A hearty beef stew simmered low and slow with tender potatoes, vegetables and savory herbs—comfort food at its best.
PrintHearty Beef Stew
This cozy beef stew is rich with flavor and full of tender chunks of beef, hearty potatoes, and garden vegetables, all simmered in a savory tomato-based broth made with stewed tomatoes. The slow cook time allows the meat to become fall-apart tender while the flavors meld into a comforting, saucy classic. Perfect for a cold day or make-ahead meal!
- Prep Time: 20
- Cook Time: 2.5 - 3 hours
- Total Time: about 3 hours
- Yield: 6 1x
- Category: Beef
- Method: Oven
- Cuisine: American
Ingredients
2 lbs beef stew meat (chuck roast, cut into cubes)
Salt and pepper to taste
2 tbsp flour (optional, for light coating)
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
1 can (14.5 oz) stewed tomatoes (with juices)
3 cups beef broth
2 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried oregano
2 bay leaves
2 cups potatoes, diced
Optional garnish: fresh parsley, crusty bread on the side
Instructions
-
Prep the Beef:
Pat the beef dry with paper towels. Season with salt and pepper, and lightly coat in flour if using (this adds a light crust and helps thicken the stew). -
Brown the Meat:
In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Set aside. -
Sauté the Aromatics:
In the same pot, add a bit more oil if needed. Sauté onion, garlic, carrots, and celery for about 5 minutes until softened. -
Build the Stew:
Add the stewed tomatoes (breaking them up slightly with a spoon), beef broth, Worcestershire sauce, thyme, oregano, and bay leaves. Stir to combine. -
Simmer:
Return the beef to the pot. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1.5 hours, stirring occasionally. -
Add Potatoes:
After 1.5 hours, add the potatoes. Simmer uncovered for another 30 minutes, or until the potatoes and beef are tender. -
Finish:
Remove bay leaves. Adjust seasoning with salt and pepper. Garnish with fresh parsley if desired.
Notes
Optional Thickening Methods:
- Flour-Coated Beef
Already included in the recipe—gives a nice subtle thickness. - Slurry Method
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew during the last 10–15 minutes and simmer until it thickens. - Mash Some Potatoes or Veggies
Lightly mash a few of the cooked potatoes or carrots right in the pot for a rustic, natural thickener. - Remove the Lid to Reduce
Keep the lid off during the last half hour of cooking to let excess liquid evaporate.
Pairings:
🥖 Side Dishes:
- Crusty sourdough or French bread
- Buttermilk biscuits or garlic knots
- Creamy mashed potatoes (if not using potatoes in the stew)
- Buttery egg noodles
- Cheddar or cornbread muffins
🥗 Salads:
- Simple mixed greens with balsamic vinaigrette
- Spinach salad with apples, walnuts, and goat cheese
- Roasted beet salad with arugula and citrus dressing
🥦 Vegetables:
- Roasted Brussels sprouts
- Green beans with garlic and lemon
- Honey-glazed carrots
- Steamed broccoli with a squeeze of lemon
🍷 Beverages:
- Red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
- Sparkling water with lemon or orange slices
- Hot tea (like black or herbal blends)
- Craft beer (amber ale or brown ale works well)
🍎 Desserts:
- Apple crisp or apple pie
- Chocolate pudding or molten lava cake
- Bread pudding with caramel sauce
- Pumpkin bars or ginger molasses cookies
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 380
- Fat: 18
- Carbohydrates: 28
- Protein: 30