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A hearty bowl of classic Beef Stew is shown as the featured image for this recipe.

Best Beef Stew Recipe

This hearty beef stew recipe is a classic comfort food, perfect for chilly evenings. It features tender beef, flavorful vegetables, and a rich, savory broth, creating a satisfying and delicious meal that's sure to please everyone.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 large carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 6 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1.5 pounds potatoes, peeled and cut into 1-inch cubes
  • 1 cup frozen peas
  • Fresh parsley, chopped for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Large bowl
  • Paper towels
  • Spoon or Ladle

Method
 

  1. Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with the flour, salt, and pepper until evenly coated.
  2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until nicely browned. Remove the beef from the pot and set aside.
  3. Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the carrots and celery and cook for 3-5 minutes, until slightly softened.
  4. Pour in a splash of beef broth (about 1/2 cup) and scrape up any browned bits from the bottom of the pot.
  5. Return the beef to the pot. Add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is very tender. Check occasionally to make sure there is still enough liquid, adding more beef broth if needed.
  6. Add the potatoes to the stew and cook for another 30-45 minutes, or until the potatoes are tender. If using frozen peas, add them during the last 15 minutes of cooking.
  7. Remove the bay leaf. Taste the stew and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and serve hot.

Notes

For a thicker stew, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 15 minutes of cooking. Beef stew is even better the next day. Store leftover beef stew in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Reheat on the stovetop or in the microwave.