Make a warm, comforting meal with this classic homemade Beef Stew. Rich, savory, and full of tender beef and vegetables, this recipe is simple to prepare—about 20 minutes of hands-on prep—and can be finished in the oven or in a slow cooker for an effortless dinner.
Table of contents
- Ingredients
- Instructions
- How to make it in a slow cooker
- Substitutions and variations
- Recipe notes
- How to store and reheat
- More comfort food recipes
This rich, hearty beef stew is perfect for cool weather—tender cubes of braised beef and soft vegetables swimming in a deeply flavored broth. It’s ideal for weeknight dinners or a weekend meal you can prep quickly and let cook slowly. Make a double batch and freeze half for easy meals later; reheats beautifully and tastes even better the next day.
For serving, a crisp baguette, crusty rolls, or soft pull-apart rolls are excellent for sopping up the broth and completing a cozy comfort food meal.
Ingredients
- Beef chuck roast – 2 pounds, cut into 1-inch cubes. Chuck is ideal for braising and becomes tender and flavorful.
- Beef stew seasoning – a blend of garlic powder, onion powder, salt, black pepper, dried rosemary, dried oregano, and other spices. Use a premade mix or make your own for best flavor.
- Olive oil – 3 tablespoons, divided, or another neutral oil for searing and sautéing.
- Onions – 1 cup diced (about half of a large onion).
- Celery – 1 cup diced (about 1/2 pound peeled and trimmed).
- Garlic – 3 cloves, minced.
- All-purpose flour – 1/4 cup to help thicken the stew.
- Beef broth – 6 cups total. Use good-quality beef stock or broth for the best base. You can substitute one cup with stout beer or red wine for extra depth.
- Tomato paste – 2 tablespoons for savory umami and a touch of acidity.
- Worcestershire sauce – 1 tablespoon, or soy sauce as a substitute.
- Potatoes – 1 pound baby potatoes, or peeled and cubed larger potatoes (about 1-inch cubes).
- Carrots – 1 cup, peeled and cut into 1-inch pieces.
- Fresh thyme – 2 sprigs (or fresh rosemary, if preferred).
- Bay leaves – 2 leaves.
Instructions
Follow these steps to make a flavorful, slow-braised beef stew. Photos below illustrate each stage.
- Preheat and prepare. Preheat the oven to 350°F and position a rack in the lower third.
- Brown the beef. Toss the cubed chuck roast with beef stew seasoning. Heat 2 tablespoons oil in a large, oven-safe pot or Dutch oven over medium-high heat. When the oil is hot, add the beef in batches and sear until well browned on all sides, about 4–6 minutes per batch. Remove beef and set aside.
- Sauté the vegetables. Add the remaining tablespoon of oil to the pot. Sauté the diced onions and celery for about 5 minutes until softened. Add the garlic and cook for 1 minute.
- Deglaze and thicken. Pour 1/4 cup beef broth into the pot and scrape up any browned bits from the bottom. Sprinkle the flour over the vegetables and stir, cooking about 1 minute until the flour is lightly toasted.
- Add liquids and seasonings. Pour in the remaining beef broth, then stir in the tomato paste and Worcestershire sauce. Bring the mixture to a boil on high heat.
- Combine and braise. Return the seared beef to the pot. Add potatoes, carrots, thyme sprigs, and bay leaves. Cover with a lid (or tightly with foil) and transfer the pot to the preheated oven. Braise for 2 hours until the beef is tender and the vegetables are cooked through.
- Finish and serve. Remove from the oven, discard bay leaves and thyme stems, and adjust seasoning to taste. Serve hot with crusty bread for dipping.
How to make it in a slow cooker
To make this stew in a slow cooker, brown the beef and sauté the aromatics on the stove first, then transfer everything to the Crock-Pot to finish slowly. This method yields the same tender, flavorful stew with minimal hands-on time.
- Dice 2 pounds chuck roast and toss with 2 tablespoons beef stew seasoning. Brown in 2 tablespoons oil over medium-high heat, about 4–6 minutes, then transfer to the slow cooker.
- In the same pot, add 1 tablespoon oil and cook 1 cup diced onions and 1 cup diced celery for 5 minutes. Add 3 cloves minced garlic for 1 minute, then deglaze with 1/4 cup beef stock. Stir in 1/4 cup flour and cook 1 minute.
- Add 5 3/4 cups beef broth, 2 tablespoons tomato paste, and 1 tablespoon Worcestershire sauce. Transfer the liquid and vegetables to the slow cooker with the beef. Add potatoes, carrots, thyme, and bay leaves. Cook on high for 4–6 hours or low for 8–10 hours, until beef is fork-tender.
Substitutions and variations
Customize this beef stew to suit your taste or pantry:
- Replace 1 cup of beef broth with a stout beer or a dry red wine (such as Cabernet Sauvignon) for deeper flavor.
- Add or substitute vegetables: whole button or cremini mushrooms, cubed sweet potatoes, parsnips, or turnips work well.
- Different cuts of beef like bottom round roast, flat-cut brisket, or pre-cut stew meat can be used in place of chuck roast.
- For a gluten-free stew, use 2 tablespoons cornstarch mixed with a little cold water instead of flour to thicken the broth.
Recipe notes
- A heavy cast iron Dutch oven or other thick-bottomed, oven-safe pot is best because it holds heat evenly and braises well.
- If you don’t have a lid, cover the pot tightly with aluminum foil before transferring to the oven.
- This stew can be kept warm in the oven at a low setting for up to 2 hours after cooking, making it great for entertaining.
- If you prefer, cook the stew on the stovetop: cover and simmer gently over medium-low heat for about 2 hours, checking occasionally.
- Adjust salt and pepper at the end. A splash of vinegar or a teaspoon of Dijon mustard can brighten the final flavor if needed.
How to store and reheat
Refrigerator: Store leftover beef stew in an airtight container in the refrigerator for up to 5 days.
To reheat: Warm on the stovetop over medium heat, stirring occasionally, until simmering and heated through (about 5–10 minutes). Microwave individual portions covered for 2–3 minutes, stirring halfway.
Freezer: Cool completely, then freeze in a freezer-safe container for up to 6 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop for 15–20 minutes until warmed through.
More comfort food recipes
Try other classic comfort recipes for family dinners and cozy nights in:
Beef Pot Pie
Salisbury Steak
Crock Pot Meatloaf
Slow Cooker Meatballs and Marinara Sauce
Roasted Bone-In Prime Rib
Pot Roast
Beef Stew
Servings: 6 | Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: 2 hours 20 minutes
Author: Whitney Bond
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons beef stew seasoning
- 3 tablespoons olive oil, divided
- 1 cup diced onions
- 1 cup diced celery
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 pound baby potatoes (or cubed larger potatoes)
- 1 cup carrots, peeled and cut into 1-inch pieces
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat oven to 350°F. Brown seasoned beef in batches in a large, oven-safe pot over medium-high heat using 2 tablespoons oil. Remove beef and set aside.
- Cook onions and celery in remaining oil for 5 minutes, add garlic for 1 minute. Deglaze with 1/4 cup beef broth, scraping up brown bits. Sprinkle flour and cook 1 minute.
- Add remaining beef broth, tomato paste, and Worcestershire sauce. Bring to a boil, then return beef to the pot along with potatoes, carrots, thyme, and bay leaves.
- Cover and transfer to the oven. Braise at 350°F for 2 hours, until beef is tender. Remove herbs and adjust seasoning before serving.
Nutrition Facts (per serving)
Calories: 472 kcal | Carbohydrates: 28 g | Protein: 35 g | Fat: 25 g