Beef Stew (Rich, Hearty, and Comforting)

Skip the soggy takeout containers—this beef stew is everything you want in a one-pot dinner: fork-tender beef, velvety broth, and vegetables that taste like they’ve been slow-dancing in flavor all day. It’s budget-friendly, soul-warming, and absolutely doable at home. For a cozy sidekick, try something from our savory muffin recipes—perfect for dipping into that broth.

Why You’ll Love It

• Low effort, high reward: A little prep, then let time work its magic.
• Melt-in-your-mouth beef: Chuck roast transforms into tender bites.
• Balanced meal in one pot: Protein, vegetables, and potatoes in every bowl.
• Make-ahead friendly: Tastes even better the next day.
• Feeds a crowd: Perfect for family dinners or meal prep.

Ingredients

• 3 lbs beef chuck roast, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1/4 cup tomato paste
• 4 cups beef broth (low sodium)
• 1 cup red wine (Cabernet Sauvignon works well)
• 1 tbsp Worcestershire sauce
• 4 large carrots, peeled and cut into chunks
• 4 celery stalks, cut into chunks
• 1.5 lbs baby potatoes, halved
• 2 bay leaves
• 1 tsp dried thyme
• Kosher salt and black pepper

Step-by-Step Instructions

1. Prep the beef: Pat dry with paper towels. Season generously with salt and pepper.
2. Sear: Heat oil in a Dutch oven. Sear beef in batches until browned. Set aside.
3. Build flavor: Add onion, cook until soft. Stir in garlic (1 min), then tomato paste (1 min).
4. Deglaze: Pour in wine, scrape up browned bits, reduce by half.
5. Combine & simmer: Return beef and juices. Add broth, Worcestershire, bay leaves, thyme. Bring to a boil, then cover and simmer 1.5 hrs.
6. Add veggies: Stir in carrots, celery, and potatoes. Cook another 45–60 minutes until tender.
7. Finish: Remove bay leaves, taste and adjust seasoning. Serve hot.

Storage & Reheating

• Fridge: Store cooled stew in airtight containers for up to 4 days.
• Freezer: Freeze up to 3 months. Thaw overnight before reheating.
• Reheat: Simmer gently on the stovetop or microwave until hot.

Benefits

• Protein-rich: Beef provides staying power and muscle support.
• Veggie boost: Carrots, celery, and potatoes bring vitamins, fiber, and heartiness.
• Budget-friendly: Tougher cuts like chuck roast become luxurious with time.
• Meal prep gold: Makes generous portions that taste even better as leftovers.

Common Mistakes to Avoid

• Skipping the sear: Browning = flavor. Don’t rush it.
• Crowding the pan: Leads to steaming instead of searing.
• Cranking the heat: Stew is about patience. Keep it low and slow.

Alternatives & Variations

• No Dutch oven? Use a heavy pot, slow cooker, or Instant Pot.
• No wine? Sub with beef broth or a dark beer like stout.
• Veggie swaps: Try parsnips, sweet potatoes, or mushrooms.
• Gluten-free: Naturally so, just check broth and Worcestershire labels.

FAQs

Serving Ideas & Pairings

• Savory Muffins (hearty dipper)
• Baked Apple Fritters (sweet finish)
• Crusty bread or buttered rolls to soak up broth
• Green salad for freshness

Conclusion

Beef stew is classic comfort food—slow-cooked to perfection, endlessly adaptable, and always welcome on the table. Whether you make it on the stovetop, in a slow cooker, or in an Instant Pot, this dish rewards patience with unforgettable flavor. Ladle it up, serve it warm, and enjoy the kind of dinner that feels like a hug in a bowl.

Beef Stew (Rich, Hearty, and Comforting)

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• Author: Sarah
• Total Time: 2 hours 50 minutes
• Yield: 6 servings 1x

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Description

Skip the soggy takeout containers—this beef stew is everything you want in a one-pot dinner: fork-tender beef, velvety broth, and vegetables that taste like they’ve been slow-dancing in flavor all day. It’s budget-friendly, soul-warming, and absolutely doable at home.

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Ingredients

Scale 1x2x3x

• 3 lbs beef chuck roast, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1/4 cup tomato paste
• 4 cups beef broth (low sodium)
• 1 cup red wine (Cabernet Sauvignon works well)
• 1 tbsp Worcestershire sauce
• 4 large carrots, peeled and cut into chunks
• 4 celery stalks, cut into chunks
• 1.5 lbs baby potatoes, halved
• 2 bay leaves
• 1 tsp dried thyme
• Kosher salt and black pepper

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Instructions

1. Prep the beef: Pat dry with paper towels. Season generously with salt and pepper.
2. Sear: Heat oil in a Dutch oven. Sear beef in batches until browned. Set aside.
3. Build flavor: Add onion, cook until soft. Stir in garlic (1 min), then tomato paste (1 min).
4. Deglaze: Pour in wine, scrape up browned bits, reduce by half.
5. Combine & simmer: Return beef and juices. Add broth, Worcestershire, bay leaves, thyme. Bring to a boil, then cover and simmer 1.5 hrs.
6. Add veggies: Stir in carrots, celery, and potatoes. Cook another 45–60 minutes until tender.
7. Finish: Remove bay leaves, taste and adjust seasoning. Serve hot.

Notes

Fridge: Store cooled stew in airtight containers for up to 4 days. Freezer: Freeze up to 3 months. Thaw overnight before reheating. Reheat: Simmer gently on the stovetop or microwave until hot.

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 6g
• Sodium: 750mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 38g
• Cholesterol: 115mg

Keywords: beef stew, comfort food, one pot, family dinner, slow cooked