Easy Beef Stew Recipe for Busy Weeknights

Beef stew is the one recipe I come back to every single cold evening. This rich, slow-simmered pot turns tough chuck roast into fork-tender bites in under two hours. My version builds deep flavor by browning the beef first and adding a splash of tomato paste for body.

Why This Beef Stew Works

Browning the chuck in batches creates a caramelized fond on the bottom of the pot. That layer of browned bits dissolves into the broth and builds a savory, concentrated base. You taste the difference in every spoonful.

I use a mix of Yukon Gold potatoes and carrots cut into large chunks. They hold their shape through two hours of simmering without turning to mush. The stew finishes thick and glossy from a simple cornstarch slurry stirred in at the end.

Ingredients

• 2 pounds beef chuck roast, cut into 1.5-inch (4 cm) cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup (240 ml) dry red wine
• 4 cups (960 ml) beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 pound (450 g) Yukon Gold potatoes, cut into 1-inch (2.5 cm) chunks
• 3 large carrots, peeled and cut into 1-inch (2.5 cm) rounds
• 2 stalks celery, sliced into 1/2-inch (1.3 cm) pieces
• 1 cup (150 g) frozen peas
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water
• 2 tablespoons fresh parsley, chopped

What You Need for Beef Stew

Beef chuck roast — this cut has the right fat-to-meat ratio for braising. The connective tissue melts into gelatin during the long simmer and gives the broth its silky body. Avoid pre-cut stew meat; it dries out faster.

Tomato paste — a concentrated hit of umami that darkens the broth and rounds out the flavor. I cook it for about a minute until it turns brick red before adding liquid.

Dry red wine — deglazes the fond and adds acidity that balances the richness. Any full-bodied red works. If you skip the wine, use an extra cup of broth with a splash of red wine vinegar.

Worcestershire sauce and soy sauce — both are packed with glutamates that push the savory depth further. The soy sauce adds salt and fermented complexity without making the stew taste Asian.

Yukon Gold potatoes — waxy enough to hold together through the full cook time. Russets fall apart and cloud the broth. Cut them into even chunks so they cook at the same rate.

Cornstarch slurry — thickens the broth into a glossy gravy in about two minutes. I prefer this over a flour roux because it stays clear and gives a lighter coating on the tongue.

How to Make Beef Stew

1. Pat the beef cubes dry with paper towels. Season with salt and pepper, then toss in flour to coat.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown the beef in two batches, about 3 minutes per side, until a deep golden crust forms. Transfer to a plate.
4. Lower the heat to medium. Add the diced onion and cook for 4 minutes until softened.
5. Stir in the garlic and tomato paste. Cook for 1 minute until the paste darkens.
6. Pour in the red wine and scrape up all browned bits from the bottom of the pot.
7. Add the beef broth, Worcestershire sauce, soy sauce, bay leaves, and dried thyme. Stir to combine.
8. Return the browned beef and any juices to the pot. Bring to a boil.
9. Reduce heat to low, cover, and simmer for 1 hour.
10. Add the potatoes, carrots, and celery. Cover and simmer for 45 more minutes until vegetables are tender.
11. Stir the cornstarch slurry into the stew. Cook uncovered for 5 minutes until the broth thickens.
12. Remove the bay leaves. Stir in the frozen peas and cook for 2 minutes until heated through.
13. Garnish with fresh parsley and serve.

Beef Stew Variations

Slow Cooker Beef Stew

Brown the beef and onion on the stovetop, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4 hours. Add the cornstarch slurry and peas in the last 30 minutes.

Guinness Beef Stew

Replace the red wine with one 12 oz (355 ml) can of Guinness stout. The roasted malt flavor deepens the broth and pairs well with root vegetables. I add a tablespoon of brown sugar to balance the bitterness.

Low Carb Beef Stew

Swap the potatoes for turnips or cauliflower florets. Skip the flour coating and the cornstarch slurry. The stew thickens naturally as the collagen renders during the long simmer.

Instant Pot Beef Stew

Use the saute function to brown the beef and aromatics. Pressure cook on high for 35 minutes with natural release. Add vegetables and pressure cook for 5 more minutes with quick release.

Tips for the Best Beef Stew

• I always pat the beef dry before browning. Wet meat steams instead of searing.
• Brown in small batches so the pan stays hot. Crowding drops the temperature and gives you grey meat.
• Cut all vegetables the same size for even cooking.
• Keep the simmer gentle. A rolling boil toughens the beef and turns potatoes to paste.
• Add frozen peas at the very end. They only need 2 minutes and keep their bright green color.
• This beef stew tastes even better the next day after the flavors meld overnight.

Make Ahead & Storage

This beef stew keeps in the fridge for up to five days in an airtight container. I make a full batch on Sunday and eat it for lunch all week. The flavors improve each day as the spices and broth concentrate.

To freeze, cool the stew completely and portion into quart-sized freezer bags. Lay them flat so they stack neatly. Frozen beef stew keeps for 3 months. Thaw overnight in the fridge and reheat on the stovetop over medium-low heat.

Common Questions

What is the best cut of beef for stew?

I use chuck roast every time. It has enough marbling and connective tissue to stay moist through a long braise. The collagen converts to gelatin and gives the broth a rich, silky texture.

How do I thicken beef stew?

A cornstarch slurry is the fastest method. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, stir it into the simmering stew, and wait 5 minutes. The broth turns glossy and coats a spoon.

Can I make beef stew without wine?

Yes. Replace the wine with an extra cup (240 ml) of beef broth plus 1 tablespoon of red wine vinegar. You still get the acidity needed to balance the richness without any alcohol.

How long does beef stew last in the fridge?

It stays fresh for up to five days in an airtight container. I find the flavor peaks on day two or three once the spices fully soak into the beef and vegetables.

Can I freeze beef stew?

Absolutely. Cool it fully, portion into freezer bags, and freeze flat. It holds for 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

This beef stew is the kind of recipe I make when I want a full meal with zero fuss. Save it for your next chilly evening and let it do the work.