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Oh, when those chilly days hit, there’s just nothing better than a big, ol’ pot of beef stew bubbling away on the stove, right? It’s like a warm hug in a bowl! And this recipe? It’s my go-to for that exact reason. We’re talking tender chunks of beef, soft potatoes and carrots all swimming in the most amazing, savory broth. Seriously, it’s a simple, one-pot wonder that just makes my heart happy. Just like my Grandma used to say, food shared is love shared, and this beef stew is packed with it!
Why You’ll Love This Hearty Beef Stew
Honestly, this beef stew is just the best! It’s ridiculously easy because it’s a true one-pot wonder – meaning way less cleanup for you. Plus, the beef comes out so incredibly tender, it practically dissolves in your mouth. Every spoonful is packed with rich, savory flavor that’s just perfect for chasing away the chill on a cold day. It’s the ultimate slow-cooked comfort, bringing soul-warming deliciousness to your table without any fuss.
Ingredients for the Best Beef Stew Recipe
Alright, let’s talk ingredients! This stew is all about simple, good stuff that comes together beautifully. You’ll want to grab:
- 2 lbs beef chuck, cut into nice, hearty 1-inch cubes – this is key for that tender texture!
- 2 tablespoons of good olive oil for searing
- 1 big old onion, chopped up nice and fine
- 3 medium carrots, peeled and then sliced into cheerful little rounds
- 3 celery stalks, also sliced – they add such a great base flavor
- 4 cloves of garlic, minced super fine – don’t be shy with the garlic!
- 1/4 cup of all-purpose flour – this helps thicken our beautiful broth
- 4 cups of beef broth – definitely go for a good quality one if you can
- 1 cup of dry red wine (optional, but oh-so-good!) – it just adds incredible depth. If you’re skipping it or making this for the kids, just use more beef broth!
- 2 tablespoons of tomato paste – a little bit goes a long way for richness
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 2 bay leaves – these are like little flavor bombs during the simmer
- 1.5 lbs potatoes, peeled and cut into 1-inch cubes – whatever kind you love works!
- Salt and freshly ground black pepper – season to your heart’s content!
- And finally, some fresh parsley, chopped, for a pop of green and freshness right at the end.
How to Make a Hearty One-Pot Beef Stew
Okay, so making this amazing beef stew is actually super straightforward, even though it tastes like it took all day! It’s mostly hands-off simmering time. Trust me, it’s one of my favorite weeknight dinners because you can literally throw everything into one pot and let the magic happen. Check out my weeknight dinner tips for more easy recipes like this!
Browning the Beef for Tender Chunks
First things first, we gotta give that beef a good sear. Patting the beef dry with paper towels is really important here – it helps get a nice, deep brown crust instead of just steaming. Then, heat up your olive oil in your Dutch oven over medium-high heat. Don’t crowd the pot! Seriously, brown the beef in batches. This means better browning and more flavor. Those little browned bits stuck to the bottom of the pot? That’s pure gold for our stew!
Building the Flavor Base
Once the beef is out and set aside, toss your chopped onions, carrots, and celery into that same pot. Let them soften up for about 5-7 minutes, stirring occasionally. Then, add your minced garlic – it only needs about a minute to become nice and fragrant. This whole process coaxes out all those yummy vegetable flavors that form the heart of our stew.
Simmering to Perfection
Now for the part that just makes your kitchen smell incredible! Sprinkle the flour over the veggies and stir it around for a minute or two to get rid of that raw flour taste. Then, slowly pour in your beef broth and that red wine, if you’re using it. Use your spoon to scrape up all those tasty browned bits from the bottom of the pot – that’s where all the deep flavor lives. Stir in the tomato paste, thyme, rosemary, and those bay leaves. Finally, tuck your beautifully browned beef back into the pot. Give it a good stir, bring it up to a gentle simmer, then turn the heat down to low, cover it up, and let it do its thing for at least 1.5 to 2 hours. This is where the beef gets unbelievably tender, and the flavors get to know each other really well. It’s the true definition of slow-cooked comfort!
Tips for the Ultimate Beef Stew
You know, a little extra attention can really take a good beef stew from fantastic to absolutely unforgettable. It’s all about those small touches! I love diving into my soups and salads category for inspiration to pair with this, but let’s talk about making the stew itself shine!
Ingredient Substitutions and Notes
So, what if you’re out of red wine or just don’t like it? No worries at all! You can absolutely use an extra cup of good quality beef broth instead. That tomato paste I mentioned? It’s not just for color; it adds a wonderful savory depth that just makes everything sing. And for the beef, while chuck is my absolute favorite for its marbling and tenderness after a long cook, you could also try other tougher cuts like brisket if you have them on hand. Just make sure you cut them into nice, bite-sized pieces!
Make-Ahead and Storage
This is one of those magical dishes that actually tastes even better the next day! I often make a big batch on the weekend, and then we have delicious leftovers for lunch or dinner later in the week. Just let it cool completely, then pop it into an airtight container in the fridge. It’ll stay good for about 3-4 days. When you’re ready to reheat, just gently warm it up on the stove or in the microwave. You’ll find that all those amazing flavors have really had time to meld together beautifully, giving you that true slow-cooked comfort.
Frequently Asked Questions About Beef Stew
Got questions about making this cozy pot of beef stew? I’ve got answers! It’s amazing how a few little tweaks can make all the difference. Here are some things people often ask. If you have any more questions, feel free to reach out via my contact page!
Can I make this beef stew in a slow cooker or Instant Pot?
Oh, absolutely! Both appliances are perfect for this kind of hearty meal. For a slow cooker, you’d follow steps 1-7 on the stovetop, then transfer everything to your slow cooker and let it cook on low for 6-8 hours or high for 3-4 hours, adding the potatoes during the last hour. In an Instant Pot, you can actually brown the beef and sauté the veggies right in the pot! Then add everything else (except potatoes) and cook on high pressure for about 35 minutes, naturally releasing the pressure for 10-15 minutes before adding potatoes and cooking on high pressure for another 5 minutes. Easy peasy!
What’s the best cut of beef for stew?
For the absolute best, melt-in-your-mouth tender beef chunks, you really want a cut that benefits from slow cooking. Beef chuck is my absolute top pick because it has wonderful marbling. That fat melts down during the long simmer, making the stew incredibly rich and the beef super tender. Other great options include brisket or even beef shoulder. Just make sure to cut it into nice, even 1-inch cubes so it cooks consistently.
How do I thicken my beef stew if it’s too thin?
It happens! If your stew isn’t as thick as you like after the potatoes are cooked, don’t fret. My favorite way is to make a slurry: mix a tablespoon or two of cornstarch or flour with an equal amount of cold water until it’s smooth, then stir it into the simmering stew. Let it cook for another few minutes until it thickens up. Alternatively, you can mash some of the cooked potatoes against the side of the pot – that’s a bit of a rustic trick that works like a charm!
What if I don’t have red wine for my beef stew?
No wine? No problem! You can easily make this wonderful hearty beef stew without it. Just substitute the cup of red wine with an extra cup of good quality beef broth. You could even add a tablespoon of balsamic vinegar or a splash of Worcestershire sauce to the broth mixture to help bring back some of that depth and tang that the wine normally provides. The stew will still be delicious!
Nutritional Information for This Beef Stew
Now, let’s talk numbers! This hearty beef stew is a really satisfying meal. On average, one serving (about 1.5 cups) comes in around 550 calories. You’re getting a good dose of protein at about 40g, with roughly 45g of carbohydrates and 25g of fat. Of course, these are just estimates, and the exact numbers can totally change depending on the specific ingredients you use and how much you ladle into your bowl!
Serve Your Hearty Beef Stew
What’s better than a warm bowl of this amazing beef stew? Serving it with something delicious on the side, that’s what! My favorite way to round out this hearty meal is with some crusty bread – perfect for soaking up every last bit of that savory broth. Sometimes I’ll whip up a simple side salad to add a little freshness, or maybe some fluffy mashed potatoes if I’m feeling extra hungry. Enjoy!
PrintHearty Beef Stew
A comforting and easy one-pot beef stew with tender beef chunks, potatoes, and carrots in a rich broth, perfect for a cold day.
- Prep Time: 25 min
- Cook Time: 2.5 hours
- Total Time: 3 hours 15 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1.5 lbs potatoes, peeled and cut into 1-inch cubes
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pat the beef dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly.
- Gradually pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
- Stir in the tomato paste, thyme, rosemary, and bay leaves.
- Return the browned beef to the pot. Bring the stew to a simmer.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.
- Add the cubed potatoes to the pot. Cover and continue to simmer for another 30-45 minutes, or until the potatoes are tender.
- Remove the bay leaves. Season the stew with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For a richer flavor, you can sear the beef in batches until deeply browned.
- If you don’t have red wine, you can substitute with an additional cup of beef broth.
- This stew can be made ahead of time and reheats well. The flavors often deepen overnight.
- Consider this a hearty alternative to some meal planning services.
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 120mg