Ultimate Comfort Food: Easy Beef Stew Recipe

Introduction

Few dishes embody comfort food better than a hearty bowl of easy beef stew. Rich, warming, and soul-satisfying, this classic recipe transforms humble ingredients into a thick, savory meal that’s perfect for chilly nights, family gatherings, or cozy Sunday dinners.

This version keeps it simple yet flavorful, with tender chunks of beef simmered slowly in a savory broth filled with vegetables, herbs, and a touch of red wine (optional) for depth. It’s the kind of recipe that fills the kitchen with irresistible aromas and feels like a warm hug in a bowl.

Whether served over mashed potatoes, with crusty bread, or all on its own, this easy beef stew will quickly become a family favorite.

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Ingredients Overview

Using the right cut of meat and fresh vegetables is key to making a stew that’s rich, tender, and full of layered flavor.

Beef:

• Chuck Roast (cut into 1.5–2 inch cubes): The ideal cut—marbled, flavorful, and breaks down beautifully after a slow simmer.
• Salt & Pepper: For seasoning before browning.

Vegetables:

• Carrots: Add sweetness and a tender texture.
• Potatoes: Yukon golds or red potatoes hold their shape well during cooking.
• Celery & Onion: Build a flavorful base.
• Garlic: Deepens the savory flavor.

Liquid Base:

• Beef Broth or Stock: Choose low-sodium and high-quality.
• Red Wine (optional): Adds depth and complexity.
• Tomato Paste: Richens the stew and adds umami.
• Worcestershire Sauce: Boosts the meaty flavor.

Herbs & Seasonings:

• Bay Leaf, Thyme, and Rosemary: Classic stew herbs.
• Paprika or Smoked Paprika: Adds warmth and color.
• Flour: Lightly coats beef for browning and thickens the stew naturally.

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Step-by-Step Instructions

1. Prep the Beef

• Cut 2.5–3 lbs beef chuck roast into 1.5–2 inch cubes.
• Pat dry with paper towels and season generously with salt and pepper.
• Toss beef with 1/4 cup all-purpose flour (just enough to coat lightly).

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2. Brown the Meat

• Heat 2 tbsp oil (olive or canola) in a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Sear beef in batches until browned on all sides—don’t overcrowd the pot.
• Transfer browned beef to a plate and repeat with remaining pieces.

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3. Build the Flavor Base

• In the same pot, add:
  • 1 chopped onion
  • 2–3 chopped carrots
  • 2 chopped celery stalks
• Sauté for 5–6 minutes until softened.
• Stir in 3 cloves minced garlic, 2 tbsp tomato paste, and cook for 1–2 minutes.

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4. Deglaze & Simmer

• Pour in:
  • 1 cup red wine (or use beef broth)
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp rosemary
  • 1 bay leaf
  • Optional: 1/2 tsp paprika
• Scrape up any browned bits at the bottom—this adds major flavor.

Return beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5–2 hours, or until beef is fork-tender.

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5. Add Potatoes & Finish

• After 1.5 hours, add:
  • 1.5 lbs cubed Yukon gold or red potatoes
• Simmer uncovered for another 30–40 minutes, until potatoes and carrots are soft and the broth has thickened.

Taste and adjust seasoning with more salt, pepper, or herbs as needed.

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6. Serve & Enjoy

• Remove bay leaf.
• Serve hot, garnished with fresh parsley if desired.

Pairs perfectly with:

• Rustic bread
• Buttered noodles
• Mashed potatoes

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Tips, Variations & Substitutions

Cooking Tips:

• Don’t skip the browning—this step adds caramelized flavor that can’t be recreated later.
• Low and slow is key—the long simmer makes the beef tender and the broth rich.
• Use a heavy pot or Dutch oven for even heat and moisture retention.

Variations:

• Add Peas or Green Beans: Stir in during the last 10 minutes of cooking.
• Sweet Potatoes or Parsnips: For a slightly sweeter twist.
• Spicy Version: Add a pinch of red pepper flakes or cayenne.
• Herb Upgrade: Use fresh rosemary and thyme if available.

Substitutions:

• No wine? Use all beef broth with a splash of balsamic vinegar for acidity.
• Gluten-Free? Skip the flour coating or use a GF flour blend.
• Low-Carb? Replace potatoes with turnips or cauliflower.

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Serving Ideas & Occasions

Beef stew is a one-pot meal that works beautifully for:

• Sunday family dinners
• Cold winter nights
• Meal prep and freezer meals
• Potlucks and rustic dinner parties

Serve with:

• Crusty sourdough or garlic bread
• Roasted root vegetables
• A glass of bold red wine or dark beer

It’s rustic, homey, and endlessly comforting.

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Nutritional & Health Notes

This stew is high in protein, filling, and full of nutrient-rich vegetables.

Estimated per serving (1 of 6–8):

• Calories: ~450
• Protein: ~35g
• Carbs: ~25g
• Fat: ~25g
• Fiber: ~4g

To lighten:

• Trim visible fat from the beef
• Use less oil or skip the flour coating
• Add more non-starchy vegetables (like mushrooms, green beans, or kale)

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FAQs

Q1: Can I make this in a slow cooker?

A1: Yes! Brown the beef first, then transfer everything to the slow cooker. Cook on low for 8 hours or high for 4–5 hours. Add potatoes halfway through if possible.

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Q2: Can I freeze beef stew?

A2: Absolutely. Cool completely, then freeze in airtight containers for up to 3 months. Reheat on the stove or in the microwave with a splash of broth.

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Q3: What’s the best cut of beef for stew?

A3: Chuck roast is ideal—it’s marbled and breaks down into tender, flavorful bites. Avoid lean cuts like sirloin, which can become tough.

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Q4: Can I thicken the stew more?

A4: Yes. If the stew is too thin, simmer uncovered until it reduces, or stir in a slurry of 1 tbsp cornstarch + 1 tbsp water in the last 10 minutes.

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Q5: What if I don’t have fresh herbs?

A5: Dried thyme, rosemary, and bay leaf work just fine. Use about 1/3 the amount if subbing dried for fresh.

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Q6: How long does leftover beef stew last?

A6: It keeps well in the fridge for up to 4 days. The flavors deepen overnight, making it even tastier the next day.

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Q7: Can I make it vegetarian?

A7: Yes—substitute the beef with mushrooms or lentils, use vegetable broth, and skip Worcestershire (or use a vegan version).

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