The Best Beef Stew Recipe

I love creating a hearty beef stew that wins hearts with its layers of flavor. Starting with tender beef chuck, savory onions, garlic, and even a dash of red wine, this Homemade Beef Stew brings together classic ingredients like carrots, potatoes, and thyme in a bowl of satisfying deliciousness. Enjoy every bite!

I always get excited making this beef stew recipe because it’s truly one of the best beef stew recipes I’ve ever tried. I started with 2 lbs beef chuck cut into 1-inch cubes and seasoned them with salt and pepper before coating with 2-3 tablespoons of flour.

Then I heated up 2 tablespoons of vegetable oil in my favorite pot and tossed in a large yellow onion and 3 cloves garlic. The sizzling sound gets your attention every time.

Once the beef got a good sear, I added 4 cups beef broth, and if you’re feeling adventurous, a cup of red wine to really lift the flavors. I also mixed in carrots, celery, and potatoes along with a tablespoon of tomato paste, dried thyme, a bay leaf and a pinch of dried rosemary.

This easy beef stew is an absolute delight whether you’re cooking it for a family dinner or a casual meal with friends. Enjoy every bite!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love how easy it is to make even though it tastes like you spent ages perfecting it. I don’t have to be a master chef to pull it off, which really boosts my confidence in the kitchen.

Second, the beef in this stew is always so tender and flavorful. Browning it properly really gives the dish a deep, rich taste that I just can’t get enough of, and it makes every bite satisfying.

Third, I really enjoy how all the veggies come together. The carrots, celery, potatoes, and even the garlic and onion add great textures and a burst of flavor that balances out the hearty beef.

Finally, adding red wine to the mix is a total game changer for me. It gives the stew an extra kick and a slightly tangy flavor that makes it feel a bit more special.

Ingredients

• Beef chuck offers hearty protein and deep flavor after long slow cooking.
• Large yellow onion brings sweetness and essential fiber, building a savory base.
• Garlic adds zest and aroma along with vitamins and heart healthy benefits.
• Red wine casts a tangy, complex flavor enhancing the stew’s depth.
• Beef broth boosts savory notes and liquid comfort for slow simmering goodness.
• Carrots supply natural sweetness and valuable vitamins while adding vibrant color.
• Potatoes offer needed carbohydrates, bulk texture, and a hearty stew feel.
• Celery imparts a fresh note with crunch and additional fiber to the stew.

Ingredient Quantities

• 2 lbs beef chuck, cut into 1-inch cubes
• Salt and pepper to taste
• 2-3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 large yellow onion, roughly chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (if ya wanna add extra flavor)
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 large potatoes, peeled and diced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• A pinch of dried rosemary (optional)

How to Make this

1. Season the beef chunks with salt and pepper then toss them in the flour until all sides are lightly coated.

2. Heat the vegetable oil in a heavy pot over medium-high heat and brown the beef in batches so it gets a good sear; try not to overcrowd the pan.

3. Once all the beef is browned, set it aside and lower the heat a bit in the same pan.

4. Add the chopped yellow onion to the pot and cook for about 3 minutes until it just starts to soften, then stir in the minced garlic.

5. Pour in the beef broth and red wine while scraping up any of those tasty brown bits from the bottom of the pan.

6. Stir in the tomato paste, dried thyme, bay leaf, and a pinch of dried rosemary if you want that extra herbal kick.

7. Return the beef to the pot then add in the sliced carrots, chopped celery, and diced potatoes.

8. Bring the mixture up to a simmer, then cover the pot with a lid and reduce the heat to low.

9. Let it gently cook for
1.5 to 2 hours or until the beef is tender and the vegetables are cooked through.

10. Give it a taste and adjust the salt and pepper if needed, then serve up this hearty, flavorful stew and enjoy!

Equipment Needed

1. Heavy pot or Dutch oven
2. Mixing bowl for coating the beef in flour
3. Chef’s knife for chopping vegetables
4. Cutting board
5. Measuring cups and spoons
6. Wooden spoon for stirring
7. Tongs for turning the beef
8. Ladle for serving the stew

FAQ

The Best Beef Stew Recipe Substitutions and Variations

• For beef chuck, you can swap in any other stew meat like oxtail or even pork shoulder if you like a different twist.
• If you dont have red wine, try using extra beef broth mixed with a splash of red wine vinegar for that tangy kick.
• If all-purpose flour is missing, a couple tablespoons of cornstarch or a gluten free flour blend works just fine to thicken the stew.
• If carrots aren’t available, parsnips or turnips can be a good alternative to keep that sweet, earthy flavor.
• In case you’re out of celery, fennel or even a handful of green beans can add a nice crunch without changing the overall taste too much.

Pro Tips

1. When browning the beef, don’t crowd the pan even if it means doing it in batches. This really helps in getting that nice caramelized crust so the flavors come out better.
2. Make sure you scrape off all the brown bits from the bottom after browning; those are what’s gonna give your stew depth and a richer taste.
3. If you’re adding red wine, let it bubble a bit and reduce before you mix in the beef back, it helps to cook off some of the alcohol and bring out more flavor.
4. Always taste at the end of your cooking and adjust the seasonings. Sometimes the long simmer can mellow things out and you might need a pinch more salt or pepper.