I grew up eating a big pot of beef stew on quiet Sundays, and this beef stew recipe still takes me right back to that small kitchen where the windows would fog up and the whole house smelled rich and warm. I love how one pot can hold so much comfort. You brown the meat, stir the onions, and before long the air shifts and everyone drifts toward the stove asking when dinner will be ready. Over the years I have tested many versions, from a korean beef stew recipe to a filipino beef stew recipe, and even a cabbage stew recipe that surprised me in the best way. I have tried beef stew recipe stove top methods and an easy beef stew recipe stove top version for busy weeknights. I learned a lot about beef for stew recipes and how the right cut turns tender after a slow simmer. Now I make this stew with calm confidence. I trust the slow bubble in the pot. I taste and adjust as I go. When I serve it, I watch everyone take that first bite and close their eyes for a second. That is when I know this simple meal did its job. It fed us well and brought us together at the table.

1) Key Takeaways
2) Easy Beef Stew Recipe
3) Ingredients for Beef Stew
4) How to Make Beef Stew
5) Tips for Making Beef Stew
6) Making Beef Stew Ahead of Time
7) Storing Leftover Beef Stew
8) Try these Main Course next!
9) Beef Stew
10) Nutrition

1) Key Takeaways

I make this beef stew recipe when I want dinner to feel steady and warm. The beef turns tender. The broth turns rich. The vegetables soak up flavor and give back comfort in every bite.

You brown the meat with care. You let the pot sit and bubble at a low heat. That slow time builds a hearty beef stew that tastes deep and full. This is a classic beef stew dish that works for family dinners or quiet nights at home.

If you have tried a korean beef stew recipe or a filipino beef stew recipe, you know how beef can carry bold flavor. This version keeps things simple. It stays close to a homestyle beef stew meal that feels honest and filling.

2) Easy Beef Stew Recipe

When I think of a beef stew recipe, I think of steam on the windows and a heavy pot on the stove. This beef stew recipe fills the house with a smell that makes everyone wander into the kitchen. I stir the pot and taste the broth. I smile every time.

I have tested a beef stew recipe stove top method on busy weekdays. I have tried an easy beef stew recipe stove top version when time felt tight. Each time, I come back to this one. It gives me steady results. The meat softens. The broth thickens. The carrots turn sweet and soft.

I have looked at many beef for stew recipes over the years. Some add cabbage like a cabbage stew recipe. Some lean into spice. This one stays balanced. It tastes rich without feeling heavy. I trust it. You can trust it too.

3) Ingredients for Beef Stew

Beef Chuck I choose well marbled beef chuck. The fat melts into the broth and gives body to the stew. Large cubes work best. They hold shape and turn tender after a long simmer.

Olive Oil A few spoonfuls help brown the meat. That brown crust builds flavor at the base of the pot. I never skip this step.

Onion and Garlic Chopped onion and minced garlic sit at the heart of the stew. They soften in the pot and create a sweet savory base that lifts the whole dish.

Carrots and Potatoes Thick carrot slices and chunks of Yukon gold potatoes soak up the broth. They turn soft and comforting without falling apart.

Tomato Paste A small spoonful deepens the color and adds a quiet richness that rounds out the broth.

Red Wine and Beef Broth Wine loosens the browned bits from the pot. Broth covers the meat and lets everything cook together into one rich sauce.

Thyme and Bay Leaf These herbs bring a gentle earth note that makes the stew feel complete.

Salt and Pepper I season in layers. A little at the start. A taste at the end. That balance matters.

4) How to Make Beef Stew

Step 1 Pat the beef dry and season it well with salt and pepper. Dry meat browns better. That crust builds deep flavor.

Step 2 Heat oil in a heavy pot. Brown the beef in batches. Do not crowd the pot. Let each side turn dark and rich before you flip.

Step 3 Remove the beef. Add onion. Cook until soft. Stir in garlic and tomato paste. Let them cook until the paste darkens.

Step 4 Pour in red wine. Scrape the bottom of the pot with a wooden spoon. Those bits hold flavor you want in the broth.

Step 5 Return beef to the pot. Add carrots, potatoes, thyme, and bay leaf. Pour in broth until the meat is covered.

Step 6 Bring to a gentle boil. Lower heat. Let it simmer for about two hours. Stir now and then. Watch the sauce thicken and the meat turn tender.

Step 7 Taste and adjust salt and pepper. Remove the bay leaf. Ladle into bowls and serve hot.

5) Tips for Making Beef Stew

I give the meat space when I brown it. Crowding traps steam and stops that deep color from forming. Color means flavor.

I keep the heat low once the stew starts to simmer. A fast boil makes meat tough. A slow bubble keeps it tender and soft.

I taste near the end. Salt wakes up the broth. A small pinch can shift the whole pot. I trust my spoon more than any rule written on paper.

6) Making Beef Stew Ahead of Time

This stew tastes even better the next day. I let it cool, then store it in the fridge overnight. The flavors settle and blend into each other.

When I reheat it, I use low heat and stir now and then. If the broth thickens too much, I add a splash of broth or water to loosen it.

Planning ahead takes stress off dinner time. I know a pot of stew waits for me. That feels good at the end of a long day.

7) Storing Leftover Beef Stew

I store leftover stew in a sealed container in the fridge for up to four days. The texture holds well and the flavor deepens.

For longer storage, I freeze it in portions. I thaw in the fridge overnight before reheating on the stove.

A bowl of reheated stew on a cold evening feels like a small gift from my past self. I am always glad I made extra.

8) Try these Main Course next!

9) Beef Stew