Serves 6 • Prep: 20 mins • Cook: 2 hrs • Total: 2 hrs 20 mins

Hearty Beef Stew — tender beef chunks slow-cooked with carrots, potatoes, and onions in a rich, savory broth. This classic comfort food is perfect for cozy nights, meal prep, or family gatherings. Serve it with crusty bread for dipping, or enjoy it as a wholesome one-pot meal that warms both heart and soul.

See the full recipe below 👇

🧾 Ingredients (6 servings)

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 medium carrots, cut into chunks
• 3 medium potatoes, cut into cubes
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt & freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

👨‍🍳 Instructions — Step by Step

1. Prep the beef: Pat beef cubes dry with paper towels. Toss with flour, salt, and pepper to lightly coat each piece. This helps create a rich crust and thickens the stew.
2. Brown the beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef in batches to avoid overcrowding and brown on all sides. Remove beef and set aside.
3. Sauté aromatics: In the same pot, add onions and cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
4. Deglaze the pot: Stir in red wine (if using) or a splash of broth, scraping up browned bits from the bottom of the pot. This adds deep flavor to the stew.
5. Add liquid & seasonings: Return beef to the pot. Add beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.
6. Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer 1.5–2 hours until beef is fork-tender, stirring occasionally. The long simmer allows flavors to meld.
7. Add vegetables: Add carrots and potatoes. Simmer uncovered for 30–40 minutes until vegetables are tender. Taste and adjust seasoning with salt and pepper.
8. Finish: Remove bay leaves. Sprinkle with fresh parsley before serving. Optionally, serve with crusty bread or over mashed potatoes for a complete meal.

📋 Nutrition Info (approx. per serving)

• Calories: ~450 kcal
• Fat: ~18 g
• Protein: ~38 g
• Carbohydrates: ~30 g

*Nutrition estimates vary based on ingredient brands and portion sizes.*

🔁 Variations & Add-ins

• Hearty root veggie mix: Add parsnips, turnips, or rutabaga for a more rustic stew.
• Mushroom beef stew: Include 1 cup sliced mushrooms for an earthy depth of flavor.
• Slow cooker option: Brown beef and sauté onions on the stovetop, then transfer everything to a slow cooker and cook on low for 6–8 hours.
• Red wine substitute: Use extra beef broth if avoiding alcohol; add a splash of balsamic vinegar for acidity.

🧊 Storage Tips

Store leftover beef stew in airtight containers in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. Freezing is also possible — portion into freezer-safe containers for up to 3 months, then thaw overnight before reheating.

❓ Frequently Asked Questions

Can I use a different cut of beef?

Yes — chuck roast is ideal for stew, but brisket or short ribs work well too due to their marbling and tenderness after slow cooking.

Do I need to brown the beef?

Browning beef adds flavor and improves texture, but you can skip it for a quicker version; the stew will still be tasty but less rich.

Can I make this in an Instant Pot?

Absolutely! Use the sauté function to brown beef, then pressure cook for 35–40 minutes. Add vegetables at the end and cook an additional 5–7 minutes.

How can I thicken the stew?

Mix 1–2 tbsp flour or cornstarch with cold water and stir into simmering stew. Cook a few more minutes until thickened.