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Hearty Beef Stew Recipe

ByMadison
Jump to Recipe· 4.6 from 3 reviews

There’s something incredibly comforting about a warm, bubbling pot of beef stew on the stove, and this hearty beef stew recipe is my go-to whenever I want that feeling of cozy, stick-to-your-ribs satisfaction. The combination of tender chunks of beef, perfectly cooked veggies, and a rich, flavorful broth is simply unbeatable on a chilly evening or any time you want a meal that feels like a big, warm hug.

I love how this hearty beef stew recipe isn’t just about flavor—it’s about the whole experience of slow-cooking, filling your kitchen with amazing aromas, and knowing every bite delivers a perfect balance of texture and taste. Plus, it’s a great dish to make ahead and have leftovers that somehow taste even better the next day.

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Why This Recipe Works

  • Rich Flavor Development: Browning the beef and caramelizing tomato paste creates deep, complex tastes.
  • Tender, Juicy Meat: Slow simmering transforms stew meat into melt-in-your-mouth perfection.
  • Balanced Vegetables: Carrots, celery, potatoes add natural sweetness and hearty texture.
  • Flexible Thickness: Cornstarch thickens the stew to your desired consistency without overpowering the flavors.
The image shows a close-up of a thick stew being held by a metal spoon over a blue pot, filled with the same stew. The stew has chunky pieces of brown meat, large yellowish potato chunks, and bright orange carrot slices, all coated in a rich, brown gravy with a smooth texture. The stew looks hearty and thick, with some steam rising from it. The pot edge is visible with a slight strom of the sauce on its inner side. The surface underneath is not visible, but imagine a white marbled texture instead. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This hearty beef stew recipe brings together simple, everyday ingredients that pack a punch when combined. Each component plays a key role in crafting that classic stew flavor and texture you crave—and I’ll share tips on picking the best versions for your pot.

  • Stew Meat: Opt for chuck roast or round roast, known for their marbling and flavor that become tender after slow cooking.
  • All Purpose Flour: Helps create a light coating on the meat that promotes browning and thickens the stew naturally.
  • Garlic Powder & Onion Powder: These seasonings enhance depth without overpowering the other ingredients.
  • Vegetable Oil: Neutral oil with a high smoke point works best for browning meat evenly.
  • Yellow Onion & Celery: Classic aromatics that soften into a subtle base that complements the beef.
  • Garlic Cloves: Fresh garlic adds warmth and an inviting aroma you won’t want to skip.
  • Tomato Paste: Caramelizes beautifully to bring tang and richness without extra liquid.
  • Beef Broth: The foundation of your stew’s savory body; homemade or low-sodium store-bought both work well.
  • Worcestershire Sauce: Adds umami and a subtle tang that brightens the overall flavor profile.
  • Herbs De Provence: An aromatic blend lending a gentle, herbal note that elevates the stew.
  • Carrots: Natural sweetness and vibrant color, peeled or not depending on your preference.
  • Yukon Gold Potatoes: Creamy texture that holds up well to long cooking—skin-on is totally fine!
  • Bay Leaves: Infuse a subtle earthiness during simmering, removed before serving.
  • Cornstarch: Used at the end to thicken the stew smoothly—optional based on your texture preference.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ll admit, I love making this hearty beef stew recipe my own depending on the season and what’s in my pantry. Don’t be shy to try different herbs or toss in extra veggies you have on hand—it’s all about making the stew suit your cravings and style.

  • Adding Peas: I’ve added frozen peas at the very end for a pop of color and sweetness—totally delicious and a nice twist on the classic.
  • Herb Swaps: Sometimes I sub Herbes de Provence for rosemary or thyme depending on what I’m feeling; either way, it adds lovely fragrance.
  • Thicker or Thinner: Skip the cornstarch if you prefer a brothier stew or add more beef broth during cooking to loosen it up.
  • Spicy Kick: For those who like a little heat, a pinch of cayenne or some sliced chili peppers adds a nice surprise.

Step-by-Step: How I Make Hearty Beef Stew Recipe

Step 1: Coat the Beef with Flavor

Start by mixing all-purpose flour, garlic powder, onion powder, salt, and pepper right inside a large Ziploc bag. Add your stew meat and give it a good shake so the flour mixture coats every piece evenly. This step is key—it helps your beef brown beautifully and thickens the stew as it cooks.

Step 2: Brown the Beef in Batches

Heat vegetable oil in a large pot over medium heat until shimmering, then brown the meat in batches to avoid overcrowding. Don’t worry about cooking it all the way through here; you’re just developing that gorgeous brown crust that sparks flavor. Once browned, transfer the meat to a bowl and set aside.

Step 3: Build the Flavor with Veggies

Use the same pot to sauté diced onion and celery for about 7 minutes until they soften and start to sweeten. Then add minced garlic and cook just another minute—don’t let it burn! This base is what gives your stew such a rich, layered flavor.

Step 4: Add Tomato Paste and Broth

Stir in the tomato paste and cook for a few minutes to caramelize it slightly; this step really mellows its acidity and brings out a deep tomato richness. Then pour in your beef broth, scraping up any brown bits from the bottom—this is flavor gold! Bring everything to a gentle simmer.

Step 5: Simmer Low and Slow

Return the beef to the pot, add Worcestershire sauce and herbs de Provence, then simmer on low for about 2 hours. I usually cover the pot partially—it keeps things tender but lets some liquid evaporate to concentrate flavors. This slow cooking tenderizes the meat so it falls apart with a fork.

Step 6: Add Root Vegetables and Bay Leaves

After those two hours, toss in the carrots, potatoes, and bay leaves. Continue simmering for another hour until the veggies are fork-tender. Don’t forget to fish out the bay leaves before seasoning at the end—it’s important so you don’t get any bitter bites.

Step 7: Thicken to Finish (Optional)

Mix cornstarch with cold water to create a slurry, then stir it into the stew and let it cook for a few minutes until thickened. If you prefer a thinner broth, just skip this step and enjoy the stew’s natural consistency instead!

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Pro Tips for Making Hearty Beef Stew Recipe

  • Don’t Rush the Browning: Take your time browning the beef—the flavor boost is worth every extra minute.
  • Pat Meat Dry: Before coating with flour, pat the beef pieces dry with paper towels to help the coating stick better.
  • Simmer Gently: Keep the heat low enough so the stew barely bubbles; this keeps the meat tender instead of tough.
  • Taste and Adjust Salt Last: After all the cooking, adjust seasoning carefully—it’s easier to add than fix if too salty.

How to Serve Hearty Beef Stew Recipe

A white cup filled with thick brown stew containing large chunks of orange carrots, yellow potatoes, and pieces of meat, resting on a white textured plate. Behind it is a white fabric-lined basket holding several round, golden brown biscuits with a lightly crisp surface. The setting is on a brown granite countertop with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like topping my hearty beef stew with fresh chopped parsley for a bright color and fresh herb note, but a sprinkle of flaky sea salt or a swirl of sour cream also feels right on those colder nights. A little cracked black pepper on top goes a long way, too.

Side Dishes

This stew is a meal on its own, but if you want company on the plate, crusty bread or fluffy dinner rolls are perfect for soaking up every last drop. I also love serving it alongside buttery mashed potatoes or a simple green salad to bring some freshness.

Creative Ways to Present

For a special occasion, I’ve served this stew in rustic mini cast iron pots or bread bowls, which adds an extra “wow” factor and keeps it warm longer. Setting the table with warm napkins and candles completes that cozy vibe perfectly.

Make Ahead and Storage

Storing Leftovers

Leftover hearty beef stew keeps beautifully in the fridge for 3-4 days. I like to cool it down quickly, store in airtight containers, and keep it front and center so everyone remembers to enjoy it—it often tastes even better the next day!

Freezing

This recipe freezes wonderfully. I portion it out in freezer-safe containers, leaving headspace for expansion, and frozen stew lasts up to 3 months. When you’re ready, just thaw overnight in the fridge and reheat gently on the stove.

Reheating

Reheating on the stovetop over low heat with a splash of beef broth or water helps maintain the stew’s silky texture without drying it out. I like to stir occasionally and keep the heat low so the meat stays tender, and the flavors meld even more.

FAQs

  1. Can I use a slow cooker instead of stovetop for this hearty beef stew recipe?

    Absolutely! After browning the meat and sautéing the veggies, transfer everything to your slow cooker, add the liquids and seasonings, then cook on low for 6-8 hours or high for 3-4 hours until the meat is tender. Just add the potatoes and carrots during the last 1-2 hours to avoid overcooking them.

  2. What cut of beef is best for hearty beef stew recipe?

    Chuck roast or beef round roast are ideal because they have enough connective tissue to break down during slow cooking, making the meat tender and flavorful. You can also buy stew meat pre-cut, but choosing a good cut yourself often results in better texture.

  3. Can I make this hearty beef stew recipe gluten-free?

    Yes! Instead of all-purpose flour, use a gluten-free flour blend or cornstarch to coat the beef. Just be sure the beef broth you use is gluten-free, and you’ll have a stew everyone can enjoy.

  4. How do I thicken the stew without cornstarch?

    You can reduce the stew by simmering uncovered to evaporate excess liquid. Alternatively, mash some of the cooked potatoes into the broth to naturally thicken it or use a roux made with flour and fat at the start.

  5. Is it okay to add other vegetables?

    Definitely! I’ve added parsnips, turnips, and even mushrooms. Just keep in mind when they’re added so everything cooks evenly—harder veggies go in earlier, softer ones closer to the end.

Final Thoughts

This hearty beef stew recipe is one of those dishes that feels like it’s made with care and shared among friends and family. I love how it brings people together around the table and fills the home with mouthwatering aromas that linger long after the meal is gone. Give it a try—you’ll find it’s not just a recipe, but a little ritual of cozy, delicious comfort that you’ll want to come back to again and again.

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Hearty Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 3 reviews
  • Author: Madison
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
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Description

This Hearty Beef Stew is a comforting, flavorful dish made with tender stew meat, fresh vegetables, and a rich, thickened broth. The meat is browned to develop deep flavors, followed by slow simmering with carrots, potatoes, and aromatic herbs until perfectly tender. A perfect meal for cozy dinners that fills your kitchen with warmth and aroma.

Ingredients

Units Scale

Meat and Coating

  • 2 lbs stew meat (chuck or round roast, cut into bite-sized pieces)
  • 1/2 cup all purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste

Stewing Base

  • 1/4 cup vegetable oil
  • 1 small yellow onion, diced
  • 2 ribs celery, diced
  • 4-5 garlic cloves, minced
  • 3 oz tomato paste
  • 3 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp herbs de Provence
  • 2 bay leaves

Vegetables

  • 1 lb carrots, peeled and sliced
  • 1.5 lbs Yukon Gold potatoes, cut into bite-sized pieces (peeling optional)

Thickening

  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions

  1. Prepare the coating: In a large Ziploc bag, combine the flour, garlic powder, onion powder, salt, and pepper. Add the stew meat and shake well to evenly coat all pieces.
  2. Brown the meat: Heat vegetable oil in a large pot over medium heat. Brown the coated stew meat in batches without overcrowding to develop color and flavor. Remove and set aside once browned, not fully cooked.
  3. Sauté aromatics: In the same pot, add diced onion and celery. Cook for about 7 minutes until softened. Add minced garlic and sauté for another minute.
  4. Cook tomato paste and add broth: Stir in tomato paste and cook for a few minutes to caramelize and reduce acidity. Pour in beef broth while scraping the bottom to release browned bits.
  5. Simmer meat with seasonings: Return browned meat to the pot. Add Worcestershire sauce, herbs de Provence, and bay leaves. Simmer on low heat for 2 hours for tender meat and melded flavors.
  6. Add vegetables and continue simmering: Add sliced carrots and diced potatoes. Continue simmering for another hour until vegetables are tender. Remove bay leaves and season with salt and pepper to taste.
  7. Thicken the stew: Mix cornstarch with cold water and stir into the stew. Cook for a few more minutes until thickened. For a thinner stew, skip this step or add extra beef broth.

Notes

  • For added sweetness and texture, add 1 cup frozen peas during the last 10-15 minutes of cooking.
  • If you prefer a thinner stew, increase beef broth quantity to reach desired consistency.
  • Peeling the potatoes is optional; Yukon Gold skins are thin and add texture.
  • Browning the meat enhances flavor but avoid overcrowding to ensure proper searing.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 28 g
  • Cholesterol: 75 mg

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