Beef Stew Recipe

This delicious beef stew is a hearty, comforting meal that’s perfect for chilly days. Packed with tender beef, fresh veggies, and rich flavors, it’s easy to make with simple ingredients you likely already have. Whether you simmer it slowly in the oven or on the stove, this classic recipe guarantees a warm, satisfying dinner every time!

Recipe Ingredients:

• Vegetable oil, for searing
• 2 1/2 pounds beef chuck, cut into 2-inch cubes
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 medium onions, cut into 6ths
• 5 cloves garlic, crushed
• 1 tablespoon tomato paste
• 1/3 cup all-purpose flour, or to cover
• 10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
• 6 sprigs parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 1/4 pounds medium red potatoes, quartered
• 4 medium carrots, cut into 2-inch pieces
• 2 celery stalks, cut into 2-inch pieces
• 7 canned whole, peeled tomatoes, lightly crushed
• 2 to 3 teaspoons red wine vinegar, or to taste

How To Make Beef Stew Recipe?

1. Sear the beef: Heat a large Dutch oven over medium-high heat and pour in 60 ml / 4 tbsp vegetable oil. Generously season the beef cubes with salt and pepper. Sear half the beef until well-browned (about 8 minutes), stirring occasionally. Remove the beef with a slotted spoon and repeat with the remaining beef. Discard the oil and wipe out the pot.
2. Sauté aromatics: Preheat the oven to 165°C / 325°F. Return the pot to medium-high heat and melt 28 g / 2 tbsp butter. Add the onions and sauté until lightly browned (about 5 minutes). Stir in the crushed garlic and cook until fragrant (about 1 minute). Add the tomato paste and cook, stirring, until lightly browned (about 1 minute).
3. Thicken and deglaze: Return the seared beef to the pot and sprinkle with 40 g / ⅓ cup flour. Stir to coat, cooking until the flour is lightly toasted. Pour in 2.4 L / 10 cups of water or broth, stirring to combine.
4. Add herbs and simmer: Tie the parsley, thyme, and bay leaves together with kitchen twine and add the bundle to the pot. Season with 2 tsp salt or to taste. Cover and transfer the pot to the oven, or simmer on the stove. Cook for 1 ½ hours, until the beef is tender.
5. Add vegetables: Remove the pot from the oven and skim off any fat from the surface of the cooking liquid. Add the potatoes, carrots, celery, and crushed tomatoes. Return the pot to the stove and simmer uncovered for about 1 hour, stirring occasionally, until the vegetables are tender and the liquid thickens.
6. Finish and serve: Discard the herb bundle, stir in 10–15 ml / 2–3 tsp red wine vinegar, and adjust the seasoning with salt and pepper to taste. Serve immediately, garnished with fresh herbs if desired.

Recipe Tips:

• Brown the beef properly: Take your time to sear the beef until it’s golden brown. This step adds deep, rich flavor to your stew, so don’t skip or rush it!
• Use fresh herbs: Tying the parsley, thyme, and bay leaves into a bundle makes it easy to remove later while giving the stew incredible aroma and taste.
• Don’t add all the salt at once: Add some salt early, but wait until the end to adjust seasoning. The flavors concentrate as the stew cooks, and too much salt early on can overpower the dish.
• Cut vegetables evenly: Chop the potatoes, carrots, and celery into similar sizes so they cook evenly and look great in the final dish.
• Let it rest before serving: After cooking, let the stew sit for 10–15 minutes. This allows the flavors to settle and makes the stew taste even better.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover beef stew cool to room temperature first. Then, transfer it to an airtight container and store it in the refrigerator for up to 4 days.
• Freeze: Allow the beef stew to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, place it in the refrigerator overnight, then reheat gently on the stove until hot.
• Reheat: Place the stew in a microwave-safe bowl, cover loosely, and heat on high for 2–3 minutes, stirring halfway through to ensure even heating.

Nutrition Facts

• Calories: 235
• Total Fat: 10.15 g
• Saturated Fat: 3.72 g
• Cholesterol: 57 mg
• Sodium: 508 mg
• Potassium: 623 mg
• Total Carbohydrate: 17.03 g
• Dietary Fiber: 2.6 g
• Sugars: 3.02 g
• Protein: 18.49 g

Check out More Recipes:

• Pork Chops and Applesauce
• Pulled Pork With Black Pepper Vinegar
• French Onion Croque Madame
• The Best Pot Roast