0 votes
by (194k points)

Here's how to make a comforting and flavorful beef stew:

1 Answer

0 votes
by (194k points)
Best answer


  • 2 pounds stewing beef (such as chuck roast or rump roast), cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup beef broth
  • 1 cup red wine (optional)
  • 4 cups water
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • (Optional) Chopped fresh parsley, for serving


  1. Brown the beef: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season the beef cubes generously with salt and pepper. In batches, brown the beef on all sides. Don't overcrowd the pot; sear the meat in a single layer for best results. Once browned, transfer the beef to a plate.

  2. Sauté the vegetables: In the same pot with the remaining browned bits, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables soften. Stir in the minced garlic and cook for another minute until fragrant.

  3. Deglaze the pan (optional): If desired, pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot with a wooden spoon. This deglazes the pan, incorporating those flavorful bits into the sauce. Let the wine simmer for a minute or two to allow the alcohol to cook off.

  4. Add tomato paste, herbs, and broth: Stir in the tomato paste, dried thyme, rosemary, and bay leaf. Cook for another minute, allowing the flavors to meld. Then, pour in the beef broth and water.

  5. Return the beef and simmer: Add the browned beef cubes back to the pot. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1-2 hours, or until the beef is tender and shreds easily with a fork.

  6. Season and thicken (optional): Once the beef is tender, taste the stew and adjust seasonings with salt and pepper as needed. For a thicker stew, you can make a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons of cold water. Gradually whisk the slurry into the simmering stew until it reaches your desired consistency.

  7. Serve: Remove the bay leaf before serving. Garnish with chopped fresh parsley (optional) and enjoy your delicious homemade beef stew with crusty bread, mashed potatoes, or rice.


  • Use high-quality beef: While stewing breaks down tougher cuts of meat, using good quality stewing beef will result in a richer and more flavorful stew.
  • Marinate the beef (optional): Marinating the beef cubes overnight in a mixture of your favorite marinade ingredients (like soy sauce, Worcestershire sauce, garlic, and herbs) can further enhance the flavor.
  • Slow cooker method: You can also make beef stew in a slow cooker. Brown the beef and vegetables as instructed in steps 1 and 2. Then, transfer everything to the slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or on high for 4-5 hours.
  • Vegetable variations: Feel free to add other vegetables to your stew, such as potatoes, peas, or green beans.
  • Leftovers: Beef stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage.

With these steps and variations, you can create a delicious and comforting beef stew that your family will love.

Welcome to How, where you can ask questions and receive answers from other members of the community.