Hearty Beef Stew Recipe

Hearty Beef Stew is the ultimate comfort food, delivering rich, savory flavor in every spoonful. With tender chunks of beef, perfectly cooked vegetables, and a deeply flavorful broth, this dish is made to warm both the body and soul. Whether you’re looking for a satisfying weeknight dinner or a make-ahead meal for guests, this beef stew is a classic you’ll turn to again and again. Made with simple ingredients and slow-cooked to perfection, it strikes the perfect balance between rustic charm and gourmet delight.

Why You’ll Love This Hearty Beef Stew

This Hearty Beef Stew is more than just a meal—it’s an experience. Each bite is infused with layers of flavor from seared beef, sweet carrots, tender potatoes, and a rich red wine and broth base. The balsamic vinegar adds a touch of brightness, while the slow cooking ensures every ingredient melds together beautifully. Whether you’re feeding a crowd or meal prepping for the week, you’ll love how this stew only gets better with time.

Ingredients

• 3 pounds of boneless beef chuck, cut into 1½-inch cubes
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• 1½ tablespoons tomato paste
• ¼ cup all-purpose flour
• 2 cups dry red wine
• 2 cups beef broth
• 2 cups water
• 1 bay leaf
• ½ teaspoon dried thyme
• 1½ teaspoons sugar
• 4 large carrots, peeled and cut into 1-inch chunks
• 1 pound baby Yukon potatoes, halved
• Fresh chopped parsley (optional, for garnish)

Step-by-Step: How to Make Hearty Beef Stew

1. Prep and Sear the Beef: Preheat your oven to 325°F (165°C). Dry the beef thoroughly with paper towels and season generously with salt and pepper. Warm 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches, adding more oil as needed, until nicely browned. Transfer to a plate.
2. Sauté Aromatics: In the same pot, sauté the onions, garlic, and balsamic vinegar until fragrant, scraping up browned bits from the bottom. Stir in the tomato paste and cook for another minute.
3. Deglaze and Build the Stew: Return the beef and any juices to the pot. Sprinkle in the flour and stir until dissolved. Add the red wine, beef broth, water, bay leaf, thyme, and sugar. Bring to a boil while scraping the bottom.
4. Slow Cook in Oven: Cover with a lid and transfer to the oven. Braise for 2 hours.
5. Add Vegetables: Remove the pot from the oven, add the carrots and potatoes, and return to the oven for 1 more hour or until vegetables are tender and stew is thick.
6. Final Touches: Discard the bay leaf, adjust seasoning to taste, and serve warm. Garnish with fresh parsley if desired.

Helpful Tips

• Brown the Beef Properly: Don’t overcrowd the pan when browning beef; this helps develop a rich, meaty flavor.
• Use Good Quality Wine: A decent dry red wine enhances the stew’s depth. Choose something you’d enjoy drinking.
• Plan Ahead: This stew tastes even better the next day, making it ideal for meal prepping.
• Control the Thickness: If your stew is too thick, add a splash of broth or water when reheating.

Substitutions And Variations

• Meat Alternatives: Substitute beef with lamb or pork for a different flavor profile.
• No Wine? Use extra broth with a splash of grape juice or more balsamic vinegar for depth.
• Vegetable Swaps: Add parsnips, turnips, or sweet potatoes for a twist.
• Gluten-Free Version: Use gluten-free flour or cornstarch in place of all-purpose flour.

Storage Instructions

• Refrigerate: Cool the stew to room temperature, then store in an airtight container in the fridge for up to 3 days.
• Freeze: Transfer cooled stew to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm the stew on the stovetop over medium-low heat until heated through.

Nutritional Information

Per serving (serves 6):

• Calories: 539 kcal
• Carbohydrates: 32g
• Protein: 54g
• Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 143mg
• Sodium: 1189mg
• Fiber: 4g
• Sugar: 8g

Serving Suggestions

• Pair this stew with a slice of crusty bread or a buttery biscuit.
• Spoon the stew over creamy mashed potatoes or buttered egg noodles for a more filling option.
• Add a simple green salad or roasted Brussels sprouts on the side for balance.
• A glass of red wine or sparkling water with lemon makes a perfect beverage pairing.

Frequently Asked Questions About Hearty Beef Stew

Can I make this without a Dutch oven? Absolutely! If you don’t have a Dutch oven, use a heavy-bottomed pot with a tight-fitting lid and simmer on the stovetop over low heat.

What cut of beef is best for stew? Well-marbled beef chuck is ideal for tenderness and flavor after slow cooking. You can also use bottom round or stew meat in a pinch.

Can I make it ahead of time? Yes, and it tastes even better the next day. Prepare the stew, let it cool, then refrigerate. Reheat gently before serving.

Can I cook it in a slow cooker? Yes. Sear the meat first, then transfer everything to a slow cooker and cook on low for 8 hours or until the meat is tender.

How do I thicken the stew more? If the stew is too thin, simmer it uncovered on the stovetop until it reduces, or stir in a cornstarch slurry.

Conclusion

Thank you for stopping by and exploring this Hearty Beef Stew recipe with me! It’s one of those dishes that fills your kitchen with the most amazing aromas and brings warmth to every bite. I love how easy it is to prepare and how richly flavorful it becomes after slow cooking. Whether you’re enjoying it on a chilly evening or making it for a special family dinner, this stew is sure to become a favorite in your home. Happy cooking, and thank you for being a part of our food-loving community!

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