When you’re craving something warm, satisfying, and packed with flavor, a hearty beef stew is one of the best dishes to prepare. It’s the kind of meal that fills your home with an inviting aroma and your belly with nourishing, slow-simmered goodness. Perfect for a cold day or when you want to feed your family a one-pot meal, beef stew blends tender chunks of meat with vegetables and savory broth for the ultimate comfort food experience.
This version of beef stew keeps things simple while maximizing flavor. The process starts with searing beef for that rich, caramelized depth, followed by cooking down aromatics like onions and garlic. Then, it’s all about the slow simmer—letting the beef become fork-tender and the vegetables soft and flavorful. It’s customizable too; you can easily swap in seasonal vegetables or use chicken stock if you don’t have beef stock on hand. Whether you’re making this for a family dinner or cooking extra to store for future meals, it’s a wholesome dish that rarely disappoints.
Ingredients (Serves 4–6):
• 3 teaspoons olive oil, divided
• 1 pound beef stew meat, trimmed of excess fat
• 1 cup chopped onion
• 1 clove garlic, minced
• 2½ cups beef stock (homemade or low-sodium canned chicken stock as a substitute)
• ½ teaspoon salt
• ½ teaspoon dried thyme
• 1 bay leaf
• 4 medium red potatoes, chopped into 1-inch chunks
• 2 large carrots, sliced into ¼-inch pieces
• 2 celery stalks, sliced into ½-inch pieces
• 2½ tablespoons flour
• ¼ cup additional stock or water for thickening
Instructions:
Heat 2 teaspoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in a single layer and sear without moving for 5 minutes. Season lightly with salt and pepper.
Turn the beef pieces over, add the remaining teaspoon of oil, and brown for another 2–3 minutes. Do this in two batches if needed to avoid overcrowding.
With all meat browned and in the pot, reduce the heat to medium. Stir in the chopped onion and minced garlic. Cook for 2–3 minutes, stirring occasionally, until the onions soften and begin to brown.
Add the beef stock, salt, thyme, and bay leaf. Ensure the meat is fully submerged—add more stock if necessary.
Bring to a gentle boil, then cover the pot, reduce heat, and simmer for 2 hours. Stir occasionally to prevent sticking.
After 2 hours, add the chopped potatoes, carrots, and celery. Return the stew to a boil, then cover and simmer for another 10–15 minutes until vegetables are tender.
In a small bowl, whisk the flour with ¼ cup of stock or water until smooth. Stir this mixture into the stew and cook uncovered for 5 more minutes, or until the broth thickens to your liking.
Remove bay leaf before serving.
Nutritional Insights & Dietary Considerations:
This stew is rich in protein from the beef and packed with fiber, vitamins, and minerals from the carrots, celery, and potatoes. The broth provides hydration and a savory depth, while the use of olive oil keeps saturated fat levels moderate. It is not suitable for vegetarian or vegan diets, but gluten-free flour can be substituted if you’re avoiding gluten. For lower sodium content, opt for unsalted or low-sodium stock and season lightly with salt.
Sharing and Commenting is Caring:
Love how this beef stew warmed you up? Share your favorite twist—maybe a splash of red wine or a handful of fresh herbs. Comment below to tell others how yours turned out or who you made it for. Sharing your kitchen joy can spark someone else’s next meal inspiration!