I don’t think I can make it through any fall or winter season without making this comforting, easy Beef Stew recipe for my family. It’s SO simple to make and is filled with rich, savory flavors and hearty veggies that seriously hit the spot on a chilly night. Plus, it’s a one-pot wonder that makes clean-up a breeze. And don’t worry about leftovers; this stew stores and reheats beautifully. It’s actually one of those recipes I enjoy even more the day after.
There’s just something so comforting about a pot of beef stew simmering on the stove—it instantly makes the whole house feel warmer. I turn to this recipe every time I want something hearty, simple, and satisfying. With tender chunks of beef, plenty of veggies, and a rich, savory broth, it’s one of those meals that feels like a hug in a bowl. Plus, it’s budget-friendly and perfect for leftovers, which makes it a win all around in my book.
HOW TO MAKE BEEF STEW STEP-BY-STEP PHOTOS
Prep the veggies: Dice 1 yellow onion, slice 3 carrots, and 3 celery sticks, and mince 4 garlic cloves. Set the vegetables to the side.
Season meat: Place 1 ½ lb. stew meat on a cutting board or in a large bowl. Season with 1 tsp salt and ½ tsp black pepper. Now sprinkle 3 Tbsp flour over the meat. Toss the meat until it’s evenly coated in the flour.
Cook meat in batches: Heat a large pot or Dutch oven over medium-high heat. Once the pot is hot, add 2 Tbsp of cooking oil. Add half of the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on the second side. Remove and transfer the first batch of stew meat to a separate plate. Add 1-2 more Tbsp of oil to the pot and repeat the steps of browning the second batch of stew meat. Remove all of the meat and set aside.
Sauté vegetables: Turn the heat down to medium heat and add the onion, carrots, celery, and garlic. Stir and sauté for 2-3 minutes or until the onions are translucent.
Now add in 3 Tbsp tomato paste, 1 ½ tsp dried thyme, 1 ½ tsp dried rosemary, ½ tsp salt, and ¼ tsp black pepper. Stir and continue to cook for 1 minute.
Add ½ cup red wine to deglaze the pot. Stir and scrape up any brown bits that may be stuck to the bottom of the pot.
Add beef in: Now, add the beef back to the pot with 1 Tbsp Worcestershire sauce and pour in 5 cups beef broth.
Bring to a boil then simmer: Add 2 bay leaves and give everything a good stir. Place the lid on top and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour, stirring occasionally, or until the meat is tender. I let my meat simmer for 1 hour and 15 minutes.
Prep potatoes: While the stew is simmering, peel and chop 1 lb. gold potatoes. Once the beef is tender, add the chopped potatoes to the pot, place the lid back on top, and continue to simmer until the potatoes are tender, for about 20-30 minutes.
Taste and adjust: Give the stew a taste, and add more salt and pepper if needed. I added ¼ tsp salt and ¼ tsp black pepper.
Serve and enjoy: Remove the bay leaves, garnish with parsley (optional), and enjoy!
Storage & Reheating
This recipe for beef stew is one of my favorite things to make ahead. The flavors develop more, and the herbs become fragrant after sitting in the fridge overnight. To store, let it cool to room temperature, then cover and refrigerate for up to 3-4 days. You can also freeze it for up to 3 months. It’s best to portion it out into smaller containers for easier thawing. Let them thaw overnight before reheating on the stovetop or in the microwave. I sometimes add a splash or two of beef broth to thin it out as needed.
