hearty beef stew recipe

Written ByJenny Smyth Posted on
hearty beef stew recipe
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The Best hearty beef stew recipe

I’ve always been a fan of hearty beef stew, and I’m not alone in my family. My kids love it when I make it for dinner, and my husband always asks for seconds. There’s something about the combination of tender beef, rich broth, and perfectly cooked vegetables that just feels like home.

I think it’s because the dish is so comforting and familiar – it’s a staple of many cuisines, but it’s especially popular in the American South, where I grew up. My grandmother used to make it all the time when I was a kid, and she’d always say that the key to making a great stew was to use high-quality ingredients and to cook it slowly over low heat. She was right, of course – there’s nothing like a slow-cooked stew to bring out the best flavors in all the ingredients.

When I’m feeling stressed or overwhelmed, I like to make a big pot of stew and let it simmer on the stovetop all day. It’s amazing how much better everything tastes after a few hours of cooking. And let’s be real – who doesn’t love coming home to a warm, nourishing meal after a long day?

It’s one of my favorite things about this recipe: it’s perfect for any occasion, whether you’re feeding a crowd or just want something easy and comforting for yourself. One of the things I love most about hearty beef stew is its versatility. You can serve it with crusty bread or over mashed potatoes – or even with some crusty crackers on the side.

The best part is that it’s so easy to customize: you can add your favorite vegetables or spices to make it your own. My kids love helping me pick out new ingredients to add to the stew each week – we’re always trying new things and seeing what works best. And even though I’ve been making this recipe for years, I still get excited every time I take a bite.

There’s just something about that perfect balance of flavors that gets me every time.

Hearty Beef Stew

Hearty Beef Stew

4.5 from 1690 votes

This classic beef stew is slow-cooked to perfection with tender chunks of beef, carrots, potatoes, and a rich savory broth. It is the ultimate comfort food for chilly days, filling your home with an irresistible aroma.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Stew

2 pounds beef chuck, cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
4 large carrots, peeled and cut into 1-inch chunks
3 medium potatoes, peeled and cut into 1-inch cubes
2 stalks celery, sliced
1 cup frozen peas

👨‍🍳Directions

1In a large bowl, combine the beef cubes with flour, salt, and pepper.
2Toss to coat evenly.
3Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
4Working in batches, add the beef in a single layer without crowding the pot.
5Brown each side for 3 to 4 minutes until a deep brown crust forms.
6Transfer browned beef to a plate and set aside.
7Reduce heat to medium and add the remaining 1 tablespoon of oil.
8Add the chopped onion and cook for 5 minutes until softened and translucent.
9Stir in the minced garlic and cook for 1 minute until fragrant.
10Pour in the beef broth and red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits.
11Stir in the tomato paste, bay leaves, and dried thyme.
12Bring the mixture to a boil.
13Return the browned beef to the pot along with any accumulated juices.
14Reduce heat to low, cover, and simmer gently for 1 hour and 30 minutes.
15The beef should be fork-tender at this point.
16Add the carrots, potatoes, and celery to the pot.
17Stir to combine, then cover and continue simmering for 30 minutes until the vegetables are tender when pierced with a fork.
18Stir in the frozen peas and cook for 5 minutes until heated through.
19Remove the bay leaves.
20Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot.

🔧Equipment

Large Dutch oven or heavy pot
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 90mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 35g

📝Notes

For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 10 minutes of cooking. The stew tastes even better the next day after the flavors meld.

Watch Video Of How Hearty Beef Stew Works

One of my favorite things about this hearty beef stew recipe is how well it stores – you can keep leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

To reheat, simply thaw frozen stew overnight in the fridge and then reheat on low heat until warmed through.

You can also serve this stew over mashed potatoes or with some crusty bread on the side for an extra-special treat.

❓ Frequently Asked Questions About Hearty Beef Stew

Q: What type of beef should I use in this recipe?

In this recipe, we recommend using chuck roast or round steak for its tenderness and rich flavor.

Q: Can I use low-sodium broth instead of regular broth?

Yes, you can use low-sodium broth if you prefer – just be aware that the flavor might be slightly different.

Q: How do I know when the stew is done?

The stew is done when the beef is tender and falls apart easily.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker – simply brown the beef and vegetables before adding them to the cooker along with the remaining ingredients.

Q: Can I serve this recipe as a main course or as a side dish?

This recipe makes enough for 6-8 servings as a main course or 8-10 servings as a side dish.

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