Description

This classic beef stew recipe is rich, hearty, and packed with flavor. Tender chunks of beef are slow-simmered in a savory broth with potatoes, carrots, onions, and celery, creating a comforting dish perfect for any season. Whether you cook it on the stovetop, in a slow cooker, or an Instant Pot, this one-pot meal delivers deep, satisfying flavors every time. Serve it with crusty bread or over mashed potatoes for the ultimate comfort food experience.

Ingredients

Scale

For the Stew:

2 lbs chuck roast (cut into 1.5-inch cubes)
2 tbsp olive oil (for searing)
1 onion (diced)
3 carrots (sliced into rounds)
2 celery stalks (chopped)
3 golden potatoes (cubed)
4 cloves garlic (minced)
3 cups beef broth (low sodium)
1 cup red wine (optional, for depth of flavor)
3 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp salt (adjust to taste)
1 tsp black pepper
1 tsp paprika
½ tsp dried thyme
1 bay leaf

For Thickening (Optional):

2 tbsp flour or cornstarch mixed with ¼ cup water

Final Touches:

1 cup frozen peas (added at the end)
2 tbsp fresh parsley (chopped, for garnish)

Instructions

Step 1: Prepare the Ingredients

Cut the beef into cubes and pat them dry. Chop all vegetables and mince the garlic.

Step 2: Brown the Beef

Heat olive oil in a large Dutch oven over medium-high heat.
Sear the beef in batches, ensuring a golden-brown crust. Remove and set aside.

Step 3: Build the Flavor Base

In the same pot, sauté the onions, carrots, and celery until softened.
Stir in the garlic, tomato paste, and Worcestershire sauce; cook for 1-2 minutes.

Step 4: Deglaze and Simmer

Pour in the red wine (or broth), scraping up browned bits for extra flavor.
Return the beef to the pot, add broth, potatoes, seasonings, and the bay leaf.
Bring to a gentle simmer, cover, and cook for 1.5 to 2 hours, stirring occasionally.

Step 5: Thicken the Stew (Optional)

Mix flour or cornstarch with water and stir it into the stew. Simmer until thickened.

Step 6: Final Touches & Serving

Stir in peas and cook for 5 more minutes.
Remove the bay leaf, adjust seasoning, and garnish with fresh parsley before serving.

Notes

For a Slow Cooker: Follow steps 1-3, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
For an Instant Pot: Use the sauté function to brown the beef and soften veggies, then pressure cook on high for 35 minutes with a natural release.
Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Best Flavor Tip: Stew tastes even better the next day as the flavors develop overnight.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Dish
Method: Stovetop (with slow cooker & Instant Pot options)
Cuisine: American, French-inspired

Nutrition

Serving Size: 1 bowl (~1.5 cups)
Calories: 420 kcal
Sugar: 6g
Sodium: 780mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 35g
Cholesterol: 85mg

Keywords: Beef stew recipe, hearty beef stew, homemade beef stew, slow cooker beef stew, classic beef stew, comfort food, Instant Pot beef stew