Beef Stew Recipe

There’s nothing quite like a hearty beef stew simmering on the stove to make your home feel warm and inviting. Tender chunks of beef, soft vegetables, and a rich, savory broth come together in this classic dish that’s perfect for chilly evenings or Sunday dinners.

I first fell in love with this recipe on a snowy day when I was craving something comforting yet substantial. With just a few pantry staples and a bit of patience, I discovered a dish that’s not only incredibly satisfying but also surprisingly easy to make. Let’s dive in!

Why You’ll Love This Beef Stew

Get ready to embrace your new go-to comfort food. This beef stew has everything you’re looking for in a one-pot meal: flavor, simplicity, and a wow factor that makes it a crowd-pleaser every time.

First, the flavors are unparalleled. With a base of slow-simmered broth, tender beef, and perfectly cooked vegetables, every bite is a symphony of savory goodness.

It’s also a budget-friendly option that makes enough to feed a crowd. A little goes a long way here, and the leftovers taste even better the next day, making it perfect for meal prep.

Plus, the recipe is incredibly forgiving. Whether you’re a seasoned cook or a beginner, you can easily customize it with what you have on hand and still end up with something delicious.

Finally, there’s just something magical about a dish that brings everyone to the table. This stew has become a family tradition for us, and I’m sure it’ll become one for you too.

Ingredients Notes

The beauty of this beef stew lies in its simple yet carefully selected ingredients. Each one contributes to the depth and richness that makes this dish so special.

• Beef Chuck Roast: The star of the show. This cut of meat becomes incredibly tender as it simmers, practically melting in your mouth. Be sure to cut it into bite-sized pieces for even cooking.
• Vegetables: I use a classic mix of carrots, potatoes, and celery, but feel free to add parsnips, turnips, or mushrooms for variety. Fresh herbs like thyme and bay leaves also elevate the flavor.
• Beef Broth: This is the backbone of the stew. For maximum flavor, use a high-quality broth or stock. You can also substitute with chicken broth in a pinch, but beef broth delivers that deep, robust taste we’re after.
• Tomato Paste: Just a couple of tablespoons add a subtle sweetness and depth to the broth. It’s a small ingredient with a big impact.
• Red Wine (Optional): Adding a splash of dry red wine to the stew base lends a rich complexity. If you prefer not to use wine, extra broth will work just fine.
• Flour and Butter: These two are essential for creating a luscious, thickened broth that coats every morsel of beef and vegetables.

How To Make This Beef Stew

Creating this beef stew is simpler than you might think. With just a bit of prep and some patience, you’ll be rewarded with a dish that’s worth every step.

Start by preparing your beef. Pat the pieces of chuck roast dry with a paper towel, then season generously with salt and pepper. This step ensures a golden crust when you sear them.

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a drizzle of oil, then sear the beef in batches until all sides are browned. Don’t overcrowd the pan – this helps the meat develop a rich, caramelized flavor.

Once the beef is browned, remove it from the pot and set aside. In the same pot, sauté onions and garlic until they’re fragrant and translucent. Use a wooden spoon to scrape up the browned bits at the bottom – that’s where the flavor lives!

Deglaze the pot with your red wine or a splash of broth, then stir in the tomato paste and flour. Cook for a minute to eliminate the raw flour taste, then gradually add your beef broth, stirring to combine.

Return the beef to the pot along with the vegetables, thyme, and bay leaves. Bring everything to a gentle boil, then reduce the heat to low and let it simmer. This is where the magic happens – the longer it cooks, the more flavorful and tender it becomes. Plan for at least 90 minutes, though 2 hours is even better.

Storage Options

One of the best things about beef stew is how well it keeps. In fact, many say it tastes even better the next day!

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it’s too thick.
• Freezer: Beef stew freezes beautifully. Portion it into freezer-safe containers or bags, leaving a little room for expansion, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Make-Ahead Tip: If you’re making the stew ahead, wait to add the potatoes until you reheat it. Potatoes can become grainy when frozen, so this ensures they stay fresh and delicious.

Variations and Substitutions

This beef stew is as versatile as it is delicious. Here are some ideas to make it your own:

• Protein Swaps: Not a fan of beef? Substitute with lamb for a Mediterranean twist or chicken thighs for a lighter take.
• Vegetable Variations: Swap the carrots and potatoes for sweet potatoes and butternut squash for a sweeter, autumn-inspired flavor.
• Low-Carb Option: Skip the potatoes and serve the stew over cauliflower mash or zucchini noodles for a keto-friendly version.
• Gluten-Free: Use cornstarch instead of flour to thicken the stew, and double-check your broth is gluten-free.
• Herb Boost: Add a handful of fresh parsley or rosemary at the end for an extra pop of flavor.

Don’t be afraid to experiment – the beauty of this stew is that it’s hard to go wrong!

Warm, hearty, and bursting with flavor, this beef stew is a recipe you’ll come back to time and again. Whether you’re serving it for a family dinner or preparing it ahead for a cozy meal later, it’s guaranteed to impress. Happy cooking!

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