There’s nothing quite like a warm bowl of beef stew on a cold evening. This beef stew recipe is rich, comforting, and packed with tender beef, vegetables, and a savory broth that tastes like it simmered all day. It’s the kind of dinner that fills your kitchen with the best smell and makes everyone eager to sit down at the table.
This version keeps the classic cozy flavor while adding a little extra depth with tomato paste, Worcestershire, and fresh herbs. If you love hearty beef stew recipes that are simple, satisfying, and perfect for make-ahead meals, this one belongs in your regular rotation.
Why You’ll Love This Beef Stew
- It’s a one-pot comfort food dinner with big flavor.
- The beef becomes tender and spoonable after a slow simmer.
- It’s packed with vegetables, so it feels like a full meal.
- Leftovers taste even better the next day.
- It pairs beautifully with bread, biscuits, or mashed potatoes.
Ingredients List
For the stew
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 carrots, peeled and sliced into thick rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 1/2 cups water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 pound Yukon Gold potatoes, cut into chunks
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Optional add-ins
- 1/2 cup mushrooms, sliced
- 1/2 cup red wine
- 1 teaspoon balsamic vinegar for extra depth
Step-by-Step Instructions
- Season and coat the beef. Pat the beef dry, then toss it with salt, pepper, and flour until lightly coated.
- Brown the meat. Heat olive oil in a large Dutch oven over medium-high heat. Add the beef in batches and sear it on all sides until browned. Transfer it to a plate.
💡 Pro Tip: Don’t crowd the pan or the beef will steam instead of brown. - Cook the vegetables. Add the onion, carrots, and celery to the pot and cook until they start to soften. Stir in the garlic and tomato paste and cook for another minute.
- Build the broth. Pour in the beef broth, water, Worcestershire sauce, thyme, rosemary, and bay leaves. Scrape up any browned bits from the bottom of the pot.
- Simmer until tender. Return the beef to the pot, bring everything to a gentle simmer, cover, and cook on low until the beef starts to become tender.
- Add the potatoes. Stir in the potatoes and continue simmering until both the beef and potatoes are soft and flavorful.
- Finish with peas and herbs. Stir in the peas and fresh parsley during the last few minutes of cooking. Remove the bay leaves before serving.
Expert Tips & Variations
- Use beef chuck for the best texture and flavor.
- Add a splash of red wine when cooking the vegetables for a richer stew.
- For a thicker broth, simmer uncovered for the last 10 to 15 minutes.
- Swap peas for green beans if you want a slightly different vegetable mix.
- Store leftovers in the fridge for up to 4 days, or freeze for longer storage.
Serving Suggestions
- Serve with crusty bread for soaking up the broth.
- Spoon over mashed potatoes for an extra hearty meal.
- Pair with a simple green salad for balance.
You can also serve this alongside Homemade Garlic Bread or Dinner Rolls for a cozy family dinner. If you want a lighter side, Celery Salad works nicely too.
FAQ About Beef Stew
What cut of beef is best for beef stew?
Beef chuck is the best choice because it becomes tender and flavorful during slow cooking.
Can I make beef stew ahead of time?
Yes, and it often tastes even better the next day after the flavors have had time to blend.
Can I make this in a slow cooker?
Yes. Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook until tender.
How do I thicken beef stew?
You can simmer it uncovered for a bit longer or stir in a small flour slurry near the end.
Can I freeze beef stew?
Yes, beef stew freezes well. Cool it completely, then store it in airtight containers for up to 3 months.
Beef Stew
Ingredients
For the stew:
- 2 pounds beef chuck cut into 1 1/2-inch cubes
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 3 carrots peeled and sliced into thick rounds
- 3 celery stalks chopped
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 1/2 cups water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 pound Yukon Gold potatoes cut into chunks
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Optional add-ins:
- 1/2 cup mushrooms sliced
- 1/2 cup red wine
- 1 teaspoon balsamic vinegar for extra depth
Instructions
- Pat the beef dry, then toss it with salt, pepper, and flour until lightly coated.
- Heat olive oil in a large Dutch oven over medium-high heat and brown the beef in batches. Transfer it to a plate.
- Add the onion, carrots, and celery to the pot and cook until softened. Stir in the garlic and tomato paste and cook for 1 minute.
- Pour in the beef broth, water, Worcestershire sauce, thyme, rosemary, and bay leaves. Scrape up the browned bits from the bottom.
- Return the beef to the pot, bring to a simmer, cover, and cook on low until the beef is tender.
- Stir in the potatoes and continue simmering until the potatoes are soft.
- Add the peas and fresh parsley during the last few minutes of cooking. Remove the bay leaves before serving.