The Best Beef Stew Recipe

I love this Easy Beef Stew Recipe that turns the simplest ingredients into a robust meal. I start with tender beef chuck, a splash of red wine, and fresh vegetables like carrots and potatoes. My kitchen fills with an enticing aroma of garlic, thyme and savory broth that leaves me eager for more.

I recently came across an amazing recipe that totally changed my idea of what a good beef stew should be. I mean, don’t be intimidated by beef stew!

This best beef stew recipe is super approachable and takes the guess work out of making homemade beef stew recipes. I use 2 lbs beef chuck, cut into nice 1 or 2 inch cubes, that gets dusted with 1/4 cup all-purpose flour for a perfect sear in 2 to 3 tbsp olive oil.

Soon, a large chopped onion and 3 minced garlic cloves join the party and set the stage. Then I add in 4 cups beef broth, 1 cup red wine and the goodness from carrots, celery and potatoes, with a can of diced tomatoes to round it out.

A couple of bay leaves, 1 tsp dried thyme and 1 tbsp Worcestershire sauce bring a ton of flavor, and of course salt and freshly ground black pepper to taste. It’s one of those classic beef stew meat recipes that just makes your kitchen come alive!

Why I Like this Recipe

I like this beef stew recipe for several reasons. First, I love how simple it is to make even if I’m not a cooking expert. Second, the beef gets super tender after a long simmer and it just melts in my mouth. Third, the veggies and spices come together to create a comforting, homemade flavor that always makes me feel cozy.

Don’t be intimidated by beef stew, its really a straightforward recipe that even someone like me can whip up. The beef gets browned perfectly in olive oil and then slow-cooked with onions, garlic, red wine, and a bunch of other tasty ingredients that all blend together nicely. Even if it takes a couple of hours to get everything tender, it’s worth the wait because the flavor is rich and satisfying. Overall, it’s a messy but fun process that always ends with a warm, hearty meal that I really enjoy.

Ingredients

• Beef chuck provides protein and iron, its rich flavor makes the stew extra tasty.
• Carrots are loaded with nutrients and fiber, plus they add a natural sweetness that brightens the dish.
• Onion gives a savory depth and some fiber, really building the stew’s flavor base.
• Garlic is small but mighty, adding a bit of spiciness and some health benefits too.
• Red wine offers tangy acidity with a hint of sweetness, enhancing each bite of the stew.
• Diced tomatoes refresh the stew with subtle acidity, vitamin C and a juicy texture.
• Potatoes deliver hearty carbs and a nice texture, helping thicken the hearty stew.
• Flour acts as a light coating to brown the meat and thicken the broth nicely.

Ingredient Quantities

• 2 lbs beef chuck, cut into 1 or 2 inch cubes
• 1/4 cup all-purpose flour
• 2 to 3 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine
• 3 carrots, peeled and cut into chunks
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and cubed
• 1 can (14.5 oz) diced tomatoes
• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• 1 cup frozen peas (optional)

How to Make this

1. Toss the beef cubes in flour seasoned with a pinch of salt and pepper.

2. Heat 2 to 3 tbsp olive oil in a large pot or Dutch oven over medium-high heat and brown the beef in batches until they get a nice sear, then set them aside.

3. In the same pot, add the chopped onion and minced garlic and cook until they turn soft and a bit golden, scraping up those tasty brown bits.

4. Pour in the red wine and let it simmer for a couple of minutes to reduce slightly, which helps build flavor.

5. Return the beef to the pot and pour in the beef broth along with the can of diced tomatoes, Worcestershire sauce, bay leaves, and dried thyme.

6. Stir in the carrots, chopped celery, and cubed potatoes ensuring everything is well mixed.

7. Bring the stew to a simmer, then lower the heat, cover the pot, and let it cook for about 2 hours until the beef is super tender.

8. In the last few minutes of cooking, stir in the frozen peas (if using) and let them heat through.

9. Taste the stew and adjust the seasoning with salt and freshly ground black pepper as needed.

10. Serve hot and enjoy your hearty, flavorful beef stew with a side of crusty bread if you like.

Equipment Needed

1. A Dutch oven or large pot for browning and simmering the beef
2. A mixing bowl to toss the beef in the seasoned flour
3. A cutting board
4. A sharp knife for chopping the onions, garlic, carrots, celery, and potatoes
5. Measuring cups and spoons to accurately add oil, broth, wine, and spices
6. A wooden spoon for stirring and scraping the browned bits from the pot
7. A can opener to open the diced tomatoes
8. A ladle for serving the stew

These items cover all the necessary equipment to prep and cook the beef stew as outlined.

FAQ

The Best Beef Stew Recipe Substitutions and Variations

• If you cant find beef chuck, use stew meat instead. Some recipes even use lamb stew meat if you want a different flavor.
• Instead of all-purpose flour, you can substitute with corn starch to help thicken the stew. Use about half the amount since its more potent.
• If you dont have olive oil, vegetable oil or canola oil work just as well for browning the meat and veggies.
• For the red wine, try using extra beef broth mixed with a splash of red wine vinegar which gives a bit of tanginess similar to wine.
• If potatoes arent your thing, you can swap them with sweet potatoes which adds a naturally sweet flavor and works nicely in the stew.

Pro Tips

1. Make sure you brown the beef in small batches so it really gets a nice sear. If you toss too many in at once, it just steams and you lose that good flavor from the crust.
2. After browning, don’t forget to scrape up all the flavorful bits stuck to the bottom of the pot. When you add the wine and broth those bits really boost the overall taste of your stew.
3. Keep the heat low once all your ingredients are in and let the pot simmer slowly for a couple of hours. Slow cooking helps break down the beef and makes it super tender.
4. If you’re using frozen peas, add ’em right at the end so they don’t overcook and turn mushy. Always taste your stew at the very end and adjust the seasoning if needed because sometimes the liquid can wash out the flavors.
5. A tip for the vegetables: chop them into similar sizes so they cook evenly. That way every bite is balanced and nothing gets undercooked or mushy.