Last winter, I made this Beef Stew on one of those freezing Sunday afternoons when everyone just wanted to stay inside. The smell filled the entire house, and my husband wandered into the kitchen three times asking "Is it ready yet?" That's the power of a really good homemade beef stew - it makes your house smell like comfort and draws everyone to the table.
This classic Beef Stew is everything you want on a cold day: tender chunks of beef, perfectly cooked vegetables, and that rich, savory gravy that coats everything beautifully. It's the kind of dinner that warms you from the inside out.
Why You'll Love This Beef Stew
My mom has been making Beef Stew for as long as I can remember, but this recipe? It's become my go-to version. What makes this best beef stew recipe so special is how the meat becomes fall-apart tender and the vegetables stay perfectly cooked - not mushy, not hard, just right.
The secret is in the slow cooking. Whether you use a crock pot, slow cooker, or make it on the stove top, that long, gentle simmer transforms tough beef stew meat into something incredibly tender. My sister tried rushing it once with high heat, and the beef was chewy. Patience really is the key here!
This easy beef stew recipe has saved me on countless busy weeknights. I can start it in the morning in my crockpot, and by dinnertime, I have a complete meal that tastes like I spent all day cooking. My daughter even takes leftovers in her thermos for lunch - that's how good it is the next day.
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What You'll Need
Main Ingredients:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 4 cups beef broth
- 3 large carrots, cut into chunks
- 4 medium potatoes, cubed
- 2 celery stalks, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 3 tablespoons flour
- 3 tablespoons olive oil
For Thickening:
- ¼ cup cold water
- 3 tablespoons cornstarch
The first time I made this beef stew recipe, I skipped browning the meat to save time. Big mistake! That caramelization adds so much flavor.
Now I never skip that step, even when I'm in a hurry.
How to Make Beef Stew
Step 1: Brown the Beef Season the beef stew meat generously with salt and pepper, then toss with flour. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, about 3-4 minutes per side. Don't overcrowd the pan - you want a nice golden crust, not steamed meat.
Step 2: Sauté the Aromatics In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This builds the flavor base for your homemade beef stew.
Step 3: Build the Stew Return the browned beef to the pot. Add the beef broth, tomato paste, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir everything together, scraping up those brown bits from the bottom - that's pure flavor!
Step 4: Add Vegetables Toss in the carrots, potatoes, and celery. Make sure the liquid covers most of the ingredients. If needed, add a bit more broth or water.
Step 5: Slow Cook to Perfection For stove top: Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the beef is tender.
For crock pot beef stew: Transfer everything to your slow cooker. Cook on LOW for 7-8 hours or HIGH for 4-5 hours.
For instant pot beef stew: Use the pressure cook function for 35 minutes, then natural release for 10 minutes.
Step 6: Final Touches About 15 minutes before serving, add the frozen peas. If you want a thicker gravy, mix cornstarch with cold water and stir it into the stew. Let it simmer for a few more minutes to thicken up beautifully.
My neighbor once told me her beef stew always turned out watery. I watched her make it and realized she was adding the thickener too early. Patience is everything with this recipe!
Aliana's Pro Advice
Here's my secret for the most flavorful beef stew: don't skip the browning step, and make sure to scrape up all those caramelized bits from the bottom of the pot when you add the liquid.
Those browned bits are called fond, and they're packed with incredible flavor.
My grandmother taught me this trick, and it makes all the difference between good stew and amazing stew.
Easy Swaps and Variations
Want to try something different? Make cowboy stew by adding a can of beans and some corn. My husband loves this version with cornbread on the side. You can also turn this into ground beef stew by using ground beef instead of chunks - it cooks faster and is perfect for weeknight dinners.
For a lighter beef stew recipe, swap half the potatoes for turnips or parsnips. They add a subtle sweetness that's really delicious. My sister does this when she's trying to cut carbs, and honestly, it's just as satisfying.
If you love your slow cooker, this crockpot beef stew is incredibly forgiving. You can add sweet potatoes, mushrooms, or green beans based on what you have. I've even added a splash of red wine when I have an open bottle - it adds amazing depth!
What to Serve With Beef Stew
This classic beef stew is pretty much a complete meal on its own, but we love serving it with crusty bread for soaking up that incredible gravy. Homemade biscuits are also perfect - my kids fight over who gets to dip theirs first!
For a lighter side, a simple green salad with vinaigrette cuts through the richness nicely. Sometimes I serve this beef stew over egg noodles or rice when I need to stretch it for a crowd. The gravy coats everything beautifully.
Storage and Reheating Tips
This homemade beef stew actually tastes better the next day after all the flavors have had time to meld together. Store it in the refrigerator for up to 4 days in an airtight container. Reheat gently on the stove or in the microwave, adding a splash of broth if it's gotten too thick.
You can freeze this beef stew for up to 3 months! I often make a double batch and freeze half for those crazy busy weeks. Just thaw it overnight in the fridge and reheat. The vegetables might be a bit softer after freezing, but the flavor is still incredible.
Common Questions About Beef Stew
How do I make the gravy thicker?
Mix cornstarch with cold water to make a slurry, then stir it into the simmering stew. Let it cook for 5-10 minutes to thicken. You can also mash some of the potatoes against the side of the pot - they'll naturally thicken the gravy.
Can I make this in an Instant Pot?
Absolutely! Use the sauté function to brown the meat and cook the aromatics, then pressure cook on high for 35 minutes with natural release. It's one of my favorite instant pot beef stew methods.
Why is my beef stew meat tough?
It needs more cooking time! Stew meat has lots of connective tissue that needs long, slow cooking to break down. If it's tough, just keep simmering - it will eventually become tender.
What's the best beef for stew?
Chuck roast cut into cubes is ideal. It has enough fat to stay moist and becomes incredibly tender with slow cooking. Avoid lean cuts like sirloin - they'll end up dry and tough.
More Delicious Ideas
If you're looking for more Dinner recipes to warm you up, these comfort food classics are equally hearty and satisfying: Slow Cooker Pot Roast delivers that same melt-in-your-mouth tenderness, Chicken and Dumplings creates cozy spoonfuls of comfort, and Classic Chowder becomes another soul-warming bowl that everyone will love.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
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Pairing
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