Introduction
There’s something magical about a simmering pot of beef stew filling the kitchen with warmth and that rich, home-cooked aroma. When I first made this Easy Beef Stew Recipe, it wasn’t just about dinner—it was about comfort. My grandmother used to call it “the hug-in-a-bowl meal,” and honestly, she wasn’t wrong.
This version is hearty, full of tender chunks of beef, soft carrots, and creamy potatoes. It’s simple enough for a weeknight but special enough for Sunday dinner. Plus, it reheats beautifully—so you can make it ahead for busy days.
What Makes This Recipe Special
- Unbelievably tender beef: Slow-cooked to perfection for melt-in-your-mouth texture.
- Quick prep, big reward: Only 15 minutes of hands-on work.
- Versatile goodness: Serve it over rice, mashed potatoes, or enjoy it as-is.
- Timeless comfort: It’s that cozy dish that never goes out of style.
Ingredients You’ll Need
For the Stew:
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced into rounds
- 3 medium potatoes, peeled and cubed
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (optional but adds depth)
- 2 tbsp flour
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- Fresh parsley for garnish
Optional Add-ins:
- 1 cup peas (for a pop of color)
- 1 tbsp Worcestershire sauce (for extra richness)
Tools You’ll Need
- Large Dutch oven or heavy pot
- Wooden spoon
- Cutting board and sharp knife
- Measuring cups and spoons
- Ladle
How to Make Easy Beef Stew Recipe
- Brown the beef.
Heat olive oil in your Dutch oven over medium-high. Add the beef cubes and sear until browned on all sides. Remove and set aside. - Sauté the aromatics.
In the same pot, add onion and garlic. Stir for about 2 minutes until fragrant. - Add the flavor base.
Stir in tomato paste and flour. Mix well to create a rich base that thickens the stew later. - Deglaze and simmer.
Pour in the red wine (or broth) and scrape up any brown bits from the bottom. Add beef broth, thyme, bay leaf, salt, and pepper. - Combine and cook.
Return the browned beef to the pot. Bring to a gentle boil, then lower heat and cover. Simmer for 1½ to 2 hours, until the beef is tender. - Add veggies.
Toss in carrots and potatoes. Continue simmering for another 30 minutes, or until vegetables are soft. - Final touches.
Stir in peas, adjust seasoning, and remove the bay leaf. Sprinkle with fresh parsley before serving.
Quick Table: Ingredient Swaps
| Ingredient | Swap Option | Note |
|---|---|---|
| Beef chuck | Stew meat or short ribs | Keep similar fat content |
| Red wine | More broth or beer | Adds rich flavor |
| Potatoes | Sweet potatoes | Adds sweetness |
| Thyme | Italian seasoning | For a herb blend twist |
What to Serve With It
Pair your Easy Beef Stew Recipe with:
- Crusty garlic bread — perfect for soaking up that savory broth.
- Simple side salad — something crisp and fresh to balance the richness.
- Fluffy rice or mashed potatoes — for extra comfort food vibes.
If you love hearty, one-pot meals, check out our Creamy Chicken Orzo Soup and Instant Pot Pot Roast.
Tips for Perfect Results
- Don’t rush the browning. That caramelized crust adds major flavor.
- Use quality broth. Homemade or low-sodium store-bought works best.
- Rest before serving. Let it sit 10 minutes—it thickens beautifully as it cools.
Storage Instructions
Cool the stew completely before storing. Refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. Reheat on the stove over medium heat until hot.
FAQ Section
1. Can I make beef stew in a slow cooker?
Yes! Brown the beef first, then transfer everything to your slow cooker. Cook on low for 7–8 hours or high for 4–5.
2. How can I thicken my beef stew naturally?
You can mash some of the potatoes or simmer the stew uncovered for 15 minutes to reduce the liquid.
3. What cut of beef is best for stew?
Beef chuck is ideal because its marbling breaks down beautifully during slow cooking.
4. Can I skip the wine?
Absolutely. Substitute with beef broth or even a splash of balsamic vinegar for richness.
5. How do I make this gluten-free?
Use cornstarch instead of flour and check your broth label for gluten.
6. What can I add for extra flavor?
A dash of Worcestershire sauce, smoked paprika, or even a hint of rosemary works wonders.
Conclusion
There’s nothing quite like a big bowl of Easy Beef Stew Recipe on a chilly night. It’s hearty, simple, and totally satisfying. Make it once, and it’ll become part of your regular rotation.
Try it, share it on Instagram or TikTok, and tag #EasyMealsToPrep—I’d love to see your cozy creations. And if you want more comforting dinner ideas, sign up for our newsletter for new recipes every week!
Easy Beef Stew Recipe: Cozy One-Pot Dinner Everyone Craves
Equipment
- Dutch oven or large heavy pot
- Wooden Spoon
- cutting board and knife
- Measuring cups and spoons
- Ladle
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced into rounds
- 3 medium potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- Fresh parsley, for garnish
- 1 cup peas (optional)
- 1 tablespoon Worcestershire sauce (optional)
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sear beef cubes until browned on all sides. Remove and set aside.
- In the same pot, sauté onion and garlic for about 2 minutes until fragrant.
- Add tomato paste and flour. Stir well to combine and cook for 1 minute.
- Pour in red wine (or extra broth) to deglaze the pot, scraping up brown bits. Add beef broth, thyme, bay leaf, salt, and pepper.
- Return seared beef to the pot. Bring to a gentle boil, then cover and simmer for 1½ to 2 hours, until beef is tender.
- Add potatoes and carrots. Simmer another 30 minutes, or until vegetables are soft.
- Stir in peas (if using), remove bay leaf, and adjust seasoning. Garnish with chopped parsley before serving.
