Delicious beef stew

Alright, get ready to cozy up because this beef stew recipe is pure comfort in a bowl! There’s something truly magical about the way tender chunks of beef mingle with earthy carrots and potatoes in a rich, savory broth. The kitchen fills with that irresistible aroma that makes everyone gather ’round, and you just know dinner’s going to be a hit. Plus, it’s one of those dishes where patience pays off—the longer it simmers, the deeper the flavor. If you love meals that warm you from the inside out, you’re definitely in the right place. Ready to make your house smell like home?

Quick Facts

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes

Ingredients

For the Main Dish:

2 lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup dry red wine (optional, can substitute with extra broth)
3 large carrots, peeled and cut into chunks
3 medium potatoes, peeled and cut into chunks
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and freshly ground black pepper, to taste

How I Make It

Step 1:

Start by heating 2 tablespoons of olive oil in a large pot over medium-high heat. Once shimmering, add the beef cubes in batches, ensuring not to crowd the pan. Brown them on all sides until they develop a deep, caramelized crust—this locks in flavor and creates a rich stew base. Remove the beef and set aside.

Step 2:

In the same pot, toss in the chopped onion and sauté until soft and lightly golden, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 3:

Return the beef to the pot and stir in tomato paste, dried thyme, rosemary, and bay leaves. Pour in the red wine (if using) and let it reduce for 2-3 minutes. Then, add the beef broth until everything is just covered. Bring to a gentle simmer.

Step 4:

Cover the pot and let the stew simmer gently for 1.5 to 2 hours, stirring occasionally. This slow cook is what makes the meat melt-in-your-mouth tender.

Step 5:

Add the carrots and potatoes, cover, and simmer another 30 to 45 minutes until the vegetables are soft but still hold their shape.

Step 6:

Season with salt and pepper to taste, remove the bay leaves, and give everything a good stir. If the stew feels too thin, simmer uncovered for a few minutes to thicken.

Variations & Tips

Swap the red wine for extra broth for a kid-friendly version.
For extra depth, add a splash of Worcestershire sauce at step 3.
If you prefer, toss in mushrooms with the onions for a woodsy touch.
Use a slow cooker: brown beef and sauté aromatics first, then transfer all to the slow cooker and cook on low for 7-8 hours.
Don’t rush browning the beef—good color means better flavor!
Feeling fancy? Sprinkle chopped fresh parsley just before serving for a fresh burst of color.

How I Like to Serve It

This stew is perfect on chilly evenings paired with crusty bread to soak up all that luscious sauce. I also love serving it over buttery mashed potatoes or egg noodles when I want extra comfort. During holiday gatherings, it’s a fantastic make-ahead dish that keeps everyone cozy and satisfied.

Notes

Store leftover stew in an airtight container for up to 4 days—flavors only improve the next day!
Reheat gently on the stove, adding a bit of broth if it thickens too much.

Closing: This beef stew never lets me down—simple ingredients, long simmer, and a whole lot of love make it a family-favorite comfort meal every time.