Discover the ultimate beef stew recipe that’s quick, easy, and full of rich, hearty flavors! Perfect for busy weeknights, this instant recipe uses simple ingredients and takes minimal effort to create a comforting meal the whole family will love. Learn how to make this delicious one-pot wonder in no time!

1. Delish’s Best Beef Stew Recipe

Delish's Best Beef Stew Recipe

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds top sirloin steak, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 medium sweet onion, diced
  • 2 large carrots, peeled and diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, halved
  • 3 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • ½ cup dry red wine
  • 2 ½ cups beef stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 large russet potato, peeled and cut into ½-inch chunks
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  1. Sear the Beef:
    • Heat the olive oil in a large stockpot or Dutch oven over medium heat.
    • Season the diced steak with salt and pepper.
    • Working in batches, add the steak to the pot and cook until evenly browned, about 6-8 minutes. Remove and set aside.
  2. Cook the Vegetables:
    • Add the onion, carrots, and celery to the same pot. Cook for 3-4 minutes until tender.
    • Add the minced garlic and mushrooms; cook until they are tender and browned, about another 3-4 minutes.
  3. Add Flour and Tomato Paste:
    • Whisk in the flour and tomato paste until lightly browned, about 1 minute.
  4. Deglaze with Wine:
    • Stir in the red wine, scraping up any browned bits from the bottom of the pot.
  5. Combine Ingredients:
    • Add the beef stock, thyme, bay leaves, and seared steak to the pot.
    • Bring to a boil, then reduce heat to a simmer. Cook until the beef is very tender, about 30 minutes.
  6. Add Potatoes:
    • Stir in the potato chunks and continue to simmer until they are tender and the stew thickens, about 20 minutes more.
  7. Finish:
    • Remove and discard thyme sprigs and bay leaves.
    • Stir in chopped parsley; season with additional salt and pepper to taste.
  8. Serve:
    • Serve immediately while hot.

Notes

  • To freeze leftovers, let the stew cool completely before portioning it into plastic freezer bags. Squeeze out excess air before sealing. Lay flat in the freezer for quicker freezing.
  • To reheat, thaw overnight in the fridge and warm over low heat on the stove.

This recipe creates a deliciously rich beef stew that is perfect for chilly nights! Enjoy your cooking!

2. Everyday Food Best Ever Beef Stew

Tatyana's Everyday Food: Best Ever Beef Stew

Ingredients

  • 2 lbs beef tri-tip, roast, or short ribs, cut into 1½-inch chunks
  • 2 tablespoons cooking oil
  • Salt and freshly ground black pepper, to taste
  • 3 medium carrots, diced
  • 1 large sweet onion, diced
  • 3 medium celery sticks, diced
  • 4 cloves garlic, minced
  • 10 small mushrooms (preferably baby bella), sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup red wine (or additional beef broth if preferred)
  • 1 cup tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 4 cups beef broth
  • 2½ teaspoons Italian herbs blend (see note below for blend)
  • 1 teaspoon smoked paprika
  • ½ tablespoon sugar
  • 3 to 4 cups halved baby potatoes
  • 1 cup fresh or frozen sweet peas
  • 2 tablespoons fresh chopped parsley for garnish

Instructions

  1. Prepare the Beef:
    • Heat a large frying pan over medium-high heat. Add cooking oil.
    • Season the beef chunks with salt and pepper. Add to the hot pan and sear until browned on all sides, about 7 to 10 minutes. Transfer the browned beef to a large soup pot.
  2. Sauté Vegetables:
    • In the same frying pan, add the diced onions, carrots, and celery. Cook for about 3 to 4 minutes until softened.
    • Add the minced garlic and sliced mushrooms; cook until they are tender and browned.
  3. Thicken with Flour:
    • Stir in the butter and flour, cooking for about a minute to remove the raw flour taste.
  4. Deglaze and Combine:
    • Pour in the red wine (or additional beef broth) to deglaze the pan, scraping up any browned bits from the bottom.
    • Transfer this mixture to the soup pot with the beef.
  5. Add Remaining Ingredients:
    • To the pot, add tomato sauce, Worcestershire sauce, beef broth, Italian herbs blend, smoked paprika, sugar, and additional salt and pepper to taste.
    • Bring to a boil over high heat.
  6. Simmer:
    • Once boiling, reduce heat to low and cover. Let it simmer for 1 to 1½ hours until the beef is tender.
  7. Add Potatoes and Peas:
    • Stir in halved baby potatoes and sweet peas (add fresh peas 10 minutes before serving). Cook for an additional 20 minutes or until potatoes are fork-tender.
  8. Serve:
    • Garnish with fresh parsley before serving hot.

Note on Italian Herbs Blend:

To make your Italian herb blend for this recipe:

  • Combine ½ teaspoon each of dried basil, oregano, marjoram, thyme, and rosemary. Optionally add a few fennel seeds for extra flavor.

This stew is perfect for cozy dinners and can be served with crusty bread or over rice for a complete meal! Enjoy your cooking!

3. Delicious Best Ever Beef Stew

Damn Delicious: Best Ever Beef Stew

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds top sirloin steak, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 medium sweet onion, diced
  • 2 large carrots, peeled and diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, halved
  • 3 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • ½ cup dry red wine
  • 2 ½ cups beef stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 large russet potato, peeled and cut into ½-inch chunks
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  1. Sear the Beef:
    • Heat olive oil in a large stockpot or Dutch oven over medium heat.
    • Season the diced steak with salt and pepper. Working in batches, add the steak to the pot and cook until evenly browned, about 6-8 minutes. Remove and set aside.
  2. Cook Vegetables:
    • Add the onion, carrots, and celery to the same pot. Cook for 3-4 minutes until tender.
    • Add garlic and mushrooms; cook until they are tender and browned, about another 3-4 minutes.
  3. Add Flour and Tomato Paste:
    • Whisk in flour and tomato paste until lightly browned, about 1 minute.
  4. Deglaze with Wine:
    • Stir in the red wine, scraping up any browned bits from the bottom of the pot.
  5. Combine Ingredients:
    • Add beef stock, thyme, bay leaves, and seared steak to the pot.
    • Bring to a boil, then reduce heat to a simmer. Cook until the beef is very tender, about 30 minutes.
  6. Add Potatoes:
    • Stir in potato chunks and continue to simmer until they are tender and the stew thickens, about 20 minutes more.
  7. Finish:
    • Remove and discard thyme sprigs and bay leaves.
    • Stir in chopped parsley; season with additional salt and pepper to taste.
  8. Serve:
    • Serve immediately while hot.

Notes

  • To freeze leftovers, let the stew cool completely before portioning it into plastic freezer bags. Squeeze out excess air before sealing. Lay flat in the freezer for quicker freezing.
  • To reheat, thaw overnight in the fridge and warm over low heat on the stove.

This hearty beef stew is perfect for chilly nights and is sure to be a crowd-pleaser! Enjoy your cooking!

4. The Cooking Foodie The Best Beef Stew Recipe

The Cooking Foodie The Best Beef Stew Recipe

Here’s the recipe for The Cooking Foodie: The Best Beef Stew, known for its delicious flavor and tender meat.

Ingredients

  • 1-2 tablespoons oil
  • 1½ lbs (700g) stewing beef, cut into chunks
  • Salt, to taste
  • Pepper, to taste
  • 2 onions, roughly chopped
  • 1 red bell pepper, diced
  • 3 tomatoes, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon sweet paprika
  • 1 teaspoon cumin
  • 1 teaspoon dried thyme
  • 1 tablespoon tomato paste
  • 1 cup (240ml) red wine (optional)
  • 4-5 cups beef stock, chicken stock, or water
  • 2 bay leaves
  • 1 celery stalk, chopped
  • 3 carrots, cut into chunks
  • 2 potatoes, cut into chunks

Instructions

  1. Brown the Beef:
    • In a large pot, heat the oil over medium-high heat.
    • Add the beef chunks, season with salt and pepper, and brown them for about 6-7 minutes. Remove the beef from the pot and set aside.
  2. Sauté the Vegetables:
    • In the same pot, add the chopped onions and cook until golden.
    • Add the diced bell pepper and cook for another 3-4 minutes.
    • Stir in the chopped tomatoes and minced garlic, cooking for an additional 3-4 minutes.
  3. Combine Ingredients:
    • Return the browned beef to the pot. Add the tomato paste, sweet paprika, cumin, and thyme, and mix well.
    • Pour in the red wine (if using) to deglaze the pot, cooking until reduced by half.
  4. Add Stock:
    • Add the beef stock (or chicken stock/water) and bay leaves. Bring to a boil.
  5. Simmer:
    • Cover the pot, reduce heat to low, and let it cook for about 90 minutes.
  6. Add Remaining Vegetables:
    • After 90 minutes, add the chopped celery, carrots, and potatoes. Cook for another 20-30 minutes until all vegetables are tender.
  7. Serve:
    • Adjust seasoning with salt and pepper if needed. Serve hot.

Notes

  • If you prefer a thinner stew, add more liquid; for a thicker stew, reduce the liquid used.
  • You can substitute red wine with additional beef chicken stock or water if desired.

This beef stew is perfect for a cozy meal and is sure to warm you up on cold days! Enjoy your cooking!

5. Spend With Pennies Homemade Beef Stew

Ingredients

  • 2 pounds stewing beef, trimmed and cubed
  • 3 tablespoons all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 6 cups beef broth
  • ½ cup red wine (optional)
  • 1 pound potatoes, peeled and cubed
  • 4 carrots, cut into 1-inch pieces
  • 4 ribs celery, cut into 1-inch pieces
  • 3 tablespoons tomato paste
  • 1 teaspoon dried rosemary (or 1 sprig fresh)
  • 2 tablespoons cornstarch (or as needed)
  • 2 tablespoons water (or as needed)
  • ¾ cup peas

Instructions

  1. Prepare the Beef:
    • In a medium bowl, combine flour, garlic powder, salt, and black pepper. Toss the beef in the flour mixture until well coated.
  2. Brown the Beef:
    • Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the beef and onions, cooking until browned.
  3. Add Liquids:
    • Pour in the beef broth and red wine while scraping up any brown bits from the bottom of the pot.
  4. Combine Remaining Ingredients:
    • Stir in all remaining ingredients except for peas, cornstarch, and water. Reduce heat to medium-low, cover, and simmer for 1 hour or until the beef is tender (up to 90 minutes).
  5. Thicken the Stew:
    • Mix equal parts cornstarch and water to create a slurry. Slowly add this to the boiling stew to reach your desired consistency (you may not need all of it).
  6. Add Peas:
    • Stir in peas and simmer for an additional 5-10 minutes before serving. Season with salt and pepper to taste.

Notes

  • If your beef is not tender after 60 minutes, cover it and allow it to simmer for an additional 15-20 minutes.
  • For added flavor, consider including a bay leaf or additional herbs like thyme.

This homemade beef stew is hearty and flavorful, making it a family favorite! Enjoy your cooking!

6. Homemade Beef Stew

Allrecipes Homemade Beef Stew

Ingredients

  • 3 tablespoons vegetable oil
  • 2 pounds cubed beef stew meat (chuck or round)
  • 4 cubes beef bouillon, crumbled
  • 4 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 carrots, sliced
  • 3 potatoes, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 tablespoons all-purpose flour (optional, for thickening)

Instructions

  1. Brown the Beef:
    • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
    • Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
  2. Add Liquids and Seasonings:
    • Stir in the crumbled beef bouillon, water, thyme, salt, black pepper, carrots, potatoes, onion, garlic, and bay leaf.
    • Bring to a boil.
  3. Simmer:
    • Reduce heat to low and cover. Let it simmer for 1.5 to 2 hours or until the beef is tender.
  4. Thicken (Optional):
    • If you prefer a thicker stew, mix the flour with a little water to create a slurry. Stir this into the stew during the last 10 minutes of cooking and let it thicken.
  5. Serve:
    • Remove the bay leaf before serving. Enjoy your hearty beef stew hot!

Notes

  • Feel free to add other vegetables such as peas or corn for extra flavor and nutrition.
  • This stew can be made ahead of time and tastes even better the next day as the flavors meld together.

This classic homemade beef stew is perfect for a cozy dinner and pairs wonderfully with crusty bread! Enjoy your cooking!

7. Favorite Beef Stew Recipe

Reddit's Favorite Beef Stew Recipe

Ingredients

  • 2 lbs beef stew meat (chuck or round), cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine (optional)
  • 3 carrots, sliced
  • 3 potatoes, peeled and cubed
  • 2 ribs celery, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce (optional)
  • 1/2 teaspoon ground black pepper

Instructions

  1. Prepare the Beef:
    • In a bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
  2. Brown the Beef:
    • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
    • Add the beef in batches, browning on all sides. Remove and set aside.
  3. Sauté the Vegetables:
    • In the same pot, add chopped onion and sauté until translucent.
    • Add minced garlic and cook for an additional minute until fragrant.
  4. Deglaze:
    • Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
  5. Combine Ingredients:
    • Return the browned beef to the pot. Add beef broth, carrots, potatoes, celery, tomato paste, thyme, bay leaf, Worcestershire sauce, soy sauce (if using), and black pepper.
    • Stir well to combine.
  6. Simmer:
    • Bring the mixture to a boil. Reduce heat to low and cover.
    • Let it simmer for about 1.5 to 2 hours or until the beef is tender.
  7. Final Touches:
    • Taste and adjust seasoning with salt and pepper as needed.
    • Remove bay leaf before serving.
  8. Serve:
    • Ladle the stew into bowls and serve hot with crusty bread or over rice.

Notes

  • For added depth of flavor, consider adding a splash of balsamic vinegar or a few anchovies during cooking.
  • This stew can be made ahead of time; it often tastes even better the next day as the flavors meld together.

This hearty beef stew is perfect for family dinners or gatherings, providing warmth and comfort with every bite! Enjoy your cooking!

8. Classic Beef Stew

Classic Beef Stew
Classic Beef Stew

Ingredients

  • 2 tablespoons olive oil
  • 3 pounds beef chuck roast, cut into 2-inch pieces
  • 1 large onion, chopped
  • 5 cloves garlic, chopped
  • 7 medium carrots (about 12 ounces), peeled and cut diagonally into 1-inch pieces
  • 3 large stalks celery, cut diagonally into 1-inch pieces
  • ½ cup dry red wine
  • 2 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1½ pounds small red potatoes, halved
  • One 28-ounce can of diced tomatoes (with juice)
  • Kosher salt and freshly ground black pepper, to taste
  • Chopped flat-leaf parsley, for serving

Instructions

  1. Sear the Beef:
    • In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
    • Season the beef with salt and pepper. Working in batches, add the beef to the pot and sear until browned on all sides. Remove the beef and set aside.
  2. Cook the Aromatics:
    • In the same pot, add the chopped onion and cook until softened.
    • Stir in the garlic and cook for an additional minute until fragrant.
  3. Deglaze:
    • Add the red wine to the pot, scraping up any browned bits from the bottom. Allow it to simmer for about 2 minutes.
  4. Combine Ingredients:
    • Return the browned beef to the pot. Sprinkle flour over the mixture and stir to coat.
    • Add chicken broth, carrots, celery, potatoes, diced tomatoes (with juice), and additional salt and pepper.
  5. Simmer:
    • Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours or until the beef is tender.
  6. Serve:
    • Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley.

Notes

  • This stew can be made ahead of time; it tastes better after sitting for a day in the fridge as flavors meld together.
  • Feel free to add other vegetables like peas or green beans for added nutrition.

This classic beef stew is perfect for family gatherings or cozy nights at home! Enjoy your cooking!

9. BBC Good Food Ultimate Beef Stew

BBC Good Food Ultimate Beef Stew
BBC Good Food Ultimate Beef Stew

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 carrots, thickly sliced
  • 2 celery sticks, thickly sliced
  • 5 bay leaves
  • 1 sprig of fresh thyme
  • 1 tablespoon plain flour
  • 2 tablespoons tomato purée
  • 2 tablespoons Worcestershire sauce
  • 2 crumbled beef stock cubes
  • 600ml hot water
  • 850g stewing beef, cut into chunks

Instructions

  1. Prepare the Base:
    • Preheat your oven to 160°C (320°F).
    • In a flameproof casserole dish, heat the vegetable oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 10 minutes until softened.
  2. Add Flour and Seasonings:
    • Stir in the plain flour until it no longer looks dusty. Then add the tomato purée, Worcestershire sauce, and crumbled beef stock cubes.
  3. Incorporate Liquid:
    • Gradually stir in the hot water, ensuring everything is well combined.
  4. Add Beef:
    • Add the chunks of stewing beef to the casserole dish and bring to a gentle simmer.
  5. Cook in Oven:
    • Cover the dish with a lid and place it in the preheated oven. Cook for 2 hours and 30 minutes.
  6. Final Cooking Stage:
    • After 2 hours and 30 minutes, uncover the dish and cook for an additional 30 minutes to 1 hour until the meat is tender and the sauce has thickened.
  7. Serve:
    • Remove from the oven and garnish with picked leaves from the thyme sprig before serving.

Notes

  • This stew pairs well with crusty bread or mashed potatoes.
  • You can add other vegetables such as potatoes or parsnips for added flavor and nutrition.

This ultimate beef stew is perfect for a cozy meal, providing warmth and comfort with every bite! Enjoy your cooking!

10. Simple Beef Stew

Simple Beef Stew
Simple Beef Stew

Ingredients

  • 2 tablespoons olive oil
  • 3 pounds beef chuck, cut into 1-inch pieces
  • Salt and freshly ground black pepper, to taste
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup dry red wine (optional)
  • 3 carrots, sliced
  • 2 potatoes, peeled and cubed
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Fresh parsley, chopped for garnish

Instructions

  1. Sear the Beef:
    • In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
    • Season the beef with salt and pepper. Add the beef in batches, browning it on all sides. Remove the browned beef and set aside.
  2. Cook the Aromatics:
    • In the same pot, add the chopped onion and cook until softened about 5 minutes.
    • Add minced garlic and cook for an additional minute until fragrant.
  3. Deglaze:
    • Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
  4. Combine Ingredients:
    • Return the beef to the pot. Stir in the beef broth, carrots, potatoes, tomato paste, Worcestershire sauce, thyme, and bay leaf.
    • Bring to a boil.
  5. Simmer:
    • Reduce heat to low, cover, and let it simmer for about 1.5 to 2 hours or until the beef is tender.
  6. Finish:
    • Remove the bay leaf before serving. Adjust seasoning with salt and pepper as needed.
  7. Serve:
    • Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or over rice.

Notes

  • This stew can be made ahead of time; it often tastes better the next day as flavors meld together.
  • Feel free to add other vegetables like peas or green beans for added nutrition.

This simple beef stew is perfect for a cozy meal and is sure to warm you up on cold days! Enjoy your cooking!

11. Beef Stew with Red Wine

Beef Stew with Red Wine
Beef Stew with Red Wine

Ingredients

  • 3 lbs beef chuck roast, trimmed and cut into 1½-inch cubes
  • Salt and ground black pepper, to taste
  • 3 tablespoons vegetable oil, divided
  • 2 medium onions, chopped (about 2 cups)
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 cup dry red wine (such as Merlot or Cabernet Sauvignon)
  • 2 cups beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 4 medium red potatoes, peeled and cut into 1-inch cubes
  • 4 large carrots, peeled and sliced into ¼-inch thick rounds
  • 1 cup frozen peas

Instructions

  1. Season the Beef:
    • Generously season the beef with salt and pepper.
  2. Brown the Beef:
    • Heat 1 tablespoon of oil in a heavy-bottomed pot over medium-high heat.
    • Add half of the beef in a single layer (do not overcrowd) and brown on all sides, about 8 minutes total. Transfer to a bowl and repeat with another tablespoon of oil and the remaining beef.
  3. Sauté the Aromatics:
    • Reduce heat to medium and add the remaining tablespoon of oil to the pot. Add chopped onions and a pinch of salt. Cook until softened, about 5 minutes.
    • Add minced garlic and cook for an additional 30 seconds.
  4. Add Flour:
    • Stir in the flour and cook for about 1-2 minutes until lightly colored.
  5. Deglaze with Wine:
    • Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot. Cook until slightly thickened.
  6. Combine Ingredients:
    • Gradually add beef broth while stirring to combine. Add bay leaves, thyme, and the browned beef back to the pot.
    • Bring to a simmer, cover, reduce heat to low, and let simmer for 1 hour.
  7. Add Vegetables:
    • After an hour, add the potatoes and carrots to the pot. Leave uncovered, increase heat to medium, and cook for an additional hour until vegetables are tender.
  8. Finish with Peas:
    • Stir in frozen peas during the last 5 minutes of cooking. Remove bay leaves before serving.
  9. Serve:
    • Adjust seasoning with salt and pepper to taste before serving hot.

Notes

  • This stew can be made ahead of time; it often tastes better the next day as flavors meld together.
  • It freezes well for easy future meals; just reheat on the stove or in the microwave.

This hearty beef stew is perfect for family dinners or cozy nights at home! Enjoy your cooking!

12. Hearty Beef Stew

Hearty Beef Stew
Hearty Beef Stew

Ingredients

  • 2 pounds beef stew meat (or beef chuck roast cut into 1-inch pieces)
  • 1/4 cup all-purpose flour
  • 3 tablespoons balsamic vinegar (or apple cider vinegar)
  • 1 can (14.5 ounces) diced tomatoes (with or without green chilies)
  • 2 cloves garlic, minced
  • 1 pound potatoes, peeled and cut into large chunks
  • 1/2 pound carrots, peeled and cut into chunks
  • 1 can (about 15 ounces) beef broth (or more for a thinner broth)
  • Salt and pepper, to taste
  • 2 bay leaves
  • Fresh herbs (like thyme or parsley) for garnish

Instructions

  1. Prepare the Beef:
    • In a bowl, combine the beef with flour, salt, and pepper. Toss to coat the meat evenly.
  2. Sear the Beef:
    • In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside.
  3. Sauté Vegetables:
    • In the same pot, add the onions and cook until softened. Stir in the garlic and cook for another minute.
  4. Combine Ingredients:
    • Return the browned beef to the pot. Add balsamic vinegar, diced tomatoes, broth, potatoes, carrots, bay leaves, and any additional seasonings you prefer.
  5. Simmer:
    • Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for about 1.5 to 2 hours or until the beef is tender.
  6. Finish:
    • Remove bay leaves before serving. Adjust seasoning with salt and pepper as needed.
  7. Serve:
    • Garnish with fresh herbs like parsley or thyme before serving hot.

Notes

  • This stew can be made ahead of time; it often tastes better the next day as flavors meld together.
  • Feel free to add other vegetables such as peas or parsnips for extra flavor and nutrition.

Martha Stewart’s Hearty Beef Stew is perfect for a cozy dinner and is sure to warm you up on cold days! Enjoy your cooking!

13. Comfort Beef Stew

Comfort Beef Stew
Comfort Beef Stew

Ingredients

  • 3 pounds beef chuck, cut into 1½-inch pieces
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 3 carrots, sliced into 1-inch pieces
  • 4 cups beef broth
  • 1 cup dry red wine (optional)
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce (optional)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 4 medium potatoes, peeled and cut into chunks
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Instructions

  1. Prepare the Beef:
    • Season the beef pieces generously with salt and pepper.
  2. Sear the Beef:
    • In a large Dutch oven or heavy pot, heat vegetable oil over medium-high heat. Add the beef in batches, searing until browned on all sides. Remove the beef and set aside.
  3. Cook the Vegetables:
    • In the same pot, add onions and cook until softened. Stir in garlic and cook for an additional minute.
    • Add mushrooms and cook until browned, about 5-7 minutes.
  4. Combine Ingredients:
    • Return the beef to the pot. Add carrots, beef broth, red wine (if using), tomato paste, Worcestershire sauce, soy sauce (if using), thyme, and bay leaves.
    • Bring to a boil.
  5. Simmer:
    • Reduce heat to low, cover, and let it simmer for about 1.5 to 2 hours until the beef is tender.
  6. Add Potatoes:
    • Stir in the potatoes and cook for an additional 30 minutes or until they are tender.
  7. Thicken (Optional):
    • If you prefer a thicker stew, stir in the cornstarch slurry during the last few minutes of cooking.
  8. Serve:
    • Remove bay leaves before serving. Adjust seasoning with salt and pepper as needed.

Notes

  • This stew can be made ahead of time; it often tastes better the next day as flavors meld together.
  • Feel free to add other vegetables like peas or green beans for added nutrition.

This Ultimate Comfort Beef Stew is perfect for warming up on cold days and is sure to be a family favorite! Enjoy your cooking!

14. Rich Beef Stew

Rich Beef Stew
Rich Beef Stew

Here’s the recipe for Rich Beef Stew from Cook’s Illustrated, known for its deep flavors and hearty ingredients.

Ingredients

  • 2 pounds boneless beef chuck-eye roast, trimmed and cut into 1½-inch pieces
  • Salt and pepper, to taste
  • 5 teaspoons canola oil
  • 1 large portobello mushroom cap, cut into ½-inch pieces
  • 2 onions, chopped fine
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1½ cups dry red wine
  • 2 cups chicken broth
  • 2 cups beef broth
  • 2 bay leaves
  • 12 ounces red potatoes, unpeeled and cut into 1-inch pieces
  • 4 carrots, peeled, halved lengthwise, and sliced 1 inch thick
  • 4 parsnips, peeled, halved lengthwise, and sliced 1 inch thick
  • 1 pound kale, stemmed and sliced into ½-inch-wide strips
  • ½ cup frozen peas
  • ¼ cup minced fresh parsley

Instructions

  1. Preheat Oven:
    • Adjust the oven rack to the lower-middle position and heat the oven to 300°F (150°C).
  2. Prepare the Beef:
    • Pat the beef dry with paper towels and season with salt and pepper.
  3. Brown the Beef:
    • Heat 1 teaspoon of oil in a Dutch oven over medium-high heat until just smoking. Brown half of the meat on all sides, about 5 to 10 minutes; transfer to a bowl. Repeat with another teaspoon of oil and the remaining beef.
  4. Cook the Mushrooms:
    • Add mushroom pieces to the fat left in the pot, cover, and cook over medium heat until softened and wet, about 5 minutes. Uncover and continue to cook until browned, about another 5 to 10 minutes.
  5. Sauté Aromatics:
    • Stir in the remaining tablespoon of oil and add the onions. Cook until softened, about 5 to 7 minutes. Stir in garlic and thyme; cook until fragrant, about 30 seconds.
  6. Add Flour and Tomato Paste:
    • Stir in flour and tomato paste; cook until flour is lightly browned, about 1 minute.
  7. Deglaze with Wine:
    • Slowly whisk in red wine, scraping up any browned bits from the bottom of the pot. Then whisk in chicken broth and beef broth until smooth.
  8. Combine Ingredients:
    • Stir in bay leaves and browned meat. Bring to a simmer.
  9. Bake in Oven:
    • Cover the pot with a lid and transfer it to the oven. Cook for 1½ hours.
  10. Add Vegetables:
    • Stir in potatoes, carrots, and parsnips. Continue to cook in the oven until meat and vegetables are tender, about another hour.
  11. Finish with Kale:
    • Stir in kale and continue cooking in the oven until tender, about 10 minutes more.
  12. Add Peas and Serve:
    • Remove stew from oven; discard bay leaves. Stir in peas and parsley; let sit for 5 to 10 minutes before serving.

Notes

  • This stew is perfect for making ahead of time; it often tastes better after sitting as flavors meld together.
  • Feel free to adjust vegetables based on your preferences or seasonal availability.

This rich beef stew is hearty and comforting, making it an ideal dish for cold weather! Enjoy your cooking!

15. Traditional Beef Stew

Traditional Beef Stew
Traditional Beef Stew

Ingredients

  • 1½ pounds beef stew meat, cut into 1-inch cubes
  • ½ teaspoon salt, divided
  • 6 tablespoons all-purpose flour, divided
  • ½ teaspoon smoked paprika
  • 1 tablespoon canola oil
  • 3 tablespoons tomato paste
  • 2 teaspoons Herbes de Provence
  • 2 garlic cloves, minced
  • 2 cups dry red wine
  • 2 cups beef broth
  • 1½ teaspoons minced fresh rosemary, divided
  • 2 bay leaves
  • 3 cups cubed peeled potatoes
  • 3 cups coarsely chopped onions (about 2 large)
  • 2 cups sliced carrots
  • 2 tablespoons cold water
  • 2 tablespoons balsamic or red wine vinegar
  • 1 cup fresh or frozen peas
  • Additional fresh rosemary, optional for garnish

Instructions

  1. Prep the Beef:
    • In a small bowl, toss the beef with ¼ teaspoon salt. In a large bowl, combine 4 tablespoons of flour with the smoked paprika. Add the beef pieces to the bowl, a few at a time, turning until they’re lightly coated.
  2. Brown the Beef:
    • In a Dutch oven, heat the canola oil over medium heat. Brown the beef in batches to avoid overcrowding, which can cause steaming instead of browning.
  3. Add Aromatics:
    • Stir in the tomato paste, herbes de Provence, and minced garlic. Cook until fragrant and the color of the beef darkens slightly.
  4. Deglaze the Pan:
    • Pour in the red wine and cook until it just comes to a boil. Simmer until reduced by half, about 5 minutes.
  5. Simmer the Stew:
    • Add the beef broth, bay leaves, and 1 teaspoon of rosemary. Bring to a boil, then reduce heat and cover. Let the stew simmer until the meat is almost tender, about 1 hour and 30 minutes.
  6. Add Vegetables:
    • Add potatoes, onions, and carrots to the stew. Cover and simmer until both meat and vegetables are tender, about another 30 minutes.
  7. Thicken the Stew:
    • In a small bowl, mix the remaining flour (2 tablespoons), salt, cold water, and balsamic vinegar until smooth. Pour this mixture into the stew and bring it to a boil. Add peas and cook until the stew is thickened about 2 minutes.
  8. Serve:
    • Discard bay leaves and adjust seasoning if needed. Garnish with additional fresh rosemary before serving if desired.

Notes

  • This stew is perfect for making ahead of time; it often tastes better after sitting as flavors meld together.
  • Feel free to customize with other vegetables like green beans or parsnips based on your preference.

Enjoy this hearty traditional beef stew as a comforting meal for family dinners!

16. Classic Beef Stew

Classic Beef Stew

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, cut into chunks
  • 4 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon tomato paste
  • 2 tablespoons arrowroot powder (or cornstarch or other flour)
  • 1 cup red wine (such as Cabernet Sauvignon or Pinot Noir)
  • 4 cups low-sodium beef broth
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1 pound baby white potatoes, halved or quartered
  • 4 medium carrots, peeled and sliced on a diagonal
  • 3 celery ribs, chopped
  • Optional: fresh thyme for garnish

Instructions

  1. Season the Beef:
    • Pat the beef chunks dry with paper towels. Season generously with salt and pepper.
  2. Sear the Beef:
    • In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Working in batches, add the beef to the pot and sear on all sides until golden brown, about 2 to 3 minutes per side. Remove the beef and set aside on a plate.
  3. Sauté the Aromatics:
    • Add the chopped onion and minced garlic to the pot. Pour in the red wine vinegar to help deglaze the pot, loosening any browned bits from the bottom. Cook for about 3 to 4 minutes until the onion is softened.
    • Stir in the tomato paste and cook for an additional minute.
  4. Combine Ingredients:
    • Return the seared beef to the pot and sprinkle with arrowroot powder (or flour). Stir until everything is well combined.
    • Add the red wine, beef broth, thyme, and bay leaves. Stir to combine and bring to a boil.
  5. Simmer:
    • Reduce heat to low, cover partially, and let simmer for 1 hour.
  6. Add Vegetables:
    • After an hour, add the potatoes, carrots, and celery to the pot. Cook for an additional 20 to 30 minutes until the vegetables are fork-tender.
  7. Finish:
    • Remove bay leaves before serving. If desired, garnish with fresh thyme.
  8. Serve:
    • Enjoy your hearty beef stew hot!

Notes

  • This stew can be made in a slow cooker; simply sear the meat first, then transfer everything into the slow cooker and cook on low for 7 to 8 hours or high for 4 to 5 hours.
  • Feel free to swap out vegetables based on your preferences; root vegetables like turnips or parsnips work well too.

This classic beef stew is perfect for family dinners and will fill your home with delightful aromas! Enjoy your cooking!

17. Beef Stew with Carrots & Potatoes

Beef Stew with Carrots & Potatoes
Beef Stew with Carrots & Potatoes

Ingredients

  • 3 pounds boneless beef chuck, cut into 1½-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions, cut into 1-inch chunks
  • 7 cloves garlic, peeled and smashed
  • 2 tablespoons balsamic vinegar
  • 1½ tablespoons tomato paste
  • ¼ cup all-purpose flour
  • 2 cups dry red wine (such as Cabernet Sauvignon)
  • 2 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1½ teaspoons sugar
  • 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
  • 1 pound small white boiling potatoes (baby Yukon Golds), cut in half
  • Fresh chopped parsley, for serving (optional)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 325°F (160°C) and set a rack in the lower middle position.
  2. Prepare the Beef:
    • Pat the beef dry with paper towels and season generously with salt and pepper.
  3. Brown the Beef:
    • In a large Dutch oven or heavy soup pot, heat 1 tablespoon of olive oil over medium-high heat until hot. Brown the meat in batches, about 5 minutes per batch, adding more oil as needed. Avoid crowding the pan to ensure proper browning. Transfer the browned beef to a plate.
  4. Cook the Aromatics:
    • In the same pot, add the onions, garlic, and balsamic vinegar. Cook while stirring for about 5 minutes until softened, scraping up any browned bits from the bottom of the pot.
  5. Add Tomato Paste and Flour:
    • Stir in the tomato paste and cook for an additional minute. Add the beef back into the pot along with its juices and sprinkle with flour. Stir until the flour is dissolved.
  6. Combine Liquids:
    • Pour in the red wine, beef broth, water, bay leaf, thyme, and sugar. Stir to combine and bring to a boil.
  7. Braise in Oven:
    • Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 hours.
  8. Add Vegetables:
    • After 2 hours, remove the pot from the oven and add the carrots and potatoes. Cover and return to the oven for an additional hour or until both meat and vegetables are tender.
  9. Finish and Serve:
    • Discard the bay leaf before serving. Adjust seasoning if necessary. Serve warm, garnished with fresh parsley if desired.

Notes

  • This stew can be made ahead of time; it often tastes better after sitting as flavors meld together.
  • If you don’t have a Dutch oven suitable for oven use, you can cook it on the stovetop over low heat instead.

This comforting beef stew is perfect for chilly nights and is sure to become a family favorite! Enjoy your cooking!

18. Inspired Taste Perfect Beef Stew

Inspired Taste Perfect Beef Stew

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds of well-marbled beef chuck, cut into 1-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, cut into 1-inch pieces
  • 2 medium parsnips, cut into 1-inch pieces (optional)
  • 6 medium Yukon Gold potatoes, cut into 1-inch chunks
  • 3 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 4 cups beef broth (or stock)
  • 1 cup dry red wine (optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
  • ½ cup frozen peas (optional)
  • Fresh parsley, chopped for garnish (optional)

Instructions

  1. Sear the Beef:
    • In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Season the beef with salt and pepper. Add the beef in batches to avoid overcrowding and sear until browned on all sides. Remove the beef and set aside.
  2. Cook the Aromatics:
    • In the same pot, add the chopped onion and cook until softened about 5 minutes. Stir in the garlic and cook for an additional minute.
  3. Add Tomato Paste and Flour:
    • Stir in the tomato paste and cook for another minute. Sprinkle in the flour and stir to combine, cooking for about 1 minute to eliminate the raw flour taste.
  4. Deglaze:
    • Slowly pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Allow it to simmer for a couple of minutes.
  5. Combine Ingredients:
    • Return the seared beef to the pot along with any juices that have accumulated. Add beef broth, carrots, parsnips (if using), potatoes, bay leaves, thyme, and season with additional salt and pepper.
  6. Simmer:
    • Bring the stew to a boil, then reduce the heat to low. Cover partially and let it simmer for about 1.5 to 2 hours or until the beef is tender.
  7. Add Peas:
    • If using frozen peas, stir them in during the last 5 minutes of cooking.
  8. Serve:
    • Remove bay leaves before serving. Garnish with fresh parsley if desired.

Notes

  • This stew can be made ahead of time; it often tastes better as it sits since flavors meld together.
  • Adjust vegetables based on your preferences; you can add green beans or other root vegetables as desired.

This Perfect Beef Stew is a comforting dish that’s perfect for family dinners or cozy nights at home! Enjoy your cooking!

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