1. Home
  2. Recipes
  3. Perfect Beef Stew

Rich Comforting Beef Stew

Featured in Cozy soups to warm your heart.

Turn simple ingredients into a soulful meal with this beef stew. Slow-cooked beef becomes irresistibly tender, blending with potatoes, carrots, and pearl onions in a rich broth. A splash of wine and tomato paste makes the flavors shine. Every spoonful is pure comfort, packed with meat, veggies, and luscious gravy.
Pin it Share it Send it Print it Jump To Recipe
Maria from tastyhush
Updated on Sun, 08 Jun 2025 12:21:07 GMT
A bowl of hearty beef stew with veggies and bread for a cozy meal. Pin it
A bowl of hearty beef stew with veggies and bread for a cozy meal. | tastyhush.com

Nothing beats a bowl of cozy beef stew, packed with tender meat, chunky veggies, and a tasty, deep broth. This one’s just the thing when you want to warm up or feed a crowd. The beef goes super soft because it cooks for a while, letting the veggies soak up loads of savory goodness. Hang out and check out what you’ll need to throw this together!

INGREDIENTS

  • Fresh parsley (chopped, for topping): Sprinkles some color and zing at the end.
  • 8 oz baby Bella mushrooms (halved, stems gone): These bring an earthy, almost meaty bite.
  • 1 pound mini red potatoes (peeled and split in two): They soak up the broth and make the whole thing heartier.
  • 1 cup celery (diced up): Adds a soft bite and a pop of flavor.
  • 4 medium carrots (peeled, sliced): Brings a sweet crunch and bright color.
  • 1 bunch thyme (fresh): Lends a nice herby, earthy scent.
  • 3 bay leaves: Subtle herbal notes all the way through.
  • 4 cups low-sodium beef broth (extra if needed): The juicy base for everything.
  • 2 tablespoons tomato paste: Makes the broth tastier with a touch of rich tomato.
  • 2 tablespoons Worcestershire sauce: Adds a deep, savory punch.
  • 4 cloves garlic (whole): These mellow out in the pot, giving a gentle garlic vibe.
  • 5 cloves garlic (minced): Bold, punchy flavor in every spoonful.
  • 1 medium onion (quartered): Tossed in big for simmering and a little extra bite.
  • 1 medium onion (finely diced): Makes a sweet, savory start for the broth.
  • 2 tablespoons unsalted butter: Richens things up, especially when onions go in.
  • 1 cup red wine: Deglazes and creates a rich background flavor.
  • 4 tablespoons vegetable oil: For browning the beef and softening veggies.
  • 1/4 teaspoon black pepper (fresh cracked): Puts in a mild, peppery kick.
  • 2 teaspoons salt: Wakens all the flavors up.
  • 1/4 cup all-purpose flour: Gives the sauce its cozy thickness and helps the beef get that brown crust.
  • 2 pounds beef (stew cut, 2-3 inch cubes): The heart of the dish—go for a cut that loves slow cooking.

INSTRUCTIONS

Step 8:
Ladle out bowls while it’s warm, throwing a bit of parsley on top. Goes great with hunks of crusty bread for dipping.
Step 7:
Check the flavor, then pop in extra salt or pepper if you need. Want it thicker? Stir together a little cornstarch and water, pour that in, and let it bubble on the stove a couple of minutes so it gets richer.
Step 6:
Crank the oven to 300°F. Now pull out those thyme sprigs and bay leaves. Drop in celery, carrots, mushrooms, and potatoes. After mixing, cover back up and move the pot into the hot oven for an hour, or till all the veg is fork-tender.
Step 5:
Pour in four cups of broth and scrape up all the tasty bits. Add the seared beef, a quartered onion, whole garlic cloves, bay leaves, and thyme. Lid goes on. Let it simmer gently, with an occasional skim or stir, for ninety minutes so the beef turns super tender.
Step 4:
Toss in the butter and let it melt down. Stir in the diced onion and minced garlic; once it smells awesome, add Worcestershire and tomato paste. Mix until it’s even.
Step 3:
Drop heat to medium, pour in wine, and scrape the pot with a spoon to catch all the stuck-on flavor.
Step 2:
Heat two big spoonfuls of oil in your pot over medium-high. Sear the beef in batches for about five minutes each, flipping to brown all over, then move to a plate and cover. Add a bit more oil and repeat till all’s browned up.
Step 1:
Mix the beef cubes with flour, salt, and pepper in a bowl till every piece’s got an even coat.

Serving and Storage Tips

  • Dish up beef stew hot, add some chopped parsley, and grab a slice of crunchy bread or even a crisp salad to round things off.
  • This one rocks as leftovers, since the flavors blend even more overnight. Super meal-prep friendly.
  • Toss any extras in a sealed container and stash in the fridge for up to three days. Reheat gently in a pot or zap it in the microwave, pouring in a splash of broth to help loosen it up if it’s thick.
  • Freezing? Wait till it’s cool, scoop into containers, and freeze for as long as three months. Defrost in the fridge overnight, then warm on the stove or microwave when you’re ready to eat.

Tips from Well-Known Chefs

  • Julia Child swears by a shot of cognac or brandy at the last minute—it really deepens the flavor.
  • Ina Garten says let your beef stew chill overnight to get even tastier by the next day.

VARIATIONS

  • If gluten’s a problem, use your favorite gluten-free flour instead of the usual stuff.
  • Spice things up by shaking in some chili flakes or giving the broth a few squirts of hot sauce.
  • For a lighter take, skip the potatoes and go for cauliflower or turnips instead.

Perfect Beef Stew

Cozy up with this comforting dish made of succulent beef, rich veggies, and a broth that warms you right up. Perfect for cold evenings!

Prep Time
30 Minutes
Cook Time
150 Minutes
Total Time
180 Minutes
By: Maria

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: ~

Ingredients

01 2 pounds of stewing beef, cut into chunks about 2-3 inches each, with any fat trimmed off.
02 1/4 teaspoon ground black pepper.
03 1/4 cup plain flour.
04 2 teaspoons of salt.
05 4 tablespoons of cooking oil.
06 2 tablespoons of butter without salt.
07 1 medium onion, chopped finely.
08 1 medium onion, sliced into large quarters.
09 2 tablespoons tomato paste.
10 4 cloves of garlic, kept whole.
11 5 garlic cloves, minced.
12 1 cup wine, preferably red.
13 2 tablespoons Worcestershire sauce.
14 4 cups beef broth with low sodium, extra if needed.
15 1 bunch of fresh thyme sprigs.
16 3 bay leaves.
17 1 pound of small red potatoes, peeled and cut in half.
18 8 ounces baby Bella mushrooms, caps halved and stems removed.
19 1 cup celery, finely diced.
20 4 medium carrots, peeled and sliced into rounds that are 1/4 inch thick.
21 Fresh parsley for sprinkling on top.

Instructions

Step 01

In a big bowl, toss the beef chunks with a mix of salt, flour, and pepper until evenly coated.

Step 02

In a large oven-friendly pot or Dutch oven, heat up 2 tablespoons of oil on medium-high. Cook the beef in small batches, browning all sides for about 5 minutes each batch. Remove the browned beef to a plate covered with foil. Add more oil as needed and cook the rest of the beef the same way.

Step 03

Turn the heat down to medium, pour in red wine, and scrape up the bits stuck to the bottom of the pot using a wooden spoon.

Step 04

Drop in the butter and let it melt completely. Add the diced onions and minced garlic, stirring and cooking for about 1 minute until the smell becomes strong and savory.

Step 05

Mix in Worcestershire sauce, tomato paste, and 4 cups of broth. Return the beef chunks to the pot along with the whole garlic cloves, quarters of onion, thyme, and bay leaves.

Step 06

Keep the pot covered and let it gently simmer on low heat. Stir occasionally and skim off any foam on top. Allow it to cook for about an hour and a half or until the beef is soft.

Step 07

Heat the oven to 300°F. Take out the thyme and bay leaves from the stew and toss in the potatoes, mushrooms, celery, and carrots. Stir well to mix.

Step 08

Put the lid on the pot and move it to the warmed oven. Let the stew bake for roughly 1 hour until the vegetables are fork-tender. If it starts to look dry, pour in a bit more broth or water.

Step 09

Take the pot out of the oven and season to taste with extra salt and pepper. If it feels too liquidy, mix in a little cornstarch slurry, then bring everything to a boil for a couple of minutes.

Step 10

Ladle it into bowls while still hot, then sprinkle fresh parsley on top for a finishing touch.

Notes

  1. This warms-you-up beef stew is perfect for chilly days. If you like it thicker, just add a cornstarch slurry.
  2. It stores well in the fridge or freezer, so you can make a batch ahead. Heat it up gently to enjoy all the flavors.

Tools You'll Need

  • A big mixing bowl.
  • A Dutch oven or heavy oven-safe pot.
  • A sturdy wooden spoon.
  • Foil for keeping things warm.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 480
  • Total Fat: 24 g
  • Total Carbohydrate: 30 g
  • Protein: 35 g