Easy Beef Stew Recipe

Ingredients for Beef Stew

I have tested this beef stew recipe more times than I can count, and I always reach for the same reliable ingredients. The quality of your beef and broth really does make a difference here, so it is worth choosing well.

• 2 lbs boneless beef chuck roast (cut into 1-inch cubes) – I recommend chuck over pre-cut stew meat for better texture and flavor
• 3 tbsp all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil (divided)
• 1 medium yellow onion (chopped)
• 8 oz cremini mushrooms (sliced) – In my experience, cremini mushrooms add a deeper, earthier flavor than white button mushrooms
• 3 cloves garlic (minced)
• 3 tbsp tomato paste
• 1 cup dry red wine (or beef stock if you prefer to skip the wine) – My preference is a Cabernet Sauvignon or Merlot for the best depth of flavor
• 3 cups unsalted beef stock (or low sodium beef broth)
• 4 large carrots (cut into 1-inch diagonal pieces)
• 1 1/2 lbs Yukon gold potatoes (cut into 1 1/2-inch pieces) – I usually go with Yukon gold because they hold their shape and turn buttery soft without falling apart
• 1 tbsp Worcestershire sauce
• 1 tsp dried Italian seasoning
• 4 sprigs fresh thyme (or 1/2 tsp dried)
• 1 bay leaf

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Step-by-Step Instructions

In my experience, the single most important step in a great beef stew recipe is taking your time with the browning. Do not rush it. That golden crust on each piece of beef is where so much of the flavor comes from, so work in batches and give each piece space in the pan.

Step 1: Trim the beef chuck and cut into 1-inch cubes. Place the flour, salt, and pepper into a large zip-top bag. Add the beef cubes, seal the bag tightly, and shake well until every piece is evenly coated. Set aside any leftover flour from the bag as you will use it later.

Step 2: Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add half the flour-coated beef in a single layer. Sear for about 2 minutes per side until each piece is deeply browned. Do not move the beef around while it sears. Transfer the browned pieces to a clean plate. Add another tablespoon of olive oil and repeat with the remaining beef. Set all the seared beef aside on the plate.

Step 3: Add the remaining tablespoon of olive oil to the same pot. Toss in the chopped onion and sliced mushrooms. Saute over medium heat for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and starting to turn golden at the edges.

Step 4: Stir in the minced garlic, tomato paste, and any reserved flour from the bag. Cook for 30 to 60 seconds, stirring constantly. The tomato paste should darken slightly and smell fragrant. This step builds the deep base flavor of the stew.

Step 5: Pour in the red wine and beef stock. Use your spoon to scrape up all the browned bits stuck to the bottom of the pot. Those bits carry a huge amount of flavor. Return the seared beef along with any resting juices from the plate back into the pot.

Step 6: Add the carrots, potatoes, Worcestershire sauce, Italian seasoning, thyme sprigs, and bay leaf. Stir everything together and bring the pot to a gentle simmer over medium heat.

Step 7: Once simmering, reduce the heat to low, cover the pot, and cook for 1 hour and 30 minutes. Stir occasionally and check that the heat stays at a low, steady simmer. The stew is ready when the beef pulls apart easily with a fork and the broth has thickened into a rich gravy. Remove the bay leaf and thyme stems before serving. Taste and adjust salt and pepper as needed.

What to Serve with Beef Stew

The best sides for beef stew are ones that soak up the gorgeous broth and round out the meal with contrasting textures. Here are some favorite pairings that work every time.

Crusty Bread or Cheesy Breadsticks: Nothing beats thick slices of sourdough or warm homemade cheesy breadsticks for mopping up every last drop of that rich, savory gravy. Simple and always a crowd-pleaser.

Garlic Mashed Potatoes: For pure comfort, serve the stew over a scoop of creamy mashed potatoes, similar to the ones paired with these Salisbury steak meatballs with garlic herb mashed potatoes. Absolutely perfect for Sunday dinners.

Garlic Roasted Vegetables: A tray of garlic roasted vegetables on the side adds color, freshness, and a light contrast to the richness of the stew without weighing down the meal.

Buttered Egg Noodles: Wide egg noodles tossed in a little butter make a cozy, hearty base that turns this stew into an even more filling weeknight dinner.

Simple Garden Salad: A crisp green salad with a tangy vinaigrette cuts through the heaviness of the stew and adds a refreshing element to the plate.

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Storage and Serving Tips

This beef stew recipe stores beautifully. Let it cool completely before transferring to an airtight container. It keeps well in the refrigerator for up to 4 days and freezes for up to 3 months, making it a great recipe to double for meal prep.

To reheat, warm it gently on the stovetop over medium-low heat. Add a splash of beef broth if the stew has thickened too much in the fridge. I recommend the stovetop over the microwave since it keeps the beef tender and prevents the vegetables from getting mushy.

Pro tip: this beef stew tastes even better the next day after the flavors have had time to develop overnight. Make it ahead on the weekend for an easy dinner that feels like you spent all day in the kitchen.

Frequently Asked Questions

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Easy Beef Stew Recipe

A hearty and comforting beef stew made with tender chuck roast, Yukon gold potatoes, carrots, mushrooms, and a rich red wine broth. Simmered low and slow for deep, satisfying flavor.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 532

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless beef chuck roast cut into 1-inch cubes, excess fat trimmed
• 3 tbsp all-purpose flour
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 3 tbsp olive oil divided
• 1 medium yellow onion chopped
• 8 oz cremini mushrooms sliced
• 3 cloves garlic minced
• 3 tbsp tomato paste
• 1 cup dry red wine or beef stock if preferred
• 3 cups unsalted beef stock or low sodium beef broth
• 4 large carrots cut into 1-inch diagonal pieces
• 1.5 lbs Yukon gold potatoes cut into 1.5-inch pieces
• 1 tbsp Worcestershire sauce
• 1 tsp dried Italian seasoning
• 4 sprigs fresh thyme or 1/2 tsp dried thyme
• 1 bay leaf

Equipment

• Large Dutch oven or heavy pot
• Large zip-top bag
• Cutting board and chef’s knife
• Wooden spoon or silicone spatula

Method

 

1. Trim and cut the beef chuck into 1-inch cubes. Place the flour, salt, and pepper in a large zip-top bag. Add the beef cubes, seal the bag, and shake until every piece is evenly coated. Reserve any leftover flour from the bag.
2. Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add half the beef in a single layer without crowding. Sear for about 2 minutes per side until deeply browned. Transfer to a clean plate. Repeat with another tablespoon of oil and the remaining beef.
3. Add the remaining tablespoon of olive oil to the pot. Add the chopped onion and sliced mushrooms. Saute for 4 to 5 minutes over medium heat, stirring occasionally, until softened and lightly golden.
4. Stir in the minced garlic, tomato paste, and any reserved flour. Cook for 30 to 60 seconds, stirring constantly, until the paste darkens slightly and smells fragrant.
5. Pour in the red wine and beef stock. Scrape up all the browned bits from the bottom of the pot. Return the seared beef along with any resting juices back into the pot.
6. Add the carrots, potatoes, Worcestershire sauce, Italian seasoning, thyme sprigs, and bay leaf. Stir to combine and bring to a gentle simmer over medium heat.
7. Reduce the heat to low, cover the pot, and cook for 1 hour and 30 minutes, stirring occasionally. The stew is ready when the beef is fork-tender and the broth has thickened. Remove the bay leaf and thyme stems. Taste and adjust salt and pepper as needed. Serve hot.

Notes

This stew tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of beef broth if needed. To skip the wine, simply replace it with an equal amount of beef stock.