Simmering Beef Stew Recipe: Rich & Hearty

Simmering beef stew is the ultimate comfort food: tender chunks of beef, root vegetables, and a deeply savory broth, all slowly cooked until the meat falls apart and the flavors meld into a rich, satisfying whole. This recipe works because it uses a two-step searing and simmering method, which builds a deep fond and then gently breaks down tough collagen into gelatin, creating a luscious, fork-tender result every time.

Ingredients

2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
2 tbsp (30 ml) vegetable oil, divided
1 large yellow onion, diced (about 1.5 cups / 200 g)
3 cloves garlic, minced
3 tbsp (45 g) tomato paste
1/4 cup (30 g) all-purpose flour
1 cup (240 ml) dry red wine (like Merlot or Cabernet Sauvignon)
4 cups (960 ml) beef broth, low-sodium
2 cups (480 ml) water
2 bay leaves
1 tsp (2 g) dried thyme
1 tsp (2 g) dried rosemary
1 tsp (5 g) salt, plus more to taste
1/2 tsp (1 g) black pepper
4 medium carrots, peeled and cut into 1-inch chunks (about 2 cups / 260 g)
3 celery stalks, cut into 1-inch pieces (about 1.5 cups / 150 g)
1 lb (450 g) baby potatoes, halved (or 3 medium Yukon Gold potatoes, cut into 1.5-inch chunks)
1 cup (150 g) frozen peas (optional, added at the end)
2 tbsp (30 ml) fresh parsley, chopped (for garnish)

Instructions

Prep the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Toss with 1 tablespoon of the oil.
Sear the beef: Heat the remaining 1 tablespoon oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches (do not overcrowd), add the beef in a single layer and sear for 3–4 minutes per side, until deeply browned on all sides. Transfer the seared beef to a plate and set aside.
Sauté the aromatics: Reduce heat to medium. Add the diced onion to the pot and cook, scraping up any browned bits from the bottom, for 4–5 minutes until softened and translucent. Add the garlic and cook for 1 minute more until fragrant.
Bloom the tomato paste and flour: Stir in the tomato paste and cook for 1–2 minutes, stirring constantly. Sprinkle the flour over the mixture and stir to coat, cooking for another minute to remove the raw flour taste.
Deglaze with wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine bubble and reduce by half, about 2–3 minutes.
Add broth and herbs: Return the seared beef to the pot. Add the beef broth, water, bay leaves, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and let simmer gently. Skim off any foam that rises to the surface during the first 10 minutes.
Simmer the stew: Let the stew simmer, covered, for 1 hour 30 minutes. The liquid should be at a gentle bubble, not a rolling boil.
Add vegetables: After 1 hour 30 minutes, add the carrots, celery, and potatoes. Stir to combine, re-cover, and continue simmering for another 45 minutes to 1 hour, until the beef is fork-tender and the vegetables are soft.
Finish and adjust: Remove the bay leaves. If using peas, stir them in and let them warm through for 5 minutes. Taste and adjust seasoning with more salt and pepper if needed.
Check the beef temperature: The beef should be well above the USDA FSIS safe minimum internal temperature of 145°F (63°C) for whole cuts, but because it’s simmered for hours, it will be much higher and fork-tender. Use a food thermometer to ensure it reads at least 145°F (63°C) if you want to be precise.
Rest and serve: Let the stew rest off the heat for 10 minutes before serving. Garnish with fresh parsley.

Tips

Don’t skip the sear: Browning the beef creates a deep, savory flavor through the Maillard reaction. Skipping this step will result in a flat-tasting stew.
Cut beef into uniform pieces: Aim for 1.5-inch cubes so they cook evenly. Too small and they dry out; too large and they take longer to become tender.
Simmer low and slow: A gentle simmer is key. A rapid boil will make the meat tough and the broth cloudy. If your stew is bubbling too hard, lower the heat.
Substitutions: No red wine? Use an extra cup of beef broth and a tablespoon of balsamic vinegar for acidity. For a gluten-free version, use 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water added at the end, instead of the flour.

Serving Suggestions

Serve this beef stew over creamy mashed potatoes, egg noodles, or with a crusty baguette for soaking up the rich broth. A simple green salad with a tangy vinaigrette balances the richness. It also pairs beautifully with a glass of the same red wine you used in the recipe.

Variations

Herb and Mushroom: Add 8 oz (225 g) sliced cremini mushrooms with the onions, and add a sprig of fresh rosemary and thyme instead of dried.
Spicy Kick: Add 1–2 teaspoons of smoked paprika or a pinch of cayenne pepper with the tomato paste for a smoky, spicy depth.
Beer Stew: Replace the red wine with a dark beer (like stout or porter) for a malty, slightly bitter twist.
Root Vegetable Medley: Swap the potatoes for parsnips, turnips, or rutabaga for a different flavor profile.

Storage and Reheating

Cool the stew completely within 2 hours of cooking, then transfer to an airtight container. Refrigerate for up to 4 days. To freeze, store in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.

To reheat, place the stew in a saucepan over medium-low heat, stirring occasionally, until bubbling and heated through to at least 165°F (74°C) for leftovers. You can also reheat individual portions in the microwave in 1-minute intervals, stirring in between. The stew often tastes even better the next day as the flavors continue to meld.

Frequently Asked Questions

Can I use a different cut of beef? Yes. Chuck is ideal due to its marbling and collagen. Brisket or round also work well. Avoid lean cuts like sirloin, which will dry out during long simmering.

Why is my beef tough? Either you didn’t simmer long enough, or you cooked at too high a heat. The collagen needs time to break down into gelatin—usually at least 2 hours. If the meat is still tough, continue simmering in 15-minute increments until it’s fork-tender.

Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, sear the beef and sauté the aromatics on the stovetop first, then transfer everything to the slow cooker and cook on low for 8 hours. For an Instant Pot, use the sauté function for searing, then cook on high pressure for 45 minutes with a natural release.

How do I thicken the stew? The flour in the recipe should thicken it nicely. If you prefer it thicker, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the simmering stew until it reaches your desired consistency. If it’s too thick, add a splash of broth or water.

Can I add more vegetables? Absolutely. Green beans, peas, or even bell peppers can be added in the last 15 minutes of cooking to keep them crisp-tender. Root vegetables like parsnips can be added with the carrots.

Is it necessary to use wine? No, but it adds depth. If you skip it, increase the beef broth by 1 cup (240 ml) and add a tablespoon of red wine vinegar or balsamic vinegar to mimic the acidity.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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