Creamy, hearty, and bursting with deep, savory flavor, this Beef Stew is the comforting one-pot meal you’ll turn to on chilly nights. With tender chunks of beef, fork-soft potatoes, and a rich, thyme-scented broth, it feels like a hug in a bowl. Fun fact: stews are one of the oldest comfort foods — people have been simmering humble ingredients together for centuries to stretch food and maximize flavor. This recipe stands out because it’s simple to prepare, requires minimal hands-on time, and delivers big, family-friendly flavor without fuss. If you love hearty suppers, you might also enjoy this take on beef stew found on our site for a different twist classic beef stew. Give it a try — dinner is about to get a whole lot cozier.
What is Beef Stew?
Why do we call it Beef Stew — is it a stew made by beef or a stew that makes beef feel extra loved? Who knows, but whatever the origin, this dish is all about slow-simmered goodness. Think of it as bits of beef that threw a party with potatoes, carrots, and aromatic herbs and invited your spoon. As the old saying goes, “the way to a man’s heart is through his stomach,” and this stew works for everyone’s hearts and stomachs alike. Ready to test that theory? Whip it up and see who asks for seconds.
Why You’ll Love This:
- Deep, comforting flavor: The long simmer makes the beef fall-apart tender while the thyme and bay leaf add that classic aromatic backbone.
- Economical and satisfying: Using stew meat and pantry-friendly ingredients stretches a little meat into a generous, family-sized meal — great value for home cooks.
- Crowd-pleasing toppings and finishes: A simple splash of extra broth, a pat of butter, or fresh parsley at the end brightens the bowl and keeps each spoonful exciting.
If you enjoy variations, you’ll also love our richer, mushroom-forward version which adds earthy depth and is a great follow-up read classic French beef stew and mushrooms. Make this one tonight and taste why simple ingredients can be spectacular.
How to Make:
Quick Overview
This stew is easy to pull together: brown the beef to build flavor, simmer gently to tenderize, add hearty vegetables, and finish with a quick flour slurry to thicken. Prep and hands-on time are short, but the slow simmer gives full, rich taste and a silky texture. Total time: about 2 hours 20 minutes (10–20 minutes prep, 2 hours simmer, 10–15 minutes finishing).
Ingredients
- 3 teaspoons Olive Oil, divided
- 1 pound Beef Stew Meat, visible fat removed, cut into 1–1.5 inch cubes if not pre-cut
- 1 cup Chopped Onion, about 1 medium onion, diced
- 1 clove Garlic, minced
- 2.5 cups Beef Stock, homemade or canned unsalted
- 0.5 teaspoon Salt
- 0.5 teaspoon Dried Thyme Leaves
- 1 leaf Bay Leaf
- 4 medium Red Potatoes, cut in 1-inch chunks (no need to peel unless preferred)
- 2 large Carrots, sliced 1/4-inch thick
- 2 stalks Celery, sliced 1/2-inch thick
- 2.5 tablespoons Flour
- 0.25 cup Stock, reserved for thickening (can substitute water)
Directions
- Heat 2 teaspoons of oil in a large sauté pan or Dutch oven over medium-high heat. When hot, add half the beef, spreading so pieces don’t touch too closely.
- Brown the meat on one side for 5 minutes without turning to develop a deep sear. Sprinkle with salt and pepper.
- Turn the meat, add remaining 1 teaspoon of oil if needed, and brown another 2–3 minutes on the other side. Sprinkle with salt and pepper. Do not crowd the meat; brown in two batches if necessary.
- With all the meat browned and returned to the pan, reduce heat to medium. Add the chopped onion and minced garlic. Cook and stir for 2-3 minutes until the onion begins to brown and soften.
- Pour in the beef stock, add 0.5 teaspoon salt, 0.5 teaspoon dried thyme, and the bay leaf. The meat should be submerged — add more stock or water if needed to cover the meat.
- Bring the pot to a boil, then cover, reduce heat, and simmer gently for 2 hours, checking occasionally to ensure it’s simmering, not boiling.
- After 2 hours, stir in the potatoes, carrots, and celery and bring back to a boil. Cover and simmer for 10–15 minutes, until the vegetables are tender but not falling apart.
- While the stew simmers, combine 2.5 tablespoons flour with 0.25 cup stock or water in a small bowl, whisking until there are no lumps to make a slurry.
- Stir the flour slurry into the stew and cook for 5 more minutes until thickened and glossy. Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaf before serving.
What to Serve With:
- Crusty bread or buttered dinner rolls to mop up the rich broth.
- Buttery mashed potatoes or creamy polenta for an ultra-comforting plate.
- A crisp green salad (mixed greens, vinaigrette) to cut through the richness.
- Steamed green beans or roasted Brussels sprouts for a bright, slightly bitter contrast.
- A glass of medium-bodied red wine or a robust ale to complement the beef’s depth.
Top Tips for Perfecting:
- Brown in batches: Don’t overcrowd the pan; good browning builds deep flavor.
- Control the simmer: Gentle simmering for two hours ensures tender beef without drying it out.
- Thicken at the end: Add the flour slurry at the finish to avoid a pasty taste and to control consistency.
- Swap-ins: Use pearl onions or parsnips for variety. If gluten-free, substitute cornstarch for the flour (use half the amount and mix with cold liquid).
- Avoid salting too early if using canned stock — adjust seasoning at the end to prevent over-salting.
Storing and Reheating Tips:
- Refrigeration: Cool stew to room temperature, then store in an airtight container for up to 4 days.
- Freezing: Freeze cooled stew in airtight containers or heavy-duty freezer bags for up to 3 months. Leave some headspace as liquids expand when frozen.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low-medium heat, stirring occasionally, or microwave in short intervals, stirring between each, until piping hot. If the stew thickens too much after chilling, loosen with a splash of stock or water while reheating.
FAQs
Can I use other cuts of beef for stew?
Yes. Chuck roast, brisket, or bottom round cut into cubes work well — chuck is especially good for its marbling and flavor after long simmering.
Do I have to brown the meat first?
Browning isn’t strictly required, but it adds deep flavor and color. If short on time, you can skip it, but the final taste will be less rich.
Can I make this in a slow cooker or Instant Pot?
Yes. For slow cooker: brown meat on stovetop, then transfer everything to the slow cooker and cook on low for 6–8 hours. For Instant Pot: brown using Sauté mode, then pressure cook on high for about 35 minutes and natural release.
How can I make the stew thicker without flour?
Use a cornstarch slurry (1 tablespoon cornstarch mixed with 1–2 tablespoons cold water) or mash a few potato chunks into the stew to naturally thicken it.
Is this recipe freezer-friendly?
Absolutely. Freeze in portioned containers for easy weeknight meals. Thaw in the fridge overnight before reheating.
Conclusion
This Beef Stew is the kind of recipe that becomes a family favorite: straightforward, budget-friendly, and full of soul-warming flavor. It’s easy enough for a weeknight yet special enough for weekend company, and the make-ahead potential means dinner can be stress-free. If you want more variations or tips, check out this Best Beef Stew Recipe for inspiration, or read this Beef Stew Recipe {Homemade & Flavorful} for a slightly different approach. Try it tonight, share bowls with loved ones, and enjoy the cozy, delicious rewards.
Beef Stew
Equipment
- Large Sauté Pan
- Dutch Oven
Ingredients
Ingredients
- 3 teaspoons Olive Oil divided
- 1 pound Beef Stew Meat visible fat removed, cut into 1–1.5 inch cubes
- 1 cup Chopped Onion about 1 medium onion, diced
- 1 clove Garlic minced
- 2.5 cups Beef Stock homemade or canned unsalted
- 0.5 teaspoon Salt
- 0.5 teaspoon Dried Thyme Leaves
- 1 leaf Bay Leaf
- 4 medium Red Potatoes cut in 1-inch chunks
- 2 large Carrots sliced 1/4-inch thick
- 2 stalks Celery sliced 1/2-inch thick
- 2.5 tablespoons Flour
- 0.25 cup Stock reserved for thickening (can substitute water)
Instructions
- Heat 2 teaspoons of oil in a large sauté pan or Dutch oven over medium-high heat. When hot, add half the beef, spreading so pieces don’t touch too closely.
- Brown the meat on one side for 5 minutes without turning to develop a deep sear. Sprinkle with salt and pepper.
- Turn the meat, add remaining 1 teaspoon of oil if needed, and brown another 2–3 minutes on the other side. Sprinkle with salt and pepper. Do not crowd the meat; brown in two batches if necessary.
- With all the meat browned and returned to the pan, reduce heat to medium. Add the chopped onion and minced garlic. Cook and stir for 2-3 minutes until the onion begins to brown and soften.
- Pour in the beef stock, add 0.5 teaspoon salt, 0.5 teaspoon dried thyme, and the bay leaf. The meat should be submerged — add more stock or water if needed to cover the meat.
- Bring the pot to a boil, then cover, reduce heat, and simmer gently for 2 hours, checking occasionally to ensure it’s simmering, not boiling.
- After 2 hours, stir in the potatoes, carrots, and celery and bring back to a boil. Cover and simmer for 10–15 minutes, until the vegetables are tender but not falling apart.
- While the stew simmers, combine 2.5 tablespoons flour with 0.25 cup stock or water in a small bowl, whisking until there are no lumps to make a slurry.
- Stir the flour slurry into the stew and cook for 5 more minutes until thickened and glossy. Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaf before serving.
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