Cold nights call for warm bowls brimming with tender meat, hearty vegetables, and savory gravy—and this Beef Stew brings all of that and more. With succulent beef chunks seared to lock in flavor, simmered alongside carrots, celery, and potatoes, all enveloped in a richly seasoned broth, this dish is everything you want for an unpretentious, satisfying dinner.
You’ll love how everyday ingredients transform into something soul-warming in one hearty pot. Whether you’re bubbling it gently on the stove, letting it simmer away while you unwind, or stirring it ahead for tomorrow’s leftovers, it’s easy to trust that each bite will be a stick-to-your-ribs delight.
Why You’ll Love This Beef Stew
- Searing the beef creates deep flavor through caramelization.
- Uses budget-friendly, flavorful chuck roast that becomes tender with slow cooking.
- The aromatic mirepoix (onion, carrot, celery) builds rich foundation flavor.
- Can be thickened easily with a cornstarch slurry for glossy, rich consistency.
- Perfect for batch cooking, meal prep, and freezing—becomes even better over time.
Ingredients (Serves 7)
- 3 lb chuck roast or stew meat, cut into 1–2″ cubes
- 3 Tbsp flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 3 Tbsp butter
- 3 Tbsp olive oil
- 1 Tbsp garlic, minced
- 1 onion, chopped
- 3 carrots, peeled and cut into 1″ pieces
- 2 celery stalks, chopped
- 1 lb potatoes, peeled and cubed
- 3 cups beef broth
- ¼ cup tomato paste
- 1 Tbsp Worcestershire sauce
- ½ tsp rosemary
- 1 bay leaf
- 1 cup peas
- Optional thickener: 2 Tbsp cornstarch + 2 Tbsp water
Instructions
1. Coat & Brown the Beef
Mix flour, salt, pepper, and paprika in a dish. Toss beef in the mixture. In a large stockpot over medium-high heat, warm butter and oil. Brown beef in batches until golden, then set aside—this deep browning adds rich flavor.
2. Sauté the Vegetables
If needed, add more butter or oil. Sauté garlic, onion, carrots, and celery until slightly soft and aromatic.
3. Build the Stew Base
Add beef broth, tomato paste, potatoes, Worcestershire sauce, rosemary, and bay leaf. Return browned beef to the pot.
4. Simmer
Bring to a boil. Reduce heat to low, cover, and simmer for 60–90 minutes, or until beef is tender.
5. Thicken the Stew
Make a slurry by whisking cornstarch and water. Slowly stir it into the stew and cook, uncovered, for 10–15 minutes until the sauce is pleasantly thick and glossy.
6. Finish Up
Discard the bay leaf. Stir in peas during the last 5–10 minutes so they stay bright and vibrant. Serve hot.
Variations to Tailor Your Stew
- Swap potatoes for root veggies like parsnips or turnips for a twist.
- Add mushrooms or parsnips when sautéing vegetables for extra depth.
- Finish with a splash of red wine for richness.
- Replace Worcestershire sauce with soy sauce for an umami boost if needed.
Tips for Slow-Cooking Success
- Brown meat in batches for better flavor and tenderness—don’t crowd the pan.
- Use marbled chuck roast for a richer, melt-in-your-mouth texture.
- Cornstarch slurry thickens quickly and gives a shimmering finish—measure carefully.
- Allow leftovers to chill overnight—the flavor deepens beautifully.
Serving Suggestions
Enjoy with crusty artisan bread, over mashed potatoes, or next to buttery egg noodles. Add a green side like steamed beans or a fresh salad to round out the meal. A bold red wine or hearty ale pairs wonderfully with this classic.
Final Thoughts
This Beef Stew delivers heartwarming simplicity in every spoonful. With richly seared beef, comforting vegetables, and a glossy, savory broth, it’s perfect for cozy dinners, meal prep, or warming nights. A timeless dish that truly gets better with time.
Treat it as a little act of home—honest, slow-cooked, and undeniably satisfying. Once you master the sear and savor the simmer, this stew becomes a repeat favorite you’ll turn to again and again.
Beef Stew
Ingredients
- 3 lb chuck roast or stew meat cut into 1–2″ cubes
- 3 Tbsp flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 3 Tbsp butter
- 3 Tbsp olive oil
- 1 Tbsp garlic minced
- 1 onion chopped
- 3 carrots peeled and cut into 1″ pieces
- 2 celery stalks chopped
- 1 lb potatoes peeled and cubed
- 3 cups beef broth
- ¼ cup tomato paste
- 1 Tbsp Worcestershire sauce
- ½ tsp rosemary
- 1 bay leaf
- 1 cup peas
Optional thickener: 2 Tbsp cornstarch + 2 Tbsp water
Instructions
Coat & Brown the Beef
- Mix flour, salt, pepper, and paprika in a dish. Toss beef in the mixture. In a large stockpot over medium-high heat, warm butter and oil. Brown beef in batches until golden, then set aside—this deep browning adds rich flavor.
Sauté the Vegetables
- If needed, add more butter or oil. Sauté garlic, onion, carrots, and celery until slightly soft and aromatic.
Build the Stew Base
- Add beef broth, tomato paste, potatoes, Worcestershire sauce, rosemary, and bay leaf. Return browned beef to the pot.
Simmer
- Bring to a boil. Reduce heat to low, cover, and simmer for 60–90 minutes, or until beef is tender.
Thicken the Stew
- Make a slurry by whisking cornstarch and water. Slowly stir it into the stew and cook, uncovered, for 10–15 minutes until the sauce is pleasantly thick and glossy.
Finish Up
- Discard the bay leaf. Stir in peas during the last 5–10 minutes so they stay bright and vibrant. Serve hot.
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