Hearty Beef Stew Recipe

Beef stew is a deeply savoury, slow-cooked dish built around tender cuts of beef, root vegetables, and a thickened broth. This hearty beef stew recipe balances simplicity with proper technique to deliver a result that’s both rich in flavour and satisfying to make.

Beef stew is one of the most dependable recipes in my kitchen – easy to scale, adaptable with whatever vegetables are available, and well-suited to batch cooking. While the total cooking time is around two hours, the active preparation is minimal. This is a dish where the ingredients and time do most of the work.

Why to Cook Beef Stew?

This is one of the Beef Stew versions, that I return to every autumn and winter. The method is straightforward, relying on fundamental techniques like searing the meat properly and building flavour through browning and deglazing. It’s not designed to be fancy, but the result is full of depth — thanks to the balance of red wine, beef stock, herbs, and aromatics. The meat becomes tender, the vegetables hold their structure, and the sauce thickens naturally without artificial thickeners.

One of the key reasons I’ve refined this version is for practicality. Most of the work is done in the first 15 minutes. After that, it simmers gently, either on the hob, in the oven, or in a slow cooker. It stores and reheats well, making it suitable for meal prep or family lunches during the week. If you’re after a reliable and adaptable beef stew that’s not overly complicated but still delivers full-bodied flavour, this recipe fits that brief.

Ingredients for Beef Stew

For this recipe I am using those ingredients. This recipe can be easily adjusted how you prefer it, and also feel free to add any other veggies you have in your fridge!

• Beef stew meat – This recipe uses beef chuck, a cut well-suited to slow cooking. It becomes tender without falling apart, and retains flavour due to its fat and connective tissue. You can also use brisket, bottom round, or top round. These cuts will hold up during the cooking process and are easy to find. While pre-cut stew beef is widely sold, I recommend cutting your own so you can control the size and uniformity, and I always trim all the excessive fat.
• Plain flour – Lightly coating the meat in flour helps create a good sear during browning and naturally thickens the stew as it simmers.
• Vegetable oil – A neutral oil like sunflower or rapeseed works well for browning the meat without affecting the overall flavour of the stew.
• Onions and garlic – These provide the base of the stew’s flavour. When sautéed after the meat has been browned, they absorb the remaining fond and contribute to the savoury backbone of the dish.
• Carrots and parsnips – These vegetables hold their texture over a long cook time and provide a subtle sweetness that balances the richness of the beef and stock.
• Tomato puree – Used here to deepen the flavour of the sauce and add a bit of acidity and body.
• Red wine – Essential for adding depth and complexity to the sauce. Use a dry red such as Cabernet Sauvignon, Merlot or Pinot Noir. If you do not drink wine usually, look for a small bottles when shopping for this recipe.
• Beef stock – This forms the bulk of the braising liquid. Homemade is ideal, but a quality cube or stock pot is more than adequate.
• Worcestershire sauce – Added at the end to finish the stew with a boost of umami.
• Herbs and spices – Dried thyme and parsley, along with bay leaves and optionally rosemary, round out the dish without overpowering it. These herbs slowly infuse the stew during the cooking time.

How to Replace Wine: If you prefer not to use wine, simply replace it with the same quantity of extra beef stock and add a tablespoon of red wine vinegar or balsamic vinegar. This maintains the acidity needed to balance the richness of the dish and keeps the beef tender.

Suggestions: This is a really basic recipe, and you can adjust it for your taste and for whatever you have in the fridge. Feel free to add cubed potatoes, sweet potatoes, or turnips if you have them. Frozen peas can also be stirred in at the end for colour and added texture. Herbes de Provence or smoked paprika are excellent optional additions if you want to introduce extra aroma or depth.

Instructions How to Make Beef Stew

This is an easy, practical beef stew recipe that doesn't require advanced techniques. This is how I do it and stew turns out great each time! It can be cooked on the stove in large heavy-based pan, or in the oven in Dutch Oven or casserole dish, or use multi- or slow-cooker for this recipe.

1. Step 1: Season the beef with salt and pepper. Lightly dredge in flour, shaking off excess. This step is important as it helps build colour during browning and creates a natural thickening agent for the sauce.

2. Step 2: Heat the oil in a large Dutch oven or heavy-based pan. Working in batches, sear the beef on both sides until well browned. Do not crowd the pan, as the meat will steam rather than brown. Set the browned beef aside and repeat until all of it is seared.

3. Step 3: Add the onions and garlic to the same pan and cook for 3–4 minutes until softened. Stir in the tomato puree, followed by the herbs. Pour in the wine, scraping the bottom to deglaze the pan. Allow it to reduce by half, then add the beef stock and bring to a low simmer.

4. Step 4: Return the beef to the pot, then add the carrots and parsnips. Cover and cook over low heat for 2 hours, until the meat is tender. Stir in the Worcestershire sauce and adjust seasoning as needed. Cook for another 5-10 minutes, then give it around 10 minutes to rest, and serve with crusty white rolls, salads.

Cooking Tip 1: Avoid rushing the searing step — browning develops flavour and helps build a strong foundation for the sauce.

Cooking Tip 2: Deglazing is not optional. Scraping up the fond is essential for unlocking depth in the finished dish.

How to Serve and Store Beef Stew

Serve this beef stew in deep bowls with freshly baked bread, mashed potatoes, or buttered rice. For a lighter contrast, pair with a crisp salad or blanched green beans. This dish is also excellent over creamy polenta or spooned into Yorkshire puddings. And white rolls for the sauce - it is heavenly!

Once cooled, the stew can be stored in an airtight container in the fridge for up to 4 days. The flavour improves significantly after resting overnight. For longer storage, freeze in individual portions for up to three months. Reheat gently on the hob or in the microwave until hot throughout.

!The flavour improves significantly the next day!
As the stew rests in the fridge, the ingredients continue to absorb and meld with the broth. The result is deeper, more balanced flavour with even better texture, especially in the sauce. This makes it an excellent dish to prepare a day ahead of time for guests or a no-stress dinner.

Because this beef stew reheats so well in the microwave, it’s a great option for kids to serve themselves after school. The chunks of beef and vegetables make it a balanced one-bowl meal that doesn’t need sides. It also fits perfectly in lunchboxes for work – just portion, chill, and reheat when needed.

Some Useful Notes on How to Make Beef Stew Awesome

1. Use the right cut of beef (like chuck or brisket). Beef chuck is well-marbled and has enough connective tissue to break down during long cooking, resulting in tender, flavourful meat. Cuts like brisket, bottom round, or top round can also be used, though they may require slightly longer cooking times to reach the same tenderness. Avoid lean cuts, as they can dry out and won’t deliver the same rich texture. I always buy 2-3 cuts when I see them on promotion, and try to get them when those cuts are in Reduced Items Isle (yellow stickers) - those cuts are great for freezing!
2. Brown the beef in batches to avoid steaming. Overcrowding the pan traps moisture, which prevents proper browning. Always brown the meat in a single layer, working in batches if necessary. This allows a crust to form on the surface of the beef and helps build the fond — the browned bits that stick to the bottom of the pan — which adds rich flavour to the stew.
3. Deglaze the pan after browning to lift the flavourful fond. Fond is the concentrated layer of flavour left on the bottom of the pan after searing the meat. When you deglaze with wine (or a vinegar-stock alternative), you’re lifting those caramelised bits into the sauce, enriching the stew with complexity and depth. Skipping this step means missing out on one of the most flavourful parts of the dish.
4. It's perfect for scaling up — double or triple for batch cooking. This beef stew recipe can be easily increased in quantity without needing to adjust the core method. Doubling or tripling the batch is ideal for families or for stocking the fridge and freezer. The stew stays good for 4 days in the fridge and is very freezer-friendly, making it efficient for both weekly meals and emergency dinners.
5. It's flexible — add any root veg or herbs you have on hand. Don’t hesitate to throw in cubed turnips, potatoes, or sweet potatoes if you have them. Fresh herbs like rosemary or thyme can be added toward the end for a more delicate finish. This beef stew base is solid enough to handle whatever adjustments suit your kitchen or your taste.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Beef Stew:

Continue to Content

Hearty Beef Stew

Print

Hearty Beef Stew packed with tender beef, chunky root vegetables and rich red wine sauce. This slow-cooked classic is comfort food at its best.

Ingredients

• 1 kg beef chuck for slow cooking, cut into 3-4 cm pieces. trim excessive fat, but still leave some on it.
• 5 tablespoon plain flour
• 2–3 tablespoon vegetable oil
• 3 onions, finely diced
• 5 garlic cloves, finely chopped
• 3 large parsnips, cut into chunks
• 3 large carrots, cut diagonally or into chunks
• 2 tablespoon tomato puree
• 200 ml red wine
• 500 ml beef stock (homemade or cube-based)
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 tablespoon dried parsley
• 1 tablespoon dried thyme
• 2 rosemary sprigs (optional)
• Salt and freshly ground black pepper

Instructions

1. Place the beef in a large bowl and season well with salt and pepper. Place the flour in a shallow dish and coat each piece of beef lightly, shaking off excess flour.
2. Heat the oil in a Dutch oven or heavy casserole pan over medium-high heat. When the oil is hot, add some of the beef pieces in a single layer. Brown for about 2 minutes per side, then transfer to a plate. Continue until all the beef is browned.
3. Add the onions and garlic to the same pan and cook for 3–4 minutes until softened. Stir in the tomato puree, dried thyme, dried parsley, and bay leaves. Pour in the red wine and scrape the bottom of the pan to lift the browned bits. Let the wine simmer for 2 minutes until reduced by half. Add the beef stock and bring to a gentle simmer.
4. Return the beef to the pan along with the carrots and parsnips. Cover with a lid and cook on low heat for 2 hours, stirring occasionally. When the beef is tender and falling apart, stir in the Worcestershire sauce. Taste and adjust with extra salt and pepper if needed.
5. Serve hot with bread, mashed potatoes, or rice.

Notes

1. Brown the beef in small batches so it caramelises properly and doesn’t steam.
2. Always scrape the bottom of the pan after deglazing — the fond carries deep flavour.
3. The stew keeps for 4 days in the fridge and tastes even better on the second day.
4. For long-term storage, freeze in portions for up to 3 months.
5. If you don’t want to use wine, replace it with the same amount of beef stock and add a tablespoon of red wine vinegar or balsamic vinegar.