beef stew recipes always seem to pop up when the weather turns chilly. You know the feeling — it’s damp, there’s a draft, and suddenly you want something rich on your fork. Maybe you’ve seen one of those slow cooker recipes but thought, nah, takes too long. Or your last attempt was, well, a disaster. If you’re ready to make a really hearty beef stew that’s got comfort written all over it, you’re in the right spot. I’m sharing my no-nonsense, actually-works secrets (really, just like this beast of a easy slow cooker beef stew recipe). Oh, and if you need a sidekick for dessert? Let’s talk about these classic apple recipes. You get the vibe.
Table of Contents
How To Make Beef Stew
Alright, let’s not overcomplicate it. First rule: beef stew shouldn’t be fussy. I get hives from complicated recipes. You’ll need a big pot, tough beef (like chuck roast), bite-sized veggies, broth, and patience—except if you’re short on that, I’ve got hacks soon. Start by browning your beef chunks till they shout flavor at you. Don’t skip this unless you like things bland (you don’t, trust me). Toss in onions, garlic, carrots, and potatoes. Some folks throw in celery, but my kids protest — leave it out if it’s offensive.
Pour in enough beef broth to almost cover everything and drop in herbs like thyme and bay leaves; you don’t need to measure. Stew is forgiving (like a good grandma). Simmer low, slow, lid half-on, for two-ish hours, giving you time to clean or watch reruns. Once your beef gets tender — like, falls apart with a fork — you’re done. Taste for salt. You’ll probably add more. Just remember — every pot turns out a little different, and that’s the point.
“Tried this last weekend with a cheap roast from our store. Hands down, the richest stew I’ve ever managed at home. Had to chase my husband away from the pot before dinner!” – Jan, Chicago
How to make beef stew in a crockpot or slow cooker
This one’s for you if you’re a planner (or let’s be real, just lazy most days like me). The crockpot makes beef stew basically cook itself. Toss those beef chunks in the bottom with a sprinkle of salt and pepper, then pile on carrots, onions, potatoes, and anything else your heart wants (peas? why not). Take a couple minutes to brown the beef in a pan first if you can — it REALLY does make it taste better, but skip if you’re in pajamas at 7am and can’t be bothered.
Pour in beef broth and a splash of Worcestershire sauce if you’re feeling spicy. Add those bay leaves and a good bunch of thyme. Set it on LOW for 7–8 hours, or HIGH if you’re crunched for time but want max flavor, 4ish hours’ll do it. Check just before eating. If the sauce looks thin, you can always thicken it (more on that later). Done. Could not be easier or cozier.
How to make beef stew in an instant pot
Ever get home late and still crave real comfort food? Instant Pot beef stew is wild — fifteen minutes of prep, thirty-five minutes later, dinner’s done and it tastes like you’ve babysat it all day. Start by using your “Sauté” button, brown that stew meat in a bit of oil, then add onion, garlic, carrots, and potatoes. (Sometimes I stealth in parsnips and no one notices.)
Toss in herbs, throw on the lid, and set “Meat/Stew” for 35 minutes. Once the timer yells, let it sit about 10 more for the pressure to drop naturally (faster if you’re hangry, but there’s a steam cloud). Uncover, check tenderness, and stir. Instant comfort. Bonus: leftovers are next-day gold.
How To Thicken Beef Stew
No one likes watery stew. My grandma always used flour, but you can use cornstarch for gluten-free friends. Whisk a spoon of flour or cornstarch in a little cold water till smooth, then stir that in the bubbling stew. It’ll thicken up in a couple minutes.
If you want it extra hearty, let it bubble lid-off for a while. A squirt of tomato paste works too for a richer texture. Some folks even mash some potatoes in the pot — clever if you’re low on thickeners. Honestly, there’s no wrong move as long as the spoon stands up on its own (or, you know, close).
What To Serve With Beef Stew
There’s magic in good sides, honest. Here’s what I grab — and some days, it’s just what I have handy:
- Buttery bread or dinner rolls for soaking up sauce (waste not, want not)
- Simple steamed green beans or a classic salad, balances all that richness
- Mashed potatoes if you’re in need of serious comfort, can’t go wrong
- A cold drink, because stew is steamy!
And hey, if you’re feeling carb-happy, you can even try making a batch of cheesy ground beef and rice casserole or some unexpected crispy beef cheesy chimichangas for something totally different on the side.
Common Questions
Can I freeze leftover beef stew?
Absolutely. Chill it overnight, then freeze in a sturdy container. Thaws great, tastes the same (if not better).
What’s the best beef cut for stew?
Chuck roast or anything marked “stew meat” works. Lean beef dries out; stick to the cheap, tough stuff.
Can I use other veggies?
Oh for sure. Parsnips, turnips, peas, or green beans — if it’s hanging around in the crisper, toss it in.
How long does stew last in the fridge?
About 3–4 days. Honestly though, it usually disappears by day two at my house.
How do I reheat it?
Low and slow on the stove, or microwave it in short bursts. Add a dash of broth if it looks dry.
When You Need a Warm Hug in a Bowl
Let’s wrap this up—if you’re looking for a meal that feels like a fleece blanket, you can’t top a bowl of hearty beef stew. Forget drizzly days and kitchen fails, this method just works. Try out different cozy dishes like this Beef Stew Recipe {Homemade & Flavorful} for more ideas, or check out Easy Homemade Beef Stew | Healthy Fitness Meals when you want to shake things up a bit. For a quick how-to, visit Easy Beef Stew Recipe and watch your confidence skyrocket. I say roll up your sleeves. Trust your tastebuds. And let that chilly weather bring out the stew master in you.
Hearty Beef Stew
Ingredients
Main Ingredients
- 2 pound Chuck roast, cut into chunks Best cut for stew, stick to tough beef.
- 1 medium Onion, chopped
- 3 clove Garlic, minced
- 4 medium Carrots, sliced
- 3 medium Potatoes, diced
- 4 cup Beef broth Add more if needed.
- 2 leaf Bay leaves For flavor.
- 1 tablespoon Thyme, fresh Sprinkle to taste.
- 1 splash Worcestershire sauce Optional, for added flavor.
- 1 tablespoon Flour or cornstarch For thickening the stew.
Instructions
Preparation
- Brown the beef chunks in a pot until well-seared to enhance the flavor.
- Add onions, garlic, carrots, and potatoes into the pot with the browned beef.
- Pour in beef broth until it almost covers the ingredients.
- Add bay leaves and thyme, adjusting the seasoning as needed.
- Cover and simmer on low heat for about 2 hours until the beef is tender.
- Taste and adjust the salt as necessary.
Slow Cooker Instructions
- Place beef chunks at the bottom of the slow cooker, seasoning with salt and pepper.
- Layer carrots, onions, and potatoes on top of the beef.
- Add beef broth and Worcestershire sauce.
- Add bay leaves and thyme.
- Set to LOW for 7-8 hours or HIGH for 4 hours.
Instant Pot Instructions
- Using the ‘Sauté’ function, brown the beef chunks in oil.
- Add in onions, garlic, carrots, and potatoes.
- Add herbs and broth, then cover with the lid.
- Set on ‘Meat/Stew’ mode for 35 minutes.
- Allow steam to release naturally for 10 minutes before uncovering.
Thickening the Stew
- To thicken, mix flour or cornstarch in cold water and stir into the stew.
- Let it simmer uncovered until it thickens to your desired consistency.
- Optional: mash some potatoes in the pot for extra thickness.
