Beef Stew
This cozy beef stew is rich, hearty, and slow-simmered to perfection. Tender chunks of beef, soft potatoes, and flavorful veggies swim in a deep, savory broth that tastes like pure comfort. It’s an easy, no-fuss recipe that fills your kitchen with amazing smells and your belly with warmth — perfect for cold days, family dinners, or when you just need a food hug.
Ingredients
- 2 lbs beef chuck cut into big bite-sized chunks (this cut = tender dreams)
- Salt and black pepper don’t be shy
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 –4 cloves garlic minced (because obviously)
- 3 carrots peeled and chopped
- 3 celery stalks chopped
- 3 –4 potatoes cut into chunks (Yukon Golds or russets, your call)
- 2 tablespoons tomato paste
- 4 cups beef broth good quality matters here
- 1 cup water or more broth if you’re feeling extra
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 2 tablespoons flour for thickening magic
Instructions
Brown that beef like you mean it
- First things first — season your beef generously with salt and pepper. Like, actually season it. Heat the olive oil in a big heavy pot over medium-high heat and brown the beef in batches. Don’t overcrowd the pot, babe — we want golden edges, not sad gray beef.
- Yes, this step takes a few minutes. Yes, it’s worth it. That browned flavor is doing everything for the stew.
- Once browned, pull the beef out and set it aside. Try not to snack on it. Try.
Build the flavor base
- In the same pot (don’t you dare wash it), toss in the onions. Let them soften and soak up all those beefy bits stuck to the bottom — that’s flavor gold right there. Add the garlic and cook just until fragrant. If your kitchen doesn’t smell amazing yet, something’s wrong.
- Stir in the tomato paste and let it cook for about a minute. This step deepens the flavor and makes the broth rich instead of flat. Trust me.
Sprinkle the magic flour
- Sprinkle the flour over the veggies and stir it around for a minute. It’ll look a little weird — that’s okay. This is what helps thicken the stew later so it’s cozy and spoon-hugging, not watery soup vibes.
Bring it all together
- Slowly pour in the beef broth while stirring, scraping up every flavorful bit from the bottom of the pot. Add the water, Worcestershire sauce, thyme, rosemary, bay leaf, and bring the beef back home to the pot.
- Give it a good stir, bring it to a gentle simmer, then lower the heat. Cover and let it do its thing for about 1 hour. This is not a rush recipe — we’re letting time work for us.
Add the veggies and chill
- After an hour, add the carrots, celery, and potatoes. Stir, cover again, and let it simmer another 30–45 minutes, until everything is tender and cozy and the broth has thickened beautifully.
- Give it a taste. Adjust salt and pepper. This is your moment.
Let it rest (yes, even stew needs a breather)
- Turn off the heat and let the stew sit for about 10 minutes before serving. The flavors settle, the broth thickens just a bit more, and everything gets extra delicious.
- I know you’re hungry. I know. Just trust me.
Notes
- Beef chuck is non-negotiable — it’s the cut that turns buttery tender when simmered low and slow.
- Brown the beef properly. Golden crust = deep flavor. Don’t rush this step.
- Low heat is your best friend. A gentle simmer makes the beef melt-in-your-mouth tender.
- Stew thickens as it rests, so don’t panic if it looks a little loose at first.
- Tastes even better the next day, so leftovers are basically a blessing.
- Freezes beautifully for up to 3 months — perfect for future cozy emergencies.