Beef Stew Recipe
Introduction
Beef Stew is a classic comfort food filled with tender chunks of beef, hearty potatoes, sweet carrots, and onions simmered in a rich, savory broth. Slow cooking allows the beef to become wonderfully tender while the vegetables soak up all the delicious flavors. This cozy one-pot meal is perfect for chilly evenings, family dinners, and make-ahead meals. Serve it with crusty bread to soak up every drop.
Prep Time
20 minutes
Cook Time
2 hours
Total Time
2 hours 20 minutes
Oven Temperature
N/A
Key Ingredients & Substitutions
- Beef chuck: Becomes tender and flavorful during slow cooking. Substitute beef stew meat.
- Potatoes: Add hearty texture and make the stew filling. Substitute baby potatoes.
- Carrots: Bring natural sweetness and color. Substitute parsnips.
- Onion: Builds a savory flavor base. Substitute shallots.
- Beef broth: Creates a rich, flavorful cooking liquid. Substitute vegetable broth.
- Tomato paste: Adds depth and richness to the gravy. Substitute a small amount of tomato sauce.
Tips
- Brown the beef in batches for better caramelization.
- Don't rush the simmering process; low heat creates tender beef.
- Cut vegetables into similar-sized pieces so they cook evenly.
- Let the stew rest for a few minutes before serving to thicken the gravy.
Ingredients You'll Need
- 2 pounds beef chuck, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 4 medium carrots, sliced
- 3 medium potatoes, cut into chunks
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
Step-by-Step
- Brown the beef: Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season the beef with salt and pepper, then brown it in batches on all sides.
- Cook the aromatics: Add the onion to the same pot and cook for 4–5 minutes until softened. Stir in the garlic and tomato paste and cook for 1 minute.
- Add the broth: Return the browned beef to the pot and pour in the beef broth. Add thyme, rosemary, and remaining seasoning, scraping up any browned bits from the bottom.
- Simmer the beef: Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for about 1½ hours, stirring occasionally.
- Add vegetables: Stir in the carrots and potatoes. Cover and continue simmering for 25–30 minutes, until the beef is tender and the vegetables are fork-tender.
- Finish and serve: Taste and adjust the seasoning as needed. Let the stew rest for 5 minutes, then ladle into bowls and serve hot.
Garnish & Serving
- Sprinkle with fresh parsley.
- Add a little freshly cracked black pepper.
- Serve with warm crusty bread or dinner rolls.
Storage
Store cooled beef stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until thoroughly hot. The stew also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat slowly.
Make Ahead
Beef stew can be made up to 2 days ahead and refrigerated. The flavors often become even richer after resting overnight.
Variations
- Slow cooker: Cook on LOW for 7–8 hours until the beef is tender.
- Mushroom beef stew: Add sliced mushrooms during the final 30 minutes.
- Herb-rich: Add fresh thyme, rosemary, and a bay leaf while simmering.
Serving Pairings
- Crusty French bread
- Creamy mashed potatoes
- Simple green salad
Beef Stew is a warm, hearty classic with tender beef, flavorful vegetables, and rich gravy—perfect for a cozy homemade dinner.
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