This hearty beef stew recipe is fail-proof, incredibly easy to make, and super delicious!
A classic comfort meal that goes great with creamy mashed potatoes, crusty bread, or garlic buttery rice!
Beef stew is a hearty and comforting dish typically made with beef, vegetables, and broth or stock. The ingredients are simmered together for a long time to create a flavorful and tender dish that’s perfect for cold weather or any time you need a satisfying meal. More beef recipes you may like is this sweet potato beef stew, garlic butter steak tips, and beef and shells.
INGREDIENT NOTES
SEE RECIPE CARD BELOW FOR INGREDIENT QUANTITIES AND INSTRUCTIONS.
- Beef – The best beef for beef stew is a cut that has a lot of marbling. I highly recommend using beef chuck roast. Avoid lean beef; lean beef isn’t good for stew because it won’t become juicy and tender no matter how long you cook it. Don’t discard the fat, it adds so much flavor!
- Flour – Helps thicken the stew.
- Onion – Although white or yellow onion is best for beef stew, red onion works too.
- Garlic – Use fresh garlic for best results.
- Carrots – any type of carrots will work!
- Potatoes – I love using yellow baby potatoes for this recipe but feel free to use any potatoes you have on hand.
- Thyme and Rosemary – Fresh is best!
- Red Wine – Avoid fruity red wines. I recommend a dry red wine such as cabernet sauvignon.
- Beef Stock – If you don’t have beef stock on hand, use water.
TOP TIPS
- Don’t add the carrots and potatoes until the beef starts to tenderize, as adding them too soon may cause them to overcook while the beef remains tough.
- Although the flour in this recipe will thicken the sauce, here are some other tips to thicken it. Cook the beef stew uncovered or add a cornstarch slurry. To make a cornstarch slurry simply mix equal parts water and cornstarch. I would recommend one teaspoon of cornstarch.
- Take the beef out of the fridge for at least 30 minutes before cooking. Doing so will help the beef cook evenly. Also, pat dry the beef with a paper towel before seasoning, to remove any excess moisture and so the salt and pepper adhere to the beef.
- Browning the meat is super important! Browning it in hot oil develops a rich flavor and a nice crust. This step also helps to seal in the juices.
- If the sauce thickens too much, add a little bit of water or beef stock.
- Check for seasoning right before serving.
HOW DO YOU MAKE BEEF STEW TENDER?
Beef stew should be cooked at a low temperature and covered, for a long time to allow the beef to tenderize. If you cook the beef stew for 2 hours, you will have the most delicious and tender beef stew!
STORAGE
Allow the leftovers to cool completely, then transfer them to an air-tight container and refrigerate for up to 3 days. You can reheat it in the oven, microwave, or stovetop until warm.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Beef Stew
Ingredients
- 2 lbs boneless beef chuck cut into 1 ½ inch pieces
- ¼ cup all-purpose flour
- 1 large onion diced
- 4 garlic cloves finely minced
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon sugar
- 1 cup red wine optional
- 5 cups low sodium beef stock
- 1 tbsp tomato paste
- ½ lb baby potatoes sliced in half
- 2 carrots peeled and cut into 1-inch chunks
- 1 tablespoon Worcestershire sauce
- 1 rosemary sprig
- 1 thyme sprig
- 1 bay leaf
- ⅓ cup peas frozen or fresh
- 3 tablespoons oil or more if needed
- salt and pepper to taste
Instructions
- Cut the beef into 1 ½ inch pieces, pat dry with a paper towel, and season on both sides with salt and pepper. Coat the beef with ¼ cup of flour and shake off any excess flour.
- Heat oil in a large pot over medium-high heat. Add the beef and cook for 3-4 minutes on each side. Remove it from the skillet and set it aside.
- Add the onions, reduce the heat to medium-low, add more oil if needed, and cook for 3-4 minutes while stirring frequently.
- Stir in the garlic, red pepper flakes, and tomato paste, and season with salt and pepper.
- Add the red wine, beef stock, rosemary, thyme, bay leaf, Worcestershire sauce, and beef back into the skillet. Allow it to come to a boil. Once it comes to a boil, cover, reduce the heat to medium-low, and cook for 1 hour and 30 minutes.
- If the sauce thickens too much, add a little bit of water. Add the carrots and potatoes, cover, and cook for 25 minutes or until the carrots and potatoes are fork-tender and the beef is super tender.
- Stir in the peas, season generously with salt and pepper, simmer uncovered for 3-4 minutes, and enjoy!
Leave a Reply