Introduction
Nothing beats a pot of beef stew slowly simmering on the stove on a chilly day. This hearty version features tender chunks of beef, potatoes, carrots, onions, and celery gently cooked in a rich, savory broth until everything is fork-tender.
The secret is patience. Keeping the stew at a gentle simmer rather than a rapid boil allows the beef to become wonderfully tender while the vegetables soak up all those deep, comforting flavors.
Ingredients
- 2 pounds beef chuck roast, cut into 1½-inch cubes
- 3 tablespoons all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup water
- 1 cup red wine, optional
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 large carrots, cut into chunks
- 3 celery stalks, sliced
- 1½ pounds potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
1. Season the Beef
Pat the beef cubes dry with paper towels.
Place the beef in a large bowl and toss with the flour, salt, and black pepper until evenly coated.
2. Brown the Beef
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef in batches, making sure not to overcrowd the pot.
Brown the pieces for about 2–3 minutes per side. Transfer the browned beef to a plate.
Don’t worry if there are browned bits left on the bottom of the pot—they add excellent flavor to the stew.
3. Cook the Aromatics
Reduce the heat to medium.
Add the chopped onion and celery to the pot and cook for about 4–5 minutes, stirring occasionally.
Add the garlic and tomato paste and cook for another minute.
4. Deglaze the Pot
Pour in the red wine, if using, and scrape the bottom of the pot with a wooden spoon to loosen the browned bits.
Let it simmer for 2–3 minutes.
If you’re not using wine, simply add a little beef broth and scrape the bottom of the pot.
5. Add the Broth and Beef
Return the browned beef to the pot.
Add the beef broth, water, Worcestershire sauce, thyme, rosemary, and bay leaves.
Stir everything together and bring the liquid just to a gentle simmer.
6. Low-Simmer the Stew
Reduce the heat to low and partially cover the pot.
Let the stew simmer gently for about 1½ hours, stirring occasionally.
Avoid letting it boil aggressively. A slow, gentle simmer is what helps the beef become tender.
7. Add the Vegetables
Add the potatoes and carrots.
Continue simmering for another 30–45 minutes, or until the beef is fork-tender and the vegetables are cooked through.
If the stew becomes too thick, add a little more beef broth or water.
8. Add the Peas
Stir in the frozen peas during the final 5 minutes of cooking.
Remove the bay leaves and taste the stew. Adjust the salt and pepper as needed.
9. Finish and Serve
Sprinkle with fresh parsley just before serving.
Ladle the hot stew into bowls and serve with crusty bread, biscuits, or mashed potatoes.
Tips for the Best Beef Stew
- Use beef chuck. It contains enough connective tissue and fat to become tender during slow cooking.
- Brown the beef well. This creates a deeper, richer flavor.
- Don’t overcrowd the pot. Brown the meat in batches if necessary.
- Keep the heat low. A gentle simmer produces more tender beef than a rapid boil.
- Cut vegetables into similar-sized pieces. This helps them cook evenly.
- Don’t add the potatoes too early. They can become overly soft if cooked for the entire simmering time.
- Let it rest. Allowing the stew to sit for 10–15 minutes before serving gives the flavors time to settle.
How to Thicken Beef Stew
If you prefer a thicker stew, mix:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Stir until smooth, then add the mixture to the simmering stew during the final few minutes of cooking.
Alternatively, mash a few pieces of cooked potato directly into the broth to naturally thicken it.
Slow Cooker Method
Brown the beef and sauté the onions and garlic as directed.
Transfer everything except the peas and parsley to a slow cooker.
Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender.
Add the peas during the final 15 minutes and garnish with parsley before serving.
Storage
Allow leftovers to cool before transferring them to an airtight container.
Refrigerate for up to 4 days.
The stew can also be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Serving Ideas
Serve this hearty beef stew with:
- Crusty French bread
- Garlic bread
- Buttermilk biscuits
- Mashed potatoes
- Buttered noodles
- Simple green salad
Final Thoughts
This low-simmered beef stew is the kind of meal that makes the kitchen smell incredible while it cooks. Slowly browned beef, tender vegetables, herbs, and a rich savory broth come together into a comforting one-pot dinner that’s even better the next day.