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Hearty Beef Stew Recipe

BySarah
Jump to Recipe· 4.4 from 15 reviews

I’m so excited to share this Hearty Beef Stew Recipe with you! There’s just something about a hearty, slow-simmered beef stew that feels like a warm hug on a chilly day. Whether you’re cooking it for a family dinner or prepping ahead for a cozy weekend meal, this recipe always hits the spot with deep, satisfying flavors and tender chunks of beef that just melt in your mouth.

This recipe has become a go-to in my kitchen whenever I want comfort food that’s both nourishing and filling without being complicated. The rich broth, perfectly cooked vegetables, and that touch of herbs make it special—and I’ll walk you through all the tips I’ve learned to get it just right every time.

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Why This Recipe Works

  • Flavorful Browning: Browning the stew meat adds layers of rich caramelized flavor to the stew.
  • Simmering Time: Slow simmering tenderizes the beef and lets all the flavors meld beautifully.
  • Balanced Ingredients: The combination of herbs, tomato paste, and Worcestershire sauce deepens the savory notes.
  • Customizable Texture: The cornstarch thickening step allows you to control how hearty or brothy the stew is.
The image shows a close-up of a thick stew being held by a metal spoon over a blue pot, filled with the same stew. The stew has chunky pieces of brown meat, large yellowish potato chunks, and bright orange carrot slices, all coated in a rich, brown gravy with a smooth texture. The stew looks hearty and thick, with some steam rising from it. The pot edge is visible with a slight strom of the sauce on its inner side. The surface underneath is not visible, but imagine a white marbled texture instead. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The ingredients in this Hearty Beef Stew Recipe come together for a reason—not only for their flavors but for their textures and how they slow-cook harmoniously. I always recommend using quality stew meat and fresh veggies; they make a huge difference in the final taste and mouthfeel.

  • Stew Meat: Chuck or round roast works best because it becomes tender and flavorful after long cooking.
  • All-Purpose Flour: Coating the beef helps create a thicker, richer stew sauce as it simmers.
  • Garlic Powder & Onion Powder: These season the meat right from the start, layering in savory depth.
  • Vegetable Oil: Neutral oil for browning meat without burning the spices.
  • Yellow Onion & Celery: Classic aromatics that build the flavor base and add subtle sweetness.
  • Garlic Cloves: Fresh garlic adds pungency and warmth when sautéed with the vegetables.
  • Tomato Paste: Caramelized to bring umami and a touch of acidity to brighten the stew.
  • Beef Broth: The main liquid that carries all flavors; homemade or high-quality store-bought works.
  • Worcestershire Sauce: Adds tangy richness and a hint of smokiness.
  • Herbs De Provence: Brings fragrant, earthy notes without overpowering the stew.
  • Carrots: Provide sweetness and texture contrast.
  • Yukon Gold Potatoes: Creamy yet firm when cooked, good for stews; no need to peel unless you prefer.
  • Bay Leaves: Subtle herbal aroma that infuses the whole stew.
  • Cornstarch & Cold Water: A slurry for thickening the stew gently at the end.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Hearty Beef Stew Recipe is—feel free to make it your own. Over the years, I’ve experimented with adding different veggies and spices depending on the season or my mood, and the stew always turns out comforting and delicious.

  • Peas Addition: If you like a bit of sweetness and extra color, stir in a cup of frozen peas during the last 10-15 minutes of cooking—trust me, it’s a nice touch.
  • Thinner Broth: Prefer a lighter stew? Just add more beef broth at the end until you reach the perfect consistency for you.
  • Spice It Up: Occasionally, I add a pinch of smoked paprika or a dash of chili flakes for some warmth and complexity.

Step-by-Step: How I Make Hearty Beef Stew Recipe

Step 1: Coat and Brown the Beef to Build Flavor

First, toss your stew meat in a Ziploc bag with flour, garlic powder, onion powder, salt, and pepper until everything’s well-coated. This step is crucial because it not only seasons the beef but also helps thicken your stew later. Then, heat vegetable oil in a large pot over medium heat and brown your meat in batches. Don’t overcrowd the pan—browning properly is all about getting a nice golden crust, not cooking the meat all the way through. This step adds rich flavor and depth to your stew.

Step 2: Sauté Aromatics and Build the Base

Once the beef’s browned and set aside, use the same pot to sauté diced yellow onion and celery until softened (about 7 minutes). Then add minced garlic and cook just another minute. This combo builds the savory foundation of your stew, infusing every bite with comfort. Stir in the tomato paste and let it cook for a few minutes—it caramelizes slightly here, mellowing its acidity and enhancing that savory umami flavor.

Step 3: Deglaze, Simmer, and Let Flavors Marry

Pour in your beef broth, scraping the bottom of the pot to free up those tasty browned bits. Return the stew meat to the pot, then add Worcestershire sauce and herbs de Provence. Cover it and let everything simmer gently on low for about 2 hours. This slow simmering is where the magic happens—the beef becomes fork-tender, and the flavors really meld into a rich, satisfying stew.

Step 4: Add Veggies and Finish Cooking

After those first two hours, toss in your sliced carrots, diced potatoes, and bay leaves. Continue simmering for another hour or until the veggies are tender but not mushy. When everything’s perfectly cooked, remove the bay leaves and season with salt and pepper to taste.

Step 5: Thicken and Serve

Mix cornstarch with cold water to make a slurry and stir it into the stew. Let it cook a few minutes until it thickens up nicely. If you’re like me and sometimes prefer a thinner stew, feel free to skip this step or add extra broth until you hit your favorite consistency.

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Pro Tips for Making Hearty Beef Stew Recipe

  • Don’t Skip Browning: Taking the time to brown your beef adds so much more flavor than just tossing everything in the pot.
  • Low and Slow: Cooking your stew at a gentle simmer prevents tough meat and gives vegetables just the right tenderness.
  • Taste Before Seasoning: After simmering, taste and adjust salt and pepper—beef broth can vary greatly in saltiness.
  • Don’t Overcrowd Your Pan: When browning in batches, overcrowding causes the meat to steam instead and won’t develop that beautiful crust.

How to Serve Hearty Beef Stew Recipe

A white cup filled with thick brown stew containing large chunks of orange carrots, yellow potatoes, and pieces of meat, resting on a white textured plate. Behind it is a white fabric-lined basket holding several round, golden brown biscuits with a lightly crisp surface. The setting is on a brown granite countertop with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle fresh chopped parsley or thyme on top—it adds a burst of herbs that brighten the rich stew. Sometimes a spoonful of sour cream stirred in right before serving gives it a lovely tang and creaminess, which my family always loves.

Side Dishes

This stew stands beautifully on its own, but if you want to round out the meal, crusty bread is my favorite for mopping up every last drop. Mashed potatoes or a simple green salad also complement the hearty stew really well without stealing the spotlight.

Creative Ways to Present

For special occasions, I sometimes serve this stew in mini cast iron pots or rustic bread bowls—it automatically makes the meal feel cozy and extra inviting. It’s a fun way to impress guests or just treat yourself and your family to a little extra comfort.

Make Ahead and Storage

Storing Leftovers

Leftover hearty beef stew keeps beautifully in the refrigerator for up to 4 days. I find storing it in an airtight container helps maintain the flavors and prevents it from drying out. When reheating, do so gently on the stove to keep meat tender.

Freezing

This recipe freezes wonderfully! I portion the stew into freezer-safe containers or heavy-duty zip bags (removing excess air) and freeze for up to 3 months. Just be sure to cool it completely before freezing to keep the best texture and flavor.

Reheating

When reheating, I prefer warming the stew on the stovetop over low heat, stirring occasionally to prevent sticking. This way, the flavors stay vibrant, and the meat stays tender—microwaving can sometimes dry it out.

FAQs

  1. Can I use other cuts of beef for this Hearty Beef Stew Recipe?

    Absolutely! While chuck or round roast is ideal because they become tender with long cooking, you can also use brisket or short ribs if you prefer. Just make sure to cut the meat into evenly sized pieces to ensure even cooking.

  2. Is it necessary to brown the meat first?

    Yes, browning the meat is an essential step that adds incredible depth and a rich flavor base to your stew. Skipping this can result in a less robust tasting dish.

  3. Can I make this stew in a slow cooker or Instant Pot?

    Definitely! For a slow cooker, brown the meat first, then layer ingredients and cook on low for 7-8 hours. For an Instant Pot, use the sauté function to brown, then pressure cook for about 35 minutes. Both methods work well and save you time.

  4. How do I prevent the vegetables from becoming mushy?

    Add the potatoes and carrots later in the cooking process—about an hour before the stew finishes simmering—so they stay tender but still hold their shape.

  5. What if I don’t have Herbs de Provence?

    No problem! You can substitute with a mix of dried thyme, rosemary, and oregano. The key is to use aromatic herbs that complement beef, so feel free to adjust based on what you have.

Final Thoughts

This Hearty Beef Stew Recipe has been a staple in my kitchen for years because it’s reliably delicious and so nurturing, especially on cooler days. I love sharing it because it’s straightforward yet yields that deep, slow-cooked flavor we all crave. Take your time with it, follow the steps, and you’ll have a comforting meal that feels like a big warm hug—trust me, you’ll keep coming back to this one.

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Hearty Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 15 reviews
  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
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Description

This hearty beef stew is a comforting, flavorful one-pot meal perfect for chilly days. Tender chunks of beef are browned to develop rich flavors, then slow-simmered with aromatic vegetables, herbs, and a touch of tomato paste to create a thick, savory stew with tender carrots and Yukon Gold potatoes. This classic recipe yields a satisfying, warming dish ideal for family dinners or meal prep.

Ingredients

Units Scale

Meat and Coating

  • 2 lbs Stew Meat (or chuck/round roast cut into bite-sized pieces)
  • 1/2 cup All Purpose Flour
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Salt and Pepper to taste

Vegetables and Flavorings

  • 1 small Yellow Onion, diced
  • 2 ribs Celery, diced
  • 4-5 Garlic Cloves, minced
  • 3 oz Tomato Paste
  • 1 lb Carrots, peeled and sliced
  • 1.5 lbs Yukon Gold Potatoes, cut into bite-sized pieces
  • 2 bay leaves

Liquids and Seasonings

  • 1/4 cup Vegetable Oil
  • 3 cups Beef Broth
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Herbs de Provence

Thickening Agent

  • 2 tbsp Cornstarch
  • 2 tbsp Cold water

Instructions

  1. Coat the Meat: In a large Ziploc bag, combine all-purpose flour, garlic powder, onion powder, salt, and pepper. Add the stew meat and shake well to ensure all pieces are evenly coated.
  2. Brown the Meat: Heat vegetable oil in a large pot over medium heat. Brown the coated stew meat in batches without overcrowding the pot, just enough to develop a nice color. Remove the browned meat and set aside.
  3. Sauté Vegetables: In the same pot, add diced onion and celery. Cook for about 7 minutes until softened. Add minced garlic and sauté for an additional minute.
  4. Add Tomato Paste and Broth: Stir in the tomato paste and cook for a few minutes to caramelize it lightly, enhancing its flavor and reducing acidity. Pour in the beef broth, scraping the pot bottom to release browned bits.
  5. Simmer the Stew: Return browned meat to the pot. Add Worcestershire sauce and herbs de Provence. Simmer on low heat for 2 hours to meld flavors and tenderize the meat.
  6. Add Vegetables: Add sliced carrots, diced potatoes, and bay leaves. Continue simmering for another hour until vegetables are tender. Remove bay leaves and season with salt and pepper to taste.
  7. Thicken the Stew: Mix cornstarch with cold water to make a slurry. Stir it into the stew and cook for a few more minutes until thickened. Skip this step if you prefer a thinner stew.

Notes

  • Add 1 cup of frozen peas during the last 10-15 minutes of cooking if you like peas in your stew.
  • For a thinner stew, increase the amount of beef broth to reach your desired consistency.
  • You can peel Yukon Gold potatoes if you prefer, but leaving the skins on adds texture and nutrients.
  • Don’t overcrowd the pot when browning meat to ensure proper caramelization and flavor development.
  • This stew tastes even better the next day as flavors continue to meld.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 650 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 5 g
  • Protein: 35 g
  • Cholesterol: 85 mg

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