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The Best Beef Stew: A Hearty Recipe That Will Transform Your Kitchen Into a Cozy Haven

A hearty beef stew recipe that turns simple ingredients into a cozy, restaurant-quality meal. Featuring fork-tender beef, perfectly cooked vegetables, and a rich, savory broth, this stew is comfort food at its finest.
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Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Comfort Food
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck cut into 1-2 inch cubes
  • Salt and freshly ground black pepper to taste
  • 3 tbsp vegetable oil or olive oil
  • 4 cups beef broth
  • 1 cup red wine or extra broth + 1 tbsp balsamic vinegar
  • 2 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 large carrots chunked
  • 4 medium potatoes cubed
  • 2 stalks celery sliced
  • 1 cup frozen peas
  • 2 tbsp all-purpose flour optional, for thickening
  • 2 tbsp fresh parsley chopped

Method
 

  1. Season beef cubes with salt and pepper. Heat oil in Dutch oven. Brown beef in small batches until crusted. Set aside.
  2. Sauté onion and celery in beef drippings until softened. Add garlic, cook 1 minute. Stir in tomato paste and cook 2 minutes.
  3. Deglaze with wine, scraping browned bits. Reduce by half. Return beef to pot with broth, Worcestershire, thyme, and bay leaves. Simmer gently 1.5–2 hours.
  4. Add carrots and potatoes. Cook 30 minutes until fork-tender.
  5. Stir in peas, cook 5 minutes. Thicken with flour slurry if desired.
  6. Remove bay leaves, adjust seasoning, garnish with parsley. Serve hot.

Notes

Choose chuck roast for tenderness. Don’t skip the sear—it builds flavor. Add root vegetables later to avoid mushiness. Maintain a gentle simmer, not a boil. Stew improves when made a day ahead.