This Amazing Beef Stew is a cozy, deeply flavored one-pot meal that hits all the comfort-food notes: tender beef, silky gravy, and melt-in-your-mouth vegetables. I’ve made this stew dozens of times for weeknight dinners and chilly weekends, and I tweak it each time to build more richness. If you enjoy a traditional approach, I often compare techniques with a classic beef stew with carrots and potatoes to refine my searing and braising steps.
Why Make This Recipe
- It builds rich, concentrated flavor through searing and slow braising for a satisfying, hearty meal.
- The stew is balanced with protein and vegetables, making it nutritious and filling.
- It’s flexible: make it on the stovetop, in the oven, or adapt it to a slow cooker for hands-off cooking. For an even quicker dinner option, consider the easy one-pot method as a time-saving reference.
- It’s perfect for feeding a family, meal prep, or serving at casual gatherings. I love this stew because the leftovers always taste better the next day—flavors meld while it rests.
Recipe Overview
Prep time: 20 minutes.
Cook time: 2 hours (stovetop/oven braise) — or 6–8 hours low in a slow cooker.
Total time: about 2 hours 20 minutes (or longer for slow cooker).
Servings: 6.
Difficulty: Medium.
Method: Brown beef in a heavy pot (Dutch oven), deglaze, add broth and aromatics, then braise low and slow until meat is fork-tender; finish by thickening the sauce and adding fresh herbs.
My Experience Making This Recipe
I tested this recipe several times using both a heavy Dutch oven and a slow cooker to compare texture and depth. Searing the beef well and scraping up the fond were the two biggest flavor wins I discovered. The slow oven braise at 325°F gave the most consistent, fork-tender results.
How to Make Amazing Beef Stew
Start by cutting 2 lb beef chuck into 1–1½ inch cubes and patting dry. Season with salt and pepper, then dredge lightly in 1/4 cup all-purpose flour; sear in 2 tablespoons neutral oil over high heat until deeply browned (pan surface should be very hot, roughly 375–400°F). Remove the beef, sauté 1 large chopped onion, 2 minced garlic cloves, 2 diced celery stalks, and 3 peeled and halved carrots for 4–5 minutes, then add 2 tablespoons tomato paste and cook 1 minute. Deglaze with 1 cup dry red wine (optional) or 1 cup beef broth, scraping up browned bits, then add beef back to the pot with 4 cups beef broth, 2 bay leaves, 1 tsp dried thyme, and 3 medium peeled and cubed potatoes. Bring to a simmer, then cover and braise on the stovetop over low heat for 1.75–2 hours or transfer to a 325°F oven for the same time until meat is tender. For a glossy finish, whisk 2 tablespoons butter into a pan slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water and stir into the simmering stew until thickened.
Expert Tips for Success
- Sear in batches: overcrowding cools the pan and causes steaming instead of browning, so brown the meat in 2–3 batches.
- Use chuck roast for marbling: 2 lb beef chuck gives gelatin-rich results; brisket or short ribs also work but adjust braise time.
- Deglaze thoroughly: pour liquid into the hot pan and scrape the fond to capture deep flavor; don’t skip this step. For slow-cooker timing and temperature inspiration when you want a hands-off version, check a reliable crockpot timing and temperature reference.
- Finish with acid and butter: a splash of red wine vinegar or lemon juice and a tablespoon of butter brighten and round the stew.
- Skim fat if desired: chill leftovers briefly and remove solidified fat from the top, or use a fat separator after cooking.
How to Serve Amazing Beef Stew
- Ladle over creamy mashed potatoes or buttery egg noodles for classic comfort. You can also serve with crusty bread to soak up the gravy.
- For a cozy holiday or party spread, pair with a show-stopping side like a holiday pizza wreath for a fun contrast of casual and festive mains.
- Garnish with chopped flat-leaf parsley and a few thyme sprigs; serve family-style from the Dutch oven for rustic presentation.
- Offer pickles or a bright salad on the side to cut richness and add texture.
Storage and Reheating Guide
Refrigerate in airtight containers for 3–4 days; transfer to shallow containers to cool quickly before chilling. Freeze in freezer-safe containers or bags for up to 3 months; leave 1 inch headspace if using rigid containers. Reheat gently on the stovetop over medium-low with a splash of beef broth to loosen the sauce, or warm in a 325°F oven covered until heated through (about 20–30 minutes). For frozen portions, thaw overnight in the refrigerator before reheating.
Recipe Variations
- Gluten-free: skip the flour dredge and thicken with a cornstarch slurry (1–2 tablespoons cornstarch mixed with cold water) at the end.
- Dairy-free: omit the finishing butter and use extra broth and a splash of acid for balance.
- Vegetarian: replace beef with hearty mushrooms (1½–2 lb mixed mushrooms) and add a cup of cooked brown lentils for protein; use vegetable broth.
- Apple-cider twist: swap 1 cup of the broth for 1 cup apple cider and add a diced apple in the last 20 minutes for a sweet-tangy layer—see ideas like an apple cider beef stew over mashed potatoes for inspiration.
Nutritional Highlights
This stew provides a good source of protein and iron from the beef and vitamins and fiber from carrots, celery, and potatoes. A typical serving (about 1 1/2 cups) runs approximately 400–550 kcal depending on fat content and portion size. Allergen note: recipe uses wheat if dredging with all-purpose flour; make gluten-free substitutions if needed.
Troubleshooting Common Issues
- Stew is too thin: simmer uncovered to reduce and concentrate, or make a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and whisk in.
- Meat is tough: it needs more low-and-slow time; continue braising at 300–325°F in the oven or very low on the stovetop until fork-tender.
- Bitter or metallic taste after deglazing with wine: let the wine cook down longer before adding broth, or use more broth and a pinch of sugar to balance.
Frequently Asked Questions
Q: Can I use a different cut of beef?
A: Yes. Beef chuck (2 lb) is ideal because it becomes tender and flavorful from connective tissue breakdown. Brisket and short ribs also work but adjust braising time—short ribs may need a little longer, brisket can be slightly leaner so monitor liquid and cooking time.
Q: How can I thicken the stew without flour?
A: Use a cornstarch slurry—start with 1 tablespoon cornstarch mixed with 1 tablespoon cold water, then whisk into simmering stew and cook 2–3 minutes. Alternatively, mash a few potatoes in the pot to naturally thicken the sauce.
Q: Can I make this in a slow cooker?
A: Yes. Brown the beef and sauté the aromatics first for better flavor, then transfer everything to the slow cooker and cook on Low for 6–8 hours or High for 3–4 hours. Add the cornstarch slurry at the end to thicken if needed.
Q: Is there a best wine to use for deglazing?
A: Use a dry red like Cabernet Sauvignon or Merlot; they add depth without sweetness. If you prefer no alcohol, replace the wine with an equal amount of beef broth plus 1 tablespoon balsamic vinegar for acidity.
Amazing Beef Stew
- Total Time: 140 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A cozy, deeply flavored one-pot beef stew with tender meat and melt-in-your-mouth vegetables. Perfect for chilly evenings and family dinners.
Ingredients
- 2 lb beef chuck, cut into 1–1½ inch cubes
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons neutral oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, diced
- 3 carrots, peeled and halved
- 2 tablespoons tomato paste
- 1 cup dry red wine or beef broth
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 medium potatoes, peeled and cubed
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Pat beef cubes dry and season with salt and pepper. Dredge in flour.
- Heat oil in a heavy pot over high heat and sear beef in batches until deeply browned. Remove and set aside.
- Sauté onion, garlic, celery, and carrots for 4–5 minutes.
- Add tomato paste and cook for 1 minute.
- Deglaze with red wine or beef broth, scraping up browned bits.
- Add beef back to the pot along with beef broth, bay leaves, thyme, and potatoes.
- Bring to a simmer, cover, and braise on low heat for 1.75–2 hours or transfer to a 325°F oven for the same time until meat is tender.
- Whisk butter into a slurry of cornstarch and cold water, then stir into the stew until thickened.
Notes
Sear the beef in batches to avoid steaming. For a glossy finish, add a splash of acid and butter at the end.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg