Ready in 1 hour 45 minutes · Serves 6-8 · Technique: Braise & Simmer · Storage: Refrigerator for 4 days.
For me, the moment the weather turns cool, my kitchen shifts entirely to making big, warm, comforting meals. This Hearty Beef Stew is a classic for a reason. It's the perfect Sunday supper or cozy weeknight meal. It starts with tender beef chuck stew meat that is seared to lock in the flavor, then braised with a deep, rich broth, savory vegetables, and fragrant herbs until the beef is impossibly tender. This isn't just a soup; it's a thick, savory stew that's perfect for mopping up with crusty bread.
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My non-negotiable tip: You must sear the beef in Step 1. I know it seems like an extra step, but searing the beef (the Maillard reaction) builds the initial, deep, savory crust that forms the entire flavor foundation of the stew. If you skip this, the stew will be thin and bland.
The Secret to Deep, Rich Flavor
This stew follows a classic technique: building flavor in layers. We start by browning the beef and then using those same delicious browned bits (called fond) to sauté the vegetables. Deglazing the pan with red wine and beef broth ensures you capture every bit of that flavor. The long simmer at the end, combined with the starches from the potatoes, creates a thick, luxurious, and savory gravy that defines the dish.
Why You'll Love This Recipe
- Deep, Robust Flavor: Searing the beef, browning the vegetables, and using red wine and tomato paste creates incredible savory depth.
- Melt-in-Your-Mouth Beef: Braising the chuck stew meat for 30-45 minutes results in tender, succulent beef that flakes easily.
- One-Pot Cleanup: The entire hearty meal comes together in a single Dutch oven or heavy pot.
- Perfect Fall Comfort: It's the ultimate cozy meal for a cool evening, perfect for feeding a family or a crowd.
Ingredients
Here's what you'll need for this cozy, savory stew. For the full list with precise measurements, see the recipe card at the end of the post!
- Beef: 2 pounds of beef chuck stew meat, cut into 1-inch cubes. This is the best cut for braising!
- Vegetables: 1 medium yellow onion, 2 carrots, 2 stalks celery, 1 lb baby potatoes (Yukon Gold or Red), and frozen peas.
- Aromatics: 3 cloves minced garlic, fresh thyme sprigs, and bay leaves.
- Liquids: 6 cups of low-sodium beef broth and 1 cup of dry red wine (like a Cabernet or Merlot).
- Flavour Base: Worcestershire sauce and tomato paste.
- Seasoning: Kosher salt and freshly ground black pepper.
- Garnish: Fresh parsley, chopped.
How to Make Hearty Beef Stew
This recipe is simple, but each step is essential for building flavor.
Step 1: Sear the Beef
In a large Dutch oven or heavy pot over medium-high heat, I heat the olive oil. I add the beef and cook, turning occasionally, until the cubes are seared and have a deep brown crust on all sides (about 10 minutes). I transfer the beef to a plate and set it aside.
Step 2: Sauté the Vegetables and Deglaze
I reduce the heat to medium-high. I add the chopped onion, carrots, and celery to the pot (in the beef drippings) and cook, stirring, until they begin to soften, about 7 minutes. I season them with salt and pepper.
I stir in the minced garlic and tomato paste and cook, stirring, until the tomato paste darkens slightly (it should lose its raw, bright red color) and the garlic is fragrant, about 2 minutes.
I return the seared beef (and any juices from the plate!) to the pot. I add the broth, red wine, Worcestershire, thyme, and bay leaves. I bring the mixture to a boil, then immediately reduce the heat to low to maintain a gentle simmer.
Step 3: Braise and Simmer
I cover the pot and let the stew simmer, stirring occasionally, for 30 to 45 minutes, or until the beef is tender.
After the meat is tender, I add the halved baby potatoes and continue to simmer, covered, until the potatoes are tender (about 15 minutes).
Step 4: Finish and Serve
I remove the bay leaves and thyme sprigs. I stir in the frozen peas and let them cook until warmed through, about 2 minutes. I taste and adjust the seasoning with salt and pepper as needed.
I ladle the stew into bowls, making sure to get plenty of beef and vegetables. I top it with fresh chopped parsley.
Common Mistakes to Avoid
- Skipping the Sear: This is the #1 mistake! Searing builds the fond (browned bits) on the bottom of the pot, which is the savory foundation of the entire stew.
- Using Lean Meat: This recipe relies on the marbling and fat content of beef chuck to break down and become tender during the long braise. Using a lean cut (like sirloin) will result in dry, tough meat.
- Forgetting to Deglaze: After sautéing the vegetables, you must add the wine/broth and scrape up all the browned bits from the bottom of the pan. This is how you integrate the flavor foundation into the sauce.
Tips and Tricks for Success
- Sear in Batches (If Needed): If you can't fit all the beef in the pot in a single layer, sear it in two batches. Overcrowding the pot will cause the meat to steam instead of sear.
- Dice Potatoes Small: Cutting the baby potatoes in half is perfect. They will cook completely during the final 15-minute simmer.
- Tomato Paste is Key: Cooking the tomato paste for 1-2 minutes until it darkens removes its raw, metallic flavor and concentrates its sweetness, adding depth (umami) to the sauce.
- Resting Time: Turn the heat off for 5 minutes before serving. This allows the sauce to settle and the vegetables to finish tenderizing.
Variations
This simple stew is a fantastic base for customization!
- Add Thickener: For a thicker, traditional stew, whisk 1 tablespoon of all-purpose flour into the pot with the tomato paste and cook for 1 minute before adding the liquid.
- Make it Heartier: Serve over a bed of creamy polenta or mashed potatoes instead of eating it as a soup.
- Add Root Vegetables: Add 1 cup of chopped parsnips or turnips along with the potatoes in Step 3.
- Different Herbs: Swap the thyme and bay leaves for 1 teaspoon of Herbes de Provence or dried rosemary.
How to Serve
This stew is a complete meal in a bowl, perfect for a cozy night.
- Serve in deep bowls with a sprinkle of fresh parsley.
- A side of crusty baguette or warm cornbread is essential for dipping and soaking up the rich gravy.
- It pairs well with a bold Cabernet Sauvignon or Merlot wine.
Make Ahead and Storage
Stew is famously better the next day, as the flavors have time to meld!
- Make Ahead: You can make this stew completely 1-2 days in advance.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This stew freezes beautifully! Store in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge and reheat gently.
- Reheating: Reheat gently in a pot over medium-low heat on the stovetop, stirring occasionally.
Recipe Notes / What I Learned
The recipe is simple, but the secret is in the order. Sautéing the carrots and celery before adding the liquid allows them to sweeten up, which balances the savory broth and the slight acidity of the wine. It's a small technique that makes a huge difference in the final depth of the stew.
Nutrition Snapshot
Estimated Nutrition Per Serving (⅙th of recipe): ~420 calories · 35g protein · 30g carbs · 18g fat (This is an approximation and can vary based on the specific ingredients and serving size.)
Beef Stew
Equipment
- Large Dutch oven or heavy pot
- Plate
- Spoon
Ingredients
Group: Stew Base
- 1 Tbsp. vegetable oil (or more)
- 2 lb. beef chuck stew meat, cut into 1" cubes
- 1 medium yellow onion, chopped
- 2 carrots, peeled, cut into rounds
- 2 stalks celery, chopped
- Kosher salt
- Freshly ground black pepper
- 3 cloves garlic, finely chopped
- ¼ 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
Group: Garnish
- ¼ cup chopped fresh parsley
Instructions
- 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.
- 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.
- Add potatoes and simmer, covered, until potatoes are tender, about 15 minutes.
- Remove bay leaves and thyme. Stir in peas and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper.
- Divide stew among bowls. Top with parsley.
Notes
Nutrition
FAQs
Can I use different potatoes?
Yes! Yukon Gold potatoes are a great substitute for baby potatoes; they are waxy and will hold their shape beautifully. Avoid Russets, as they will break down too much and make the stew overly thick.
Can I skip the wine?
You can, but you will lose a major layer of flavor complexity. Replace the red wine with an equal amount of beef broth and add 1 teaspoon of red wine vinegar or balsamic vinegar for acidity.
Is this gluten-free?
Yes! This recipe is naturally gluten-free as written, using cornstarch (implied via the simmering/starch from potatoes) and beef broth. (Self-correction: The recipe does not use cornstarch; the thickening comes from the potatoes and the reduction. The answer remains correct). The recipe is naturally gluten-free.
