Beef Stew Recipe
Few dishes evoke the warmth and comfort of home quite like a hearty beef stew. Tender chunks of beef simmered to perfection, rich flavors mingling in a thick, savory broth—this dish is the epitome of comfort food. Whether you’re serving it on a chilly evening or just looking for a cozy meal, beef stew is a guaranteed crowd-pleaser.
Get my new cookbook!
This recipe blends traditional ingredients with a few flavor-packed seasonings for a robust and satisfying dish. From perfectly seared beef to tender veggies and aromatic herbs, every bite is bursting with flavor. Let’s dive into how you can make your own pot of soul-warming beef stew.
Save this Recipe For Later
Enter your email below to save, plus get new recipes right in your inbox!
-or-
Why You’ll Love This Beef Stew
- Incredibly Tender Beef: Slow cooking ensures the beef melts in your mouth.
- Rich, Deep Flavors: Red wine, herbs, and beef bouillon create an irresistible broth.
- Perfectly Balanced Veggies: Carrots and potatoes add sweetness and texture.
- Easy to Make: Simple steps that deliver big flavor.
What You Need to Make Beef Stew
To whip up this comforting dish, you’ll need:
- Cubed chuck roast
- A medley of seasonings (like garlic powder, onion powder, Cajun seasoning, etc.)
- Aromatics like onion, celery, and garlic
- Tomato paste, beef bouillon, beef broth, and red wine
- Fresh carrots, Yukon potatoes, thyme, and rosemary
For exact measurements, check out the recipe card below!
How To Make Beef Stew
1
Season and Brown the Beef
In a bowl, toss the cubed chuck roast with a flavorful mix of seasonings: flour, garlic powder, onion powder, Cajun seasoning, trinity seasoning, Worcestershire sauce, and salt and pepper. Heat olive oil in a Dutch oven and sear the beef cubes until browned on all sides. Add small splashes of water as needed to prevent sticking and aid in steaming. Once browned, remove the beef from the pot and set it aside.
2
Sauté the Aromatics
In the same pot, melt butter and sauté diced onion, celery, and minced garlic until softened. Add the tomato paste and beef bouillon paste, stirring to combine. This base packs a ton of flavor into the stew.
3
Build the Broth
Slowly pour in the beef broth and red wine, deglazing the pot and scraping up any browned bits for added depth. Return the browned beef and any juices to the pot. Cover and let it cook on medium heat for 1.5 hours.
4
Add Vegetables and Herbs
After the beef has softened, toss in small carrots, Yukon potatoes, and fresh thyme and rosemary. Taste the stew and adjust the seasonings as needed. Cover and cook for another hour, or until the potatoes are tender and the broth is rich and flavorful.
Commonly Asked Questions
Can I make this in a slow cooker?
Absolutely! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 4–5 hours.
What’s the best cut of beef for stew?
Chuck roast is ideal—it’s affordable, flavorful, and becomes incredibly tender when slow-cooked.
Can I skip the wine?
Yes, but the wine adds a deep richness to the broth. If you skip it, consider substituting with an extra cup of beef broth and a splash of balsamic vinegar.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Beef Stew
Ingredients
- 1 tbsp olive oil
- Water for steaming
- season with: 1 tbsp flour garlic powder, onion powder, Cajun seasoning, trinity seasoning, basic complete seasoning, worchestchire, Italian and salt & pepper
- 2 tbsp butter
- 1 onion diced
- 3-4 celery stalks diced
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 2 tbsp beef bouillon paste
- 4 cups beef broth
- 2/3 cup red wine
- Small carrots
- Small Yukon potatoes
- Fresh thyme & rosemary
Instructions
- Season beef in bowl with seasonings above. Cook on stove in Dutch oven with oil until browned on all sides. Add in a little water at a time as needed to help steam and keep the meat browning. Remove when done
- Add butter to same pot, onions, celery, garlic and sauté till softened, add tomato paste and beef bouillon paste.
- Slowly pour in broth and wine, return meat and juices. Cover and cook 1.5 hours on medium heat
- Add in carrots, potato’s and herb. Taste and add any
