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There’s nothing quite like a steaming bowl of beef stew on a chilly evening. This classic comfort food brings together tender chunks of beef, hearty vegetables, and aromatic herbs in a rich, flavorful broth that’ll have your family asking for seconds. Whether you’re searching for dinner ideas recipes or need cheap dinners for a family that doesn’t sacrifice taste, this beef stew checks all the boxes.
Table of Contents
Why This Beef Stew Recipe Works
This isn’t just another stew recipe it’s a foolproof method that delivers restaurant-quality results every time. The secret lies in properly searing the beef to lock in juices, building layers of flavor with tomato paste and red wine, and allowing everything to simmer until the meat practically melts in your mouth. It’s one of those easy weeknight dinners that tastes like you’ve been cooking all day, making it perfect for lazy dinners when you want maximum flavor with minimal effort.
The beauty of this recipe is its versatility. It’s naturally kid friendly dinners material children love the tender beef and soft vegetables while sophisticated enough to serve guests. Plus, it’s a budget-conscious choice that stretches 2 pounds of beef into a meal that feeds 6-8 people comfortably.
Essential Ingredients for Perfect Beef Stew
| Ingredient | Quantity | Purpose |
|---|---|---|
| Beef chuck stew meat | 2 lb, cubed | Provides rich, tender protein |
| Yellow onion | 1 medium | Adds sweet, savory base |
| Carrots | 2, peeled | Brings natural sweetness |
| Celery | 2 stalks | Adds aromatic depth |
| Garlic cloves | 3, chopped | Enhances savory notes |
| Tomato paste | 1/4 cup | Concentrates umami flavor |
| Beef broth | 6 cups | Creates rich liquid base |
| Red wine | 1 cup | Adds complexity and depth |
| Baby potatoes | 1 lb, halved | Provides hearty substance |
| Frozen peas | 1 cup | Adds color and freshness |
| Fresh herbs | Thyme, parsley, bay leaves | Elevates overall flavor |
When shopping for beef, choose well-marbled chuck roast for the best results. The fat content ensures your stew stays moist and flavorful throughout the cooking process.
Kitchen Equipment You’ll Need
For this recipe, having the right tools makes all the difference. A quality Dutch oven or heavy pot is essential for even heat distribution and proper braising. You’ll also need sharp chef’s knives for efficiently cutting your beef and vegetables, a reliable cutting board for safe prep work, and measuring cups and spoons to ensure accurate proportions.
Step-by-Step Instructions
Searing the Beef
Begin by heating vegetable oil in your Dutch oven over medium heat. Pat the beef cubes dry with paper towels this crucial step ensures a beautiful brown crust forms. Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned, approximately 10 minutes total. This caramelization creates the foundation of flavor for your entire stew. Transfer the seared beef to a plate and set aside.
Building the Flavor Base
Add more oil to the pot if needed and increase heat to medium-high. Toss in your chopped onion, carrots, and celery. Using quality kitchen utensils, stir occasionally for about 7 minutes until the vegetables soften and begin to caramelize. Season generously with kosher salt and freshly ground black pepper. The vegetables should develop some color on the edges this is where the magic happens.
Add your finely chopped garlic and tomato paste to the softened vegetables. Cook for 2 minutes, stirring constantly with your kitchen utensils. The tomato paste will darken significantly this is exactly what you want. It’s concentrating and caramelizing, which adds incredible depth to your stew.
Combining and Simmering
Return the seared beef and any accumulated juices back to the pot. Pour in the beef broth, red wine, and Worcestershire sauce. Nestle in your fresh thyme sprigs and bay leaves. Bring everything to a rolling boil, then reduce the heat to medium-low for a gentle simmer. Cover your pot and let it work its magic for 30-45 minutes, stirring occasionally. The beef should become fork-tender during this time.
Adding Potatoes and Finishing
Once your beef is tender, add the halved baby potatoes. Cover again and simmer for an additional 15 minutes until the potatoes are easily pierced with a fork. Remove the bay leaves and thyme sprigs they’ve done their job. Stir in the frozen peas and cook for 2 minutes just to warm them through. Taste and adjust seasoning with additional salt and pepper as needed.
Pro Tips for the Best Beef Stew
Don’t Skip the Searing: This step is non-negotiable. The brown bits left in the pot (fond) contain concentrated flavor that becomes the backbone of your stew.
Use Quality Broth: Low-sodium beef broth gives you control over the salt level. If using regular broth, reduce the additional salt you add.
Wine Alternatives: If you prefer not to cook with wine, substitute with additional beef broth plus a tablespoon of red wine vinegar for acidity.
Make It Ahead: This stew tastes even better the next day after the flavors have melded. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Thickening Options: If you prefer a thicker stew, create a slurry with 2 tablespoons cornstarch and 2 tablespoons cold water. Stir it in during the last 10 minutes of cooking.
Serving Suggestions
Ladle this hearty stew into bowls and garnish with fresh chopped parsley. Serve alongside crusty bread, dinner rolls, or over buttery mashed potatoes for an extra-indulgent meal. A simple green salad with vinaigrette provides a fresh contrast to the rich stew.
This recipe is one of those dinner dishes that brings everyone to the table. It’s perfect for Sunday family dinners, meal prep for the week ahead, or when you need quick dinner ideas that don’t feel rushed. The fact that it’s made in one pot means cleanup is minimal a huge win for busy weeknights.
Nutritional Benefits
Beyond being delicious, this beef stew offers substantial nutritional value. The beef provides high-quality protein and iron, while the vegetables contribute fiber, vitamins, and minerals. The carrots offer beta-carotene, potatoes provide potassium, and peas add vitamin C. It’s genuinely one of those healthy dinner ideas that doesn’t taste like “health food.”
Storage and Reheating
Store leftover stew in airtight containers in the refrigerator for up to 4 days. The flavors intensify over time, making leftovers arguably better than the original meal. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if the stew has thickened too much. You can also freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a slow cooker instead?
Absolutely! Sear the beef in a skillet first, then transfer everything to your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Add the peas during the last 30 minutes.
What cut of beef works best?
Chuck roast is ideal because it has enough marbling to stay tender during long cooking. Avoid lean cuts like sirloin, which can become tough and dry.
Can I make this in an Instant Pot?
Yes! Use the sauté function to sear beef and cook vegetables. Add remaining ingredients (except peas) and pressure cook on high for 35 minutes with natural release. Stir in peas at the end.
How do I prevent the beef from being tough?
Ensure you’re cooking at a gentle simmer, not a hard boil. Also, give it enough time rushing the cooking process results in chewy meat.
Can I add other vegetables?
Definitely! Parsnips, turnips, mushrooms, and green beans are all excellent additions. Add hardier vegetables with the potatoes and quicker-cooking ones at the end.
Is this recipe gluten-free?
Yes, as written, this recipe is naturally gluten-free. Just ensure your Worcestershire sauce and broth are certified gluten-free if you have celiac disease.
This beef stew recipe transforms simple ingredients into something extraordinary. It’s proof that supper ideas don’t need to be complicated to be spectacular. Whether you’re feeding a crowd or meal prepping for the week, this one-pot wonder delivers comfort, nutrition, and incredible flavor in every spoonful. Give it a try tonight your family will thank you!
Recommended Kitchen Equipment
- Dutch Oven or Heavy Pot – Essential for even heat distribution
- Chef’s Knives – For precise cutting of beef and vegetables
- Cutting Board – Safe prep surface
- Measuring Cups and Spoons Set – Accurate ingredient portions
- Kitchen Utensils – For stirring and serving
- Mixing Bowls – Helpful for prep work
Hearty Beef Stew Recipe: 7 Simple Steps for Perfect Family Dinner
A hearty, comforting beef stew featuring tender chunks of beef chuck, fresh vegetables, and aromatic herbs simmered in a rich red wine and beef broth. Perfect for family dinners and meal prep.
- Prep Time: 20
- Cook Time: 70
- Total Time: 90
- Yield: 6-8 servings
- Category: Main Dish
- Method: Braising
- Cuisine: American
Ingredients
1 Tbsp (or more) vegetable oil
2 lb beef chuck stew meat, cut into 1-inch cubes
1 medium yellow onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
3 cloves garlic, finely chopped
1/4 cup tomato paste
6 cups low-sodium beef broth
1 cup red wine
1 Tbsp Worcestershire sauce
2 fresh thyme sprigs
2 bay leaves
1 lb baby potatoes, halved
1 cup frozen peas
1/4 cup chopped fresh parsley
Instructions
1. In a large Dutch oven or heavy pot over medium heat, heat oil. Add beef and cook, turning occasionally, until seared on all sides, about 10 minutes. Transfer beef to a plate.
2. Coat bottom of pot with oil if needed and heat over medium-high heat. Cook onion, carrots, and celery, stirring occasionally, until softened, about 7 minutes; season with salt and pepper. Add garlic and tomato paste and cook, stirring, until garlic is fragrant and tomato paste is darkened, about 2 minutes. Return beef and any accumulated juices to pot. Add broth, wine, Worcestershire, thyme, and bay leaves. Bring to a boil, then reduce heat to medium-low and bring to a simmer; season with salt and pepper. Cover and simmer, stirring occasionally, until beef is tender, 30 to 45 minutes.
3. Add potatoes and simmer, covered, until potatoes are tender, about 15 minutes.
4. Remove bay leaves and thyme. Stir in peas and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper.
5. Divide stew among bowls. Top with parsley.
Notes
For best results, use well-marbled beef chuck for tender, flavorful meat.
The stew tastes even better the next day after flavors have melded.
Can be made in a slow cooker: sear beef first, then cook on low 7-8 hours.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
If you prefer a thicker stew, mix 2 Tbsp cornstarch with 2 Tbsp cold water and stir in during the last 10 minutes of cooking.
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