Cold weather? Lazy Sunday? Existential dread?
Beef stew fixes everything. This isn’t your grandma’s bland, mushy mess—this is flavor-packed, fall-apart-tender magic in a pot. No slow cooker, no fancy gadgets, just a stove and 30 minutes of active work.
You’ll eat like a king, spend like a peasant, and maybe even impress your cat. Ready to out-cook every mediocre takeout option? Let’s go.
Why This Beef Stew Recipe Slaps
First, we sear the beef like we mean it—no gray, sad chunks here.
Then, we layer flavors with wine (yes, wine), tomato paste, and herbs that don’t taste like dust. The potatoes? Perfectly tender, not disintegrating into the void.
The broth? Rich enough to make you question life choices. Plus, it’s idiot-proof.
Burn water? You’ll still nail this.
Ingredients (No Weird Stuff)
- 2 lbs beef chuck, cubed (fat = flavor, don’t trim it all)
- 3 tbsp olive oil (or whatever oil won’t judge you)
- 1 large onion, diced (tears build character)
- 3 carrots, chopped (no, baby carrots don’t count)
- 3 celery stalks, sliced (it’s not just for sad diets)
- 4 garlic cloves, minced (or 5, we’re not cops)
- 2 tbsp tomato paste (the secret weapon)
- 1/2 cup red wine (cheap is fine, you’re cooking it)
- 4 cups beef broth (low-sodium, unless you like salt licks)
- 2 bay leaves (remove them later or chew on one, IDC)
- 1 tsp thyme (dried is fine, fresh is fancy)
- 1.5 lbs potatoes, cubed (russets or Yukon golds)
- Salt and pepper (use them, coward)
Step-by-Step Instructions (No PhD Required)
- Sear the beef: Pat dry, season with salt/pepper. Heat oil in a large pot, sear beef in batches until browned.
No crowding, or you’ll steam it. Set aside.
- Sauté the veggies: Same pot, add onion, carrots, celery. Cook 5 mins.
Add garlic, tomato paste—cook 1 min until it smells like a fancy Italian restaurant.
- Deglaze: Pour in wine, scrape the brown bits (that’s flavor, not dirt). Simmer 2 mins.
- Combine and simmer: Add beef back, broth, bay leaves, thyme. Bring to boil, then reduce heat.
Cover, simmer 1.5 hours.
- Potato time: Add potatoes, simmer 30 mins uncovered. Stew should thicken. Taste, adjust salt/pepper.
Fish out bay leaves (unless you enjoy leaf surprises).
Storage: Because Leftovers Are Life
Cool it, then stash in the fridge for up to 4 days. Freeze for 3 months (use airtight containers, not ziplocks you’ll regret). Reheat on the stove with a splash of broth—microwaving turns it into a science experiment.
Why This Recipe Wins
It’s cheap, filling, and idiot-resistant.
Packed with protein, veggies, and carbs, it’s a full meal. Customizable (add mushrooms, hate celery? Fine).
Plus, it tastes better the next day—like a culinary time traveler.
Common Mistakes (Don’t Be That Person)
- Not searing the beef properly: Browning = flavor. Don’t rush it.
- Overcrowding the pot: Steam isn’t your friend here. Batch cook.
- Using water instead of broth: This isn’t prison food.
Splurge on broth.
- Overcooking the potatoes: Mushy potatoes are a crime. Add them late.
Alternatives (Because Rules Are Fake)
- No wine? Use extra broth + 1 tbsp vinegar (apple cider or balsamic).
- Vegetarian? Swap beef for mushrooms, use veggie broth. It’s… different.
- Instant Pot fans? Sear on sauté mode, pressure cook 35 mins.
You do you.
FAQ
Can I use stew meat instead of chuck?
Sure, but chuck has better marbling (translation: it’s juicier). Stew meat often includes random cuts—some tough, some tender. Chuck is consistent.
Why is my stew thin?
You didn’t simmer uncovered at the end, or you added too much broth.
FYI, a slurry (cornstarch + water) can fix it, but patience works better.
Can I skip the wine?
Yes, but your stew will lack depth. Sub with broth + vinegar, but IMO, wine’s worth it.
Why does my beef taste rubbery?
You didn’t simmer it long enough. Chuck needs time to relax—like all of us after a Monday.
Final Thoughts
This beef stew is the culinary equivalent of a weighted blanket—comforting, reliable, and impossible to mess up.
Make it once, and you’ll never Google another recipe. Now go forth and simmer like a boss.