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Hearty Beef Stew Recipe

ByJulia
Jump to Recipe·5 from 8 reviews

I’m so excited to share this Hearty Beef Stew Recipe with you because it’s one of those dishes that feels like a warm hug on a plate. Whether you’re coming in from a chilly day or just craving something comforting and filling, this stew hits all the right notes—rich, tender meat, velvety broth, and those tender veggies that soak up all the flavor. I’ve made it countless times, and each simmering pot fills my kitchen with this incredible aroma that’s honestly the best kind of welcome home.

What makes this Hearty Beef Stew Recipe truly special is how it balances simple ingredients with layered cooking techniques, like browning the meat and caramelizing the tomato paste, that build intense flavor without any fuss. I love that it’s versatile enough to make ahead, easy to tweak for personal tastes, and always ends up tasting like you spent all day on it, even when you haven’t. If you want a go-to recipe that becomes a family favorite, this one’s got your back.

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Why This Recipe Works

  • Browning the Meat: Creates a deep, savory base by locking in flavor and caramelizing the proteins before simmering.
  • Slow Simmering: Allows the beef to become melt-in-your-mouth tender while letting the vegetables absorb all the rich broth.
  • Simple Pantry Ingredients: Uses ingredients you likely already have, making it easy to whip up on short notice.
  • Customizable Finish: The cornstarch thickening step gives you control over the stew’s consistency to suit your preference.
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

The ingredients in this Hearty Beef Stew Recipe all come together in harmony to deliver hearty comfort. From the flavorful beef to the aromatic blend of herbs and veggies, each choice is purposeful—and I always get great results with these tried and true staples. When shopping, aim for quality stew meat and fresh vegetables for maximum flavor and texture.

  • Stew Meat: Look for chuck or round roast cut into bite-sized pieces for perfect tenderness. If pre-cut isn’t available, a good butcher can help!
  • All Purpose Flour: This coats the meat and helps thicken the stew naturally as it cooks.
  • Garlic Powder & Onion Powder: These add a nice background flavor to the meat coating, boosting the savory notes.
  • Salt and Pepper: Essential for seasoning at multiple stages to build layers of flavor.
  • Vegetable Oil: Use a neutral oil with a high smoke point to brown the meat evenly without burning.
  • Yellow Onion & Celery: Their sweetness and crunch soften during cooking, creating a flavorful base.
  • Garlic Cloves: Fresh garlic punches up the aroma and depth in every spoonful.
  • Tomato Paste: Cooking this down caramelizes it, adding richness and balancing acidity.
  • Beef Broth: The backbone of the stew’s broth—choose a good quality or homemade broth for the best taste.
  • Worcestershire Sauce: Adds umami and subtle tang that rounds out the beefy flavor.
  • Herbs De Provence: These mixed herbs bring a gentle floral and earthy note that complements the stew beautifully.
  • Carrots: Sweet and hearty, they hold their shape well during long simmering.
  • Yukon Gold Potatoes: I love leaving the skin on for texture and nutrients, but peeling is totally fine.
  • Bay Leaves: Aromatic leaves that infuse a subtle herbal essence throughout the stew.
  • Cornstarch: Mixed with cold water to thicken the stew gently at the end without clumping.
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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 enjoy making this Hearty Beef Stew Recipe my own by switching up veggies or adding a little kick here and there. Don’t be afraid to make it yours—it’s forgiving and open to all sorts of twists depending on what you love or have on hand.

  • Variation: Sometimes I add a handful of frozen peas at the end for a pop of color and sweetness—it’s a quick way to jazz it up!
  • Hearty & Smoky: Adding smoked paprika or a splash of red wine gives it a deeper, smoky undertone that’s incredible.
  • Vegetable Boost: Throw in some mushrooms or parsnips for extra earthiness and texture.
  • Make it Lighter: Swap out the beef for stew-grade chicken to keep it lean but still satisfying.

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

Step 1: Coat and Brown the Beef

Start by mixing the flour, garlic powder, onion powder, salt, and pepper inside a large Ziploc bag—this makes coating the meat so easy and mess-free. Toss in the beef chunks and shake until every piece is well coated. Then heat the vegetable oil in a big pot over medium heat and brown the beef in batches. Don’t crowd the pan—that steam won’t give you that beautiful sear we want. Browning is all about flavor, so be patient and aim for a nice golden crust. Remember, you’re not cooking it through now, just giving it that great color.

Step 2: Sauté the Veggies

Once the meat is browned and set aside, add diced onion and celery to the same pot. Cook them gently for about 7 minutes until softened and slightly translucent. This builds the aromatic base of your stew. Then add minced garlic and sauté for another minute—don’t let it burn, just enough to release that lovely garlic fragrance.

Step 3: Boost Flavor with Tomato Paste & Broth

Stir in your tomato paste and cook it for a couple of minutes. This is a small step that makes a huge difference—it caramelizes the paste, bringing out sweetness and reducing acidity, which gives your stew a tasty depth. Now pour in the beef broth and scrape up any browned bits stuck to the bottom—that’s pure gold in flavor. Return the browned beef to the pot, add Worcestershire sauce and Herbs de Provence, and bring it all to a gentle simmer.

Step 4: Simmer Low and Slow

Let the stew gently bubble on low heat for about 2 hours. This is where patience pays off: the meat breaks down to tender perfection and flavors meld together beautifully. I like to keep the pot partially covered and stir occasionally to prevent anything sticking or burning on the bottom. It’s worth every minute!

Step 5: Add Veggies and Final Simmer

After the initial slow simmer, toss in the carrots, potatoes, and bay leaves. Let everything cook together for another hour, or until the veggies are tender but still hold their shape. Just before serving, discard the bay leaves and season again with salt and pepper to taste. That’s your chance to fine-tune the balance.

Step 6: Thicken and Finish (Optional)

For a thicker stew, mix cornstarch with cold water to create a smooth slurry, then stir it into the pot. Let it cook for a few more minutes to thicken up nicely. Skip this step if you prefer a looser broth—either way, this recipe works great! I usually do this step because I love that rich, clingy sauce.

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Pro Tips for Making Hearty Beef Stew Recipe

  • Separation Is Key: Browning the meat in batches prevents steaming and helps you get that beautiful crust every time.
  • Don’t Rush the Simmer: Slow cooking at low heat is what turns tough stew meat into tender goodness—trust the process!
  • Tomato Paste Magic: Always cook your tomato paste for a few minutes to deepen flavor and cut harshness—it’s a game changer.
  • Adjust Consistency at the End: Mix cornstarch with cold water before adding to avoid clumps and get just the thickness you want.

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 to sprinkle freshly chopped parsley or thyme on top just before serving—it adds a pop of color and a fresh herbal brightness that cuts through the richness. A dollop of sour cream or a little grated sharp cheddar on the side is also delightful if you want a creamy contrast.

Side Dishes

This stew is hearty enough to be the star, but I enjoy serving it with crusty bread for dipping or a simple green salad with a tangy vinaigrette to balance the flavors. Mashed potatoes or buttered egg noodles also pair beautifully for those extra cozy dinners.

Creative Ways to Present

For special occasions, I love serving the stew in mini cast iron pots or rustic ceramic bowls with a sprinkle of fresh herbs and a swirl of sour cream on top. It instantly makes the meal feel extra comforting and festive. You can also serve it over creamy polenta for a twist that everyone raves about.

Make Ahead and Storage

Storing Leftovers

I store leftover stew in an airtight container in the fridge where it keeps beautifully for 3 to 4 days. The flavors actually deepen overnight, making the next-day bowl even more delicious. Just be sure to cool it before refrigerating to keep everything fresh.

Freezing

This Hearty Beef Stew Recipe freezes wonderfully—you can portion it into freezer-safe containers or bags and keep it for up to 3 months. When you’re ready to eat, thaw overnight in the fridge to ensure even reheating and the best texture.

Reheating

I usually reheat leftovers gently on the stove over low heat, stirring occasionally, until warmed through. This keeps the meat tender and prevents the veggies from getting mushy. If you find it’s too thick after chilling, just stir in a bit of beef broth or water to loosen things up.

FAQs

  1. Can I use a slow cooker to make this Hearty Beef Stew Recipe?

    Absolutely! After browning the meat and sautéing the vegetables as described, transfer everything to your slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours until the beef is tender and the flavors meld. You might want to add the cornstarch slurry toward the end to thicken.

  2. What cut of beef works best for this stew?

    Chuck roast or round roast cut into cubes is ideal because they become tender through slow cooking and develop great flavor. Avoid lean cuts like sirloin, which can dry out during long simmering.

  3. Can I make this stew in advance?

    Definitely! This stew tastes fantastic the next day once the flavors have had time to mingle. Just store it properly in the fridge and reheat gently when ready to serve.

  4. How do I adjust the thickness of the stew?

    If you prefer a thicker stew, add the cornstarch slurry at the end and cook until thickened. For a thinner broth, simply skip the cornstarch or add extra beef broth to loosen it up.

Final Thoughts

This Hearty Beef Stew Recipe holds a special place in my kitchen because it’s my go-to comfort food that never disappoints. I hope you enjoy the process as much as I do—from browning those first pieces of beef to that cozy moment when you finally take the first spoonful. Give it a try, and I’m pretty sure it’ll become a favorite in your home too. There’s nothing quite like a homemade stew to bring everyone together around the table.

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Hearty Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This hearty beef stew is a comforting and flavorful dish perfect for chilly days. Tender stew meat is browned and simmered slowly with aromatic vegetables, herbs, and a rich tomato-enhanced broth. Yukon Gold potatoes and carrots make it a complete, filling meal that warms from the inside out.

Ingredients

Units Scale

Meat and Coating

  • 2 lbs Stew Meat (cut into bite-sized pieces if needed)
  • 1/2 cup All Purpose Flour
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Salt and Pepper to taste

Vegetables and Flavorings

  • 1 small Yellow Onion, diced
  • 2 ribs Celery, diced
  • 4-5 Garlic Cloves, minced
  • 3 oz Tomato Paste
  • 1 lb Carrots, peeled and sliced
  • 1.5 lbs Yukon Gold Potatoes, cut into bite-sized pieces
  • 2 Bay Leaves

Liquids and Sauces

  • 1/4 cup Vegetable Oil
  • 3 cups Beef Broth
  • 1 tbsp Worcestershire Sauce

Seasonings and Thickener

  • 1 tsp Herbs de Provence
  • 2 tbsp Cornstarch
  • 2 tbsp Cold Water

Instructions

  1. Coat the Meat: In a large Ziploc bag, combine the flour, garlic powder, onion powder, salt, and pepper. Add the stew meat and shake well to coat all pieces evenly.
  2. Brown the Meat: Heat vegetable oil in a large pot over medium heat. Brown the coated meat in batches without overcrowding, ensuring a nice color forms. Remove browned meat and set aside.
  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 an additional minute.
  4. Add Tomato Paste and Broth: Stir in tomato paste and cook for a few minutes to caramelize and deepen flavor. Pour in beef broth while scraping the bottom to release flavorful bits.
  5. Simmer Meat and Seasonings: Return browned meat to the pot, add Worcestershire sauce and herbs de Provence. Simmer on low heat for 2 hours to tenderize meat and meld flavors.
  6. Add Vegetables and Continue Simmering: Add sliced carrots, diced potatoes, and bay leaves to the pot. Continue to simmer for an additional 1 hour until vegetables are tender. Remove bay leaves and season to taste with salt and pepper.
  7. Thicken the Stew: Mix cornstarch with cold water and stir into the stew. Cook for a few more minutes until thickened. Skip this step if you prefer a thinner stew.

Notes

  • For added sweetness and texture, you can add 1 cup of frozen peas during the last 10-15 minutes of cooking.
  • If you prefer a thinner stew, simply add more beef broth until your desired consistency is reached.
  • Using Yukon Gold potatoes provides a creamy texture, but feel free to substitute with russet or red potatoes.
  • Browning the meat is essential for flavor development and thickening; do not skip this step.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 5 g
  • Protein: 35 g
  • Cholesterol: 85 mg

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