This classic beef stew recipe is the kind of slow-simmered comfort food that fills the whole kitchen with smell and makes cold weather feel a little more bearable. Chunks of beef chuck braise low and slow with carrots and potatoes until fork-tender, all in a rich, deeply flavored broth built from real searing and a proper simmer — not a shortcut version. It's one of the easiest homemade beef stew recipes to get right once you know the two or three things that actually matter, and it's the kind of dinner that tastes even better as leftovers the next day.
Why you'll love this recipe
- ✓Fork-tender beef from a proper low-and-slow braise, not a rushed simmer.
- ✓One pot, minimal cleanup, and freezes beautifully for later.
- ✓Tastes even better the next day, making it ideal for meal prep.
Prep
20 min
Cook
2 hr
Total
2 hr 20 min
Yield
6 servings
Ingredients
- 2 lb beef chuck, cut into 2-inch chunks
- Salt and pepper, to taste
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (optional, or extra broth)
- 3 carrots, cut into chunks
- 3 potatoes, cut into chunks
- 2 bay leaves
- 1 tsp dried thyme
Instructions
- 1Season the beef with salt and pepper, then toss with flour to coat lightly.
- 2Heat olive oil in a large pot over medium-high heat. Sear the beef in batches until browned on all sides, about 6-8 minutes per batch. Set aside.
- 3Add the onion to the pot and cook until softened, about 5 minutes, then add the garlic and tomato paste and cook 1 minute more.
- 4Pour in the beef broth and red wine, scraping up any browned bits from the bottom.
- 5Return the beef to the pot along with the bay leaves and thyme. Bring to a simmer, cover, and cook on low heat for 1 1/2 hours.
- 6Add the carrots and potatoes and continue simmering, covered, for 30-40 minutes more until the beef and vegetables are fork-tender.
- 7Remove the bay leaves, adjust seasoning, and serve hot.
Notes & Tips
- Searing the beef well before braising builds a lot of the stew's deep flavor — don't skip this step.
- This stew tastes even better the next day, once the flavors have had time to meld.
- Freezes well for up to 3 months in an airtight container.
Frequently Asked Questions
What is the best cut of beef for stew?
Chuck roast is the best choice — it's tougher when raw, but becomes very tender with the long, slow braise that stew requires.
Can I make beef stew in a slow cooker?
Yes — sear the beef and cook the aromatics on the stovetop first, then transfer everything to a slow cooker and cook on low for 7-8 hours.
Why is my beef stew tough?
Tough beef usually means it hasn't simmered long enough — chuck roast needs at least 1.5 to 2 hours of low, slow cooking to fully break down and become tender.
Do I need to add wine to beef stew?
No, it's optional — you can substitute an equal amount of extra beef broth if you'd rather skip the wine.
Can I freeze beef stew?
Yes, beef stew freezes very well for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.
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