Best Ever Beef Stew – A Hearty Classic for Cozy Nights

Bylina

There’s something deeply comforting about a bowl of homemade beef stew. The rich, savory aroma that fills your kitchen as it simmers low and slow; the tender chunks of beef that melt in your mouth; the medley of vegetables soaked in a flavorful broth—it’s the definition of a warm hug in a bowl. In this post, I’m sharing my best ever beef stew recipe—crafted from scratch, tested with love, and perfected for those chilly nights when only the coziest meal will do.

Why This Beef Stew is the Best Ever

What makes this stew stand out? It’s all in the technique and the balance of flavors. We start with well-marbled chuck roast for tenderness, sear it to lock in flavor, then slowly simmer it with aromatics, herbs, and just the right touch of tomato paste and red wine. The result? A deeply flavorful, soul-soothing stew that tastes like it simmered all day—because it did!

Ingredients You’ll Need

  • 2 ½ lbs beef chuck, cut into 1 ½-inch cubes
  • Salt and pepper to taste
  • 3 tbsp all-purpose flour
  • 3 tbsp olive oil (divided)
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 cup red wine (optional but recommended)
  • 4 cups beef broth
  • 2 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 4 large carrots, peeled and cut into chunks
  • 3 large russet potatoes, peeled and diced
  • 2 celery stalks, chopped
  • 1 cup frozen peas (added at the end)

Step-by-Step Instructions

1. Sear the Beef:
Toss the beef cubes in flour seasoned with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef until browned on all sides. Set aside.

2. Sauté Aromatics:
Add the remaining olive oil to the pot. Sauté onions until translucent, about 5 minutes. Add garlic and tomato paste; cook another minute, stirring frequently.

3. Deglaze and Simmer:
Pour in the red wine, scraping up the browned bits from the bottom of the pot. Let the wine simmer for 2–3 minutes, then return the beef to the pot. Add broth, Worcestershire sauce, herbs, and bay leaves. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1½ hours.

4. Add Vegetables:
Stir in the carrots, potatoes, and celery. Simmer uncovered for another 45–60 minutes, or until the beef is fork-tender and the vegetables are cooked through.

5. Final Touch:
Stir in peas and simmer for 5 more minutes. Remove bay leaves and adjust seasoning. Serve hot with crusty bread or buttered biscuits.

Tips for Stew Perfection

  • Beef Matters: Use chuck roast—it has enough fat and connective tissue to become deliciously tender over long cooking.
  • Low and Slow: Don’t rush the simmer. The magic happens over time.
  • Layer Flavors: Browning the meat and deglazing the pot adds complexity to the stew base.
  • Next-Day Magic: Like many stews, this one tastes even better the next day.

Make It Your Own

This beef stew is endlessly adaptable. Want more vegetables? Add mushrooms, parsnips, or turnips. Prefer a thicker stew? Mash some of the potatoes into the broth or add a cornstarch slurry. Love a little heat? A pinch of red pepper flakes works wonders.

A Recipe With Heart

This dish has become a staple in my kitchen—especially during the colder months. It’s the meal I make when someone’s feeling under the weather, or when I want to make Sunday dinner feel extra special. It’s more than a recipe—it’s a ritual, a source of comfort, and a way to gather people around the table.

And that’s the beauty of a great beef stew. It’s timeless, filling, and made to be shared. Whether you’re making it for the first time or the hundredth, it never fails to satisfy.

Serving Suggestions

  • Bread: Crusty French bread, dinner rolls, or buttermilk biscuits
  • Drink Pairing: A bold red wine like Cabernet Sauvignon or a dark ale
  • Side Dish: A light green salad or roasted Brussels sprouts for contrast

Leftovers and Storage

This stew stores beautifully. Keep it in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or microwave, adding a splash of broth or water if needed.

Final Thoughts

There’s a reason this stew has earned the name Best Ever. It’s humble, hearty, and absolutely packed with flavor. Whether it’s your first time making it or your new go-to comfort food, I hope it finds a place at your table as it has at mine. If you try it, let me know in the comments—what did you love? What did you change? And most importantly… did it warm your soul?