Have you ever craved a warm, comforting meal that fills your home with irresistible aromas and brings the family together? There's nothing quite like a hearty recipe for beef stew to satisfy that craving. Making beef stew at home allows you to control the quality of ingredients, adjust flavors to your preference, and create a nourishing meal that's far superior to store-bought versions. Whether you're cooking for a weeknight dinner or meal prepping for the week ahead, this classic beef stew recipe slow cooker option delivers tender meat, flavorful vegetables, and a rich, savory broth that warms you from the inside out.
Ingredients List
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 4 cups beef broth (low-sodium preferred)
- 1 cup red wine (or additional beef broth)
- 4 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 cup frozen peas
- Salt and black pepper to taste
- Optional: 1 tablespoon Worcestershire sauce
- Optional: Fresh thyme sprigs
For the Seasoning Mix:
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Timing / Cooking Schedule
Prep time: 20 minutes
Cooking time: 2 hours 30 minutes
Total time: 2 hours 50 minutes
This slow-cooked stew is perfect for lazy Sunday afternoons or busy weeknights when using a slow cooker. The extended cooking time ensures melt-in-your-mouth tender beef and deeply developed flavors.
Step-by-Step Instructions
Step 1: Prepare and Season the Beef Pat the beef cubes completely dry with paper towels—this crucial step ensures proper browning. Toss the beef with flour, salt, and pepper in a large bowl. The flour coating creates a beautiful crust and naturally thickens your stew.
Step 2: Brown the Meat Heat olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes for 2-3 minutes per side until deeply golden. Don't rush this step—proper browning builds the foundation of flavor for your entire recipe for beef stew.
Step 3: Build the Base Remove beef and set aside. In the same pot, sauté onions, carrots, and celery for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Pour in red wine to deglaze, scraping up all those flavorful brown bits from the bottom.
Step 4: Combine and Simmer Return the beef to the pot. Add beef broth, bay leaves, and your seasoning mix. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally. For a hands-off beef stew recipe slow cooker approach, transfer everything to your slow cooker and cook on low for 6-8 hours.
Step 5: Add Vegetables Add potatoes and continue cooking for 45 minutes until tender. Stir in frozen peas during the final 5 minutes. The potatoes should be fork-tender but not falling apart.
Step 6: Final Adjustments Remove bay leaves. Taste and adjust seasoning with salt, pepper, or Worcestershire sauce. If the stew is too thin, simmer uncovered for 10-15 minutes to reduce and thicken.
Nutritional Information
Nutritional Information
Per serving (serves 6):
- Calories: 425
- Protein: 38g
- Carbohydrates: 32g
- Fat: 15g
- Fiber: 5g
- Vitamin C: 45% DV
- Iron: 28% DV
Tips, Variations, or Cooking Advice
Dietary Swaps: - Gluten-Free: Use cornstarch instead of flour for coating - Keto-Friendly: Replace potatoes with turnips or radishes and omit flour - Paleo: Use arrowroot powder and sweet potatoes
Flavor Variations: Add 2 tablespoons tomato paste for richer depth, or stir in mushrooms for earthy umami. For a spicy kick, include a diced jalapeño or red pepper flakes.
Meal Prep Wisdom: Double the batch and freeze half in portion-sized containers for quick weeknight dinners. The flavors actually improve after a day or two in the refrigerator.
Equipment Alternatives: An Instant Pot reduces cooking time to 35 minutes under high pressure, while a traditional slow cooker offers the ultimate hands-off convenience.
Common Mistakes to Avoid
Overcrowding the Pan: When browning beef, leave space between pieces. Overcrowding steams the meat instead of searing it, resulting in gray, tough meat without flavor development.
Rushing the Simmer: High heat toughens beef. Always maintain a gentle simmer with small, lazy bubbles. Boiling creates stringy, dry meat even after hours of cooking.
Adding Vegetables Too Early: Potatoes and carrots turn to mush if added at the start. Add them during the final 45 minutes for perfect texture.
Skipping the Wine Deglazing: Those browned bits stuck to the pan (fond) contain concentrated flavor. Deglazing with wine or broth incorporates this deliciousness back into your stew.
Using the Wrong Cut: Lean cuts like sirloin dry out. Chuck roast contains marbling and connective tissue that melts into tender, flavorful pieces during slow cooking.
Storage / Leftovers Tips
Store your finished recipe for beef stew in airtight containers in the refrigerator for 3-4 days. The flavors meld beautifully overnight, making leftovers even more delicious than the first serving.
For longer storage, freeze portions in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Leave 1 inch of headspace to allow for expansion. Label containers with the date and contents for easy identification.
To reheat refrigerated stew, warm gently on the stovetop over medium-low heat, stirring occasionally until heated through (about 10 minutes). Add a splash of broth if it's thickened too much. For frozen stew, thaw overnight in the refrigerator before reheating. Microwave reheating works in a pinch—use 50% power and stir every 2 minutes to ensure even heating. Whether you're making this classic stovetop version or opting for the convenient beef stew recipe slow cooker method, proper storage ensures you'll enjoy this comforting meal for days to come.
