If you’re craving a meal that’s pure comfort in a bowl, you’re going to adore this Hearty Beef Stew Recipe. This stew is my go-to when I want something warm, filling, and packed with flavor that hits all the right notes. It has tender chunks of beef, perfectly cooked vegetables, and a rich, savory broth that’s honestly irresistible. Keep reading, and I’ll share all my secrets so you can nail this classic every time.
Why You’ll Love This Recipe
- Rich, Deep Flavor: Slow simmering the beef with rosemary and tomato paste develops an incredible, hearty taste.
- Perfect Texture: Tender, melt-in-your-mouth beef combined with just-soft-enough veggies makes every bite satisfying.
- Simple Ingredients: Kitchen staples come together for a dish that feels fancy but is easy to make.
- Family Friendly: This stew has been a hit at my dinner table countless times, guaranteed to please adults and kids alike.
Ingredients You’ll Need
Every ingredient in this hearty beef stew recipe plays an important role, whether it’s building layers of flavor or creating that luscious stew texture we all crave. Here’s a quick heads-up on what you’ll want to have ready – and some tips for getting the best results.
- Stewing beef: Choose well-marbled beef chuck or stew meat for rich flavor and tenderness after slow cooking.
- All-purpose flour: This helps create a nice crust on the beef and thickens the stew later.
- Garlic powder, salt & pepper: Basic seasonings that bring out the beef’s natural savoriness.
- Olive oil: Use good quality oil for browning the meat and sautéing the veggies.
- Onion: Adds sweetness and depth once softened.
- Beef broth: The main liquid base, opt for low-sodium to control seasoning.
- Red wine (optional): Adds richness and complexity; if you skip it, use extra broth instead.
- Potatoes, carrots, celery: Classic stew veggies that soak up flavors beautifully.
- Tomato paste: Intensifies the broth with a subtle sweet-tart balance.
- Dried rosemary: If you’re lucky enough to have fresh sprigs, even better – they brighten the stew wonderfully.
- Cornstarch & water (for slurry): Thickens the stew to your preferred consistency.
- Peas: Stirred in at the end for a pop of color and gentle sweetness.
Variations
I love playing around with this hearty beef stew recipe to suit different moods or what’s in season. Don’t be afraid to make it your own – that’s what makes cooking so fun.
- Slow Cooker Version: I once forgot to check the stove on time and dumped everything into my slow cooker—turned out fantastic with even more tender beef!
- Vegetable Swaps: Swap out celery for parsnips or add mushrooms for earthiness; I’ve done this when my fridge was low on staples and loved the twist.
- Gluten-Free Adjustment: Use cornstarch or arrowroot powder for dredging and thickening if avoiding flour, it works great.
- Spicy Kick: Add a pinch of smoked paprika or cayenne for warmth—I sneak this in when I want a bit more excitement.
How to Make Hearty Beef Stew Recipe
Step 1: Toss and Brown the Beef
Start by combining the all-purpose flour, garlic powder, salt, and pepper in a bowl – this seasoning mix is the secret to that amazing crust on the beef. Dredge your cubed stew beef evenly in the flour mixture, shaking off any excess. Heat olive oil in your Dutch oven over medium-high heat, and brown the beef in batches so they don’t steam. Browning creates those deeply flavorful fond bits you’ll later scrape up for the broth. Set browned beef aside once nicely seared.
Step 2: Sauté Onions and Deglaze
In the same pot, toss in the chopped onions and cook until fragrant and softened—about 3 minutes. Add a little more oil if the pot looks dry. Then pour in the beef broth and red wine, scraping the bottom of the pot to loosen all the tasty browned bits. This step is where flavor magic happens, so don’t rush it!
Step 3: Add Veggies, Beef, and Simmer
Return the browned beef to the pot. Add the potatoes, carrots, celery, tomato paste, and rosemary. Stir everything together, cover with a lid, reduce heat to medium-low, and let it simmer gently for about an hour—sometimes up to 90 minutes depending on your beef cut. You’ll know it’s done when the meat is fork-tender and veggies are beautifully soft but not mushy.
Step 4: Thicken the Broth and Add Peas
Mix the cornstarch and water to create a slurry, then slowly stir it into the boiling stew to thicken the broth to your liking—you probably won’t need it all. Finally, toss in the peas for that lovely fresh pop of sweetness, letting them simmer just 5 to 10 minutes. Taste and adjust salt and pepper, and you’re set!
Pro Tips for Making Hearty Beef Stew Recipe
- Brown in Batches: Don’t overcrowd the pot when browning beef—this helps develop that lovely crust instead of steaming the meat.
- Use a Heavy Pot: A Dutch oven or heavy-bottomed pot retains heat evenly, making stewing more consistent.
- Don’t Rush the Simmer: Low and slow gets that melt-in-your-mouth tenderness, so give your stew time—it’s worth it.
- Adjust Thickness Gradually: Add your slurry a little at a time, since too thick a stew can get pasty.
How to Serve Hearty Beef Stew Recipe
Garnishes
I always sprinkle a handful of fresh chopped parsley on top when serving—brightens up the rich stew and adds a fresh touch. Sometimes a little cracked black pepper for some extra bite is just perfect.
Side Dishes
We love serving this stew with crusty artisan bread to soak up every last drop of the flavorful broth. Or, if you’re feeling cozy, creamy mashed potatoes make an excellent base. A simple side salad with a tangy vinaigrette balances the richness beautifully, too.
Creative Ways to Present
For holidays or dinner parties, I like to serve this stew in individual mini Dutch ovens or rustic bowls, placing a sprig of rosemary on top as a garnish. It makes the meal feel extra special without complicating things.
Make Ahead and Storage
Storing Leftovers
I usually store leftover stew in an airtight container in the fridge for up to four days. Pro tip: Stews often taste even better the next day as the flavors have more time to meld together—you’ll find yourself happily reheating leftovers!
Freezing
This hearty beef stew freezes beautifully. I like to portion it out into freezer-safe containers or heavy-duty resealable bags. Just cool it completely first, then freeze for up to three months. It’s a lifesaver on busy days when you want something hearty without starting from scratch.
Reheating
To reheat, I gently warm the stew on the stovetop over low-medium heat, stirring occasionally to prevent sticking. If it’s too thick, I add a splash of beef broth or water to loosen it up. Avoid microwaving aggressively—slow reheating preserves the texture and flavor best.
FAQs
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Can I make this hearty beef stew recipe in a slow cooker?
Absolutely! Brown the beef first for maximum flavor, then transfer everything to your slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef and vegetables are tender. I’ve found this method makes the beef incredibly tender and the broth rich and flavorful.
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What cut of beef is best for beef stew?
Chuck roast or stew meat with good marbling is ideal because it becomes tender and flavorful after slow cooking. Avoid leaner cuts like sirloin, as they can dry out and get tough during stewing.
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Can I omit the red wine?
Yes! Red wine adds depth, but you can substitute with an equal amount of extra beef broth or even a splash of balsamic vinegar for acidity. The stew will still be delicious and rich.
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How do I thicken the stew if it’s too runny?
Make a slurry with cornstarch and water, then slowly stir it into the simmering stew until it reaches your desired thickness. Remember to add it gradually, as the stew thickens quickly.
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Can I prepare this stew ahead of time?
Definitely! In fact, this stew tastes even better the next day. Store it covered in the fridge and simply reheat on the stove, adding a bit of broth if needed.
Final Thoughts
This hearty beef stew recipe has been a comforting presence on my table through chilly nights and family gatherings. There’s something unbeatable about a meal that’s both straightforward and deeply satisfying. I truly hope you enjoy making and sharing this stew as much as I do—it’s the kind of recipe that feels like a warm hug in a bowl, and honestly, who doesn’t need that? Give it a try, and let me know how it makes your kitchen smell!
Print
Hearty Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
A hearty and classic Beef Stew recipe featuring tender stewing beef, potatoes, carrots, and celery in a rich, flavorful broth thickened with a cornstarch slurry. Perfect for a comforting family meal, this stew is simmered slowly to develop deep flavors and a satisfying texture.
Ingredients
Beef and Seasoning
- 2 pounds stewing beef (trimmed and cubed)
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking Ingredients
- 3 tablespoons olive oil (more as needed)
- 1 onion (chopped)
- 6 cups beef broth
- ½ cup red wine (optional)
- 1 pound potatoes (peeled and cubed)
- 4 carrots (cut into 1 inch pieces)
- 4 ribs celery (cut into 1 inch pieces)
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary (or 1 sprig fresh)
Thickening and Finishing
- 2 tablespoons cornstarch (or as needed)
- 2 tablespoons water (or as needed)
- ¾ cup peas
Instructions
- Prepare the Beef: Combine the all-purpose flour, garlic powder, salt, and black pepper in a bowl. Toss the stewing beef cubes in this flour mixture until they are well coated.
- Brown the Beef: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Shake off any excess flour from the beef cubes and brown them in small batches to avoid overcrowding. Cook until all sides are nicely browned, then remove the beef and set aside.
- Sauté the Onions: In the same pot, add the chopped onions and additional olive oil if needed. Cook over medium heat until the onions begin to soften and become translucent, approximately 3 minutes.
- Deglaze the Pot: Pour in the beef broth and red wine (if using), scraping the bottom of the pot to loosen the browned bits. These add depth to the stew’s flavor.
- Add Remaining Ingredients: Return the browned beef to the pot along with the cubed potatoes, carrots, celery, tomato paste, and rosemary. Stir well to combine.
- Simmer the Stew: Reduce the heat to medium-low, cover the pot with a lid, and let the stew simmer gently for about 1 hour, or up to 90 minutes, until the beef is tender and vegetables are cooked through.
- Thicken the Broth: In a small bowl, mix the cornstarch and water to create a slurry. Bring the stew to a gentle boil and gradually stir in the slurry until the desired thickness is reached. You may not need all the slurry depending on your preferred consistency.
- Finish with Peas: Stir in the peas and allow the stew to simmer for another 5 to 10 minutes to heat them through. Taste and adjust the seasoning with salt and pepper as needed before serving.
Notes
- This easy beef stew recipe is a family favorite, featuring tender beef and vegetables in a rich brown broth.
- For a deeper flavor, allow the stew to simmer longer until the beef is very tender.
- Red wine is optional but adds complexity; substitute with extra beef broth if preferred.
- The stew thickens nicely with cornstarch slurry, but adjust thickness based on your preference.
- Leftovers taste even better the next day after flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 444 kcal
- Sugar: 4 g
- Sodium: 383 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
