The Best Beef Stew Recipe

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This hearty beef stew is the kind of soul-warming comfort food that makes a cold day feel cozy. Brimming with tender chunks of beef, sweet carrots, buttery potatoes, and vibrant peas, all nestled in a deeply savory broth, it’s a classic that never goes out of style. Whether you’re serving it for a family dinner or meal prepping for the week, it’s a recipe you’ll turn to again and again.

Each bite offers a perfect balance of rich flavors and melt-in-your-mouth textures. The long, slow simmer brings everything together beautifully, creating a depth of taste that feels like home. It’s simple, satisfying, and endlessly adaptable—everything you want in a homemade stew.

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What Kind of Beef Should I Use?

The best cut for beef stew is chuck roast. It has the ideal fat content and connective tissue that break down beautifully during a slow cook, giving you that tender, fall-apart texture. You can also use stewing beef, but make sure it has some marbling to maintain flavor and juiciness.

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Ingredients for the Best Beef Stew Recipe

Beef Chuck Roast – The star ingredient; it becomes tender and flavorful after a long simmer.

Carrots – They add a natural sweetness and vibrant color to the stew.

Baby Potatoes – Perfect for holding their shape and soaking up the broth’s flavor.

Green Peas – Added at the end for a pop of color and freshness.

Yellow Onion – Provides a base of sweetness and depth.

Garlic – Adds warmth and a savory punch.

Tomato Paste – Enhances umami and thickens the broth.

Beef Broth – The liquid gold that carries all the flavors.

Flour – Used to coat the beef, helping it brown and thicken the stew.

Fresh Thyme and Parsley – Bring brightness and an herbal finish.

Salt and Pepper – Essential for seasoning.

Olive Oil – For browning the beef and sautéing the aromatics.

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How To Make the Best Beef Stew Recipe

Step 1: Brown the Beef

Start by cutting the beef chuck into bite-sized cubes. Season generously with salt and pepper, then lightly coat the pieces in flour. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef in batches to avoid overcrowding, and brown each side for a deep caramelized flavor. Set the beef aside.

Step 2: Sauté the Aromatics

In the same pot, add chopped onions and sauté until softened and translucent, about 5 minutes. Stir in minced garlic and tomato paste, cooking for another 2 minutes to deepen the flavor base.

Step 3: Build the Broth

Return the beef to the pot, then pour in the beef broth. Scrape the bottom of the pot to release all the flavorful bits. Add fresh thyme, salt, and pepper. Bring everything to a simmer.

Step 4: Add the Vegetables

Toss in chopped carrots and whole baby potatoes. Lower the heat and cover the pot. Let it simmer gently for about 1.5 to 2 hours, stirring occasionally. The beef should become fork-tender and the vegetables perfectly cooked.

Step 5: Finish with Freshness

About 10 minutes before serving, stir in the green peas and chopped parsley. Check seasoning and adjust with salt and pepper as needed. Let the stew rest a few minutes before serving so the flavors can settle.

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Serving and Storing This Beef Stew Recipe

This stew is best served warm with a side of crusty bread or over a bowl of buttery mashed potatoes. Garnish with a sprinkle of fresh parsley and a few thyme sprigs for an extra touch of freshness. It pairs wonderfully with a glass of red wine or a simple green salad.

To store, allow the stew to cool completely before transferring it into airtight containers. It keeps well in the refrigerator for up to 4 days and tastes even better the next day as the flavors continue to meld. For longer storage, freeze for up to 3 months and reheat gently on the stove.

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Frequently Asked Questions

How do I make the stew thicker?

If you’d like a thicker consistency, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.

Can I make this in a slow cooker?

Yes! After browning the beef and sautéing the aromatics, transfer everything to your slow cooker and cook on low for 7-8 hours or on high for 4-5 hours.

What other vegetables can I add?

Feel free to include parsnips, mushrooms, or even turnips for added variety and nutrition.

Is it okay to skip the tomato paste?

Tomato paste adds richness and umami, but you can substitute it with crushed tomatoes or leave it out if you prefer a more brothy stew.

Can I use frozen peas?

Absolutely. Add them during the final few minutes of cooking so they stay vibrant and tender.

How do I reheat leftovers?

Reheat gently on the stovetop over medium heat or in the microwave, stirring occasionally to ensure even warmth.

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Want More Dinner Ideas?

If you love this beef stew, you’ll probably enjoy these other cozy favorites:

• Garlic Butter Chicken Thighs with Crispy Skin for an easy weeknight protein.
• Creamy Tuscan Shrimp Pasta loaded with sun-dried tomatoes and spinach.
• One-Pot Chicken and Rice for a fast, comforting classic.
• Slow Cooker Chili with a smoky-spicy kick.
• Hearty Stuffed Bell Peppers with ground beef and rice.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swap in red wine or keep it alcohol-free? Did you sneak in extra veggies?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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