Few meals are as comforting as a pot of beef stew slowly transforming simple ingredients into something rich, tender, and deeply satisfying. This classic version combines browned chunks of beef with potatoes, carrots, celery, onions, mushrooms, and peas, all simmered in a savory tomato-infused gravy.
The result is a hearty one-pot meal with tender beef, soft vegetables, and plenty of flavorful sauce for soaking up with crusty bread or warm biscuits.
Why You’ll Love This Beef Stew
- Deep, savory flavor: Browning the beef and vegetables builds a rich foundation before the slow cooking begins.
- Tender beef: Chuck roast becomes exceptionally tender as its connective tissue breaks down.
- A complete meal: Beef, vegetables, and potatoes come together in one satisfying dish.
- Easy to customize: Swap vegetables, adjust the seasonings, or change the cooking method.
- Even better the next day: The flavors have time to develop as the stew rests.
What You’ll Need
Beef
Boneless chuck roast is ideal because it contains enough connective tissue and marbling to become tender during slow cooking. Trim away excess fat and cut the meat into evenly sized cubes.
Beef Broth
Low-sodium beef broth creates the base of the gravy while allowing you to control the final seasoning. Bone broth can also be used.
Flour
All-purpose flour helps thicken the stew. A gluten-free flour blend or cornstarch slurry can be used for a gluten-free version.
Tomato Paste
A small amount adds concentrated savory flavor, depth, and richness to the broth.
Potatoes
Yukon Gold potatoes have a naturally creamy texture and hold their shape well during long cooking. Red potatoes or russets can also be used.
Carrots & Celery
Carrots bring natural sweetness, while celery adds a subtle savory note and a little texture.
Onion
Onion forms part of the aromatic base and helps build flavor as it cooks.
Mushrooms
White mushrooms add earthy depth and absorb the surrounding gravy as they cook.
Herbs
Fresh thyme and bay leaves provide a warm, fragrant background that complements the beef.
Peas
Frozen peas are added near the end so they retain their color, freshness, and slight sweetness.
How to Make Beef Stew
01. Build the Broth
Add the beef broth, flour, tomato paste, salt, and black pepper to a blender. Blend until smooth and set aside.
02. Brown the Beef
Heat a large Dutch oven or heavy oven-safe pot over high heat. Lightly coat with oil and brown the beef in batches.
Don’t overcrowd the pot. Giving the pieces enough space allows them to develop a deep, golden-brown exterior instead of steaming.
Transfer the browned beef to a plate.
03. Cook the Vegetables
Add the carrots, celery, and onion to the same pot. Cook for about 5 minutes, stirring occasionally, until they begin to soften and develop some color.
Return the beef and any accumulated juices to the pot.
04. Add the Remaining Ingredients
Add the potatoes, mushrooms, thyme, and bay leaves. Pour the prepared broth mixture over everything.
05. Slow Cook
Cover the pot and place it in a 375°F (190°C) oven. Cook for about 2½ hours, checking the liquid after approximately 2 hours.
The stew is ready when the beef and vegetables are tender and easily pierced with a fork.
06. Finish With Peas
Remove the thyme and bay leaves. Stir in the thawed peas and let them warm through for about 1 minute.
Taste and adjust the seasoning before serving.
Tips for Deep, Rich Beef Stew
Choose the Right Cut
Chuck roast is particularly well suited to stew because its connective tissue gradually breaks down during slow cooking, creating tender, flavorful meat.
Brown in Batches
Crowding the pot traps moisture and prevents proper browning. Work in batches so every piece has enough room to sear.
Keep the Pieces Even
Cut the beef and vegetables into reasonably similar sizes so they cook at a similar rate.
Give It Time
If the beef isn’t tender after the recommended cooking time, don’t rush it. Continue cooking until it can be easily pierced with a fork.
Watch the Liquid
Check the stew toward the end of cooking. The vegetables and beef should be surrounded by gravy, but they don’t need to be completely submerged. Add a little extra broth if the pot looks too dry.
Easy Ways to Customize It
Change the Vegetables: Replace some of the potatoes with sweet potatoes or parsnips.
Skip the Mushrooms: If mushrooms aren’t your favorite, simply leave them out and add more carrots, potatoes, or another vegetable.
Add More Herbs: Rosemary or parsley can complement the thyme beautifully.
Make It on the Stovetop: Follow the recipe through the point where the broth is added. Cover and gently simmer over low heat for about 1½–2 hours, stirring occasionally, until the beef and vegetables are tender. Add more broth if needed.
Slow Cooker Version: The recipe can also be adapted for slow-cooker preparation with adjustments to the cooking method and timing.
What to Serve With Beef Stew
This stew is hearty enough to stand on its own, but a few simple additions can make the meal even more inviting.
- Crusty sourdough bread
- Warm biscuits
- Garlic bread
- Simple green salad
- Roasted vegetables
- Steamed green beans
- Mashed potatoes for an extra-comforting meal
The rich gravy is especially good with anything that can soak up every last spoonful.
Make-Ahead & Storage
Beef stew is an excellent make-ahead meal because the flavors often become even more developed after resting.
Refrigerator
Allow the stew to cool before transferring it to an airtight container. Refrigerate for up to 4 days.
Freezer
Cool completely and transfer to freezer-safe containers. Freeze for up to 3 months.
Reheating
Thaw frozen stew overnight in the refrigerator. Reheat gently on the stovetop or in the microwave until hot throughout.
If the gravy has thickened too much, add a small splash of beef broth while reheating.
Hearty Beef & Vegetable Stew
Yield: 6 servings
Serving size: About 1½ cups
Ingredients
- 3 cups low-sodium beef broth
- 3 tablespoons all-purpose or gluten-free flour
- 3 tablespoons tomato paste
- 1¼ teaspoons kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 2½ pounds boneless chuck roast, trimmed and cut into 1-inch cubes
- 1½ cups Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1½ cups carrots, sliced about ½ inch thick
- 1 cup celery, chopped
- 1 medium onion, cut into ½-inch pieces
- 4 ounces white button mushrooms, quartered
- 3 sprigs fresh thyme
- 2 dried bay leaves
- ½ cup frozen peas, thawed
Instructions
- Preheat the oven to 375°F (190°C).
- Add the beef broth, flour, tomato paste, salt, and black pepper to a blender. Blend until smooth.
- Heat a large Dutch oven over high heat and lightly coat it with oil.
- Brown the beef on all sides in two batches. Transfer the browned beef to a plate.
- Add the carrots, celery, and onion to the pot. Cook for about 5 minutes, stirring occasionally.
- Return the beef and any accumulated juices to the pot.
- Add the potatoes, mushrooms, thyme, and bay leaves.
- Pour the broth mixture over the ingredients.
- Cover and bake for about 2½ hours, checking the liquid after 2 hours.
- Continue cooking until the beef and vegetables are fork-tender.
- Remove the thyme and bay leaves.
- Stir in the peas and allow them to warm through for about 1 minute.
- Taste and adjust the seasoning as needed.
- Serve hot with crusty bread, biscuits, or your favorite side.
Makes: About 8½ cups
Approximate Nutrition
Per 1½-cup serving:
- Calories: 439
- Carbohydrates: 20.5g
- Protein: 40.5g
- Fat: 22g
- Saturated Fat: 9.5g
- Cholesterol: 130.5mg
- Sodium: 482.5mg
- Fiber: 4g
- Sugar: 7.5g
The Kind of Meal That Slows Everything Down
A good beef stew doesn’t need complicated ingredients or elaborate techniques. Give well-browned beef, hearty vegetables, and a rich broth enough time together, and they transform into something deeply comforting.
It’s the kind of meal made for chilly evenings, generous bowls, warm bread, and a little extra gravy at the bottom.