Hearty Beef Stew

There’s nothing quite as comforting as a bowl of homemade beef stew, and this version delivers everything you want in a classic meal. Tender chunks of chuck roast are seared until beautifully browned, then simmered low and slow in a rich broth infused with herbs, garlic, wine, and hearty vegetables.

As it cooks, the beef becomes amazingly tender and the flavors deepen into a thick, savory stew that tastes like it’s been simmering all day (even though it comes together with simple ingredients and just one pot.)

What makes this beef stew so special is the balance of texture and flavor: buttery Yukon gold potatoes, sweet carrots, aromatic celery and onions, and a broth that gets its richness from browning the meat, deglazing with wine, and layering Worcestershire, bouillon, and fresh herbs. Every spoonful is hearty, rustic, and deeply satisfying.


This stovetop method is perfect if you love a traditional stew without needing a slow cooker or oven. Once everything is combined, all it needs is time and a gentle simmer, no babysitting required. The longer it cooks, the more melt-in-your-mouth tender the beef becomes, making it ideal for Sunday dinner, meal prep, or any time you’re craving something warm and filling.

Serve it over creamy mashed potatoes, white rice, egg noodles, or simply enjoy it as is with a slice of toasted bread to soak up every drop of that flavorful broth. It reheats beautifully and tastes even better the next day, which makes it a great make-ahead dish for busy weeks.


If you’re looking for a reliable, classic beef stew that’s rich in flavor, simple to make, and guaranteed to satisfy, this is the one you’ll come back to over and over again.

Ingredients

Olive Oil – Used to sear the beef, creating a flavorful crust that deepens the stew’s rich base. It also helps soften the vegetables during sautéing.

Chuck Roast – The best cut for stew, that breaks down into tender, melt-in-your-mouth bites after slow cooking. It gives the stew a hearty, meaty flavor and texture.

All-Purpose Flour – Lightly coats the beef before searing to help brown it evenly and later thickens the stew as it simmers.

Yellow Onion – Adds a savory and sweet depth that forms the backbone of the stew’s flavor. As it cooks, it softens and blends into the broth.

Celery – Brings a subtle earthy flavor and aroma that balances the richness of the meat and broth.

Baby Carrots – Offer natural sweetness and color while holding their shape during long cooking.

Yukon Gold Potatoes – Creamy and buttery, they soak up the stew’s flavor without breaking down too much, making each bite satisfying.

Minced Garlic – Provides aroma, enhancing the savory richness of the beef and broth.

Tomato Paste – Adds a slight tang that balances the stew’s richness. It also deepens the color of the broth.

Red Wine – Deglazes the pan after searing, lifting up browned bits for extra flavor. As it cooks down, it adds depth, acidity, and a luxurious richness to the stew.

Beef Broth – The liquid base that carries all the flavors, creating a rich foundation.

Worcestershire Sauce – Adds a savory and subtle tang, complementing the beef’s depth.

Balsamic Vinegar  – Offers a touch of sweetness and acidity that brightens and balances the stew’s richness.

Beef Bouillon  – Intensifies the meaty flavor, enriching the overall taste of the broth.

Seasoning Blend – Together, these enhance the stew’s overall flavor:

• Onion & garlic powder boost savoriness,

• Salt highlights all flavors,

• Black pepper adds warmth,

• Paprika contributes mild smokiness and color.

Bay Leaves – Infuses the stew and add a touch of bitterness that balances the richness.

Fresh Rosemary – Adds a aroma that pairs perfectly with beef.

Fresh Thyme – Brings gentle earthiness and freshness, rounding out the stew’s flavor.

How To Make Hearty Beef Stew

1. Season and Dredge the Beef

Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with salt, pepper, onion powder, garlic powder, paprika, Worcestershire sauce and flour until evenly coated. This helps with browning and thickens the stew later.

2. Brown the Beef

Heat olive oil in a Dutch oven over medium-high heat. Sear the beef in batches, making sure not to overcrowd the pot.

Brown on all sides, then transfer to a plate. Browning builds the base flavor, so don’t skip this step.

3. Saute the Vegetables

In the same pot, add onions, celery, garlic and balsamic vinegar. Cook 5–6 minutes, stirring occasionally, until softened.

Add tomato paste and cook 1 minute to caramelize and deepen the flavor.

4. Deglaze the Pot

Pour in red wine and scrape up the brown bits from the bottom — this is concentrated flavor. Let it simmer for 2–3 minutes to reduce slightly.
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5. Build the Stew and Simmer

Return the beef and its juices to the pot. Add beef broth, beef bouillon, bay leaves, rosemary, and thyme.

Stir well, cover & let it simmer on low heat for 1 1/2-2hrs or until beef is tender.

6. Add Potatoes

Stir in the potatoes and carrots. Let simmer gently for 30 minutes or until the potatoes are soft.

7. Final Adjustments and Serve

Remove bay leaves and herb sprigs. Taste and adjust salt, pepper, or acidity if needed. Garnish with fresh parsley. Serve with bread, rice, or creamy mashed potatoes.

Serving Ideas

With Bread

Serve your hearty beef stew with warm crusty bread or dinner rolls to soak up the rich, flavorful broth.

Over Mashed Potatoes

Spoon the stew over creamy mashed potatoes for an extra comforting and filling meal.

Storage and Reheating

How to Store

1. Refrigerator

Allow the beef stew to cool to room temperature before storing to prevent condensation and sogginess.

Transfer the stew into an airtight container. Refrigerate for up to 4 days.

2. Freezer

You can freeze for up to 3 months in freezer-safe containers or bags.

Tips for Reheating

On the Stovetop:

1. Warm the stew in a pot over medium heat, stirring occasionally until heated through.
2. Add a splash of broth or water if it’s too thick.

In the Microwave:

1. For quick reheating, microwave single portions in a microwave-safe bowl in 1-minute intervals, stirring between each until hot.