What cut of beef is best for Beef Stew?

Chuck roast is the most popular cut because it’s affordable, well-marbled, and turns tender with slow cooking. Brisket or round also work well.

Can I make Beef Stew in a slow cooker?

Yes! Sear the beef first, then transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours until the beef is fork-tender.

How do I thicken Beef Stew naturally?

You can mash a few of the cooked potatoes into the stew, stir in a cornstarch slurry, or let the stew simmer uncovered to reduce and thicken.

What can I serve with Beef Stew?

Crusty bread, mashed potatoes, buttered noodles, or polenta are classic pairings. A simple green salad also balances the richness.

Beef Stew – 7 Easy Steps to Make at Home

Description

This classic Beef Stew is the ultimate comfort food — tender chunks of beef, hearty vegetables, and a rich, savory broth slow-simmered to perfection. It’s perfect for cozy Sunday dinners, meal prep, or whenever you crave something warm and homemade. Simple ingredients, big flavor, and guaranteed comfort in every bowl.

Ingredients

Scale

2 pounds chuck roast, cut into 1½-inch cubes
2 tablespoons oil, divided
1 large onion, diced
2 celery stalks, sliced
3 carrots, peeled and cut into chunks
3 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine (or extra broth)
4 cups beef broth
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1½ pounds potatoes, cut into chunks
Salt and black pepper, to taste
Fresh parsley, for garnish
Optional: 1 tablespoon cornstarch + 1 tablespoon water (for thickening)

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Instructions

Season beef cubes with salt and pepper. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Working in batches, brown the beef on all sides. Remove and set aside.
In the same pot, add remaining oil. Sauté onion, celery, and carrots for 5–6 minutes. Add garlic and tomato paste, cooking for 1–2 minutes.
Deglaze the pot with red wine, scraping up any browned bits. Return beef to the pot. Add broth, bay leaves, rosemary, thyme, and Worcestershire sauce. Bring to a simmer.
Cover and simmer on low heat for 2 hours, stirring occasionally. Add potatoes and continue simmering for 30 minutes, or until vegetables and beef are tender.
For a thicker stew, mix cornstarch and water, stir into the pot, and simmer uncovered for 5–10 minutes. Adjust seasoning to taste. Garnish with fresh parsley and serve hot.

Notes

This stew tastes even better the next day! Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove with a splash of broth if needed. Serve with crusty bread, mashed potatoes, or egg noodles.

Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Category: Main Course, Stew
Method: Stovetop
Cuisine: American, Comfort Food

Nutrition

Serving Size: 1.5 cups
Calories: 420
Sugar: 5g
Sodium: 680mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 35g
Cholesterol: 95mg