There’s something truly magical about a slow-simmered pot of hearty beef stew. I find that the aroma filling my kitchen as this classic comfort food bubbles away is just pure bliss. This particular recipe yields incredibly tender beef and a rich, savory broth, packed with beautiful, hearty vegetables.
It’s the kind of meal that feels like a warm hug on a chilly evening. Many of my friends rave about how this stew seems to taste even better the next day, making it perfect for intentional meal prep.
Why I Love This Hearty Beef Stew
Honestly, what’s not to love about this beef stew? It’s a go-to for me because:
- It’s surprisingly easy! Though it simmers for hours, the prep is minimal.
- The flavor is unbeatable. That deep, rich taste is pure comfort.
- It’s incredibly versatile. Adjust veggies or seasonings to your heart’s content.
- It makes the house smell amazing! True aromatherapy.
Hearty Beef Stew Ingredients
The magic of this hearty beef stew truly begins with the quality of its ingredients. It’s a symphony of robust flavors and textures that come together beautifully.
Let’s dive into what makes this stew so special. Exact amounts are in the recipe card!
Core Ingredients for Hearty Beef Stew
- Beef Chuck Roast: This cut is my absolute favorite for stew. When slow-cooked, it becomes unbelievably tender and flavorful, forming the heart of our dish.
- Olive Oil: A little bit of good olive oil helps us get that crucial sear on the beef, locking in all those delicious juices.
- Yellow Onion: A kitchen staple that builds a sweet, aromatic foundation for our savory broth.
- Garlic: Because what’s a stew without fragrant, pungent garlic? It adds a wonderful depth.
- Beef Broth: The base of our rich, savory liquid. I prefer a good quality broth for the best flavor.
- Dry Red Wine: This is optional, but it adds such a wonderful complexity and richness to the stew. A nice Pinot Noir or Merlot works well.
- Diced Tomatoes: They bring a touch of acidity and a lovely subtle sweetness, plus they help create a thicker sauce.
- Tomato Paste: Concentrated tomato flavor adds umami and deepens the stew’s color.
- Worcestershire Sauce: This adds a savory kick and a touch of tang that big brands often miss.
- Bay Leaves and Thyme: These classic herbs infuse the stew with an earthy, aromatic goodness as it simmers.
- Carrots, Celery, and Potatoes: The hearty vegetables that make this stew a complete meal. They soften beautifully and absorb all the yummy brothy flavors.
Seasoning Basics
- Salt and Freshly Ground Black Pepper: The essential duo! Seasoning at each stage ensures every bite is just right.
Optional Additions
- Frozen Peas: Stirred in at the end for a pop of color and a touch of sweetness.
Substitutions and Tips
Don’t have red wine? No worries! You can always use more beef broth or even a little bit of balsamic vinegar for a similar depth of flavor. If you want a thicker stew without using cornstarch, you can simply let it simmer uncovered for the last 30 minutes to allow the liquid to reduce. And for a quicker prep, consider buying your vegetables pre-chopped!
Kitchen Tools You’ll Need
- Large Dutch Oven or Heavy-Bottomed Pot: Essential for searing the beef and slow simmering. A large stockpot works too!
- Cutting Board and Knife: For prepping your vegetables and beef.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Wooden Spoon or Spatula: For stirring and scraping the pot.
- Paper Towels: To pat the beef dry for a better sear.
How to Make Hearty Beef Stew
Let’s get cooking! Making this hearty beef stew is a rewarding process. It smells amazing as it cooks. Follow these simple steps for a truly perfect, comforting meal.
Prepare the Beef
Start by patting your beef cubes very dry. Use paper towels for this. Then, season them well. Add salt and pepper generously. Heat olive oil in your pot. Sear the beef chunks. Do this in batches. Brown them nicely on all sides. This step builds incredible flavor. Remove the seared beef and set it aside. Don’t crowd the pot!
Sauté Aromatics
Add your chopped onion to the same pot. Cook it down. You want it soft. About five to seven minutes should do it. Then, add the minced garlic. Stir it around. Cook for about one more minute. Wait until it smells fragrant. This is a simple base, but it’s so important for the overall taste of your beef stew.
Deglaze and Combine Base Liquids
If you’re using red wine, pour it in now. Scrape the bottom of the pot. Get all those tasty brown bits! Let it simmer for a couple of minutes. This is called deglazing. Return your seared beef to the pot. Stir in the beef broth. Add the diced tomatoes, tomato paste, and Worcestershire sauce. Don’t forget the bay leaves and thyme. These herbs add great flavor.
Simmer the Beef
Bring everything to a boil. Then, lower the heat right down. Cover the pot tightly. Let this hearty stew simmer gently. You’ll want to cook it for at least 1.5 hours. Aim for 2 hours if you can. The goal is super tender beef. Check it occasionally.
Add Root Vegetables
Now, add your carrots, celery, and potatoes. Give everything a good stir. Make sure they’re submerged. Bring the stew back to a gentle simmer. Cover the pot again. Cook for about 30 to 45 more minutes. This is until your vegetables are perfectly tender.
Thicken the Stew (Optional)
If you like a thicker broth, here’s a simple trick. Take about half a cup of the hot broth. Whisk it with the cornstarch in a small bowl. Create a smooth slurry. Pour this mixture back into the simmering stew. Stir constantly until it thickens up. Your beef stew will be richer.
Finish and Season
Stir in the frozen peas, if you’re using them. Cook for just five more minutes. Then, taste the stew. Add more salt and pepper if needed. This is your chance to perfect the flavor. Before serving, please remember to remove the bay leaves. They have done their job!
How to Store Hearty Beef Stew
Storing this hearty beef stew is so easy! For the refrigerator, let it cool completely, then place it in an airtight container. It will stay delicious for about 3-4 days. If you’re freezing portions, cool them first. Freezing works brilliantly for up to 3 months. This makes future weeknight meals a breeze!
Tips for Success
- Sear the beef well! This is key for deep flavor development. Don’t rush this step; let the beef get a nice crust.
- Don’t skimp on the simmering time. Patience yields tender beef. This hearty stew needs time to mellow and meld.
- Taste and adjust seasoning throughout. Seasoning the beef initially is great, but tasting at the end ensures perfection.
- Low and slow is the way to go. Simmering gently ensures the beef becomes fall-apart tender.
Serving Suggestions
- Serve this hearty beef stew piping hot.
- A crusty baguette or artisanal bread is perfect for dipping.
- Consider a simple green salad for a fresh contrast.
- A glass of the same red wine used in the recipe pairs wonderfully.
Hearty Beef Stew
- Prep Time: 25 minutes
- Cook Time: 2.5 to 3.5 hours
- Total Time: 3 to 4 hours
- Yield: 6-8 servings
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: American
- Diet: Vegetarian
Description
A classic and comforting hearty beef stew, perfect for a cold day. This recipe features tender chunks of beef, robust vegetables, and a rich, savory broth that’s simmered to perfection.
Ingredients
- 2 lbs beef chuck roast, cut into 1 1/2-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 cup dry red wine (optional, or use more beef broth)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 celery stalks, cut into 1-inch pieces
- 1 1/2 lbs Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1/2 cup frozen peas (optional)
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp cold water (optional)
Instructions
- Pat beef cubes dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes.
- Return beef to the pot. Stir in beef broth, diced tomatoes (undrained), tomato paste, Worcestershire sauce, bay leaves, and dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until beef is tender.
- Add carrots, celery, and potatoes to the pot. Stir well. Bring back to a simmer, cover, and cook for another 30-45 minutes, or until vegetables are tender.
- If desired, remove 1/2 cup of the hot broth from the stew and whisk in 2 tablespoons of cornstarch until smooth. Stir the slurry back into the stew and cook, stirring, until the stew thickens to your desired consistency. (This step is optional, the stew will naturally thicken somewhat on its own).
- Stir in frozen peas (if using) and cook for another 5 minutes.
- Taste and adjust seasonings as needed. Remove bay leaves before serving.
- Serve hot, perhaps with a crusty bread.
Notes
- For a richer flavor, ensure the beef is well-seared.
- If you don’t have red wine, you can substitute with an equal amount of extra beef broth.
- The cornstarch slurry is optional; the stew will thicken naturally as it cooks.
- This stew can be made ahead of time and reheats beautifully.
