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Beef stew is the ultimate cold-weather comfort—tender chunks of beef and root vegetables simmered slowly in a rich, savory broth until everything is so soft it falls apart at the touch of a fork. It’s the kind of dish that fills your home with an aroma that says “dinner is coming,” and tastes even better the next day.
What is beef stew?
Beef stew is a classic slow-cooked dish where cubed beef is braised with vegetables and aromatics in a rich broth, typically made with red wine, stock, and tomato paste. The long, gentle cooking process breaks down the tough collagen in the beef, transforming it into melt-in-your-mouth tenderness. The vegetables absorb the savory flavor of the broth and become soft and sweet.
Why you’ll love it
- Fork-tender beef that melts on your tongue after slow braising
- Rich, savory broth loaded with flavor from beef and red wine
- Packed with vegetables and hearty enough as a one-pot meal
Ingredients (serves 6)
| Ingredient | Amount | Where to find it / Substitutes |
|---|---|---|
| Beef chuck or brisket, cubed | 1 kg (2.2 lb) | Meat counter; ask for 2–3 cm (1 inch) cubes |
| Olive oil | 2 tbsp | Pantry staples |
| Onion, chopped | 2 medium (about 300 g / 10.5 oz) | Produce section |
| Carrot, cut into 5 cm (2 inch) pieces | 3 medium (about 360 g / 12.6 oz) | Produce section |
| Celery, cut into 5 cm (2 inch) pieces | 2 stalks (about 120 g / 4 oz) | Produce section |
| Garlic, minced | 4 cloves | Fresh produce; or 2 tsp garlic paste |
| Tomato paste | 2 tbsp (30 ml) | Canned or tubes in the international aisle |
| All-purpose flour | 3 tbsp (25 g / 0.9 oz) | Baking aisle; for dredging and thickening |
| Red wine (dry) | 250 ml (1 cup) | Wine section; or use additional beef stock |
| Beef stock or broth | 750 ml (3 cups) | Canned or boxed in the broth aisle; or homemade |
| Potatoes (waxy or russet), cubed | 3 medium (about 450 g / 1 lb) | Produce section; cut into 2–3 cm pieces |
| Bay leaves | 2 leaves | Dried herbs section |
| Thyme (fresh or dried) | 2 tsp fresh (or 1 tsp dried) | Herb section |
| Kosher salt | 1.5 tsp (to taste) | Pantry staples |
| Freshly ground black pepper | 1/2 tsp | Pantry staples |
| Mushrooms, halved (optional) | 200 g (7 oz) | Produce section; cremini or button mushrooms |
Allergens: Wheat (flour).
How to make it
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Prepare the beef: Pat the beef cubes dry with paper towels (this helps them brown). Place the flour on a plate and lightly dredge the beef pieces in flour, shaking off excess.
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Brown the beef: Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches to avoid crowding, add the beef cubes and cook for 3–4 minutes per side until browned on all sides. Don’t worry about cooking them through—you’re just building color and flavor. Transfer the browned beef to a plate and set aside.
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Sauté the aromatics: Add the remaining 1 tbsp oil to the same pot. Add the chopped onion, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent. Add the minced garlic and cook for 1 minute until fragrant.
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Add tomato paste and wine: Stir in the tomato paste and cook for 1 minute. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to lift any browned bits (this is called deglazing and adds deep flavor). Let the wine simmer for 2–3 minutes to reduce slightly.
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Return the beef and add liquid: Add the browned beef back to the pot along with any accumulated juices. Pour in the beef stock, and add the bay leaves and thyme. The liquid should mostly cover the beef. Bring to a gentle simmer over medium heat.
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Braise slowly: Reduce heat to low, partially cover the pot, and simmer for 1.5 to 2 hours, stirring occasionally. The beef should be very tender and falling apart easily when pierced with a fork by the end.
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Add vegetables and continue cooking: Add the cubed potatoes and mushrooms (if using). Continue simmering, uncovered or partially covered, for 30–40 minutes more until the potatoes are cooked through and the beef is extremely tender. Taste and adjust seasoning with salt and pepper as needed.
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Remove aromatics and serve: Remove the bay leaves and thyme sprigs if using fresh. Ladle into bowls and serve hot with crusty bread alongside.
Tips for success
- Use the right cut of beef: Chuck and brisket have the collagen that breaks down into gelatin during slow cooking, creating a silky texture. Avoid lean cuts like tenderloin.
- Don’t skip browning: Browning the beef develops deep flavor through the Maillard reaction. It’s an important step.
- Low and slow is key: Gentle simmering keeps the beef tender. High heat makes it tough and stringy.
- Potatoes go in late: Adding them at the end prevents them from falling apart and thickening the broth too much.
Variations / Storage
- Beer stew: Replace red wine with dark beer or ale for a different flavor profile.
- With pearl onions: Peel small pearl onions and add them in the last 30 minutes for a more elegant presentation.
- Guinness stew: Use Guinness stout and add 1 tbsp brown sugar and 1 tbsp soy sauce for an Irish-inspired version.
- Skip the wine: If you prefer not to use alcohol, use an equal amount of additional beef stock.
- Make ahead: This stew actually tastes better the next day as the flavors meld. Refrigerate and reheat gently before serving.
- Storage: Store in a clean airtight container in the refrigerator and enjoy it soon — storage life varies with conditions.
FAQ
Q. Why is my beef still tough?
A. It may not have cooked long enough. Beef chuck needs at least 1.5–2 hours at a gentle simmer to become truly tender. Very large pieces may take up to 2.5 hours. Use a fork to check—it should shred easily.
Q. Can I make this in a slow cooker?
A. Yes. Brown the beef and sauté the aromatics on the stovetop as described, then transfer everything to a slow cooker. Add stock, wine, herbs, and bay leaves. Cook on low for 6–8 hours or on high for 3–4 hours. Add potatoes in the last hour.
Q. The broth is too thin. How do I thicken it?
A. Mix 1 tbsp flour with 2 tbsp cold water to form a slurry. Stir it into the simmering stew and cook for 2–3 minutes until thickened. Alternatively, simmer uncovered for the last 15–20 minutes to reduce by evaporation.
Q. Freezes well?
A. Yes, this stew freezes beautifully for up to 3 months. Cool completely, transfer to freezer-safe containers, and thaw overnight in the refrigerator before reheating.
