A hearty, slow-simmered beef stew featuring tender chunks of beef, vegetables, and a rich, savory broth. This classic comfort dish is perfect for chilly days, offering deep, satisfying flavors with every bite.
Why You’ll Love This Recipe
- Rich and Flavorful: Slow cooking allows the flavors to develop into a deep, savory broth.
- Tender Beef: Simmering for hours ensures the meat becomes incredibly soft and juicy.
- Wholesome Ingredients: Loaded with nutritious vegetables and protein-packed beef.
- Perfect for Meal Prep: Tastes even better the next day as the flavors meld.
- One-Pot Wonder: Easy cleanup with everything cooked in a single pot.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 3 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1/4 cup all-purpose flour
- 1 cup frozen peas (added at the end)
Directions
- Heat the olive oil in a large pot over medium-high heat.
- Coat the beef cubes in flour, shaking off any excess. Brown the beef in batches, then set aside.
- In the same pot, sauté the onion and garlic until fragrant, about 2 minutes.
- Stir in the tomato paste, then add the carrots, potatoes, and celery.
- Pour in the beef broth and red wine (if using). Stir in Worcestershire sauce, salt, pepper, thyme, rosemary, and bay leaf.
- Return the beef to the pot, bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the beef is tender.
- Add the frozen peas in the last 10 minutes of cooking. Adjust seasoning to taste.
- Remove the bay leaf and serve hot with crusty bread.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Servings: 6
- Calories: 380 kcal per serving
Variations
- Slow Cooker Version: Brown the beef and sauté the onions, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours.
- Thicker Stew: Mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 20 minutes.
- Extra Vegetables: Add mushrooms, parsnips, or green beans for more variety.
- Alcohol-Free: Omit the red wine and use additional beef broth instead.
- Spicy Kick: Add a pinch of red pepper flakes or diced chili peppers.
Storage and Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth if needed to restore consistency.
FAQs
1. What is the best cut of beef for stew?
Beef chuck is ideal because it becomes tender after slow cooking. Brisket or round cuts also work well.
2. Can I make this stew in an Instant Pot?
Yes. Brown the beef using the sauté function, then pressure cook on high for 35 minutes with a natural release.
3. Do I have to use red wine?
No, red wine adds depth, but you can substitute it with extra beef broth.
4. How do I thicken the stew?
For a thicker stew, let it simmer uncovered for the last 20-30 minutes or add a cornstarch slurry.
5. Can I add more vegetables?
Yes, mushrooms, parsnips, green beans, or bell peppers make great additions.
6. What can I serve with beef stew?
Crusty bread, mashed potatoes, or a side salad pair perfectly with this stew.
7. Can I make this stew ahead of time?
Yes, it’s even better the next day as the flavors continue to develop.
8. How do I prevent my beef from becoming tough?
Simmer on low heat for a long period; high heat can make the meat chewy.
9. What herbs go well with beef stew?
Thyme, rosemary, bay leaf, and parsley all complement the rich flavors of beef stew.
10. Can I use ground beef instead of chunks?
While not traditional, ground beef can be used for a quicker version of the dish.
Conclusion
Classic American Beef Stew is the ultimate comfort food, featuring tender beef, hearty vegetables, and a rich, flavorful broth. Whether you’re making it for a family dinner or meal prep, this stew delivers warmth and satisfaction in every bite. Try it today and enjoy a timeless favorite!
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Texas-Style Chili
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
Description
A hearty, slow-simmered beef stew with tender chunks of beef, vegetables, and a rich, savory broth—perfect for a comforting meal.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 3 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1/4 cup all-purpose flour
- 1 cup frozen peas (added at the end)
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Coat beef cubes in flour, shaking off excess. Brown beef in batches, then set aside.
- In the same pot, sauté onion and garlic until fragrant.
- Stir in tomato paste, then add carrots, potatoes, and celery.
- Pour in beef broth and red wine (if using). Stir in Worcestershire sauce, salt, pepper, thyme, rosemary, and bay leaf.
- Return beef to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until beef is tender.
- Add frozen peas in the last 10 minutes of cooking. Adjust seasoning to taste.
- Remove bay leaf and serve hot with crusty bread.
Notes
- For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir it in during the last 15 minutes.
- Swap red wine with extra beef broth for an alcohol-free version.
- Serve with warm biscuits or mashed potatoes for extra comfort.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop, Slow Simmer
- Cuisine: American
