Go Back
–+ servings
Bowl of beef stew with tender beef chunks, potatoes, carrots, and tomato broth served on a wooden board.

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
rest time 10 minutes
Total Time 2 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 412
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 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

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons
  • Tongs
  • Ladle

Method
 

  1. Cut the stewing beef into chunks and season with salt and black pepper.
  2. 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.
  3. Add the chopped onions to the pot and cook for a few minutes, scraping up the browned bits from the bottom.
  4. Stir in the red bell pepper, chopped tomatoes, and minced garlic. Cook until the tomatoes begin to soften.
  5. Add the sweet paprika, cumin, dried thyme, tomato paste, salt, and black pepper. Stir and cook for 1 to 2 minutes.
  6. Return the beef to the pot. Add the red wine, if using, then pour in the beef stock, chicken stock, or water.
  7. Add the bay leaves, bring to a simmer, cover, and cook gently for about 1 hour to 1 hour 15 minutes.
  8. 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.
  9. Remove the bay leaves. Taste and adjust salt and pepper, then let the stew rest for 10 minutes before serving.

Nutrition

Calories: 412kcalCarbohydrates: 28gProtein: 35gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 93mgSodium: 682mgPotassium: 1185mgFiber: 5gSugar: 8gVitamin A: 6510IUVitamin C: 48mgCalcium: 78mgIron: 5mg

Video

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!