When the weather turns chilly, nothing warms the home like a pot of Hearty Beef Stew simmering on the stove. This classic farmhouse recipe is rich, savory, and packed with tender chunks of beef, carrots, potatoes, and onions in a flavorful broth. It’s the kind of meal that brings everyone to the table — simple, filling, and deeply satisfying.
Unlike quick dinners, beef stew takes its time. The slow simmer allows the beef to become fork-tender and the vegetables to soak up all those cozy flavors. Served with warm bread or biscuits, this recipe is the perfect one-pot comfort meal for Sunday suppers, busy weeknights, or anytime you need a little extra warmth.
Homemade beef stew is more than just dinner — it’s tradition in a pot. Every bite tastes like love, patience, and the heart of a farmhouse kitchen.
Why We Love This Recipe
- Comfort Food Classic – The kind of meal that makes the house smell amazing.
- One-Pot Simplicity – Easy cleanup and hearty enough for the whole family.
- Budget Friendly – Uses chuck roast, a humble cut that becomes tender when slow cooked.
- Make Ahead – Tastes even better the next day.
- Freezer Friendly – Perfect for stocking the freezer with cozy meals.
Substitutions
- Beef Chuck → Stew meat, brisket, or short ribs.
- Red Wine → Extra beef broth or a splash of balsamic vinegar.
- Potatoes → Sweet potatoes or parsnips for a twist.
- Tomato Paste → Crushed tomatoes or ketchup in a pinch.
- Peas → Green beans or corn as an alternative.
Serving Ideas
- With warm buttermilk biscuits or cornbread.
- Ladled over buttered egg noodles for extra heartiness.
- Paired with a crisp green salad for balance.
- Served in bread bowls for a rustic presentation.
FAQs
Q: Can I make beef stew in the slow cooker?
A: Yes — brown the beef and sauté veggies first, then transfer everything to a slow cooker. Cook on low 7–8 hours or high 4–5 hours.
Q: Can I make this ahead of time?
A: Definitely. Beef stew tastes even better the next day once the flavors deepen.
Q: How do I thicken beef stew?
A: The flour added at the start helps, but you can also whisk 1 Tbsp cornstarch into 2 Tbsp water and stir it in at the end.
Q: Can I freeze beef stew?
A: Yes — freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently.
Hearty Beef Stew
Ingredients
Method
- In a large Dutch oven, heat 2 Tbsp oil. Brown beef cubes in batches until golden. Remove and set aside.
- Add remaining oil. Cook onion, garlic, carrots, and celery for 5 minutes until softened.
- Stir in flour and tomato paste. Cook 1–2 minutes to form a roux.
- Pour in wine (or broth), scraping the bottom to release browned bits. Add beef broth, Worcestershire, bay leaves, thyme, salt, and pepper. Return beef to pot.
- Stir in potatoes. Cover and simmer on low for 1 ½–2 hours, stirring occasionally, until beef is fork-tender.
- Remove bay leaves. Stir in peas before serving. Ladle into bowls and serve with warm bread or biscuits.
Notes
- Choose the Right Beef: Beef chuck is best — it’s affordable and gets tender after long, slow cooking. Avoid lean cuts, which can turn tough.
- Don’t Skip Browning: Searing the beef before simmering adds deep, rich flavor to the stew.
- Low & Slow: Simmer gently — rushing the process will make the beef chewy instead of fork-tender.
- Wine Boosts Flavor: Red wine adds depth, but if you skip it, add an extra splash of Worcestershire or balsamic vinegar.
- Vegetable Options: Feel free to add mushrooms, parsnips, or turnips to bulk it up.
- Make Ahead Magic: Tastes even better the next day after the flavors meld together.
- Freezer Friendly: Freeze in meal-sized portions for quick dinners.
