Name: Comforting Beef Stew
Prep time: 15 min
Cook time: 2 h
Yield: 6
Ingredients: 2 pounds beef chuck roast, cut into 1-inch cubes; 2 tablespoons olive oil; 1 large onion, chopped; 2 cups pearl onions, peeled; 3 garlic cloves, minced; 4 cups beef broth; 1 cup red wine (optional); 2 tablespoons tomato paste; 1 teaspoon Worcestershire sauce; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; Salt and pepper to taste; Optional: 3 carrots, sliced; 2 potatoes, diced; Tools:; Large Dutch oven or heavy-bottomed pot; Wooden spoon; Measuring cups and spoons; Sharp knife and cutting board

Comforting Beef Stew

There’s something magical about a hearty beef stew simmering on the stovetop, especially on a chilly evening. For me, this recipe is more than just a meal; it’s a tradition. I first made this dish during a busy week when I needed something simple yet nourishing to feed my family. With a house full of energetic kids and a to-do list that seemed endless, I was on the hunt for a recipe that required minimal effort but delivered maximum flavor—and this beef stew was the perfect answer.

The rich aroma of tender beef, sweet onions, and earthy herbs fills the kitchen as it cooks, instantly making the house feel cozier. My kids love helping me peel the pearl onions, a task they’ve turned into a mini competition. And when it’s time to eat, the way their faces light up as they dig into their bowls is priceless. My husband often jokes that this stew could make even the rainiest day feel sunny. Over time, it’s become a staple in our weekly rotation, and I’m thrilled to share it with you.

What I love most about this recipe is its versatility. Whether you’re feeding a crowd or prepping meals for the week, this stew adapts beautifully. The flavors deepen with time, making leftovers even better. If you’re looking for a dish that’s wholesome, comforting, and sure to please even the pickiest eaters, look no further. Let’s dive into everything you need to know to make this incredible beef stew your new family favorite.

Questions I Often Get Asked About This Recipe:

Can I make this in a slow cooker?
Absolutely! Just sear the beef and sauté the onions before transferring everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours.

Can I freeze this stew?
Yes, it freezes wonderfully. Let it cool completely, then store it in an airtight container for up to three months. Thaw in the fridge overnight and reheat on the stovetop.

What kind of beef should I use?
I recommend chuck roast or stew meat. Both are affordable and become incredibly tender when cooked low and slow.

Can I add other vegetables?
Of course! Carrots, celery, and potatoes are classic additions. Feel free to customize based on your family’s preferences.

How can I thicken the stew?
If you prefer a thicker consistency, mix a tablespoon of cornstarch with two tablespoons of water, then stir it into the stew during the last 10 minutes of cooking.

What You Need to Make Beef Stew:

Ingredients:

2 pounds beef chuck roast, cut into 1-inch cubes

2 tablespoons olive oil

1 large onion, chopped

2 cups pearl onions, peeled

3 garlic cloves, minced

4 cups beef broth

1 cup red wine (optional)

2 tablespoons tomato paste

1 teaspoon Worcestershire sauce

4 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

Salt and pepper to taste

Optional: 3 carrots, sliced; 2 potatoes, diced

Tools:

Large Dutch oven or heavy-bottomed pot

Wooden spoon

Measuring cups and spoons

Sharp knife and cutting board

How to Make Beef Stew:

Prepare the ingredients: Pat the beef dry with paper towels and season generously with salt and pepper.

Sear the beef: Heat olive oil in a Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

Sauté the onions and garlic: In the same pot, sauté the chopped onion and pearl onions until softened. Add the garlic and cook for another minute.

Build the base: Stir in the tomato paste and cook for 2 minutes. Deglaze the pot with red wine (if using), scraping up any browned bits.

Add the liquid: Return the beef to the pot and pour in the beef broth. Add Worcestershire sauce, thyme, rosemary, and bay leaves.

Simmer: Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5-2 hours, stirring occasionally.

Add vegetables: If using carrots and potatoes, add them in the last 30 minutes of cooking.

Serve: Remove the herbs and bay leaves before serving. Ladle into bowls and enjoy!

Tips for Making the Best Beef Stew:

Use room-temperature beef: This helps the meat sear evenly, locking in flavor.

Don’t rush the sear: Browning the beef properly adds depth to the stew.

Fresh herbs are key: They bring out the best flavors. If using dried herbs, reduce the quantity by half.

Make it ahead: The flavors deepen when the stew rests overnight in the fridge.

Serve with crusty bread: It’s perfect for soaking up the rich broth.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “My family loved this! The beef was so tender, and the flavors were incredible. Will definitely make it again.” – Sarah L.

⭐️⭐️⭐️⭐️⭐️ “Perfect for a busy weeknight. I prepped everything in the morning and let it simmer while I helped my kids with homework. A hit!” – Megan T.

⭐️⭐️⭐️⭐️ “Great recipe, but I’ll add more garlic next time for extra flavor.” – Jason M.

⭐️⭐️⭐️⭐️⭐️ “This stew reminded me of my grandma’s cooking. So comforting and delicious.” – Emily R.

⭐️⭐️⭐️⭐️ “Loved it, but I wish there were more vegetables included in the recipe.” – Laura P.

Printable Recipe:

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