Hearty Beef Stew
On March 13, 2024 (Updated September 24, 2024)
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Savory broth full of tender beef chunks and rich, hearty veggies, my Beef Stew is a slow-simmered, home-cooked classic. This yummy stew is perfect for a big crowd on a cold day.
Hearty Beef Stew
When you need to feed a big, hungry group, there are few options better than my hearty Beef Stew. It starts with a savory beef broth and tender chunks of perfectly seasoned, melt-in-your-mouth beef. Then, it’s loaded with hearty veggies like carrots, potatoes, celery, onions, and garlic. Finally, fresh rosemary, thyme, and bay leaves, give this stew an herby kick that puts it over the top.
Once you’ve got all your ingredients together, all you need is a good lidded pot, a wooden spatula, and about 2 hours. Then, you and your family can cozy up with a warm bowl of the best beef stew around.
The Best Beef for Stew
When it comes to picking beef stew meat, you want to make sure you look for a few key things. You always want your beef to have a rich, red color, and make sure the marbling meets your preferences. I use a cubed beef chuck roast for this recipe, which you can usually get already cut into cubes at your local butcher or grocery store. If not, you can cube it yourself with a good, sharp knife, like my Dalstrong Chef’s Knife.
Ingredients for Beef Stew
Once you’ve got your cubed beef, seasoned with some of my Signature Beef Rub, and browned in olive oil, here are all the other tasty ingredients you’ll be loading up into this rich and hearty stew:
- 1/2 cup butter
- 1/2 cup flour
- 8 cups beef stock
- 1 cup red wine
- 1 yellow onion
- 6 ribs celery
- 3 whole carrots
- 4 cloves garlic
- 6 medium Yukon gold potatoes
- 2 Tablespoons Worcestershire sauce
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 bay leaves
- salt and black pepper to taste
A lot of people had tomatoes in the beef stew they had growing up. Taste Test Todd remembers having it both ways, and so do I. If you want to add tomatoes, that’s a great option. You can add 1 28 ounce can of diced tomatoes to this recipe when adding the rest of your vegetables if that’s your preferred style.
Tip for Browning Beef
Getting all the savory flavor out of your beef while maintaining the tenderness comes down to cooking it just right. I recommend browning your beef in 1 pound batches. This will allow you to cook all your beef evenly, without any raw or overcooked pieces. Because you’re already setting your beef aside while starting your stew, this will ensure all your beef is cooked perfectly without affecting anything else.
How to Make Beef Stew
- Brown beef. Season all sides of the stew meat with my Beef Rub. Preheat your olive oil in a 4 quart heavy bottomed pot over medium heat, and then add in your beef once it starts to simmer. Allow your beef to sear for 3-4 minutes before stirring. Then, go ahead and repeat until your stew meat has a golden brown color all over before transferring to a plate.
- Make roux. In the same pot, melt your butter and then stir in your flour to form a thick roux. Next, pour in your beef stock and stir in with a wooden spatula, scraping the bottom of your pot for any browned bits. These are loaded with beefy flavor you want in your stew. Once your mix is boiling, add in your red wine and cook for 2-3 minutes, stirring to avoid scorching.
- Cook stew. Add your seared beef and cover with the lid on low heat for around 1 1/2 hours. Keep in mind this can take up to 2 hours, depending on the thickness of your beef. You want your beef to have a soft, bite-through tenderness.
- Simmer veggies. Next, you’ll add in your onions, celery, carrots, garlic, potatoes, and Worcestershire sauce. Tie your rosemary, thyme, and bay leaves together with some butcher’s twine and add it to the pot. Then, cover with the lid and allow to simmer for another 30 minutes. Salt and pepper to taste, and then stir occasionally.
- Serve and enjoy. Once all your beef and veggies are tender and all the hearty, herby, smoky flavors are married, it’s time to enjoy. Serve in bowls as is, or with some of my Homemade Rolls.
Leftover Storage
This comfort food recipe is built to feed a hungry crowd, so you can anticipate some leftovers. This beef stew will still be good for 3-4 days. Once your stew has cooled, then you just need to place it in an airtight container and store it in your refrigerator. You can reheat it in a pot for up to 4 days and enjoy rich and delicious stew.
If you want to make your beef stew ahead of time and freeze it, or you just want to freeze your leftovers, you can do that as well. Allow your stew to cool, and then place it in gallon size zip top bags, and then place in your freezer. It will stay good up to 3 months this way. When you’re ready, allow your stew to thaw enough to pour in a pot, and then reheat.
More Hearty Stew, Soup, and Chili Recipes
When you need to feed a big crowd without a big hassle, I’ve got you covered with several one-pot dishes. Here are a few of my favorite stew, soup and chili recipes you can make without dirtying every pot and pan you own:
- Brunswick Stew with Brisket and Pulled Pork
- Brisket Chili
- Easy Homemade Chili
- Smoked Tri Tip Chili
- Chicken Tortilla Soup
Hearty Beef Stew Recipe
Beef up your cooking repertoire with this mouth-watering, classic beef stew recipe. Tell us about your experience in the comments, and feel free to give the recipe a 5 star rating if you loved making it. Make sure you’re following Hey Grill Hey on YouTube, Instagram, and Facebook for the latest recipes and news.
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Beef Rub
$12.99 - $25.99
Everything BBQ Sauce
$8.99
Hearty Beef Stew
Ingredients
- 2 pounds cubed chuck roast or other stew meat
- 1 Tablespoon Hey Grill Hey Beef Rub
- 1 Tablespoon extra virgin olive oil
- 1/2 cup butter
- 1/2 cup flour
- 8 cups beef stock
- 1 cup red wine
- 1 yellow onion diced
- 6 ribs celery chopped
- 3 whole carrots cleaned and chopped
- 4 cloves garlic minced
- 6 medium Yukon gold potatoes chopped
- 2 Tablespoons Worcestershire sauce
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 bay leaves
- salt and pepper to taste
Instructions
- Season beef. Season beef on all sides with my Beef Rub.2 pounds cubed chuck roast, 1 Tablespoon Hey Grill Hey Beef Rub
- Brown beef. Heat olive oil in a heavy bottomed pot over medium heat until it starts to simmer, and then add in your beef. Do not stir or agitate. Allow beef to sear in pan for 3-4 minutes. Flip and repeat until golden brown on all sides. Move to plate and set aside until later.1 Tablespoon extra virgin olive oil
- Make roux. Melt butter in pot, and then stir in flour until a thick roux forms. Then, stir in your beef stock using a wooden spatula. Next, stir in your red wine and bring to a boil Allow to cook for 2-3 minutes, stirring to avoid any scorching.1/2 cup butter, 1/2 cup flour, 8 cups beef stock, 1 cup red wine
- Cook stew. Add beef and cook with lid on for 1 1/2-2 hours.
- Simmer veggies. Next, add in your vegetables, herbs, and Worcestershire sauce, and then salt and pepper to taste. Cover pot with lid again, and allow to simmer for 30 minutes, stirring occasionally.1 yellow onion, 6 ribs celery, 3 whole carrots, 4 cloves garlic, 6 medium Yukon gold potatoes, 2 Tablespoons Worcestershire sauce, 3 sprigs fresh thyme, 3 sprigs fresh rosemary, 2 bay leaves, salt and pepper
- Serve and enjoy. Once your beef is tender and veggies are soft, grab some bowls, serve it up, and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
