cook on low for 6-8 hours. Instant Pot: Use sauté mode for browning, then pressure cook on high for 35 minutes with natural release.

Nutrition Facts for Beef Stew

Per serving (about 1.5 cups, based on 6 servings):

• Calories: 450
• Protein: 35g (great for muscle repair and feeling full)
• Carbohydrates: 30g (from veggies and potatoes for sustained energy)
• Fat: 20g (mostly from the beef, including healthy fats if using grass-fed)
• Fiber: 5g (helps with digestion)
• Sodium: 800mg (varies with broth; opt for low-sodium to cut this down)
• Key vitamins: High in vitamin A from carrots (for eye health), vitamin C from potatoes, and iron from beef (essential for energy).

This beef stew is a balanced meal—protein-packed with veggies for vitamins and minerals. It’s naturally gluten-free if you skip the flour or use a gluten-free alternative. For lower carbs, reduce potatoes and add more celery or mushrooms.

Tips and Variations

• Make it thicker: If you like a denser stew, mash some potatoes in the pot or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) near the end.
• Veggie swaps: Throw in peas, green beans, or mushrooms for extra nutrition.
• Spice it up: Add Worcestershire sauce or smoked paprika for a twist.
• Storage: Refrigerate leftovers for up to 4 days or freeze for 3 months. Reheat on the stove with a splash of broth.
• Pairings: Serve with a simple green salad or buttered rolls to round out the meal.

This recipe scales easily—double it for a crowd or halve for smaller households.

FAQs About Beef Stew Recipe

What cut of beef is best for stew?
Beef chuck is ideal because it’s affordable and becomes tender with slow cooking. Avoid lean cuts like sirloin; they’ll dry out.

Can I make this beef stew ahead of time?
Absolutely! It tastes even better the next day as flavors meld. Just cool it completely before storing.

Is beef stew healthy?
Yes, when made with fresh ingredients. It’s nutrient-dense, but watch portions if you’re counting calories. For a lighter version, trim excess fat from the beef.

How do I fix watery beef stew?
Simmer uncovered for the last 20 minutes to reduce, or add that cornstarch slurry I mentioned.

Can I use ground beef instead?
Sure, but it won’t have the same chunky texture. Brown it first and reduce simmer time to 30-45 minutes.

Conclusion

This beef stew recipe is more than just dinner—it’s comfort in a bowl that warms you from the inside out. With simple steps and everyday ingredients, you’ll have a meal that’s nourishing, delicious, and sure to become a family favorite. Give it a try this weekend, and let me know how it turns out. Happy cooking!