When the temperature drops and stays down, I make a big pot of beef stew. There is something about standing over it, stirring now and then, that feels as warming as the bowl itself.

The beef goes in tough and comes out meltingly tender, and the broth turns thick and savory around soft potatoes and carrots. I always tear off a heel of bread to drag through the bottom of the bowl, which is honestly the part I look forward to most.

It takes a couple of slow hours, but almost none of it is real work. Mostly it is just the stew doing its quiet thing on the stove.

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Why You’ll Love This Beef Stew

Tender beef in a thick, savory broth.
One pot and simple, hearty ingredients.
Mostly hands-off simmering time.
Tastes even better the next day.

Ingredients for Beef Stew

2 pounds beef chuck, cut into 1 1/2 inch cubes
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons oil
1 onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef broth
1 cup red wine (optional, or more broth)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
1 pound potatoes, cut into chunks
3 carrots, cut into chunks
2 celery stalks, sliced

How to Make Beef Stew

Pat the beef dry and toss it with the flour, salt, and pepper until lightly coated.
Heat the oil in a large pot over medium-high. Brown the beef in batches until deeply colored on all sides, about 5 minutes per batch. Crowding the pot steams the meat instead of browning it, so give it room. Move the beef to a plate.
Add the onion to the pot and cook until soft, about 4 minutes. Stir in the garlic and tomato paste and cook for 1 minute.
Pour in the broth and the wine if using, scraping up the browned bits from the bottom. Return the beef along with the Worcestershire, thyme, and bay leaf.
Bring to a boil, then lower to a gentle simmer and cover. Cook for 1 1/2 hours, until the beef starts to turn tender.
Add the potatoes, carrots, and celery. Cover and simmer for another 30 to 45 minutes, until the vegetables are fork-tender and the broth has thickened.
Taste and adjust the salt. For a thicker stew, stir in a slurry of 2 tablespoons flour mixed with 2 tablespoons water and simmer uncovered until it coats a spoon.

Tips

Chuck is the best cut for stew. It turns tender and juicy over a long simmer.
Brown the beef well and do not crowd the pan. That color is where the deep flavor comes from.
A splash of red wine adds richness, but extra broth works just as well.
Serve with crusty bread to soak up the broth.

Frequently Asked Questions

My broth is too thin. How do I fix it? Stir in a slurry of equal parts flour and water, then simmer uncovered until it thickens.

Can I make it in a slow cooker? Yes. Brown the beef first, then cook everything on low for 7 to 8 hours.

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