11 Easy Beef Stew Recipes That Always Turn Out Perfect

Beef stew is a comforting classic that can be delightfully simple to prepare. Whether you’re into a hearty one-pot dish or a slow cooker marvel, there’s a recipe here for you. Each stew offers a distinct taste, from the richness of red wine to the zest of a Mexican flair. Want to up your stew game? Let’s explore these delicious options that guarantee satisfaction with every bite.

Classic One-Pot Beef Stew

There’s nothing quite like a hearty bowl of Classic One-Pot Beef Stew to warm you up on a chilly day. This stew is the epitome of comfort food, with tender chunks of beef, aromatic vegetables, and a rich, savory broth that melds together beautifully.

It’s a simple yet satisfying dish that’s perfect for feeding a family or gathering of 4-6 people. The best part? Everything gets cooked in one pot, making cleanup a breeze and allowing all the flavors to develop together.

This Classic One-Pot Beef Stew recipe is perfect for both novice and experienced cooks. It involves a few basic cooking techniques such as browning meat, sautéing vegetables, and simmering. The key to this dish is patience, as letting it cook slowly will guarantee the beef becomes tender and the flavors meld together perfectly.

Pair this stew with some crusty bread or a side salad for a complete meal that everyone will love.

Ingredients (serves 4-6):

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1 cup frozen peas

Cooking Instructions:

1. Prepare the Beef: Pat the beef cubes dry with paper towels, then season generously with salt and pepper. This will help the beef brown properly.
2. Brown the Beef: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pot, and brown on all sides. Remove the beef and set it aside.
3. Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onions and garlic, and sauté for about 5 minutes until the onions are translucent.
4. Add Tomato Paste and Flour: Stir in the tomato paste and flour, cooking for another 2 minutes. This will help thicken the stew and add depth to the flavor.
5. Deglaze the Pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
6. Combine Ingredients: Add the browned beef back to the pot, along with the carrots, potatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.
7. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, or until the beef is tender. Stir occasionally to prevent sticking.
8. Add Peas and Final Seasoning: About 10 minutes before serving, add the frozen peas. Taste the stew and adjust the seasoning with more salt and pepper if needed.
9. Serve: Remove the bay leaves, then ladle the stew into bowls and serve hot.

Extra Tips:

For the best flavor, use a good quality beef chuck as it becomes tender and flavorful after slow cooking. Make sure to allow enough time for the stew to simmer so that the beef and vegetables can absorb all the flavors.

If you prefer a thicker stew, you can mash some of the potatoes in the pot before serving. Leftovers can be stored in the refrigerator for up to 3 days and often taste even better the next day once the flavors have had more time to meld.

Enjoy your Classic One-Pot Beef Stew with a sprinkle of fresh parsley for a burst of color and freshness.

Slow Cooker Comfort Stew

There’s nothing quite like a hearty beef stew to warm you up on a chilly day. This Slow Cooker Comfort Stew is the perfect blend of tender beef, rich broth, and flavorful vegetables, all slow-cooked to perfection. The beauty of this dish lies in its simplicity and the way the slow cooker method allows the flavors to meld together over time, creating a meal that’s both satisfying and deeply comforting.

Whether you’re serving it for a family dinner or a cozy get-together with friends, this stew is sure to be a hit. The slow cooker does all the hard work, so you can focus on other things while it gently simmers away. The beef becomes incredibly tender, absorbing the flavors of the broth and spices, while the vegetables maintain their texture and add a wonderful contrast.

This stew isn’t only delicious but also incredibly easy to make, making it a perfect choice for busy weeknights or lazy weekends. With just a little prep work, you can have a delicious meal that feels like it cooked all day long.

Ingredients (Serves 4-6):

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 large carrots, peeled and chopped
• 3 medium potatoes, peeled and diced
• 2 stalks celery, sliced
• 1 large onion, chopped
• 1 cup frozen peas

Instructions:

1. Prepare the Beef: Season the beef cubes with salt and pepper, then coat them with flour. This will help thicken the stew as it cooks.
2. Brown the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pan. Sear the beef until browned on all sides. This step adds depth of flavor to the stew.
3. Add Ingredients to Slow Cooker: Transfer the browned beef to the slow cooker. Add the beef broth, tomato paste, Worcestershire sauce, garlic, thyme, and bay leaf. Stir to combine.
4. Add Vegetables: Add the carrots, potatoes, celery, and onion to the slow cooker. Stir to distribute the vegetables evenly around the beef.
5. Cook the Stew: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. The beef should be tender and the vegetables cooked through.
6. Finish with Peas: About 30 minutes before serving, add the frozen peas to the slow cooker and stir them in. This will guarantee they’re cooked but still vibrant in color.
7. Serve: Remove the bay leaf before serving. Ladle the stew into bowls and enjoy a warm, comforting meal.

Extra Tips:

For an even richer flavor, consider adding a splash of red wine during the cooking process. If you prefer a thicker stew, you can mash some of the potatoes in the slow cooker or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) in the last 30 minutes of cooking.

Remember to taste and adjust the seasoning before serving, as the flavors can mellow during the long cooking time. This stew pairs wonderfully with crusty bread or a side salad for a complete meal.

Instant Pot Beef Stew Magic

Instant Pot Beef Stew Magic is a hearty, comforting dish that’s perfect for any occasion. This recipe transforms traditional beef stew into a quick and easy meal, thanks to the modern convenience of an Instant Pot. In less than an hour, you can achieve the deep, rich flavors typically reserved for slow-cooked stews. The pressure cooking method tenderizes the beef and melds the flavors together effortlessly, making it ideal for a weeknight dinner or an impressive dish for guests.

This recipe serves 4-6 people, making it great for family meals or small gatherings. The stew is filled with tender chunks of beef, soft potatoes, and a medley of vegetables, all simmered in a savory broth. With simple ingredients and easy preparation, Instant Pot Beef Stew Magic is sure to become a favorite in your household. Gather your ingredients, and let’s get started on this delicious, time-saving recipe.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and cut into chunks
• 2 stalks celery, chopped
• 1 cup frozen peas
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Cooking Instructions:

1. Prepare the Ingredients: Begin by cutting the beef into 1-inch cubes. Dice the onion, mince the garlic, and chop the carrots, potatoes, and celery into chunks.
2. Brown the Beef: Set your Instant Pot to the ‘Sauté’ function. Add the olive oil and allow it to heat up. Add the beef cubes in batches, browning them on all sides. Remove the beef and set it aside.
3. Sauté the Aromatics: In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 2-3 minutes.
4. Deglaze the Pot: Pour in a small amount of beef broth to deglaze the pot, scraping up any browned bits from the bottom. This adds flavor to your stew.
5. Combine Ingredients: Return the beef to the pot. Add the remaining beef broth, tomato paste, Worcestershire sauce, salt, pepper, and thyme. Stir well to combine.
6. Add Vegetables: Add the carrots, potatoes, and celery to the pot. Stir to distribute the vegetables evenly.
7. Pressure Cook: Secure the lid on the Instant Pot, ensuring the valve is set to ‘Sealing’. Select the ‘Pressure Cook’ or ‘Manual’ setting on high pressure for 35 minutes.
8. Release Pressure: Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then perform a quick release to release any remaining pressure.
9. Thicken the Stew: In a small bowl, mix the cornstarch with cold water to create a slurry. Add this mixture to the stew, stirring constantly until it thickens. Add the frozen peas and stir them in until heated through.
10. Serve: Taste and adjust seasoning if necessary. Ladle the stew into bowls and serve hot.

Extra Tips:

When browning the beef, make sure not to overcrowd the pot; work in batches if necessary to achieve a good sear. This step adds depth of flavor to the stew.

You can also customize the vegetables based on preference or availability—try adding mushrooms or parsnips for a different twist. If you prefer a thicker stew, adjust the amount of cornstarch used in the slurry.

Finally, let the stew sit for a few minutes before serving to allow the flavors to meld further. Enjoy the comforting goodness of Instant Pot Beef Stew Magic!

Hearty Vegetable Beef Stew

Hearty Vegetable Beef Stew is a classic comfort dish that combines tender beef chunks with a medley of fresh vegetables, all simmered to perfection in a savory broth. It’s perfect for a cozy family dinner and can easily be made in large batches for leftovers or meal prepping. The rich flavors develop over a slow cooking process, making it a satisfying meal that warms you from the inside out.

This recipe is designed to serve 4-6 people, making it ideal for a family gathering or a casual dinner with friends. The combination of beef, potatoes, carrots, and peas not only provides a balanced mix of flavors and textures but also guarantees a nutritious meal. The slow cooking process allows the flavors to meld together beautifully, resulting in a stew that’s both hearty and flavorful.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 4 large carrots, peeled and sliced
• 4 medium potatoes, peeled and cubed
• 1 cup frozen peas
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, searing them until they’re browned on all sides. Remove the beef from the pot and set it aside.
2. Sauté Vegetables: In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent and fragrant, approximately 5 minutes.
3. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to release any browned bits. This process adds depth to the stew’s flavor. Allow the wine to reduce by half.
4. Add Liquids and Seasonings: Return the beef to the pot. Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 1 hour.
5. Incorporate Vegetables: Add the carrots and potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender and the beef is melt-in-your-mouth soft.
6. Thicken the Stew: In a small bowl, mix the flour and water until smooth. Stir this mixture into the stew and cook for an additional 10 minutes, allowing the stew to thicken.
7. Final Touches: Add the frozen peas and cook for another 5 minutes until they’re heated through. Season the stew with salt and pepper according to taste.
8. Serve: Remove the bay leaves before serving. Garnish with fresh parsley if desired. Enjoy your Hearty Vegetable Beef Stew hot.

Extra Tips:

For the best flavor, consider allowing the stew to cool and reheating it the next day, as the flavors intensify over time. If using a slow cooker, follow the same initial steps on the stovetop, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Feel free to substitute or add other vegetables such as mushrooms or parsnips based on personal preference. Remember, patience is key—let the stew simmer slowly to allow the beef to become tender and the flavors to meld beautifully.

Red Wine Braised Beef Stew

Red Wine Braised Beef Stew is a sumptuous and hearty dish perfect for warming up on a chilly evening. This classic stew is made by slowly braising tender cuts of beef in a rich red wine sauce, which enhances the flavors of the meat and creates a deep, satisfying taste.

The addition of aromatic vegetables and herbs elevates the stew, making it not only a nourishing meal but also a delightful culinary experience. This recipe serves 4-6 people and is best enjoyed with a side of crusty bread or buttery mashed potatoes.

The long, slow cooking process allows the flavors to meld perfectly, resulting in a deliciously tender beef and a sauce that’s both savory and slightly tangy. This stew is perfect for a family dinner or a cozy gathering with friends, and it only gets better with time, making leftovers a real treat.

Ingredients:

• 2 pounds beef chuck, cut into 1 1/2-inch cubes
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups red wine
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 carrots, peeled and cut into 1-inch pieces
• 3 potatoes, peeled and cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Prepare the Beef: Season the beef cubes generously with salt and black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.

Add the beef in batches, making sure not to overcrowd the pot, and sear until browned on all sides. Remove the beef from the pot and set aside.

2. Cook the Aromatics: In the same pot, add the remaining tablespoon of olive oil if needed. Add the diced onion and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

3. Build the Base: Add the tomato paste to the pot, stirring to coat the onions and garlic. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

Bring the mixture to a simmer and allow it to reduce by half, about 10 minutes.

4. Combine Ingredients: Return the seared beef to the pot, along with any accumulated juices. Add the beef broth, Worcestershire sauce, thyme, and bay leaves.

Stir to combine all the ingredients.

5. Simmer the Stew: Bring the stew to a gentle simmer over medium heat. Cover the pot and reduce the heat to low.

Let it cook for 1 1/2 hours, stirring occasionally, until the beef is tender.

6. Add Vegetables: After 1 1/2 hours, add the carrots and potatoes to the pot. Cover and continue simmering for another 45 minutes to 1 hour, until the vegetables are tender and the flavors have melded.

7. Thicken the Stew: In a small bowl, mix the flour with a bit of cold water to form a slurry. Stir the slurry into the stew and let it simmer uncovered for an additional 10-15 minutes, allowing the stew to thicken slightly.

8. Finish and Serve: Remove the bay leaves before serving. Taste and adjust seasoning with salt and pepper as needed.

Optionally, garnish with chopped fresh parsley for a pop of color and freshness.

Extra Tips:

When selecting a red wine for this stew, choose one that you enjoy drinking, such as a Cabernet Sauvignon or Merlot. The wine’s quality will impact the stew’s flavor, so avoid using cooking wine.

If you have time, prepare the stew a day ahead; this allows the flavors to develop even further, making the dish more delicious when reheated. Additionally, browning the beef in batches ensures a nice crust forms, enhancing the stew’s depth of flavor.

Savory Guinness Beef Stew

Savory Guinness Beef Stew is a heartwarming and flavorful dish that’s perfect for chilly days. This Irish-inspired stew is rich and robust, featuring tender chunks of beef, aromatic vegetables, and the deep, malty notes of Guinness stout. The combination of beer and beef creates an irresistible depth of flavor that will have you coming back for seconds. Comforting and satisfying, this stew is a perfect choice for family dinners or gatherings with friends.

The slow-cooking process allows the beef to become melt-in-your-mouth tender while the flavors of the ingredients meld together beautifully. The inclusion of root vegetables such as carrots and potatoes not only adds nutrition but also enhances the stew’s taste and texture. This hearty dish is best enjoyed with a slice of crusty bread to soak up the rich gravy.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding, promising to deliver a delicious meal that everyone will love.

Ingredients (Serves 4-6)

• 2 pounds beef chuck, cut into 1-inch cubes
• Salt and pepper to taste
• 3 tablespoons vegetable oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 4 carrots, sliced
• 3 potatoes, peeled and cubed
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 bottle (11.2 ounces) Guinness stout
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Beef: Season the beef chunks generously with salt and pepper. In a large Dutch oven or heavy pot, heat 2 tablespoons of vegetable oil over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pan. Cook until all sides are golden brown, then remove the beef and set aside.
2. Sauté the Vegetables: In the same pot, add the remaining tablespoon of oil. Add the chopped onions and garlic, and sauté until the onions are translucent and fragrant.
3. Add the Vegetables and Tomato Paste: Stir in the carrots and potatoes, cooking for about 5 minutes until they start to soften. Mix in the tomato paste and flour, stirring constantly to coat the vegetables and remove any raw flour taste.
4. Combine and Simmer: Return the browned beef to the pot. Pour in the beef broth and Guinness stout, stirring to combine the ingredients. Add the Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2 to 2½ hours, or until the beef is tender and the flavors are well-developed.
5. Final Seasoning: Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
6. Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread on the side.

Extra Tips

For the best flavor, try preparing the stew a day in advance. Allowing it to sit overnight in the refrigerator lets the flavors deepen and meld together, making it even more delicious when reheated.

If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot during the final cooking stage. Additionally, feel free to experiment with other root vegetables such as parsnips or turnips to enhance the variety and flavor of your stew.

Creamy Mushroom Beef Stew

Creamy Mushroom Beef Stew is a rich and comforting dish perfect for chilly days or when you need a hearty meal to satisfy your hunger. This stew combines tender chunks of beef with earthy mushrooms, all enveloped in a luxurious creamy sauce that’s sure to please the palate. The melding of flavors from the beef, mushrooms, and aromatic herbs creates a dish that feels both rustic and refined, making it a wonderful choice for both casual family dinners and special occasions.

This recipe is designed to serve 4-6 people, making it ideal for family gatherings or when you want leftovers to enjoy the next day. The preparation involves slowly braising the beef until it’s melt-in-your-mouth tender and allowing the flavors to develop fully. The addition of cream towards the end of cooking enhances the stew’s richness, balancing the savory notes with a silky texture. Follow this straightforward recipe to create a memorable Creamy Mushroom Beef Stew that will have everyone asking for seconds.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 8 ounces cremini or button mushrooms, sliced
• 2 tablespoons all-purpose flour
• 4 cups beef broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons Worcestershire sauce
• 3 large carrots, peeled and sliced
• 2 cups baby potatoes, halved
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Beef: Start by seasoning the beef cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches, searing each piece until browned on all sides. Remove the beef from the pot and set it aside.
2. Sauté the Aromatics: In the same pot, add the diced onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are softened and golden brown.
3. Build the Stew Base: Sprinkle the flour over the onion and mushroom mixture, stirring well to incorporate. Cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the beef broth, stirring constantly to prevent lumps.
4. Simmer the Stew: Return the browned beef to the pot, along with the thyme, bay leaf, Worcestershire sauce, carrots, and baby potatoes. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors are well combined.
5. Add the Cream: Once the beef is tender, stir in the heavy cream, and let the stew simmer uncovered for an additional 10-15 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper if needed.
6. Finish and Serve: Remove the bay leaf before serving. Garnish the stew with freshly chopped parsley for a burst of color and freshness. Serve hot with crusty bread or over a bed of mashed potatoes for a complete meal.

Extra Tips:

For the best results, use a well-marbled cut of beef like chuck, which becomes tender and flavorful with slow cooking. If you prefer a thicker stew, you can mash some of the potatoes into the broth towards the end of cooking.

For a lighter version, you can replace heavy cream with half-and-half or a mixture of milk and Greek yogurt. Remember to taste and adjust the seasoning after adding the cream, as it can mellow the flavors. Enjoy your Creamy Mushroom Beef Stew with a glass of red wine to complement the rich flavors.

Spicy Mexican Beef Stew

Spicy Mexican Beef Stew is a hearty and flavorful dish that combines tender beef with a medley of vegetables and spices, creating a culinary experience that transports you south of the border. This dish is perfect for those chilly days when you crave something warm and filling, with a kick of spice to tantalize your taste buds.

The key to this stew is in the combination of authentic Mexican spices, which infuse the beef with a robust flavor, and the slow cooking process that guarantees the meat is melt-in-your-mouth tender.

The stew is versatile, allowing you to adjust the heat level and ingredients to suit your preferences. Whether you’re a fan of fiery chili peppers or prefer a milder version, this recipe can easily be adapted to your taste.

Serve it with warm tortillas or crusty bread to soak up the rich, spicy broth, and garnish with fresh cilantro and lime for a burst of freshness. This Spicy Mexican Beef Stew is sure to become a favorite in your household, bringing warmth and comfort to your table.

Ingredients (serves 4-6):

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 jalapeño peppers, seeded and chopped
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 can (14.5 ounces) diced tomatoes
• 2 medium potatoes, peeled and diced
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. Prepare the Beef: Pat the beef cubes dry with paper towels to guarantee they brown properly. Season them with salt and pepper.
2. Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides, then remove and set aside. This step is vital for developing rich flavors.
3. Sauté Aromatics: In the same pot, add the chopped onion and sauté for about 5 minutes until translucent. Add the garlic and jalapeño, and cook for an additional 2 minutes until fragrant.
4. Add Spices: Stir in the cumin, smoked paprika, chili powder, and cayenne pepper. Cook for 1 minute to toast the spices, enhancing their flavors.
5. Incorporate Tomato Paste and Liquids: Add the tomato paste, stirring to combine. Pour in the beef broth and diced tomatoes. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
6. Combine Ingredients: Return the browned beef to the pot. Add the potatoes, carrots, red bell pepper, and corn. Stir to combine all ingredients.
7. Simmer the Stew: Cover the pot with a lid, reduce the heat to low, and let the stew simmer for 2 to 3 hours. Check occasionally, stirring and adjusting the seasoning with salt and pepper as needed. The stew is ready when the beef is tender and the vegetables are cooked through.
8. Serve: Ladle the stew into bowls, garnish with chopped cilantro, and serve with lime wedges on the side for squeezing over the stew.

Extra Tips:

For deeper flavor, consider marinating the beef cubes in a mixture of lime juice, garlic, and spices a few hours before cooking. If you prefer a thicker stew, remove the lid in the last 30 minutes of cooking to allow the liquid to reduce.

Feel free to adjust the level of spice by adding more or fewer jalapeños or substituting with other types of chili peppers. Leftovers can be stored in the refrigerator for up to three days, and the flavors will continue to develop, making it even tastier the next day.

Simple Tomato-Based Beef Stew

This Simple Tomato-Based Beef Stew is a hearty and comforting dish perfect for chilly evenings. It combines tender chunks of beef with a rich tomato sauce, infused with aromatic herbs and vegetables. This stew isn’t only satisfying but also easy to prepare, making it an ideal choice for a family dinner or a casual gathering with friends.

The slow-cooked beef absorbs all the flavors, resulting in a melt-in-your-mouth experience that will have everyone asking for seconds.

The beauty of this beef stew lies in its simplicity and versatility. You can easily adapt the recipe to suit your taste preferences by adding your favorite vegetables or adjusting the level of seasoning. The key is to allow the stew to simmer slowly, letting the flavors meld together beautifully.

Serve it with crusty bread or over mashed potatoes for a complete meal that warms the heart and soul.

Ingredients for 4-6 servings:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 28-ounce can crushed tomatoes
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Beef: Begin by patting the beef cubes dry with paper towels. Season them generously with salt and pepper. This helps create a nice crust when browning the meat.
2. Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides, about 5 minutes per batch. Transfer the browned beef to a plate and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes or until the onions become translucent and the vegetables start to soften.
4. Add the Liquids: Stir in the tomato paste, cooking for an additional minute. Then, add the crushed tomatoes and beef broth, scraping any browned bits from the bottom of the pot for added flavor.
5. Combine and Simmer: Return the browned beef to the pot. Add the dried thyme, rosemary, and bay leaves. Stir everything to combine well.
6. Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is tender and the flavors are well integrated.
7. Final Seasoning and Garnish: Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves. Stir in the fresh parsley before serving.

Extra Tips:

For an even richer flavor, consider browning the beef in small batches to avoid steaming. This step is essential for building a deep, complex taste in the stew.

Additionally, if you prefer a thicker stew, you can add a tablespoon of flour to the vegetables after they’ve been sautéed, stirring until well combined before adding the liquids.

Finally, this stew can be made a day in advance; the flavors tend to deepen when the stew is reheated. Enjoy!

Rustic Herb-Infused Beef Stew

Rustic Herb-Infused Beef Stew is a comforting and hearty dish perfect for chilly evenings. This stew combines tender chunks of beef, a medley of root vegetables, and a rich broth steeped with fragrant herbs. The slow cooking process allows the flavors to meld together beautifully, creating a dish that isn’t only satisfying but also deeply flavorful.

The rustic nature of the stew makes it a delightful choice for family dinners or cozy gatherings. What sets this Rustic Herb-Infused Beef Stew apart is the vibrant blend of herbs that infuse the broth with an aromatic essence. Fresh herbs like thyme and rosemary are key players, providing an earthy depth that complements the natural richness of the beef.

Each spoonful offers a taste of the countryside, making it a timeless recipe that brings warmth and nourishment to the table. This recipe yields enough stew to comfortably serve 4-6 people.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 3 large carrots, peeled and cut into chunks
• 3 potatoes, peeled and cut into chunks
• 2 stalks celery, sliced
• 1 teaspoon dried thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Beef: Start by patting the beef cubes dry with a paper towel to guarantee they brown properly. Season them generously with salt and pepper.
2. Brown the Beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot, and brown them on all sides. Remove the browned beef and set aside.
3. Sauté the Aromatics: In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze the Pot: Pour in the red wine, if using, and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce by half.
5. Build the Stew: Stir in the tomato paste, followed by the beef broth. Return the browned beef to the pot along with the carrots, potatoes, and celery. Add the thyme, rosemary sprigs, and bay leaves.
6. Thicken the Stew: In a small bowl, whisk the flour with a bit of water to create a slurry, then stir it into the stew to help thicken the broth.
7. Simmer: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2-3 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally and adjust seasoning with additional salt and pepper if needed.
8. Serve: Remove the bay leaves and rosemary sprigs before serving. Garnish with freshly chopped parsley for a burst of color and freshness.

Extra Tips:

For an even more robust flavor, consider marinating the beef cubes in red wine and herbs for a few hours before cooking. This will enhance the depth of flavor in the stew.

Additionally, if you prefer a thicker consistency, you can mash some of the potatoes directly in the pot to naturally thicken the stew. Remember to taste and adjust the seasoning before serving to guarantee a perfectly balanced dish. Enjoy your Rustic Herb-Infused Beef Stew with a side of crusty bread to soak up the delicious broth!

Quick and Easy Weeknight Beef Stew

Beef stew is a timeless classic that delivers a comforting, hearty meal, perfect for busy weeknights. This quick and easy recipe allows you to enjoy all the rich flavors of traditional beef stew without spending hours in the kitchen. Tender beef chunks simmered in a savory broth with carrots, potatoes, and peas create a filling dish that’s sure to please the entire family.

This beef stew recipe serves 4-6 people and can be on your dinner table in just a little over an hour. By using pre-cut stew meat and a few shortcuts, such as canned broth and quick-cooking vegetables, you can enjoy the depth of flavor that beef stew is known for without the long cook time. This recipe is perfect for those who crave a warm and satisfying meal but are short on time.

Ingredients:

• 1 ½ pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup water
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried thyme
• 3 cups potatoes, diced
• 2 cups carrots, sliced
• 1 cup frozen peas
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons water (for slurry, optional)

Instructions:

1. Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat, ensuring not to overcrowd the pan. Brown the meat on all sides, then remove it from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes, or until the onion becomes translucent and fragrant.
3. Build the Broth: Return the browned beef to the pot. Add the beef broth, water, tomato paste, Worcestershire sauce, and dried thyme. Stir to combine, scraping up any browned bits from the bottom of the pot for added flavor.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, allowing the flavors to meld and the beef to tenderize.
5. Add Vegetables: Stir in the diced potatoes and sliced carrots. Cover and continue to simmer for an additional 20-25 minutes, or until the vegetables are tender.
6. Thicken the Stew: Optional step – In a small bowl, combine the flour and water to create a slurry. Stir it into the stew and let it cook for a few more minutes until the stew thickens to your desired consistency.
7. Finish with Peas: Add the frozen peas and season the stew with salt and pepper to taste. Cook for another 5 minutes until the peas are heated through.

Extra Tips: For best results, make sure to brown the beef in batches; overcrowding the pot will steam the meat instead of browning it, which is essential for flavor.

Feel free to adjust the vegetables according to your preference or what you have on hand. If you have extra time, letting the stew simmer longer can enhance the flavors even more.

Finally, if you prefer a thicker stew, use the flour slurry, or alternatively, mash some of the potatoes directly in the pot to naturally thicken the broth.