Hearty Beef Stew Recipe
Quick Answer
Cut 2 lbs chuck roast into 1.5-inch cubes, season and sear in batches until brown. Sauté onion, add garlic, tomato paste, and 2 tbsp flour. Deglaze with red wine, add 4 cups beef broth, potatoes, carrots, and herbs. Simmer low 2-2.5 hours until fork-tender.
Rich, fork-tender beef stew with root vegetables in a thick, savory gravy
By Sarah Mitchell • June 14, 2026
This hearty beef stew is cold-weather comfort food at its finest — chunks of beef so tender they melt on your tongue, surrounded by potatoes, carrots, and onions in a thick, wine-enriched gravy that begs to be soaked up with crusty bread.
The secret to incredible beef stew is taking time where it matters: searing the beef in batches until deeply browned (this is where 80% of the flavor comes from), deglazing with red wine, and simmering low and slow for at least 2 hours. Rushing any of these steps produces a bland stew.
A touch of tomato paste adds depth, Worcestershire provides umami, and a late addition of frozen peas brings brightness to the finished bowl. This is the kind of stew that fills your house with an aroma so good your neighbors will knock on your door.
About This Recipe
"Hearty Beef Stew" is a Soups & Stews recipe that brings beef chuck, cut into 1.5-inch cubes, all-purpose flour, olive oil, yellow onion, diced and garlic, minced together into a flavorful, well-balanced dish. Rated Easy and ready in about 170 minutes, this recipe fits easily into a busy schedule. It serves 6 and works equally well for a weeknight dinner or a relaxed weekend meal. The American inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 2.5 lbs beef chuck, cut into 1.5-inch cubes
- 3 tbsp all-purpose flour
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 lb Yukon gold potatoes, cubed
- 3 large carrots, cut into rounds
- 2 stalks celery, sliced
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup frozen peas
Instructions
- 1
Pat beef dry and toss with flour, salt, and pepper. Heat oil in a large Dutch oven over high heat. Sear beef in batches until deeply browned on all sides — do not crowd the pan. Remove and set aside.
- 2
Reduce heat to medium. Add onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic and tomato paste, stirring for 1 minute.
- 3
Pour in red wine and scrape up all the browned bits from the bottom. Simmer until reduced by half, about 3 minutes.
- 4
Return the beef and any accumulated juices. Add beef broth, Worcestershire, thyme, and bay leaf. Bring to a boil, then reduce to a low simmer.
- 5
Cover and cook for 1.5 hours. Add potatoes and cook uncovered for another 30-45 minutes until beef and potatoes are fork-tender and the gravy has thickened.
- 6
Stir in frozen peas in the last 5 minutes. Remove bay leaf and thyme sprigs. Serve in deep bowls with crusty bread.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Beef chuck, cut into 1.5-inch cubes is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Oven and stovetop work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Hearty Beef Stew" is a versatile Soups & Stews dish that pairs beautifully with a simple side salad, buttered green beans, roasted potatoes and classic American sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Hearty Beef Stew stores well in an airtight container in the refrigerator for 2–3 days. Let it cool to room temperature before refrigerating before sealing the container. Reheat gently until warmed through, adding a small splash of liquid if needed to restore the original texture.
Nutrition Facts (per serving)
Frequently Asked Questions
What is the best cut of beef for stew?
Chuck roast is the gold standard — it has the right balance of meat and connective tissue that melts into gelatin during slow cooking. Bottom round and brisket also work but are leaner. Avoid pre-cut stew meat — it's often from various cuts and cooks unevenly.
How do I thicken beef stew?
Add 2 tbsp flour when sautéing the aromatics (before adding liquid). For a finished stew that's too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in during the last 15 minutes of cooking.
Can I make beef stew in a slow cooker?
Yes — sear the meat and sauté aromatics on the stovetop first (this step adds enormous flavor), then transfer everything to the slow cooker. Cook on low 7-8 hours or high 4-5 hours.
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