Go Back
Beef stew recipe in cast iron pot with carrots and potatoes

Beef Stew Recipe

This rich and hearty beef stew recipe is a comfort food classic, made with tender chunks of beef, rustic vegetables, and a slow-simmered broth. Perfect for cozy nights, meal prep, or feeding a hungry family. Includes stovetop, oven, and slow cooker variations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: American, Comfort food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck roast Cut into 1½ inch cubes
  • 1 tbsp olive oil For browning meat
  • 1 tbsp butter Adds richness
  • 1/4 cup all-purpose flour For coating beef
  • 1 tsp salt Adjust to taste
  • 1/2 tsp black pepper Fresh cracked
  • 1 large yellow onion Chopped
  • 3 cloves garlic Minced
  • 2 tbsp tomato paste Builds base flavor
  • 4 cups beef broth Low-sodium preferred
  • 1 tbsp Worcestershire sauce Boosts umami
  • 4 carrots Peeled and cut into chunks
  • 3 potatoes Yukon gold or red cubed
  • 2 celery stalks Optional
  • 2 bay leaves Whole
  • 1 tsp dried thyme Or use 1 tbsp fresh
  • 1 tbsp cornstarch Optional for thickening
  • 2 tbsp water For cornstarch slurry

Equipment

  • 1 Dutch oven For stovetop or oven version
  • 1 Chef’s knife To cube beef and chop vegetables
  • 1 Cutting board Preferably wooden or plastic
  • 1 Measuring spoons For herbs, paste, and broth
  • 1 Large spoon or ladle For stirring and serving

Method
 

  1. Prep the Beef: Pat beef dry and season with salt, pepper, and flour.
  2. Brown the Meat: In a large Dutch oven, heat olive oil and butter over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
  3. Sauté Aromatics: In the same pot, add onion and garlic. Cook until softened.
  4. Add Tomato Paste: Stir in tomato paste and cook for 2 minutes to caramelize.
  5. Deglaze: Add beef broth and Worcestershire sauce. Scrape up brown bits.
  6. Combine Ingredients: Return beef to pot. Add carrots, potatoes, celery, bay leaves, and thyme.
  7. Simmer: Cover and simmer on low for 2.5–3 hours, or transfer to a 300°F oven.
  8. Thicken (Optional): Mix cornstarch and water. Stir into stew 15 minutes before serving.
  9. Rest: Let stew rest 10 minutes. Remove bay leaves, taste, and adjust seasoning.

Notes

You can substitute sweet potatoes or parsnips for a twist.
Skip the flour for a gluten-free version or use arrowroot.
Stew tastes even better the next day, store in the fridge for up to 4 days or freeze up to 3 months.
Want a slow cooker version? Click here.