Beef Stew Recipe: The Easy Trick to Perfectly Tender Beef

There’s something incredibly satisfying about a bowl of warm, hearty beef stew. It’s the kind of meal that brings comfort on a cold day and fills your kitchen with rich, mouth-watering aromas.

Whether a seasoned chef or a beginner, making a delicious beef stew is simple and rewarding. Let’s dive into the recipe and make something that will have everyone asking for seconds.

Table of Contents

Ingredients

For the Beef Stew:

Beef (2 pounds) – For stew, you want a cut of beef that becomes tender after long, slow cooking. Chuck roast is the go-to for its rich flavor and perfect texture. Brisket works well, too, and short ribs are an option if you want to go fancy.
Vegetables—Classic stew vegetables include carrots, potatoes, onions, and celery. You’ll need about four medium carrots, four potatoes (peeled and cut into chunks), two onions (diced), and two celery stalks (chopped).
Broth & Liquids – A good beef broth is key to deep flavor, but if you want to boost the richness, add a bit of red wine. You’ll need about 4 cups of liquid in total. Waterworks, too, if you’re keeping it simple.
Herbs & Spices—The staples are fresh thyme, bay leaves, garlic, and pepper. You can also add a pinch of salt, but remember that your broth might already be salty.
Additional Ingredients – A tablespoon of tomato paste gives the stew a subtle depth of flavor, while a splash of Worcestershire sauce adds an irresistible umami kick. And don’t forget a bit of flour to thicken things up!

Instructions

Step 1: Prepare the Meat

Start by cutting the beef into 1-inch cubes. Make sure the pieces are relatively uniform, so they cook evenly. Browning the beef first is the key to a flavorful stew. Heat a tablespoon of oil in a large pot (preferably a Dutch oven) over medium-high heat.

Brown the beef in batches—don’t overcrowd the pan. Cook it for 3-4 minutes on each side until it’s a nice deep brown. This step helps seal in all that savory goodness.

Step 2: Sauté the Vegetables

Once your beef is browned, set it aside. In the same pot, add your onions, carrots, and celery. Sauté for about 5 minutes until the onions are translucent and the veggies start to soften.

If the bottom of the pot is looking a little too crispy (which means there’s flavor stuck to the bottom!), pour in a splash of wine or broth and use a wooden spoon to scrape up those tasty bits. It’s all about layering flavors!

Step 3: Build the Stew

Now, it’s time to combine everything. Add the browned beef back to the pot along with any juices that have been collected. Stir in the tomato paste, garlic, thyme, bay leaves, and Worcestershire sauce. Pour your broth and wine (or water), ensuring the meat and vegetables are mostly submerged.

Bring it to a boil, then reduce the heat to low, cover, and let it simmer gently for about 2-3 hours. This slow simmer is where the magic happens. The beef becomes melt-in-your-mouth tender, and all those ingredients have time to blend into one beautiful, rich stew.

Step 4: Thickening the Stew

After a couple of hours, you’ll notice the stew is starting to get nice and flavorful, but it might not have the thick consistency you want. To thicken it, make a slurry: mix a tablespoon of flour with a few tablespoons of cold water, then stir it into the stew.

Let it simmer for another 10-15 minutes, and watch as it thickens beautifully. If you prefer a gluten-free option, you can use cornstarch or simply let the stew cook longer to naturally reduce.

Step 5: Adjust Seasoning and Serve

Taste the stew and adjust the seasoning if necessary. If you prefer a little more salt or pepper, this is the time to add it. Now, ladle that comforting, savory stew into bowls and garnish with a little fresh parsley for a pop of color. Serve it with some crusty bread for dipping, mashed potatoes, or a side of rice. The possibilities are endless!

Tips for the Best Beef Stew

Choose the right cut of beef – The more marbled, the better! Cuts like chuck roast have enough fat to stay tender after long cooking.
Don’t rush the browning – It might take a bit more time, but browning the beef enhances the stew’s flavor.
Let it rest—After cooking, let the stew sit for a few minutes. This will allow the flavors to settle and make it easier to serve.
Adjust seasoning – Taste your stew towards the end and tweak the seasoning if necessary. A dash of salt or more pepper can make all the difference.

Serving Suggestions

Beef stew is delicious on its own, but it pairs perfectly with so many sides. Here are a few ideas:

Mashed Potatoes – The ultimate pairing! Serve your stew over mashed potatoes for a truly indulgent meal.
Crusty Bread – A loaf of sourdough or baguette is great for dipping into the stew’s rich broth.
Rice – If you want something a bit lighter, serve it over a bed of rice to soak up the flavors.

Variations

Slow Cooker Beef Stew – For a hands-off approach, you can throw everything into your slow cooker and let it cook on low for 6-8 hours. Just brown the beef first for the best flavor.
Instant Pot Beef Stew—If you’re short on time, the Instant Pot will have you eating a delicious beef stew in about an hour. The browning step is crucial to sealing the flavor, so don’t skip it!
Add Extra Veggies – Feel free to throw in some mushrooms, parsnips, or peas to mix things up.

Conclusion

Beef stew is a timeless comfort food that never goes out of style. With tender beef, savory vegetables, and a rich broth, it’s the kind of meal that warms you from the inside out. Plus, it’s incredibly easy to make and can be customized to suit your tastes.

So, gather your ingredients, roll up your sleeves, and enjoy the process of making something truly delicious.

Frequently Asked Questions

1. Can I freeze beef stew? Absolutely! Beef stew freezes and tastes even better after a few days in the fridge. Just make sure to let it cool completely before freezing, and store it in an airtight container. It will stay in the freezer for up to 3 months. When you’re ready to eat, reheat it on the stove or microwave.

2. How do I make my stew thicker? If your stew is too thin, you can thicken it with a slurry (flour mixed with cold water) or cornstarch. Another trick is to mash some potatoes in the stew, which will naturally thicken the broth.

3. Can I use a different type of meat? You can, but remember that the beef gives the stew its rich flavor. The taste of lamb or pork will be different but still delicious. Just be sure to adjust cooking times as needed based on the meat you choose.

Happy stewing!