Best Beef Stew Recipe

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I didn’t grow up loving beef stew.

Honestly, most versions I tried as a kid were bland, gray, and kind of sad looking. 🍲

But then I started making my own version, tweaking it batch after batch, and now it’s one of those meals my husband requests on repeat. Especially once the weather turns cold.

This one’s rich, deeply savory, and the beef gets so tender it practically falls apart with a fork. No fancy techniques needed either.

Let’s get into it.

What You’ll Need

Here’s everything you’ll need to pull this off:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 3 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 3 medium yukon gold potatoes, cubed
  • 4 cups beef broth
  • 1 cup red wine (optional, but so worth it)
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • 1 cup frozen peas
  • Fresh parsley, chopped, for garnish

Pro Tips

A few things I’ve picked up after making this dish more times than I can count:

  1. Don’t skip searing the beef. This is where most of the flavor comes from. Get a good, dark crust on each side before anything else happens.
  2. Chuck roast is non-negotiable. It’s a tougher cut, but that’s exactly why it turns so tender after a long simmer. Leaner cuts just get chewy.
  3. Deglaze the pot. Once you add the wine or broth, scrape up all those browned bits stuck to the bottom. That’s flavor you don’t want to leave behind.
  4. Let it simmer low and slow. Rushing this recipe is the easiest way to end up with tough meat.
  5. Add the peas at the very end. They only need a few minutes, and adding them too early turns them mushy and dull.

Tools You’ll Need

  • Large Dutch oven or heavy-bottomed pot
  • Sharp chef’s knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon

Substitutions and Variations

This recipe is pretty forgiving, so feel free to make it your own.

No red wine? Just use extra beef broth instead. It won’t taste identical, but it’ll still be good.

Want it lower carb? Swap the potatoes for cubed turnips or radishes.

Prefer a slow cooker? Sear the beef on the stovetop first, then transfer everything to a slow cooker on low for 7 to 8 hours.

Need it gluten free? Use a gluten free flour blend for coating the beef, and double check your broth and tomato paste labels.

Want more veggies? Mushrooms and parsnips both work beautifully here.

Make Ahead Tips

This stew actually tastes better the next day, once the flavors have had time to settle in.

You can make the whole thing a day or two ahead, store it in the fridge, and just reheat it gently on the stove when you’re ready to eat.

A Few Extra Details

Nutrition (per serving, roughly): 420 calories, 32g protein, 18g fat, 28g carbs. This will vary depending on your exact ingredients and portion sizes.

Pairing suggestions: Crusty bread, buttered egg noodles, or a simple green salad all work great alongside this.

Time-saving tip: Chop all your vegetables while the beef sears. It’ll cut your active prep time down significantly.

How to Make It

  1. Pat the beef cubes dry, then season generously with salt and pepper. Toss with the flour until lightly coated.
  2. Heat the olive oil in your Dutch oven over medium-high heat. Sear the beef in batches, about 2 to 3 minutes per side, until deeply browned. Don’t crowd the pot. Set the beef aside once seared.
  3. In the same pot, add the onion and cook for 3 to 4 minutes, until softened. Add the garlic and cook for another 30 seconds.
  4. Stir in the tomato paste and cook for 1 minute, letting it darken slightly.
  5. Pour in the red wine (if using) and scrape up all the browned bits from the bottom of the pot.
  6. Add the beef back in, along with the broth, bay leaves, thyme, and smoked paprika. Bring to a gentle boil.
  7. Reduce the heat to low, cover, and simmer for about 1.5 hours, stirring occasionally.
  8. Add the carrots, celery, and potatoes. Continue simmering, covered, for another 45 minutes to an hour, until the beef and vegetables are tender.
  9. Stir in the frozen peas and cook for 5 more minutes.
  10. Remove the bay leaves, taste and adjust the seasoning, then garnish with fresh parsley before serving.

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 4 days.

This stew also freezes really well. Just let it cool completely first, then freeze in a freezer-safe container for up to 3 months.

When reheating, do it low and slow on the stove. Add a splash of broth if it’s thickened up too much in the fridge.

FAQ

Can I use a different cut of beef?

Chuck roast is the best option because of how it breaks down during a long simmer. Brisket also works, though it needs a bit more time.

Why is my stew watery?

You may need to simmer it uncovered for the last 15 to 20 minutes to let some of the liquid reduce. You can also stir in a cornstarch slurry to thicken it up.

Can I make this in an Instant Pot?

Yes. Sear the beef using the sauté function, then pressure cook everything (minus the peas) on high for 35 minutes, followed by a natural release.

Is this recipe spicy?

Not at all. It’s warm and savory rather than spicy, but feel free to add a pinch of red pepper flakes if you want a little heat.

Wrapping Up

This is one of those meals that fills up your kitchen with the best smell for hours.

Give it a try this week, and let me know how it turns out in the comments below. I’d genuinely love to hear if you made any swaps or tweaks of your own.

And if you have any questions along the way, drop those below too. I’ll get back to you.

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