The Best Beef Stew – Hearty One-Pot Dinner with Tender Vegetables
The Best Beef Stew is a hearty one-pot dinner made with tender beef chunks, potatoes, carrots, tomatoes, red bell pepper, celery, garlic, herbs, and a rich broth. It simmers until the beef is soft and the vegetables soak up the warm, savory flavor.
A good beef stew should feel cozy, filling, and deeply flavorful without being complicated. This version builds flavor by browning the beef first, then cooking the vegetables, tomato paste, spices, and broth together until everything turns rich and comforting.
The potatoes make it hearty, the carrots add a little sweetness, and the paprika gives the broth a beautiful warm color. Serve it with crusty bread, rice, mashed potatoes, or a simple green salad for a satisfying homemade meal.
Table of contents
Why You’ll Love This Recipe
- Made in one pot with simple everyday ingredients
- Tender beef, soft potatoes, and sweet carrots in a rich broth
- Cozy dinner that tastes even better the next day
- Easy to serve with bread, rice, or a side salad
- Flexible recipe with red wine, beef stock, chicken stock, or water options
Ingredients
Candy base
- 1 to 2 tablespoons oil
- 1 1/2 pounds stewing beef, cut into chunks (700 g)
- Salt, to taste
- Black pepper, to taste
- 2 onions, roughly chopped
- 1 red bell pepper, diced
- 3 tomatoes, chopped
- 3 garlic cloves, minced
- 1 tablespoon sweet paprika
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 tablespoon tomato paste
- 1 cup red wine, optional (240 ml)
- 4 to 5 cups beef stock, chicken stock, or water (960 ml to 1.2 L)
- 2 bay leaves
- 1 celery stalk, chopped
- 3 carrots, cut into chunks
- 2 potatoes, cut into chunks
Ingredient Notes & Substitutions
- Stewing beef: Beef chuck or stew meat works well because it becomes tender with slow simmering. Cut the pieces into similar-size chunks so they cook evenly.
- Oil: Use olive oil, avocado oil, vegetable oil, or another neutral cooking oil for browning the beef.
- Onions, garlic, and red bell pepper: These build the base of the stew and give the broth a deep homemade flavor.
- Tomatoes and tomato paste: Fresh tomatoes add moisture and brightness, while tomato paste makes the sauce richer.
- Sweet paprika: This gives the stew color and mild warmth. Use sweet paprika, not hot paprika, unless you want extra spice.
- Cumin and dried thyme: These add cozy, savory flavor without overpowering the beef.
- Red wine: Wine adds depth, but it is optional. If skipping it, use extra beef stock, chicken stock, or water.
- Stock: Beef stock gives the deepest flavor, but chicken stock or water can still work. If using water, taste and adjust the salt at the end.
- Potatoes and carrots: Cut them into medium chunks so they soften without falling apart too quickly.
How to Make The Best Beef Stew
- Cut and season the beef. Cut the stewing beef into chunks, then season with salt and black pepper.
- Brown the beef. Heat 1 to 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add the beef and brown it on the outside, working in batches if needed. Remove some of the beef if the pot feels crowded.
- Cook the onions. Add the chopped onions to the same pot and cook for a few minutes, scraping up the browned bits from the bottom.
- Add the vegetables and aromatics. Stir in the red bell pepper, tomatoes, and minced garlic. Cook until the tomatoes start to soften.
- Add the tomato paste and spices. Stir in the sweet paprika, cumin, dried thyme, tomato paste, salt, and black pepper. Cook for 1 to 2 minutes to wake up the flavors.
- Add liquid and simmer. Return the beef to the pot. Add the red wine, if using, then pour in 4 to 5 cups of beef stock, chicken stock, or water. Add the bay leaves and bring to a simmer.
- Cook until the beef starts to soften. Cover and simmer gently for about 1 hour to 1 hour 15 minutes, stirring occasionally.
- Add the vegetables. Add the celery, carrots, and potatoes. Continue simmering for 30 to 40 minutes, or until the beef is tender and the vegetables are cooked through.
- Adjust and serve. Remove the bay leaves, taste the broth, and adjust salt and pepper if needed. Serve warm with bread, rice, or your favorite side.
Expert Tips
- Brown the beef well before adding liquid for a deeper stew flavor.
- Do not overcrowd the pot when searing; brown the beef in batches if needed.
- Scrape the bottom of the pot after adding onions or liquid to lift up all the flavorful browned bits.
- Keep the stew at a gentle simmer, not a hard boil, so the beef turns tender.
- Add potatoes and carrots later so they do not overcook before the beef is done.
- Cut potatoes and carrots into similar-size chunks for even cooking.
- Taste near the end, because stock and tomato paste can change how much salt you need.
- Let the stew rest for 10 minutes before serving so the flavors settle.
Storage & Freezing
- Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. The flavor usually gets richer after a night in the fridge.
- Reheat gently on the stovetop over medium-low heat until hot, stirring occasionally. Add a splash of stock or water if the broth thickens too much.
- To freeze, let the stew cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Potatoes can soften a little after freezing, but the stew will still taste delicious.
- Thaw overnight in the refrigerator before reheating. Warm slowly on the stovetop and adjust the seasoning before serving.
Variations
- No-wine beef stew: Skip the red wine and use an extra cup of beef stock.
- Extra vegetable stew: Add peas, mushrooms, green beans, or parsnips near the end of cooking.
- Spicy beef stew: Add cayenne pepper, chili flakes, or a diced jalapeño.
- Thicker stew: Mash a few potato pieces into the broth or simmer uncovered for the last 10 minutes.
- Herbier stew: Add fresh parsley at the end or a sprig of rosemary while simmering.
The Best Beef Stew
A hearty one-pot beef stew made with tender beef chunks, potatoes, carrots, tomatoes, red bell pepper, celery, garlic, warm spices, and a rich savory broth. Cozy, filling, and perfect for a homemade dinner.
Ingredients
Equipment
Method
- Cut the stewing beef into chunks and season with salt and black pepper.
- Heat 1 to 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add the beef and brown on the outside, working in batches if needed.
- Add the chopped onions to the pot and cook for a few minutes, scraping up the browned bits from the bottom.
- Stir in the red bell pepper, chopped tomatoes, and minced garlic. Cook until the tomatoes begin to soften.
- Add the sweet paprika, cumin, dried thyme, tomato paste, salt, and black pepper. Stir and cook for 1 to 2 minutes.
- Return the beef to the pot. Add the red wine, if using, then pour in the beef stock, chicken stock, or water.
- Add the bay leaves, bring to a simmer, cover, and cook gently for about 1 hour to 1 hour 15 minutes.
- Add the celery, carrots, and potatoes. Continue simmering for 30 to 40 minutes, or until the beef is tender and the vegetables are cooked through.
- Remove the bay leaves. Taste and adjust salt and pepper, then let the stew rest for 10 minutes before serving.
Nutrition
Notes
- Brown the beef well for the best flavor. Keep the stew at a gentle simmer so the beef becomes tender without drying out.
- Add the potatoes and carrots later in the cooking process so they hold their shape.
- Red wine is optional; replace it with extra beef stock, chicken stock, or water if preferred.
- For a thicker stew, simmer uncovered near the end or mash a few potato pieces into the broth.
Tried this recipe?
Let us know how it was!FAQs
What cut of beef is best for beef stew?
Chuck roast or stewing beef is best because it becomes tender when cooked low and slow. Lean cuts can turn dry if simmered too long.
Can I make this without red wine?
Yes. Replace the red wine with beef stock, chicken stock, or water. Beef stock gives the richest flavor.
How long should beef stew simmer?
The beef usually needs about 1 1/2 to 2 hours total, depending on the size of the pieces. It is ready when the beef is fork-tender.
Why is my beef stew tough?
The stew may need more time. Stewing beef becomes tender with slow cooking, so keep it at a gentle simmer until it softens.
Can I make beef stew ahead of time?
Yes. Beef stew is a great make-ahead meal because the flavors deepen in the refrigerator. Reheat gently before serving.
Can I cook this in a slow cooker?
Yes. Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours, adding potatoes and carrots halfway through if possible.
Key Takeaways
- The Best Beef Stew is a hearty, one-pot meal made with tender beef, vegetables, and a rich broth.
- This recipe builds flavor by browning the beef first and then simmering with spices and vegetables for a cozy dinner.
- You can customize The Best Beef Stew with optional ingredients like red wine or additional vegetables.
- Store leftovers in an airtight container; the flavor improves overnight.
- The recipe is flexible, allowing for variations like no-wine, spicy, or thicker stews.
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Estimated reading time: 8 minutes
