Comforting Beef Stew Recipe with Tender Meat and Veggies

Why You’ll Love This Recipe

I love this stew for its deep, layered flavor and fork-tender beef. The long simmer transforms inexpensive chuck roast into buttery-soft bites, while the tomato paste and beef stock create a rich base. I appreciate that it’s made in one pot, with easy-to-find ingredients. It’s one of those meals I can start on a weekend afternoon and have ready just in time for dinner with plenty of leftovers for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lbs chuck roast beef, cut into bite-sized cubes

• 2 celery sticks, diced

• ½ onion, finely chopped

• 2 small potatoes, chopped

• 2 carrots, cut into chunks (added later)

• 2 tablespoons flour

• 38 oz beef stock

• 1–2 teaspoons salt (to taste)

• ½ teaspoon black pepper

• 2 tablespoons tomato paste

• 1 teaspoon thyme (dried or a few sprigs fresh, optional)

Directions

1. Prep the vegetables: I start by dicing the celery and onion into small cubes. I keep the potatoes and carrots aside for later—they get added near the end so they don’t overcook.

2. Cut the beef: I trim and cube the chuck roast into bite-sized pieces. I leave some marbling for flavor—it makes a difference.

3. Sear the beef: I season the beef with salt and pepper and sear it in a heavy-bottomed pot (I use a Dutch oven). I brown it in batches for 3–4 minutes per side, making sure not to overcrowd the pot.

4. Remove beef and sauté veggies: Once the beef is browned, I transfer it to a plate. In the same pot, I sauté the diced onion and celery for about 2 minutes until fragrant.

5. Build the flavor: I stir in the tomato paste and let it cook for another 2 minutes. Then I sprinkle the flour over the vegetables and cook for 1 more minute to remove the raw flour taste.

6. Deglaze and combine: I slowly pour in the beef stock while scraping up the brown bits from the bottom of the pot—those bits add amazing flavor. I stir until the mixture is smooth.

7. Simmer: I return the seared beef to the pot, add thyme, and bring the stew to a gentle boil. Then I reduce the heat and let it simmer, uncovered, for about 2½ hours.

8. Add the remaining vegetables: After 2½ hours, I add the chopped potatoes and carrots. I simmer for another 30 minutes until they’re tender.

9. Final taste and texture check: The beef should be fall-apart tender, and the broth thick enough to coat a spoon. I adjust the salt and pepper to taste before serving.

Servings and timing

This stew makes 6 hearty servings, perfect for a family dinner or meal prep. Here’s how the timing breaks down:

• Prep time: 15 minutes

• Cook time: 3 hours

• Total time: 3 hours 15 minutes

Variations

I switch things up sometimes depending on what I have on hand:

• Add red wine: I replace a cup of the beef stock with dry red wine for extra richness.

• Use other root vegetables: Turnips, parsnips, or sweet potatoes add an earthy sweetness.

• Add peas: I stir in a cup of frozen peas during the last 5 minutes of cooking for color and pop.

• Slow cooker version: I brown the meat and veggies first, then transfer everything to the slow cooker and cook on low for 8 hours.

Storage/Reheating

This stew keeps beautifully. I store it in an airtight container in the fridge for up to 4 days. To reheat, I simmer it gently on the stove or microwave it in individual portions. It actually tastes even better the next day. I also freeze portions for up to 3 months—I just thaw overnight and reheat on the stove when I’m ready to enjoy.

FAQs

Can I use stew meat instead of chuck roast?

Yes, but I prefer chuck roast because it has more marbling and flavor. Stew meat works too—just make sure to simmer long enough for it to become tender.

Why do the carrots and potatoes go in later?

If I add them too early, they can turn mushy. I like my veggies tender but still holding their shape, so I add them in the last 30 minutes.

Can I thicken the stew more?

Absolutely. If I want it even thicker, I mash a few of the cooked potatoes into the broth, or I mix a little flour with water and stir it in near the end.

What’s the best pot to use?

I always use a heavy Dutch oven because it retains heat well and gives a nice sear. Any heavy pot with a lid will work.

How do I make this gluten-free?

To make it gluten-free, I skip the flour and instead thicken the stew with cornstarch (1 tablespoon mixed with cold water) during the last 10 minutes of simmering.

Conclusion

This Comforting Beef Stew is everything I want in a homemade meal—rich, warm, and satisfying. It’s the kind of dish that fills the house with mouthwatering aromas and brings everyone to the table. Whether I’m making it for Sunday dinner or freezing it for a future cozy night, this stew never disappoints.