The Best Beef Stew Recipe

I made an Easy Beef Stew Recipe using tender beef cubes, savory tomato paste, and a splash of red wine for depth. I added onions, garlic, carrots, and potatoes to create a well-rounded flavor profile that feels both hearty and classic. This stew invites curiosity with its rich blend of familiar ingredients.

I always thought that making a good Beef Stew Recipe was more of an art than a science until I stumbled on this one. I was excited to try this homemade beef stew that combines flavor and simplicity in a way that makes every bite count.

I start off by seasoning 2 lbs beef stew meat with 1 tsp salt and 1/2 tsp black pepper, and then I lightly dust it with a bit of flour before browning it in olive oil. Next, I add chopped onion, minced garlic, and a splash of red wine along with beef broth to give it a bold base.

I mix in tomato paste, chopped carrots, celery, and diced potatoes, along with bay leaves, dried thyme, and rosemary. Each step feels like unlocking a new level of this classic Beef Stew Meat Recipe that any home cook can enjoy even if you are not a professional chef.

Why I Like this Recipe

I really love this recipe because it’s super simple to make while still packin a ton of flavor. First, the way the beef gets browned really gives it a deep, rich taste that makes me feel all warm inside. Second, the mix of red wine, broth, and tomato paste creates an amazing sauce that ties everything together, making every bite so hearty and satisfying. And lastly, I like that even though it’s a long list of ingredients, the whole process is pretty straightforward so I don’t get overwhelmed and can enjoy cooking it on a chill day.

Ingredients

• Beef stew meat: High in protein, adds robust flavor and comforting texture to the stew.
• Olive oil: Provides healthy fats and helps brown meat and vegetables evenly.
• Onion: Lends natural sweetness and depth; supports a savory stew base.
• Garlic: Boosts flavor with its pungent, tangy aroma essential for hearty dishes.
• Tomato paste: Deepens color and taste, delivering a slight tangy sweetness to the sauce.
• Carrots: Adds natural sweetness and fiber; gives a burst of color and nutrients.
• Potatoes: Starchy texture thickens the broth, comforting and filling every spoonful.
• Celery: Offers a subtle crunch with vitamins and a fresh herbal note.
• Bay leaves and herbs: Give a fragrant complexity and mild earthiness to the dish.

Ingredient Quantities

• 2 lbs beef stew meat, cut into 1-inch cubes
• 1 tsp salt, plus extra to taste
• 1/2 tsp black pepper
• 2-3 tbsp all-purpose flour for dusting the meat
• 2-3 tbsp olive oil for browning
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 cup red wine (optional but adds tons of flavor)
• 2 tbsp tomato paste
• 3 carrots, peeled and cut into chunks
• 2 celery stalks, sliced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 3 medium potatoes, diced

How to Make this

1. Pat the beef cubes dry and season them with 1 tsp salt and 1/2 tsp black pepper, then dust them evenly with 2-3 tbsp of flour.

2. Heat 2-3 tbsp olive oil in a large pot or Dutch oven over medium-high heat and brown the meat in batches, then remove and set aside.

3. Add the chopped onion to the pot and cook it for about 3-4 minutes until soft, then stir in the minced garlic and cook for another minute.

4. Pour in 1 cup red wine (if you are using it) and let it simmer for a couple minutes while you scrape up any browned bits from the bottom.

5. Stir in the beef broth and 2 tbsp tomato paste until well combined.

6. Return the browned beef along with its juices back to the pot.

7. Add in the carrots, celery, bay leaves, dried thyme, and dried rosemary, then mix everything together.

8. Bring the mixture to a simmer, cover the pot, and let it cook for about an hour and a half until the beef becomes tender.

9. Once the beef is tender, add the diced potatoes and continue to simmer for another 30 minutes until the potatoes are soft.

10. Give the stew a taste and add extra salt if needed. Then serve it warm and enjoy this hearty, flavorful meal!

Equipment Needed

1. Paper towels for drying the beef
2. A large pot or Dutch oven
3. A slotted spoon or tongs for browning and removing the meat
4. Measuring spoons and a measuring cup
5. A sharp knife and cutting board for chopping the onion, garlic, carrots, celery and potatoes
6. A wooden spoon for stirring
7. A lid for the pot
8. A stove to cook on

FAQ

The Best Beef Stew Recipe Substitutions and Variations

• If you can’t find beef stew meat, try using a good chuck roast instead, it gets really tender after lots of slow cooking.
• If red wine isn’t your thing or you don’t have any, use extra beef broth or a splash of balsamic vinegar to add some tangy depth.
• If you run out of all-purpose flour for dusting, you can swap it for a bit of cornstarch which will still thicken your stew nicely.
• If olive oil is not available, you can use vegetable oil or canola oil as a solid alternative for browning the meat.
• If you’re missing dried rosemary, a pinch of dried oregano works fine to give your stew that herby flavor.

Pro Tips

1. Make sure the beef is patted dry and don’t overcrowd the pot when browning the meat because if you try to cook too many at once they can steam instead of sear which really stops that rich flavor from forming
2. After you pour in the red wine, take some extra time to really scrape up those browned bits off the bottom of the pot; they add an incredible depth of flavor that is worth the effort
3. When you add the potatoes, stir them in gently so they don’t break apart too much as they cook; keeping their shape gives a better texture to the finished stew
4. Taste as you go and consider seasoning again at the end – sometimes a little extra salt can make a big difference in bringing out all the flavors in the stew