Beef Stew

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Beef Stew

Description

Beef stew is a hearty, slow-simmered dish made with tender chunks of beef, vegetables, and a rich, savory broth. It’s comfort food at its best—deeply flavorful, filling, and perfect for cold days or make-ahead meals. The long cooking time allows the beef to become melt-in-your-mouth tender while the broth thickens into a satisfying gravy.

Servings

Serves: 4–6 people
Prep Time: 20 minutes
Cook Time: 2–2½ hours
Total Time: ~2 hours 45 minutes

Ingredients

Main Ingredients

  • 2 lbs (900 g) beef chuck, cut into 1½-inch cubes

  • 2 tbsp olive oil

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 3 carrots, sliced

  • 3 potatoes, cubed

  • 2 celery stalks, sliced

  • 3 tbsp tomato paste

  • 4 cups beef broth (low sodium preferred)

  • 1 cup water or red wine (optional, for depth)

Seasonings & Herbs

  • 1 tsp salt (adjust to taste)

  • ½ tsp black pepper

  • 1 tsp paprika

  • 1 tsp dried thyme (or 2 sprigs fresh)

  • 1 bay leaf

Thickening (optional)

  • 2 tbsp flour or cornstarch mixed with 2 tbsp water

Instructions

  1. Brown the Beef
    Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef in batches and brown on all sides. Remove and set aside.

  2. Sauté Aromatics
    In the same pot, add onion and cook until soft (about 4–5 minutes). Add garlic and cook for 30 seconds.

  3. Build the Base
    Stir in tomato paste and cook for 1–2 minutes to deepen flavor.

  4. Simmer
    Return beef to the pot. Add carrots, potatoes, celery, broth, water/wine, and seasonings. Bring to a boil.

  5. Slow Cook
    Reduce heat to low, cover, and simmer for 2–2½ hours, stirring occasionally, until beef is very tender.

  6. Thicken (Optional)
    Stir in flour or cornstarch slurry and simmer uncovered for 5–10 minutes until thickened.

  7. Finish & Serve
    Remove bay leaf. Taste and adjust seasoning. Serve hot.

Chef’s Notes

  • Beef chuck is ideal because its marbling breaks down beautifully during slow cooking.

  • Stew tastes even better the next day—perfect for meal prep.

  • You can make this on the stovetop, in a slow cooker, or in the oven (325°F / 165°C).

Tips for the Best Beef Stew

  • 🥩 Don’t skip browning – it adds major flavor.

  • 🕰️ Low and slow is key – rushing makes beef tough.

  • 🧂 Season gradually – broth reduces as it cooks.

  • 🥕 Cut vegetables evenly so they cook at the same rate.

  • 🍷 Red wine adds richness, but broth works just fine.

Nutritional Information

(Approximate per serving, based on 6 servings)

  • Calories: 420 kcal

  • Protein: 35 g

  • Fat: 22 g

  • Carbohydrates: 20 g

  • Fiber: 4 g

  • Iron: 25% DV

  • Sodium: Varies by broth

Health Benefits

  • High in Protein: Supports muscle repair and keeps you full.

  • Iron-Rich: Helps prevent anemia and boosts energy.

  • Vegetable-Packed: Provides fiber, vitamins A & C, and antioxidants.

  • Comforting & Satisfying: Great for balanced, hearty meals without ultra-processed ingredients.

Q & A

Q: Can I make beef stew in a slow cooker?
A: Yes! Brown the beef first, then add everything to the slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

Q: Why is my beef tough?
A: It needs more time. Tough beef usually means it hasn’t cooked long enough for the connective tissue to break down.

Q: Can I add other vegetables?
A: Absolutely—peas, mushrooms, parsnips, or turnips work great.

Q: How can I make it gluten-free?
A: Skip flour and use cornstarch, or let the stew reduce naturally.

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