The Best Beef Stew

overhead view of beef stew in Dutch oven

5 from 4 votes

This classic beef stew is the ultimate comfort food - tender beef, hearty veggies, and a rich, flavorful broth all in one pot! It’s easy to make, family-approved, and perfect for cozy dinners everyone will love.

Prep Time30

Cook Time1 30

Total Time2

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 399kcal

Author: Nora from Savory Nothings

Ingredients

2 pounds chuck roast trimmed and cut into 1-inch cubes
3 tablespoons flour
1 teaspoon salt or more to taste
¼ teaspoon ground black pepper or more to taste
3 tablespoons oil
1 small yellow onion finely diced (about ½ cup)
4 medium carrots peeled and cut into ⅓-inch rounds
4 ribs celery cut into ⅓-inch slices
2 cloves garlic minced
2 tablespoons tomato paste
1 cup dry red wine OR more broth
4 cups beef broth or more to taste
1 tablespoon Worcestershire sauce
1.5 pounds red potatoes cut into ¾-inch chunks
1 (10-oz) bag pearl onions optional
1 sprig fresh thyme OR ½ teaspoon dried thyme
1 sprig fresh rosemary OR ½ teaspoon dried rosemary
1 bay leaf
2 tablespoons cornstarch mixed with ¼ cup cold water (optional to thicken stew at the end)
freshly chopped parsley to serve (optional)

Instructions

Prepare beef: In a large mixing bowl, toss 2 pounds chuck roast (trimmed and cut into 1-inch cubes) with 3 tablespoons flour, 1 teaspoon salt, and ¼ teaspoon ground black pepper until evenly coated.
Brown meat: Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add beef in batches to avoid overcrowding. Sear until browned on all sides, about 5 minutes per batch. Transfer to a plate and set aside. Add remaining tablespoon of oil if needed.
Sauté aromatics: Reduce heat to medium and add 1 small yellow onion (diced), 4 medium carrots (peeled and sliced) and 4 ribs celery (sliced) to the pot. Cook, stirring occasionally, until softened, about 6-8 minutes. Stir in 2 cloves garlic and 2 tablespoons tomato paste, cooking for another 1–2 minutes until fragrant and slightly caramelized.
Deglaze: Increase heat to medium-high. Pour in 1 cup dry red wine (or additional broth) to deglaze, scraping up any browned bits stuck to the bottom of the pot. Simmer for 2–3 minutes to reduce slightly.
Build stew base: Return browned beef to the pot, along with 4 cups beef broth and 1 tablespoon Worcestershire sauce. Stir to combine. Add 1.5 pounds red potatoes (cut into ¾-inch chunks), 1 (10-oz) bag pearl onions (if using), 1 sprig fresh thyme, 1 sprig fresh rosemary, and 1 bay leaf. Ensure vegetables are mostly submerged in liquid.
Simmer: Bring stew to a boil, then reduce heat to low. Cover and simmer for 1½–2 hours, stirring occasionally, until beef is tender and vegetables are cooked through.
Adjust and thicken (optional): Once done, taste the stew and adjust seasoning with more salt or pepper if needed. For a thicker stew, stir 2 tablespoons cornstarch into 2 tablespoons cold water. Stir this slurry into the simmering stew and cook for an additional 5–10 minutes until thickened.
Serve: Discard thyme sprig, rosemary sprig, and bay leaf before serving. Ladle stew into bowls and garnish with freshly chopped parsley, if desired.

Notes

Ingredient notes

Chuck roast: Best for tender stew; avoid lean cuts like sirloin.
Red wine: Adds depth; sub with broth if preferred.
Beef broth: Use low-sodium to control salt levels.
Potatoes: Red or Yukon Golds hold shape; skip russets.
Pearl onions: Optional but sweet and delicious; sub with diced onion or skip.

Recipe tips

Sear the beef: Don’t overcrowd the pot - work in batches for the best crust.
Deglaze: Scrape up browned bits when adding wine/broth for extra flavor.
Simmer slowly: Low heat for 1½–2 hours ensures tender beef and rich flavors.
Season as you go: Taste and adjust salt and pepper throughout cooking.
Make it ahead: Flavors deepen overnight; reheat gently with a splash of broth.

Storage Tips

Refrigerate leftovers: Store in an airtight container for up to 3 days; reheat on the stovetop or microwave.
Freezer-friendly: Cool, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat until steaming hot all the way through.

Nutrition