Easy Beef Stew Recipe That Everyone Loves
This cozy beef stew is rich, savory, and perfect for chilly nights. Tender chunks of beef, hearty vegetables, and a deeply flavorful broth come together with minimal prep for a classic comfort meal the whole family will love.
Equipment
- Large Dutch oven or heavy pot
- Wooden Spoon
- Sharp chef’s knife
- Measuring cups and spoons
- Ladle (for serving)
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, cubed
- 2 stalks celery, chopped
- 1 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (or extra broth)
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 bay leaves
- to garnish fresh parsley, chopped
Instructions
- Toss beef cubes with flour, salt, and pepper until well coated. This gives the stew its thick, luscious texture later.
- Heat olive oil in your Dutch oven over medium-high heat. Add the beef in batches and brown all sides. Don’t rush — browning builds flavor.
- Add onion, garlic, celery, and carrots. Cook for a few minutes until fragrant and slightly softened.
- Stir in tomato paste and Worcestershire sauce, scraping the bottom of the pot. Add red wine (or broth) to deglaze.
- Add potatoes, thyme, bay leaves, and beef broth. Bring to a gentle boil, then reduce heat, cover, and simmer for 1.5 to 2 hours.
- Once beef is fork-tender and sauce thickened, adjust seasoning. Garnish with parsley and serve warm with bread.
Notes
You can make this ahead of time — the flavor gets even better the next day! Also works great in a slow cooker or Instant Pot. If skipping wine, replace with extra broth and a splash of balsamic for depth.