Nothing beats a warm bowl of homemade beef stew on a chilly day. This classic beef stew recipe is rich, hearty, and packed with tender beef, potatoes, carrots, and mushrooms, all simmered in a flavorful broth. The slow cooking process ensures melt-in-your-mouth beef and a deep, savory taste. Whether you’re making it for a cozy Sunday dinner or meal prep, this stew is a family favorite that’s both easy and satisfying!
Why You’ll Love This Recipe
✅ Rich & Hearty – A thick, comforting stew full of flavor.
✅ Perfectly Tender Beef – Slow simmering makes it incredibly soft.
✅ One-Pot Meal – Everything cooks together for easy cleanup.
✅ Make-Ahead Friendly – Tastes even better the next day!
✅ Freezer-Friendly – Great for meal prep and batch cooking.
Ingredients for Easy Beef Stew
Main Ingredients
- 2 pounds boneless beef chuck roast (or pre-cut stew meat, cubed into 1-inch pieces)
- 3 tablespoons all-purpose flour
- 1 teaspoon Kosher salt (adjust if using low-sodium broth)
- ½ teaspoon black pepper
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 cup dry red wine (or substitute with beef broth)
- 3 cups unsalted beef stock (or low-sodium beef broth)
- 4 large carrots, cut into 1-inch diagonal pieces
- 1 ½ pounds Yukon gold potatoes, cut into 1 ½-inch chunks
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 4 sprigs fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
Optional Add-Ins for Extra Flavor
- A splash of balsamic vinegar for depth
- Frozen peas stirred in at the end for color
- Red pepper flakes for a little spice
How to Make Beef Stew from Scratch
Step 1: Prepare the Beef
- If using chuck roast, cut it into 1-inch cubes, trimming off excess fat.
- In a large bowl or zip-top bag, mix flour, salt, and pepper.
- Add the beef cubes and toss to coat evenly.
Step 2: Brown the Beef
- Heat 1 tablespoon olive oil in a large Dutch oven over medium heat.
- Add half of the beef in a single layer and brown for 2 minutes per side.
- Transfer to a plate and repeat with the remaining beef, adding 1 more tablespoon of oil as needed.
Step 3: Sauté the Vegetables
- In the same pot, add the remaining olive oil, followed by the onion and mushrooms.
- Cook for 4-5 minutes until softened.
- Stir in garlic, tomato paste, and any leftover flour from coating the beef.
- Cook for 30 seconds to 1 minute, stirring constantly.
Step 4: Deglaze the Pot
- Pour in the red wine (or extra beef broth), scraping up any browned bits from the bottom.
- Stir in the beef stock, browned beef (with any juices), carrots, potatoes, Worcestershire sauce, Italian seasoning, thyme, and bay leaf.
Step 5: Simmer the Stew
- Bring to a gentle simmer, then reduce heat to low.
- Cover and cook for 1 ½ hours, stirring occasionally, until the beef is fall-apart tender.
Step 6: Finish & Serve
- Remove the bay leaf and thyme sprigs.
- Taste and adjust salt and pepper as needed.
- Serve hot with crusty bread or over mashed potatoes.
Alternative Cooking Methods
Slow Cooker Instructions
- Brown the beef and sauté the onions, mushrooms, garlic, and tomato paste as directed.
- Transfer everything to a slow cooker.
- Add broth, wine, Worcestershire sauce, seasonings, carrots, and potatoes.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
Instant Pot Instructions
- Use the Sauté function to brown the beef and cook the onions, mushrooms, and garlic.
- Add all remaining ingredients, seal the lid, and cook on High Pressure for 35 minutes.
- Let the pressure naturally release for 10 minutes, then quick release.
Tips for the Best Beef Stew
🥩 Use Chuck Roast – It has the best balance of flavor and tenderness.
🍷 Deglaze the Pot – Scraping up the browned bits adds deep, rich flavor.
🔥 Simmer Low & Slow – This helps the beef break down into fall-apart tenderness.
🥕 Don’t Overcook the Veggies – If you prefer firmer carrots and potatoes, add them in the last 45 minutes of cooking.
🥄 For a Thicker Stew – Mix 1 tablespoon cornstarch with 2 tablespoons water and stir in during the last 10 minutes.
Storage & Reheating Instructions
🥡 Refrigerate: Store in an airtight container for up to 3 days.
❄️ Freeze: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
🔥 Reheat:
- Stovetop: Heat over medium-low heat until simmering.
- Microwave: Heat in short intervals, stirring in between, until warmed through.
FAQs About Beef Stew
Q: Can I make this stew without wine?
A: Yes! Just use extra beef broth instead.
Q: What’s the best potato for beef stew?
A: Yukon Gold or yellow potatoes hold their shape best. Avoid Russet potatoes, which break down too much.
Q: How do I add more flavor?
A: Try a splash of balsamic vinegar, soy sauce, or a Parmesan rind while simmering.
Q: Can I make this stew ahead of time?
A: Yes! It tastes even better the next day after the flavors meld together.
Final Thoughts
This Easy Beef Stew is the ultimate cold-weather comfort food, packed with tender beef, hearty vegetables, and a rich, flavorful broth. Whether you cook it on the stove, in a slow cooker, or in an Instant Pot, this stew is guaranteed to be a family favorite. Serve it with crusty bread, biscuits, or over mashed potatoes, and enjoy a warm, comforting meal!
Easy Beef Stew Recipe
Ingredients
- 2 pounds boneless beef chuck roast or beef stew meat
- 3 tablespoons all-purpose flour
- 1 teaspoon Kosher salt*
- ½ teaspoon black pepper
- 3 tablespoons olive oil divided
- 1 medium yellow onion chopped
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 1 cup dry red wine or beef stock/broth
- 3 cups unsalted beef stock or low-sodium beef broth
- 4 large carrots cut into 1-inch pieces on the diagonal
- 1 ½ pounds Yukon gold potatoes cut into 1 ½-inch pieces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 4 sprigs fresh thyme or ½ teaspoon dried thyme
- 1 bay leaf
Instructions
- If using chuck roast instead of pre-cut stew meat, cut the beef into 1-inch cubes, trimming off excess fat.
- Place the flour, salt, and pepper in a large zip-top bag. Add the beef cubes, seal the bag, and shake to coat the beef evenly. (Alternatively, mix the beef, flour, salt, and pepper in a large bowl and stir to coat.)
- In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium heat. When hot, add half of the beef in a single layer. Brown for about 2 minutes, then flip and brown the other side. Transfer to a clean plate.
- Add another tablespoon of olive oil and brown the remaining beef in the same way. (Save any extra flour in the bag—you will add it later.) Remove browned beef to the same plate.
- Add the remaining 1 tablespoon olive oil, followed by the onion and mushrooms. Sauté for 4-5 minutes, until softened.
- Stir in the garlic, tomato paste, and any remaining flour from the bag. Cook, stirring, for 30 seconds to 1 minute.
- Pour in the red wine and broth, stirring to deglaze the pot and scrape up any browned bits. Return the browned beef (along with any juices from the plate) to the pot. Stir in the carrots, potatoes, Worcestershire sauce, Italian seasoning, thyme sprigs, and bay leaf.
- Bring the stew to a simmer. Reduce the heat to maintain a low simmer, cover, and cook for 1 ½ hours, stirring occasionally, until the beef is tender.
- Remove the bay leaf and thyme stems (the leaves will have fallen off). Taste and adjust salt and pepper as needed.
- Serve warm with crusty bread or your favorite side.
Notes
To Reheat: Warm the stew in a covered pot over medium heat on the stove until simmering.
