Description
Beef Stew is a comforting, slow-simmered dish filled with tender chunks of beef, rustic vegetables, and a deeply savory broth. It’s perfect for chilly evenings or when you’re craving a meal that feels like a warm hug. I love making it with chuck roast, Yukon Gold potatoes, carrots, and a touch of red wine for richness. This is a simple recipe with soul—hearty, nourishing, and deeply satisfying. It’s sometimes called Old-Fashioned Beef Stew or Hearty Autumn Stew, and there are stabilized versions that hold up beautifully for freezer meals too. I’ve tested it both for quick stovetop dinners and long weekend simmering—both work beautifully. Among comfort food classics, Beef Stew stands out for its rich flavor, versatility, and make-ahead ease. If you’re planning a fall meal rotation, this one absolutely deserves a spot.
Ingredients
2 pounds beef chuck roast, cubed
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
3 large carrots, sliced
3 medium Yukon Gold potatoes, cubed
2 stalks celery, chopped
1 tablespoon tomato paste
4 cups beef broth
1 teaspoon dried thyme
2 bay leaves
1 tablespoon Worcestershire sauce
Salt to taste
Black pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)
1 tablespoon butter (optional, for thickening)
2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. Pat beef cubes dry with paper towels.
2. Heat oil in a large Dutch oven over medium-high heat.
3. Brown beef in batches, turning to sear all sides, then set aside.
4. Deglaze the pot with a splash of beef broth, scraping up the browned bits.
5. Add chopped onion and garlic; sauté until translucent and fragrant.
6. Stir in carrots, potatoes, and celery; cook for 5 minutes.
7. Add tomato paste, thyme, bay leaves, and Worcestershire sauce.
8. Return beef to the pot and pour in remaining broth.
9. Bring to a simmer, then cover and reduce heat to low.
10. Simmer for 2.5 to 3 hours, stirring occasionally.
11. Optional: Mix flour and butter into a paste and stir into stew to thicken.
12. Season with salt and pepper to taste.
13. Remove bay leaves and garnish with parsley before serving.
Notes
Cut vegetables into larger chunks so they retain shape during long cooking.
Browning the beef deeply adds rich flavor to the final stew.
This stew tastes even better the next day—perfect for leftovers or meal prep.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 435
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
Keywords: beef stew, hearty beef stew, autumn stew, classic beef stew, fall comfort food