If you’re craving a comforting, hearty meal that feels like a warm hug in a bowl, this Easy Beef Stew Recipe is exactly what you need. Trust me, once you try this, you’ll wonder how you ever made stew any other way. It’s rich, full of tender beef and vibrant veggies, and simmered to perfection with simple ingredients you probably already have in your kitchen. So grab your favorite pot, and let’s dive into a stew that’s both foolproof and downright delicious.
Why You’ll Love This Recipe
- Simple Ingredients: You don’t need anything fancy, just wholesome staples that pack real flavor.
- Hands-Off Simmering: Most of the cooking is slow and easy, making it perfect for busy days.
- Family Favorite: My crew goes crazy for this stew, especially on chilly evenings.
- Versatile & Customizable: You can tweak the veggies or spices to suit what you have or your mood.
Ingredients You’ll Need
Every ingredient in this Easy Beef Stew Recipe plays a key role in building layers of flavor and that perfect stew texture. When shopping, look for beef chuck with good marbling — that fat melts into the stew to keep it juicy and tender.
- Beef chuck stew meat: Well-marbled pieces give the stew richness and tenderness after slow cooking.
- Kosher salt: Helps season the beef and vegetables properly without overpowering.
- Olive oil: Use a quality extra virgin for sautéing and a bit of flavor.
- Celery: Adds a subtle, refreshing crunch and balances out the richness.
- Onion: Essential for that flavorful stew base—don’t skip it!
- Carrots: Sweetness and color that also soften beautifully.
- Parsnips: A lovely earthy twist that mellows when cooked down.
- Black pepper: Freshly ground for the best aroma and spice kick.
- Fresh thyme leaves: This herb infuses the stew with fragrant warmth.
- All-purpose flour: Just a little to help thicken the stew naturally.
- Beef broth: Look for low-sodium or homemade for the best control over flavor.
- Water: Balances the broth concentration while the stew cooks.
- Balsamic vinegar: Adds a subtle tang and depth—this is a secret flavor booster!
- Worcestershire sauce: Brings umami magic and richness to the stew.
- Russet potatoes: Perfect texture and starchiness that soak up all those wonderful flavors.
- Fresh parsley: For a bright, fresh finish when serving.
Variations
I love mixing things up with this Easy Beef Stew Recipe depending on the season or what’s hanging out in my fridge. Feel free to make it your own—I encourage you to experiment!
- Variation: Sometimes I swap out parsnips for sweet potatoes to add a touch of natural sweetness, which my kids adore.
- Vegetarian Twist: If you’re skipping meat, try mushrooms and lentils instead—cook them longer to get that hearty feel.
- Spice it Up: Adding a pinch of smoked paprika or a dash of cayenne gave the stew a gentle kick that surprised everyone.
- Slow Cooker Friendly: After browning the beef and sautéing veggies, I transfer everything to my slow cooker for a set-it-and-forget-it meal.
How to Make Easy Beef Stew Recipe
Step 1: Brown the Beef for Maximum Flavor
Start by seasoning your beef pieces with a tablespoon of kosher salt — this enhances their natural flavor. Heat your olive oil in a large, sturdy pot over high heat. Don’t overcrowd the pot; make sure your beef cuts have space so they can brown nicely. When browned, the beef will develop those rich caramelized flavors that form the stew’s backbone. It usually takes about 10 minutes for the beef to lose its pink color and start to release its juices. Trust me, taking time here is worth it!
Step 2: Sauté the Vegetables and Build Layers
After your beef has a good sear, toss in the celery, onion, carrots, and parsnips. Lower the heat slightly to medium-high, and season the veggies with the remaining teaspoon of salt and black pepper. Cook everything together, stirring now and then until most of the liquid evaporates and your veggies soften—a good 10 minutes. This step softens the vegetables just enough and helps deepen the flavor before adding liquids.
Step 3: Add Herbs, Flour, and Liquids for Stew Magic
Now sprinkle in the fresh thyme and flour, stirring well for about 30 seconds until the flour is fully absorbed and no longer looks raw. This little trick helps thicken your stew naturally—no cornstarch needed! Then pour in the beef broth, water, balsamic vinegar, and Worcestershire sauce. Bring everything to a boil before lowering the heat to a gentle simmer, partially covered. Remember to stir about every 20 minutes to prevent sticking and help everything meld. You’ll notice the color deepen and the aroma becoming downright irresistible after about an hour.
Step 4: Add Potatoes & Finish Cooking
Stir in the chopped russet potatoes and keep your stew simmering until both the potatoes and beef are tender, which usually takes around 30 minutes. Taste and adjust salt at the end — seasoning can make all the difference! I sprinkle fresh parsley over the top just before serving for a fresh pop of color and brightness. This step makes your stew not just tasty but downright comforting.
Pro Tips for Making Easy Beef Stew Recipe
- Don’t Rush the Browning: I learned that properly searing your beef sets the tone for the entire stew — patience here pays off big time.
- Use Fresh Herbs: Thyme’s aroma fades when dried for too long, so fresh leaves really brighten up the dish.
- Control Your Liquid: If your broth is too salty, add a splash more water during simmering to balance it out.
- Avoid Overcooking Potatoes: Adding potatoes too early can make them fall apart, so add them closer to the end for perfect texture.
How to Serve Easy Beef Stew Recipe
Garnishes
I always finish this stew with a generous sprinkle of fresh parsley because it cuts through all the richness with a fresh, herbaceous note. Sometimes, a little cracked black pepper or a dollop of sour cream adds a lovely creamy contrast, especially if you’re serving it on a chilly night.
Side Dishes
My go-to sides with this stew are crusty bread for soaking up every last drop and a simple green salad dressed lightly with lemon vinaigrette to balance the hearty stew. Mashed cauliflower or roasted Brussels sprouts also pair beautifully for a veggie-packed meal.
Creative Ways to Present
For special occasions, I’ve ladled this stew into mini cast-iron skillets or warmed ceramic bowls right at the table — it makes the meal feel extra cozy and inviting. Serving with a side of homemade biscuit or topping with crispy fried onions adds that extra wow factor your guests will remember.
Make Ahead and Storage
Storing Leftovers
I always store leftover stew in airtight containers in the fridge. It keeps beautifully for up to five days, and honestly, the flavors get even better after sitting for a day or two. Just reheat gently on the stove to bring back that fresh-from-the-pot warmth.
Freezing
This stew freezes so well! I portion it into freezer-safe containers, label them, and it lasts up to three months. When you’re ready, thaw it overnight in the fridge for the best texture and flavor. It’s a lifesaver for busy weeks or unexpected guests.
Reheating
The best way I’ve found to reheat leftover beef stew is on the stovetop over medium-low heat, stirring occasionally. Adding a splash of broth or water helps loosen it up if it’s gotten too thick. You’ll get that homemade, fresh-cooked taste every time.
FAQs
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Can I make this Easy Beef Stew Recipe in a slow cooker?
Absolutely! After browning the beef and sautéing the veggies, transfer everything to your slow cooker and cook on low for 7 to 8 hours or high for 4 to 5 hours. Add potatoes during the last hour so they don’t get mushy. It’s a fantastic hands-off method that yields tender, flavorful stew.
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What cut of beef is best for this stew?
I recommend well-marbled beef chuck stew meat because the connective tissue breaks down during slow cooking, making the meat tender and juicy. Avoid lean cuts like sirloin, which can become tough when simmered for a long time.
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Can I use other vegetables in the stew?
Definitely! Feel free to swap or add veggies like parsnips, turnips, peas, or mushrooms. Just keep in mind cooking times — root veggies go in early, softer ones like peas closer to the end.
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How do I thicken the stew if it’s too thin?
If your stew needs thickening, mix a tablespoon of flour or cornstarch with cold water, then stir it into the simmering stew. Cook for a few more minutes until it thickens. Another trick is to mash some of the potatoes in the pot to naturally thicken the broth.
Final Thoughts
This Easy Beef Stew Recipe has become one of my absolute favorites because it’s both satisfying and approachable for cooks at any level. Whether you’re a seasoned home chef or just starting, you’ll find success and smiles at the dinner table with this dish. So next time you want a cozy meal that fills your home with incredible aromas and your belly with pure comfort, give this recipe a try—you won’t regret it, promise!
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Easy Beef Stew Recipe
- Prep Time: 30 mins
- Cook Time: 2 hrs
- Total Time: 2 hrs 30 mins
- Yield: 6 to 8 servings
- Category: Main Course, Stew
- Method: Stovetop
- Cuisine: American
Description
This Easy Beef Stew is a hearty and comforting dish featuring tender, well-marbled beef chuck, fresh vegetables, and a rich broth infused with thyme, balsamic vinegar, and Worcestershire sauce. Perfectly simmered to develop deep flavors, it’s an ideal meal to warm up any day.
Ingredients
Beef and Seasoning
- 3 pounds well-marbled beef chuck stew meat, cut into 1-inch pieces
- 1 tablespoon plus 1 teaspoon kosher salt, divided, plus more to taste
- 3 tablespoons olive oil
Vegetables
- 5 ribs celery, cut into 1-inch pieces (about 2 cups)
- 1 medium onion, chopped (about 1 cup)
- 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
- 2 medium parsnips, peeled and cut into 1-inch pieces (about 1 cup)
- 1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
- 1/4 cup chopped fresh parsley leaves
Seasonings and Liquids
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh thyme leaves
- 1 tablespoon all-purpose flour
- 4 cups beef broth
- 2 cups water
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
Instructions
- Cook the beef: In a large bowl, season the beef pieces with 1 tablespoon of kosher salt. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over high heat. Add the beef all at once and cook, stirring occasionally, until the meat is no longer pink and some liquid has accumulated at the bottom of the pot, about 10 minutes.
- Add the vegetables: Add the celery, onion, carrots, and parsnips to the pot. Reduce heat to medium-high. Season with the remaining teaspoon of salt and the black pepper. Cook, stirring occasionally, until most of the liquid has evaporated and vegetables are slightly softened, about 10 minutes.
- Add thyme and flour: Stir in the finely chopped fresh thyme leaves and sprinkle the flour over the mixture. Cook while stirring until the raw flour is no longer visible, about 30 seconds.
- Add broth and simmer: Pour in the beef broth, water, balsamic vinegar, and Worcestershire sauce. Bring the mixture to a boil, then reduce heat to medium-low. Cover partially and simmer, stirring every 20 minutes or so, until the stew has darkened and thickened slightly, about 1 hour.
- Add potatoes and finish: Stir in the cubed russet potatoes. Continue to simmer until the potatoes and beef are tender, about 30 minutes. Season the stew to taste with additional salt and pepper if needed.
- Serve: Transfer the stew to serving bowls and sprinkle with chopped fresh parsley. Serve hot.
Notes
- Use well-marbled beef chuck for the best flavor and tenderness.
- Beef broth can be homemade or store-bought; low sodium broth is recommended to control salt levels.
- Simmering the stew slowly allows flavors to deepen and the meat to become tender.
- Leftovers can be refrigerated in a tightly covered container for up to 5 days.
- For a thicker stew, mash some of the potatoes into the broth before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
