Whether it’s the aroma that calls you to the kitchen or that first delectable bite, this Beef Stew Recipe is sure to be one that you make often.
I’ll never forget the first “grown-up” meal I ever made: a classic beef stew from a recipe my mom had handwritten in a cookbook filled with all my childhood favorites. That cookbook is still one of my most treasured possessions, and one day I’ll pass it on to my daughter—though, truth be told, she already has most of my recipes in a fundraising cookbook I helped put together years ago.
There are countless ways to make American beef stew, and I don’t think I’ve ever made it the same way twice. Sometimes I change up the spices, skip the wine, or swap in tomato sauce for paste. I’ll add different vegetables depending on what’s in my fridge. It’s always familiar, but never identical—comfort food that adapts to the moment.
Over the years, I’ve made it on the stovetop, in a slow cooker, even in an Instant Pot. The method changes, but the result is reliably the same: a hearty, rich, vegetable-studded stew with tender bites of meat in a thick, flavorful gravy. I’ve even used the recipe as a jumping-off point for chicken stew, subbing in chicken broth and skipping the wine. And just like its beefy cousin, it turned out delicious—because sometimes, the best meals come from cooking with what you’ve got and letting tradition evolve.
Tips for meltingly tender beef stew
First, start with the right cut of meat—beef chuck is ideal because it’s marbled with fat and contains connective tissue that melts down into rich, silky tenderness during a slow simmer. Next, don’t skip the sear. Browning the beef in batches creates a deeply flavorful crust and locks in the juices before braising. Finally, patience is key: the beef should be submerged in a well-seasoned cooking liquid and simmered gently over low heat for at least 1 ½ hours. As the stew cooks, collagen breaks down, juices thicken, and the meat transforms into fork-tender perfection. It’s the kind of slow magic that turns humble ingredients into something unforgettable.
How do I store leftovers?
Let the stew cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. While you can freeze beef stew, keep in mind that the potatoes may turn mushy or grainy once thawed. To avoid this, consider removing the potatoes before freezing. Use freezer-safe containers or zip-top bags (my go-to for saving space). When you’re ready to enjoy it again, defrost the stew overnight in the fridge before reheating gently on the stovetop or in the microwave.
Serving suggestions
Serving Potato Rolls with this beef stew recipe lets you soak up all that delectable gravy. Since the stew contains plenty of vegetables, you don’t necessarily need a side dish, but a crisp Green Salad is always a welcome accompaniment. A light and refreshing Peach Burrata Salad, Cucumber And Tomato Salad (With Onions), or this delicious Strawberry Walnut Salad would all balance the richness of the stew beautifully. For dessert, a Pineapple Dump Cake is the perfect easy finish to a cozy, comforting meal.
Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 2 1/2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 5 1/2 cups beef broth
- 3/4 cup red wine optional
- 2 tablespoons tomato paste
- 3 large carrots peeled and cut into 1-inch pieces
- 2 large potatoes peeled and cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 1 cup frozen peas
Instructions
- Toss the beef cubes with the flour, salt, pepper, and onion powder until evenly coated.
- Heat the olive oil in a large pot over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove and set aside.
- Add the onion and garlic to the same pot, and cook until the onions are translucent.
- Return the beef to the pot. Add the beef broth, red wine (if using), tomato paste, carrots, potatoes, dried thyme, dried rosemary, and bay leaves.
- Bring to a boil, then reduce the heat and simmer, covered, for 1 ½ hours.
- Add the frozen peas and cook for an additional 10 minutes. Remove the bay leaves and adjust seasonings before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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