Hearty Beef Stew

When the weather turns crisp, there’s nothing better than a warm, hearty bowl of beef stew to bring comfort to your kitchen.

This recipe combines tender chunks of beef, perfectly cooked vegetables, and a rich, savory broth that will have your family asking for seconds. Best of all, it’s an approachable recipe with ingredients you probably already have on hand.

Here’s how to create a classic beef stew that’s bursting with flavor and perfect for cozy family dinners.

Ingredients

• For the Beef:

  • 3 lbs stew beef

  • 2 tablespoons all-purpose flour

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon browning sauce (optional, for color)

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon Italian seasoning

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

    
    

• For the Stew:

  • 3 stalks celery, chopped

  • 1 onion, chopped

  • 4 large carrots, chopped

  • 1 tablespoon garlic, minced

  • 2 tablespoons tomato paste

  • 2 tablespoons roast beef base paste (like Better Than Bouillon)

  • 4 cups beef stock

  • 2/3 cup red cooking wine

  • Fresh rosemary, thyme, 2–3 bay leaves

  • 4 medium Yukon gold potatoes, cut into cubes

Instructions

Step 1: Prepare the Beef

1. In a large bowl, toss the stew beef with flour, Worcestershire sauce, browning sauce (if using), garlic powder, onion powder, Italian seasoning, salt, and pepper.

2. Heat some oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

3. Sear the beef in batches, ensuring each piece gets a nice crust. Remove the beef and set aside.

Step 2: Sauté the Vegetables

1. In the same pot, add celery, onion, and carrots. Sauté for 5–7 minutes until softened.

2. Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes.

Step 3: Build the Broth

1. Deglaze the pot with red cooking wine, scraping up all the flavorful browned bits.

2. Stir in the beef base paste and beef stock, ensuring everything is well combined. Taste and adjust seasoning with additional salt and pepper, if needed.

3. Return the seared beef to the pot along with the fresh rosemary, thyme, and bay leaves.

Step 4: Add the Potatoes and Simmer

1. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally. The beef should become tender, and the broth will thicken into a luscious stew.

2. In the last 20 minutes of cooking, add the cubed Yukon gold potatoes to the pot.

Step 5: Final Touches

1. Remove the bay leaves and herb stems before serving.

Why This Recipe Works

• Layers of Flavor: Searing the beef and deglazing the pot ensures a rich, deep flavor.

• Balanced Seasoning: Worcestershire sauce, Italian seasoning, and beef base paste create a savory and slightly tangy balance.

• Perfect Texture: Yukon gold potatoes hold their shape while adding creaminess to the stew.

Serving Suggestions

Serve this beef stew with crusty bread or corn bread to soak up every drop of the rich broth. Pair it with a simple side salad or steamed rice to round out the meal.

This beef stew is the ultimate crowd-pleaser, perfect for Sunday dinners, meal prepping, or any night when you need something hearty and comforting. The slow-simmered flavors make it worth every minute, and the leftovers (if there are any!) are even better the next day.

Try this recipe, and let me know how it turns out in the comments below! What’s your favorite way to enjoy beef stew?