The Only Beef Stew Recipe I Come Back To (Spoiler: It's Comfort in a Pot)

So, the first time I ever made beef stew, I had no clue what I was doing. Honestly, I was just trying to impress my then-boyfriend, now-husband—he said his mum made “the best ever,” and well, those are dangerous words. My stew ended up a bit more like soup (and the carrots were sort of not quite fork-tender… oops) but he still went back for seconds, so I’m calling that a win. Since then, this recipe’s become my way of battling chilly nights, cranky appetites, or frankly, whenever I want to feel a little smug about making something that tastes like a hug in a bowl. Sometimes the dog stares at me from the corner, probably hoping for a chunk of beef, but that’s another story.

Why You'll Love This Beef Stew (or Why I Make It so Often...)

I pull this one out of my back pocket when everyone’s stomping in with cold noses and loud complaints. My family absolutely polishes off the pot (even my picky 9-year-old, who once declared he “hated all stews”). I make it when I need to clean out the veggie drawer, when the weather feels like it’s personally attacking me, or if I just want leftovers for work lunches (though, let's be real, it barely makes it past dinner). And, confession—there was a time I tried making this stew with fancy expensive wine, but honestly, the cheap stuff works just fine. Well, except that one time I forgot to add wine at all, and weirdly, nobody noticed. Go figure.

What You’ll Need (& Some Swaps I’ve Tried)

About 2 lbs (900g-ish) beef chuck, cut into big chunks—or sometimes I grab stewing beef that’s already chopped to save time. My grandmother swore by brisket, but it’s totally up to you.
2–3 tablespoons all-purpose flour, or just a solid dusting (I tried cornstarch once, honestly, it was OK)
3 tablespoons olive oil—or whatever oil happens to be on sale. Butter works in a pinch, but watch it so it doesn’t burn.
1 big onion, chopped—not too fussy here, yellow or white both work
3–4 garlic cloves, smashed or chopped. When I’m lazy, I use the jarred stuff (don’t yell at me, it’s fine!)
3 large carrots, sliced into thick rounds
3 celery stalks, chopped
About 1 lb potatoes (red, yellow, whatever)—keep them chunky
2 tablespoons tomato paste (sometimes I just throw in a squeeze of ketchup, don’t tell anyone)
1 cup red wine, if you have it, or beef broth if you don’t. (Sometimes I use both. No rules.)
3 cups beef broth—honestly, any brand, or water + a bouillon cube if that's what’s handy
2 teaspoons dried thyme (fresh if you fancy, but I never measure)
1 bay leaf (I once skipped this and didn’t notice much difference, but it feels important)
Salt and pepper, to taste
Optional: A handful of frozen peas for color at the end, or mushrooms if that's your jam

Let’s Make This Stew—The (Sorta) Step-by-Step

First thing—grab a big ol’ pot or Dutch oven (mine was a hand-me-down and it’s definitely seen better days). Toss your beef chunks in a bowl with the flour, salt, and pepper, and give them a little toss so they're nicely coated. They might clump together, just break ‘em up as best you can.
Over medium-high heat, glug in the oil. When it’s nice and hot, add the beef in batches—don't crowd the pan unless you want sad, gray meat. Get some good color on them; this takes patience (and yeah, your kitchen might get a bit smoky, but that’s part of the fun). Remove beef and set aside; try not to eat too many ‘tester pieces’ yet!
Drop the heat to medium. In the same pot, toss in the onion with a big pinch of salt. Let it go a couple minutes—scrape up the tasty brown bits. Add the garlic, cook another minute. If the bottom is getting dark (borderline burnt?), splash in a little broth to loosen things. Works like a charm.
Stir in your tomato paste and let it darken a touch. Now pour in the wine (if using) and let it bubble for a minute. The smell? Unreal.
Dump the beef back in, then add carrots, celery, potatoes, thyme, bay leaf, and the rest of your broth. Give it a stir and bring to a simmer. Skim off any foam, if it bugs you (sometimes I forget and, honestly, nobody minds).
Pop on a lid just slightly askew so some steam can escape. Simmer (low and slow!) for about 2 hours, stirring every so often. This is when I usually sneak a little taste with a slice of bread—just, you know, for testing purposes.
If you fancy peas or mushrooms, throw them in for the last 10 minutes. Fish out the bay leaf (if you remember). Taste; add more salt and pepper if it’s feeling a bit flat.

Things I Wish I’d Known Earlier

Stew always tastes better the next day. I can’t prove it, but that’s my story.
If you slice your veggies too thin, they sort of vanish. Learned that the hard way.
Don’t skimp on salt. I once tried making this super low-sodium—meh, not the same cozy feeling.

If You Want to Tinker: Variations I’ve Tried (for Better or Worse)

Swapped potatoes for turnips—surprisingly hearty!
Added sweet potatoes… ended up a bit too sweet for me, but the color was great.
Left out the wine, used a splash of Worcestershire sauce instead; not bad, just different.
I tried thickening with instant mash once (when out of flour). It did the trick, but the texture’s a bit off, kind of like porridge.

Lack of Equipment? No Stress

If you don’t have a heavy Dutch oven, a big old stock pot works too—just stir more often and watch the bottom doesn’t get too sticky. I’ve even made this, in a pinch, in a slow cooker: just brown everything first, dump it all in, and leave it on low all day. Only downside—less chance to sneak a taste during cooking.

Sneaky Storage Tips

It’ll keep in the fridge for about three days; freezes well too (if it makes it that long). Honestly, leftovers are better after a night in the fridge, but good luck saving any. My lot always catch the scent and come lurking before it cools down, so mine rarely survives past breakfast the next day.

When It’s Ready: How I Serve It (Maybe You Do This Too?)

I usually plop it into deep bowls with a fat slice of bread (store-bought is fine, but if you’ve got soda bread, well, that’s the dream). Sometimes I sprinkle a bit of fresh parsley over the top for a pop of green—if I remember to buy parsley, that is. On a wild night, someone asks for grated cheese, which I have to admit is actually brilliant.

Lessons Learned the Long Way (a.k.a. Pro Tips)

Don’t rush the browning. I did it once, and the stew was weirdly pale—never again.
Actually, I find it works better if you let the wine cook off properly, otherwise it tastes ‘raw’ (not in a good way).
Once, I dumped all the salt at the start—and you could tell. Add slowly, taste as you go!

Questions I Get All the Time (in No Particular Order)

"Can I use chicken instead of beef?" I suppose you could, but chicken cooks faster and doesn't hold up to the long simmer quite the same. If you do, keep an eye out so it doesn’t dry out!
"Why does my stew taste kind of bland?" Honestly, usually needs more salt, or you could chuck in a splash of soy sauce for umami. Or let it simmer an extra half hour. That helps.
"Can I skip the wine?" Sure thing—just go for more broth. I even forgot the wine once, like I said above, and it was still dinner.
"Is it okay to use frozen veggies?" Yep! Maybe not potatoes, those go weird, but frozen carrots or peas are totally fine if you’re in a rush.
"What if I don’t have thyme?" Use whatever you love—rosemary, oregano, even herbes de Provence if you’re feeling fancy. Or just skip it. No judgement.

And that’s pretty much it. One last thing—if your dog looks betrayed that you didn’t share, just remind him he can have a plain carrot. Works like a charm (mostly).

Beef Stew Recipe: Cozy Family Comfort in Every Bowl

The Only Beef Stew Recipe I Come Back To (Spoiler: It's Comfort in a Pot)

Why You'll Love This Beef Stew (or Why I Make It so Often...)

What You’ll Need (& Some Swaps I’ve Tried)

Let’s Make This Stew—The (Sorta) Step-by-Step

Things I Wish I’d Known Earlier

If You Want to Tinker: Variations I’ve Tried (for Better or Worse)

Lack of Equipment? No Stress

Sneaky Storage Tips

When It’s Ready: How I Serve It (Maybe You Do This Too?)

Lessons Learned the Long Way (a.k.a. Pro Tips)

Questions I Get All the Time (in No Particular Order)

Beef Stew Recipe

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Instructions

Approximate Information for One Serving

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