Ever come home on a cold night, just starving, and feel like cooking dinner is a mountain you just cannot climb? Yeah, me too. That’s how it started for me with a beef stew recipe. I wanted a hearty meal that’d feel like a hug—without having to babysit the stove all night. Turns out, nailing great stew is easier than you might think. By the way, if you love comfort food, check out this Beef Enchilada Recipe or maybe a bowl of Crockpot Vegetable Beef Soup for more cozy nights in. 
How To Make Beef Stew
Okay, let’s get straight to it. For my beef stew recipe, you don’t need fancy skills or chef whites—just real, simple steps. I start by chopping up good stew beef (chuck roast works best—no need for something expensive). Pat it dry (trust me, it makes a difference), season it up with plenty of salt and pepper, then brown those chunks in a big pot with just a smidge of oil. Don’t skip browning, or you’ll miss out on loads of flavor.
Once that’s all golden, in go the onions and garlic. (Side note: the smell at this point? Heaven.) Next, I toss in carrots and celery, maybe even parsnips if they’re rolling around in my veggie drawer. Add in tomato paste, beef broth, and—if you’re feeling wild—a splash of red wine.
Bring it to a low simmer. Cover. Walk away for an hour or so while your whole house starts smelling like you live above a five-star restaurant.
About halfway, I usually throw in my potatoes and—if I’m in the mood—peas. Keep an eye on that liquid level. Add a splash more broth if you think it needs it. That’s it.
“Tried this stew on a busy Sunday, and it was a *total* win. Even my picky eater went back for seconds.” – Melissa, neighbor and taste-tester
How To Thicken Beef Stew
Here’s where stuff gets real. Nobody likes watery stew. The easiest way I know is to mix a spoonful or two of flour (or cornstarch, in a pinch) with cold water, then stir that right in about 20 minutes before you want to eat. Don’t just dump flour straight in or you’ll get clumps—that’s a promise.
Alternatively, just let the stew simmer uncovered for the last half hour. The liquid reduces and you get this rich, cozy texture that’s basically the whole point of a beef stew recipe. Some folks mash a few potatoes right in the pot. Try it if you like things extra-thick—it works, and you won’t taste the difference except for more “oomph.”
And if you’re after that old-school, super-rich stew? Drop in a dollop of tomato paste or a little pat of butter near the end. Always does the trick.
What To Serve With Beef Stew
You’ve made your beef stew recipe—now let’s talk the best part: sides! Honestly, I keep this simple, but you do you.
- Warm chunks of crusty bread (for all that dunking—non-negotiable).
- Steamed green beans or a crisp salad (just for a smidge of brightness).
- Rice or buttered noodles if you’re feeding a crowd (trust me, leftovers are amazing).
- A quick batch of cornbread, if you’re feeling Southern.
Honestly, nothing fancy required. That’s the charm.
Recipe Tips
I’ve messed up my beef stew recipe a bunch of ways—so I know what to avoid and what’s just “extra flavor.” Here are my best tips.
First: Browning the beef is not negotiable. If you skip that, your stew will taste flat. Also, use low and slow heat (rushing stew never ends well—trust me). If your veggies get mushy, try adding them halfway through instead of at the start. Want more flavor? A tablespoon of Worcestershire sauce or a splash of balsamic will kick things up. And don’t be scared to taste as you go—most stews need a salt bump at the end.
It’s okay if you add too much liquid. Just simmer it down or thicken like I mentioned earlier. Remember: stew isn’t precise like baking. A little this, a dash of that, and lots of tasting—that’s half the fun.
Beef Stew Variations
Let’s be honest. Beef stew doesn’t have just one “right” way. Around here, it changes depending on what’s in the fridge and what I’m in the mood for. Swap in sweet potatoes or butternut squash for a sweeter spin. Go heavy on mushrooms for that earthy, deep flavor. Got leftover peas or corn? Stir ’em in at the end (that’s my shortcut for bulking up leftovers). Some days I drop in a handful of barley or lentils—which, by the way, soaks up all the broth in the best way. You can even play with the seasoning—rosemary, thyme, or a bay leaf all work wonders. If you’re itching for a twist on comfort food, check out an Easy Beef Birria Tacos Recipe or try this Hearty Beef Stew for another spin. It’s easy to get creative without ruining dinner—promise.
Common Questions
Can I freeze beef stew?
Yup! Let it cool, portion it out, and freeze for up to three months. Reheats beautifully.
What kind of beef should I use?
Chuck roast works wonders, or any “stew beef” at the store. Avoid lean cuts—they’ll get tough.
How do I reheat leftovers?
Low and slow, stovetop or microwave, adding a splash of broth if it’s thickened up overnight.
Can I make it in a slow cooker?
Absolutely. Brown your meat and toss everything in. Low for 7-8 hours or high for 4-5. Dinners sorted.
Can I use wine or skip it?
Your call! Wine adds richness, but it’s optional. Beef broth alone does the job.
Let’s Get Stewing—You Got This
Honestly, if you’re craving comfort and don’t have hours to fuss in the kitchen, this beef stew recipe is like a secret weapon. Super simple, few ingredients, and so much reward. If you want extra inspiration, peek at this Beef Stew Recipe {Homemade & Flavorful} – Spend With Pennies, or browse the Homemade Beef Stew Recipe for more at-home ideas. Oh, and don’t miss the Best Beef Stew Recipe for even more ways to tweak what you just learned. Go grab that stew pot—dinner’s easier than you think! 
Beef Stew
Ingredients
Main Ingredients
- 2 lbs stew beef (chuck roast recommended) Use good quality stew beef for best flavor.
- 2 tablespoons vegetable oil For browning the beef.
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 1 cup beef broth Add more if needed during cooking.
- 2 tablespoons tomato paste
- ½ cup red wine Optional, but adds richness.
- 4 medium potatoes, diced
- 1 cup peas Optional, added midway through cooking.
- 2 tablespoons flour or cornstarch For thickening, mix with cold water.
- 1 tablespoon Worcestershire sauce For flavor enhancement.
Instructions
Preparation
- Chop the stew beef into chunks and pat dry. Season with salt and pepper.
- In a big pot, heat the oil over medium-high heat and brown the beef chunks.
- Once browned, add the chopped onions and minced garlic; cook until fragrant.
- Add chopped carrots, celery, tomato paste, beef broth, and red wine (if using). Stir well.
Cooking
- Bring the mixture to a low simmer, cover, and let it cook for about an hour.
- Halfway through, add in the diced potatoes and peas, checking liquid levels.
- If the stew looks watery, you can thicken it by mixing flour or cornstarch with water and stirring it in.
- Simmer uncovered for the last half hour for a thicker texture.
