There’s something endlessly comforting about beef stew—and this recipe is no exception. Here’s a dish that wraps you in a warm hug with every spoonful. It’s loaded with tender beef, sweet carrots, and buttery potatoes, all swimming in a rich, savory sauce that’s deeply satisfying and impossible to resist. The best part? Despite its hearty, slow-simmered flavors, the process is straightforward, relying on simple techniques and a handful of everyday ingredients. Perfect for those busy weeknights when you crave something homemade but don’t want to fuss with complicated steps. Make it ahead, let the flavors develop, and serve a homemade meal that feels as cozy as a Sunday afternoon, any night of the week.

Why You’ll Love This Recipe

Deep, Layered Flavor: Each step is designed to build incredible richness—think caramelized onions, seared beef, and a splash of red wine—all coming together in a glossy, velvety sauce.
Effortless Prep: No fancy methods or equipment. If you’ve got a Dutch oven or just a sturdy pot, you’re set. Minimal active work means more time to relax (or handle those homework emergencies).
Make-Ahead Friendly: This stew actually gets tastier the next day. Perfect for prepping ahead or stashing in the freezer.
Ultimate Comfort: Few dishes deliver the stick-to-your-ribs satisfaction of a classic beef stew. This meal is pure, nostalgic comfort in a bowl.

Ingredients You’ll Need

Gather up these simple, powerhouse ingredients—they’re the heart and soul of this stew!
Below each ingredient, you’ll find a note on why it matters, or a handy tip.

Boneless Beef Chuck: For melt-in-your-mouth beef; marbled meat means juicy, flavorful results.
Salt and Freshly Ground Black Pepper: Kickstart the seasoning and bring out the best in your beef.
Olive Oil: For searing and sautéing; provides richness and helps develop that essential crust.
Yellow Onions: Caramelize beautifully and add a subtle sweetness.
Garlic: Smashed cloves infuse every bite with aromatic depth.
Balsamic Vinegar: Just a splash to wake up all the flavors and add brightness to the sauce.
Tomato Paste: For body and an extra savory, umami note in the gravy.
All-Purpose Flour: Thickens the stew and creates that signature, luscious consistency.
Dry Red Wine: De-glazes the pot and adds sophistication. Don’t skip it! Choose a wine good enough to drink, but nothing fancy.
Beef Broth: Builds a robust base for the sauce.
Water: Adds just enough extra liquid so nothing feels heavy.
Bay Leaf & Dried Thyme: Both boost flavor and bring classic stew aroma.
Sugar: Just a hint to balance out the tanginess of the tomatoes and vinegar.
Carrots: Offer sweetness and color; slice them on the diagonal for a rustic look.
Small White Boiling Potatoes (Yukon Golds): Creamy, never mushy—even after hours of simmering.
Fresh Parsley: Optional, but it brightens the finish and adds a pop of color.

Tip: Use any heavy-bottomed pot if you don’t have a Dutch oven. Just keep the heat low and steady!

Variations

This beef stew is a classic for a reason, but don’t be shy about making it your own! Here are some easy twists:

Vegetable Lovers: Toss in parsnips, turnips, or peas during the last half hour of cooking for extra texture and sweetness.
Wine Substitute: No wine? Use extra beef broth and a splash of Worcestershire sauce for depth.
Beer Swap: Replace the wine with a stout beer for a slightly richer, malty flavor.
Low-Carb: Omit potatoes and bulk up with more low-starch vegetables like celery root or rutabaga.
Herb Boost: Add rosemary or swap thyme for herbes de Provence for a different aromatic profile.
Protein Change: Want a lighter version? Try using chicken thighs, or opt for a mix of beef and mushrooms.

How to Make Beef Stew

Step 1: Sear the Beef

Pat the beef dry—this helps it brown, not steam. Season with salt and pepper, then, working in batches, sear it in olive oil over medium-high heat until a deep, golden crust forms. Don’t rush here; that browned surface adds tons of flavor.

Step 2: Sauté the Aromatics

After browning the beef, sauté onions, garlic, and balsamic vinegar in the same pot, scraping up those flavorful bits from the bottom. Add the tomato paste and let it cook for a minute to bring out its best flavor.

Step 3: Build the Base

Return the beef and its juices to the pot. Sprinkle with flour and stir until combined—the flour is your ticket to a thick, rich sauce.

Step 4: Add Liquids and Simmer

Pour in the red wine, beef broth, and water; toss in the bay leaf, thyme, and sugar. Stir, making sure to bring up all the tasty bits clinging to the bottom.

Step 5: Oven Magic

Cover the pot and transfer it to a 325°F oven for about 2 hours, letting the meat tenderize and flavors meld.

Step 6: Add Carrots & Potatoes

After 2 hours, add the carrots and potatoes. Cover again and braise for another hour, until everything is meltingly tender.

Step 7: Serve and Enjoy

Remove the bay leaf, check the seasoning, and ladle into big bowls. Sprinkle with fresh parsley just before serving for a burst of freshness.

If you’re not baking, keep it on a low stove and follow the same timing!

Pro Tips for Making the Recipe

Don’t Crowd the Pan: When browning beef, work in batches so you get a proper sear—crowding steams the meat.
Deglaze, Don’t Skip: Scrape up every bit from the pot when adding the wine. That’s where so much flavor hides!
Prep Ahead: Chop your vegetables and measure ingredients before starting. It makes the process smooth and stress-free.
Let it Rest: If you have time, make the stew a day in advance—the flavors deepen and the texture gets even silkier.
Customize the Thickness: If you love your stew ultra-thick, simmer uncovered for the last 10 minutes.

How to Serve

There are so many ways to present this beautiful stew:

Classic: Serve straight from the pot into deep bowls, topped with fresh parsley. A thick slice of rustic bread for mopping up sauce is pretty much essential.
With Sides: Pair with a crisp green salad tossed in a light vinaigrette, or buttered peas for a touch of color.
Over Grains: If you want to stretch the meal, ladle it over buttery mashed potatoes, steamed rice, or polenta.
Entertaining: Serve family-style with a bright side of lemony greens and some roasted root vegetables on the side.

Stew is hearty enough to be a meal all on its own, but there’s no harm in a little bread on the side…

Make Ahead and Storage

Storing Leftovers

Let the stew cool, then transfer to airtight containers. It keeps beautifully in the fridge for up to 3 days. The flavors only get better!

Freezing

This stew is a freezer hero. Once cooled, stash portions in airtight containers or freezer bags for up to 3 months. Perfect for those nights when you need dinner, fast.

Reheating

Warm on the stovetop over medium-low, stirring occasionally until hot. If it thickens in the fridge, just add a splash of broth or water to loosen it up.

Stew tastes even better the next day—so leftovers are a perk, not a problem!

FAQs

Can I make this stew without alcohol?

Absolutely. Simply swap the wine for more beef broth, plus a dash of Worcestershire sauce or balsamic vinegar to keep that deep flavor. You’ll still get a rich, delicious result.

What’s the best cut of beef for stew?

Beef chuck is the favorite—it’s got just the right amount of marbling, so it turns wonderfully tender and juicy after a few hours of braising. Anything labeled “stew meat” can work, but chuck delivers the most reliable results.

Can I cook this stew all on the stovetop?

Yes! Keep the pot at a gentle simmer, covered, over low heat. The cooking time is the same—just check occasionally and give a good stir to prevent any sticking.

How do I thicken my stew if it’s too runny?

Just remove the lid near the end of cooking and let it simmer uncovered until the sauce reduces to your liking. If you really want it thicker, mash a few potatoes or carrots into the liquid.

Final Thoughts

A steaming bowl of beef stew is more than just dinner—it’s comfort, nostalgia, and simplicity in every bite. With easy-to-find ingredients and straightforward steps, this recipe promises maximum flavor with minimal fuss. Give it a try and enjoy a meal that warms you from the inside out, whether it’s a chilly evening or just a night when home-cooked goodness is exactly what you need. The beauty here is in both its simplicity and its versatility—so don’t be afraid to make it your own!

Beef Stew Recipe