Name: Ultimate Beef Stew
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 2 lbs stewing beef (chuck roast), cut into chunks; 1/4 cup all-purpose flour; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 2 tablespoons olive oil or vegetable oil; 1 large onion, chopped; 3 cloves garlic, minced; 3 carrots, sliced; 3 medium potatoes, diced; 2 celery stalks, chopped; 2 tablespoons tomato paste; 4 cups beef broth or stock; 1/2 cup red wine (optional); 1 tablespoon Worcestershire sauce; 2 bay leaves; 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme; 1 cup frozen peas; Fresh parsley, chopped (for garnish)

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This ultimate beef stew is the kind of soul-warming meal I turn to when I want something hearty, rich, and comforting. With tender chunks of beef, perfectly cooked vegetables, and a deeply flavorful broth, it’s a classic that never fails to satisfy—especially on chilly days.

Why You’ll Love This Recipe

I love how this stew brings together simple ingredients to create such complex flavors. The beef becomes melt-in-your-mouth tender after slow simmering, while the vegetables soak up all the goodness from the savory broth. It’s a one-pot wonder that makes the whole house smell amazing and tastes even better the next day. Ultimate Beef Stew

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Stewing beef (like chuck roast), cut into chunks
All-purpose flour
Salt
Black pepper
Olive oil or vegetable oil
Onion
Garlic
Carrots
Potatoes
Celery
Tomato paste
Beef broth or stock
Red wine (optional, but adds depth)
Worcestershire sauce
Bay leaves
Fresh thyme or dried thyme
Frozen peas (added at the end)
Fresh parsley (for garnish, optional)

Directions

I start by seasoning the beef with salt and pepper, then tossing it in a bit of flour to help it brown and thicken the stew later.
In a large pot or Dutch oven, I heat oil over medium-high heat and brown the beef in batches, setting it aside once it’s nicely seared.
I sauté the onions, garlic, and tomato paste in the same pot until fragrant and slightly caramelized.
I deglaze the pot with a splash of red wine (or a bit of broth if skipping wine), scraping up all those flavorful browned bits from the bottom.
I return the beef to the pot and add the broth, Worcestershire sauce, bay leaves, and thyme.
I bring everything to a boil, then reduce the heat to low and let it simmer, covered, for about 1.5 to 2 hours until the beef is tender.
I add the carrots, potatoes, and celery, then continue simmering uncovered for another 30 to 40 minutes until the veggies are soft and the stew has thickened.
I stir in the peas during the last 5 minutes of cooking, just until heated through.
Before serving, I remove the bay leaves and sprinkle with fresh parsley for a touch of brightness.

Servings and timing

This recipe serves about 6 people and takes approximately 2.5 to 3 hours from start to finish, including prep and simmering time.

Variations

Sometimes I change things up depending on what I’m craving. I use sweet potatoes instead of regular ones for a slightly sweeter flavor, or throw in parsnips and turnips for a rustic twist. If I’m out of wine, I stick with all beef broth and maybe add a splash of balsamic vinegar for a touch of acidity. For a thicker stew, I mash a few potato chunks right in the pot near the end.

Storage/Reheating

I let the stew cool completely before storing it in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day as the flavors deepen. To reheat, I warm it gently on the stovetop or microwave in portions, adding a splash of water or broth if it gets too thick.

I can also freeze the stew for up to 3 months. I just thaw it overnight in the fridge before reheating. Ultimate Beef Stew

FAQs

What’s the best cut of beef for stew?

I always use chuck roast or stewing beef. It’s well-marbled and breaks down beautifully with slow cooking, becoming tender and flavorful.

Can I make this in a slow cooker?

Yes, after browning the beef and sautéing the aromatics, I transfer everything to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours. I add the peas during the last 15-20 minutes.

How do I thicken the stew if it’s too thin?

If the stew is too soupy, I either mash some of the potatoes or make a quick slurry with cornstarch and water and stir it in while simmering until it thickens.

Can I make this without wine?

Absolutely. I often replace the wine with more beef broth. A splash of vinegar or lemon juice can help mimic the brightness wine adds.

What can I serve with beef stew?

I love it with crusty bread, biscuits, or over mashed potatoes. Sometimes I serve it with a simple green salad on the side for balance.

Conclusion

This ultimate beef stew is everything I want in a cozy, satisfying meal. It’s rich, hearty, and packed with flavor, making it perfect for family dinners, lazy weekends, or meal prep. Once I get that pot simmering, I know I’m in for something truly comforting.