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Hearty Beef Stew simmering in a rustic bowl, ready to be enjoyed as a comforting featured dish.

Best Beef Stew Ever

This hearty beef stew is the ultimate comfort food, featuring tender beef, flavorful vegetables, and a rich, savory broth. Slow cooking transforms simple ingredients into a deeply satisfying and unforgettable dish.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 2025
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1.5 lbs Yukon gold potatoes, peeled and cubed
  • 6 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup red wine Burgundy or Cabernet Sauvignon
  • 1/2 cup pearl onions, optional
  • 1 cup frozen peas, optional

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Paper towels
  • Spatula or wooden spoon
  • Ladle

Method
 

  1. Pat the beef cubes dry with paper towels.
  2. Toss the beef with flour, salt, and pepper.
  3. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  4. Sear the beef in batches, ensuring not to overcrowd the pot. Brown on all sides. Remove the beef and set aside.
  5. Add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
  6. Add the minced garlic and cook for another minute until fragrant.
  7. If using red wine, pour it into the pot and scrape up any browned bits from the bottom.
  8. Return the beef to the pot. Add the beef broth, tomato paste, Worcestershire sauce, bay leaf, thyme, and rosemary. Stir to combine.
  9. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 2-3 hours, or until the beef is fork-tender. The longer it simmers, the richer the flavor will be.
  10. Add the cubed potatoes to the stew during the last 45 minutes of cooking time.
  11. If using pearl onions, add them with the potatoes.
  12. If using frozen peas, stir them in during the last 5 minutes of cooking.
  13. Remove the bay leaf.
  14. Taste and adjust seasoning with salt and pepper as needed.
  15. Serve hot, garnished with fresh parsley if desired.

Notes

For richer flavor, use homemade beef broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Other root vegetables like parsnips or turnips can be added. For a thicker stew, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 15 minutes of cooking.