Beef Stew Recipe

There's nothing quite like the comforting aroma of beef stew simmering on the stove, especially on a chilly evening. This hearty dish brings together tender beef, perfectly cooked vegetables, and a rich, flavorful broth that warms you from the inside out.

I first fell in love with beef stew on a snowy weekend, when the thought of a slow-cooked, satisfying meal was the perfect antidote to the cold. Now, it's a family tradition, and every spoonful takes me back to those cozy moments.

Let’s dive into what makes this recipe a must-try for your next comforting dinner.

Why You'll Love This Beef Stew

Get ready to meet your go-to comfort food. This beef stew is more than just delicious—it's an easy, foolproof recipe that fits perfectly into busy schedules.

First and foremost, the flavor is incredible. The combination of seared beef, aromatic vegetables, and a rich broth creates layers of taste that develop beautifully as it cooks. It's the kind of dish that tastes even better the next day.

It's also a one-pot wonder. No need to dirty up multiple pans—this stew is cooked entirely in one pot, making cleanup a breeze.

Another win? The flexibility. Whether you’re using fresh garden vegetables or cleaning out your fridge, this recipe adapts to whatever you have on hand.

Finally, this stew is perfect for meal prep. Make a big batch, and you'll have leftovers that reheat beautifully for quick lunches or dinners throughout the week.

Now that you’re sold, let’s talk about what you’ll need to bring this stew to life.

Ingredients Notes

The secret to a great beef stew lies in its carefully chosen ingredients. Each component plays an essential role in creating a dish that’s rich, hearty, and satisfying.

Beef chuck roast is the ideal cut for this stew. Its marbling breaks down during cooking, resulting in melt-in-your-mouth tender pieces. If you can’t find chuck roast, brisket or short ribs are excellent substitutes.

The vegetables are what make this stew shine. Carrots, potatoes, and celery are classics, but feel free to add parsnips or turnips for a slightly sweet, earthy twist. Just be sure to cut everything into uniform pieces so they cook evenly.

The broth forms the base of the stew. A good-quality beef broth is key here, but adding a splash of red wine or a dollop of tomato paste gives it an extra depth of flavor that’s hard to beat.

For seasoning, garlic, thyme, and bay leaves are the perfect trio. These aromatics infuse the stew with a savory fragrance that will have your kitchen smelling amazing.

If you have it, a Dutch oven is your best friend for this recipe. Its heavy bottom and even heat distribution are perfect for browning the beef and simmering the stew to perfection.

How To Make This Beef Stew

Making this beef stew is easier than you might think, and the result is well worth the effort.

Start by cutting your beef chuck roast into bite-sized pieces. Season generously with salt and pepper. Heat a splash of olive oil in a large pot or Dutch oven, and sear the beef in batches. This step is crucial—it locks in flavor and creates those delicious browned bits that will enhance the broth.

Once the beef is browned, set it aside and add diced onions to the pot. Let them soften and caramelize slightly before adding minced garlic. Stir until fragrant, about 30 seconds.

Next, deglaze the pot with a splash of red wine or beef broth, scraping up the browned bits from the bottom. This adds incredible depth to the stew.

Return the beef to the pot along with carrots, potatoes, celery, and your chosen aromatics. Pour in enough beef broth to cover everything, and add a spoonful of tomato paste. Bring it to a boil, then reduce the heat to a gentle simmer.

Cover the pot and let the stew cook low and slow for 2-3 hours. The longer it cooks, the more tender the beef becomes and the more the flavors meld together. Stir occasionally to prevent sticking, and adjust seasoning with salt and pepper as needed.

When the stew is done, the beef should be fork-tender, and the broth rich and thickened slightly. Serve it piping hot with a side of crusty bread for soaking up every drop.

Storage Options

Leftover beef stew is a gift that keeps on giving. Store it in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it even more delicious the next day.

For longer storage, freeze the stew in individual portions. Use freezer-safe containers or heavy-duty freezer bags, and it will keep well for up to 3 months. Thaw it in the refrigerator overnight before reheating.

To reheat, warm the stew gently on the stove over low heat or in the microwave, adding a splash of broth or water if needed to loosen the consistency.

Variations and Substitutions

One of the best things about this beef stew is its adaptability. Here are a few ways to customize it:

• Gluten-free option: Skip the flour typically used for thickening and use cornstarch or arrowroot powder instead.
• Vegetarian twist: Swap the beef for mushrooms or hearty legumes like lentils, and use vegetable broth.
• Different proteins: Try this recipe with lamb or chicken thighs for a unique spin on the classic.
• Add greens: Stir in kale or spinach during the last 10 minutes of cooking for an extra nutrient boost.
• Spice it up: Add a pinch of red pepper flakes or smoked paprika for a kick of heat.

No matter how you make it, this stew is a guaranteed hit. So gather your ingredients, cozy up by the stove, and prepare to enjoy a bowl of pure comfort.

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