Cold weather? Lazy Sunday? A craving that won’t quit?
Beef stew solves all of life’s problems—or at least the hunger-related ones. Forget fancy techniques or overpriced ingredients. This recipe delivers stupidly good flavor with minimal effort.
It’s the kind of meal that makes people think you’re a culinary genius when, really, you just let it simmer while binge-watching Netflix. Want a dish that’s hearty, forgiving, and basically hugs you from the inside? Keep reading.
Why This Beef Stew Recipe Slaps
Most stews taste like sadness in a bowl—watery, bland, or just plain boring.
Not this one. The secret? Layering flavors like a boss. Sear the beef for a caramelized crust. Use red wine (yes, really) for depth.
Let it cook low and slow until the meat falls apart at the slightest insult. The result? Rich, savory, and packed with tender beef, soft veggies, and a gravy so good you’ll consider drinking it straight.
Spoiler: No one will judge you if you do.
Ingredients (No Weird Stuff, Promise)
- 2 lbs beef chuck (cut into 1.5-inch cubes—don’t skip the fat, it’s flavor)
- 3 tbsp olive oil (or bacon fat if you’re feeling extra)
- 1 large onion (chopped, tears optional)
- 3 garlic cloves (minced, or 5 if you’re anti-vampire)
- 4 carrots (chopped into thick coins)
- 3 celery stalks (chopped, because soup rules say you have to)
- 4 cups beef broth (low-sodium, unless you love salt bombs)
- 1 cup red wine (cheap is fine, but don’t use cooking wine—it’s garbage)
- 2 tbsp tomato paste (the umami booster)
- 2 bay leaves (they’re not just for decoration)
- 1 tsp thyme (dried works, fresh is bonus points)
- Salt and pepper (to taste, but be generous)
- 2 tbsp flour (for thickening, or cornstarch if gluten-free)
Step-by-Step Instructions (So Easy It’s Almost Embarrassing)
- Sear the beef: Heat oil in a Dutch oven or heavy pot over medium-high heat. Pat the beef dry (wet meat won’t brown), then sear in batches until deeply browned. Don’t crowd the pan—this isn’t a party.
- Sauté the veggies: In the same pot, add onion, garlic, carrots, and celery.
Cook until the onion softens (about 5 minutes). Scrape up the browned bits from the beef—those are flavor gold.
- Deglaze with wine: Pour in the red wine, stir, and let it simmer for 2 minutes. Alcohol cooks off, leaving behind a rich base.
Science!
- Add everything else: Return the beef to the pot. Stir in broth, tomato paste, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low.
- Simmer like a pro: Cover and let it cook for 1.5–2 hours, stirring occasionally.
The beef should be fork-tender. If not, keep waiting. Impatience ruins stews.
- Thicken the gravy: Mix flour with a few tablespoons of stew liquid, then stir it back in.
Simmer uncovered for 10 more minutes. Done.
Storage: Because Leftovers Are the Best Part
Let the stew cool, then store it in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of broth to loosen it up.
Freeze it for up to 3 months—just thaw overnight in the fridge before reheating. Pro tip: It tastes even better the next day. Magic?
Probably.
Why You Should Make This Beef Stew Tonight
This isn’t just food; it’s a multitasking powerhouse. It feeds a crowd, reheats like a dream, and makes your house smell like a 5-star restaurant. Plus, it’s packed with protein, veggies, and zero pretentiousness.
Comfort food that’s actually good for you? Rare. Easy?
Even rarer. This recipe is both.
Common Mistakes (Don’t Be That Person)
- Using lean beef: Chuck or brisket has fat and collagen that melt into tenderness. Lean cuts turn into shoe leather.
- Not browning the meat: Skipping this step = sad, gray beef.
Take the time. It matters.
- Overcrowding the pan: Steaming meat instead of searing it? That’s a crime in some countries.
- Boiling instead of simmering: Aggressive heat makes beef tough.
Low and slow wins the race.
Alternatives (For the Rebel Cooks)
- No wine? Use extra broth and a splash of balsamic vinegar for acidity.
- Vegetarian? Swap beef for mushrooms and add lentils for protein.
- Instant Pot fans? Sear meat using Sauté mode, then pressure cook for 35 minutes. Done.
FAQs (Because People Always Ask)
Can I make this in a slow cooker?
Absolutely. Sear the beef and veggies first (trust me), then dump everything in the slow cooker on Low for 7–8 hours or High for 4–5.
Lazy wins.
What if my stew is too thin?
Mix 1 tbsp cornstarch with 1 tbsp cold water, stir it in, and simmer for 5 minutes. Repeat if needed. Gravy crisis averted.
Can I add potatoes?
Sure, but add them in the last 30 minutes of cooking unless you want mush.
FYI, sweet potatoes work too.
Why does my beef taste tough?
You didn’t cook it long enough. Beef chuck needs time to relax. Walk away and let the pot do its job.
Final Thoughts
Beef stew isn’t rocket science, but done right, it’s pure comfort in a bowl.
This recipe balances simplicity with big flavor—no fancy skills required. Make it once, and it’ll become your cold-weather cheat code. Now go forth, simmer responsibly, and never settle for bland stew again.