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Easy Beef Stew Recipe

If you’re craving something hearty, comforting, and totally foolproof, this Easy Beef Stew Recipe is exactly what you need. I absolutely love how it fills the kitchen with cozy aromas while being straightforward enough for even busy weeknights. When I first tried this, it became an instant family favorite—it’s rich, savory, and loaded with tender chunks of beef and veggies that just melt in your mouth. Stick with me, and I’ll share all the tips to make your stew nothing short of fantastic.

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Why You’ll Love This Recipe

  • Simplicity: Uses basic ingredients you probably have on hand and doesn’t require complicated steps.
  • Rich Flavor: Slow simmering with fresh herbs and Worcestershire sauce builds an amazing depth.
  • Tender, Juicy Beef: Searing chunks of beef locks in moisture and creates a beautiful stew base.
  • Flexible and Family-Friendly: Easily adapted to your preferences and always a hit around the dinner table.

Ingredients You’ll Need

Every ingredient in this easy beef stew recipe plays a role: from the marbled beef chuck that gets melt-in-your-mouth tender, to the fresh thyme that brightens things up. I always recommend going for the freshest veggies you can find—they make all the difference.

Flat lay of raw beef chuck stew meat cut into cubes, fresh celery ribs cut into pieces, bright orange carrot chunks, peeled parsnips slices, peeled russet potato cubes, a medium chopped yellow onion, sprigs of fresh thyme, and a small pile of chopped fresh parsley leaves, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Easy Beef Stew, hearty beef stew recipe, comforting beef and vegetable stew, simple beef stew, savory beef stew for weeknights
  • Beef chuck stew meat: Look for well-marbled pieces for maximum tenderness and flavor.
  • Kosher salt: Use it to season meat and veggies properly; it really boosts the overall taste.
  • Olive oil: Essential for a good sear—don’t skip this to get that beautiful brown crust.
  • Celery: Adds a subtle flavor and crunch that balances the stew perfectly.
  • Onion: Use yellow or sweet onions to develop sweetness as it cooks down.
  • Carrots: Their natural sweetness deepens the stew’s flavor.
  • Parsnips: If you’re new to parsnips, they’re like sweet, nutty carrots and add wonderful complexity.
  • Black pepper: Freshly ground for that gentle heat and aroma.
  • Fresh thyme: A key herb that brings earthiness to the stew.
  • All-purpose flour: Helps thicken the stew to a perfect, silky texture.
  • Beef broth: Use a quality broth or homemade for the richest flavor bastion.
  • Water: To balance the broth and ingredients.
  • Balsamic vinegar: Just a splash adds subtle tang and brightness.
  • Worcestershire sauce: That umami punch you didn’t know you needed.
  • Russet potatoes: Ideal for stews because they hold shape but soften beautifully.
  • Fresh parsley: For a fresh sprinkle right before serving to brighten flavors.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up with this easy beef stew recipe, and you’ll find it’s a great base to add your own twist. Maybe you want it gluten-free, or want something with a different flavor profile. Here’s what I’ve tried and loved.

  • Slow Cooker Version: I sometimes brown the meat and veggies, then transfer everything to a slow cooker and let it go low and slow for 6-8 hours—perfect when you want to prep in the morning and come home to dinner.
  • Gluten-Free Swap: Replace all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the stew without any hassle.
  • Seasonal Veggies: Feel free to swap in root veggies like turnips or sweet potatoes, especially in the fall—my family loves how sweet potatoes add richness.
  • Spicy Kick: Add a pinch of crushed red pepper or a splash of hot sauce if you want to ramp up the heat a bit.

How to Make Easy Beef Stew Recipe

Step 1: Sear That Beef to Lock in Flavor

Start by seasoning the beef chunks with a tablespoon of kosher salt—don’t be shy here because seasoning is what builds the base of flavor. Heat the olive oil over high heat in a large heavy pot and add all the beef at once in a single layer. Let it sizzle, stirring occasionally to brown all sides. You’re looking for that deep brown color and some tasty fond (those browned bits on the bottom) to develop—they add tons of richness later. This takes about 10 minutes. If you rush this step, the beef won’t get as flavorful, so be patient!

Step 2: Build Your Veggie Base

Once your beef is browned, toss in the celery, onion, carrots, and parsnips. Lower the heat to medium-high and season with the remaining salt and pepper. Stir occasionally as the veggies soften and the liquid reduces—this usually takes another 10 minutes or so. You’ll notice the stew thickening slightly as the veggies cook off some moisture and sweeten the pot. This is the flavor foundation, so don’t rush it.

Step 3: Thicken with Flour and Add Herbs

Sprinkle in the flour and finely chopped fresh thyme, then stir everything until the flour is completely incorporated and no white streaks are visible—this takes just 30 seconds but is crucial. The flour will help your stew thicken beautifully without needing extra thickeners later on.

Step 4: Add Liquids & Simmer Low and Slow

Pour in the beef broth, water, balsamic vinegar, and Worcestershire sauce. Give everything a good stir, bring the mixture to a boil, then reduce heat to medium-low. Let it simmer partially covered, stirring every 20 minutes or so. This slow simmer helps the stew deepen in color and flavor. I usually set a timer so I don’t forget to stir—this also prevents sticking and keeps the stew luscious. After about an hour, the stew should have thickened slightly and developed a rich, savory aroma you’ll love.

Step 5: Add Potatoes and Finish Cooking

Throw in the peeled, diced russet potatoes and stir gently. Keep simmering until both the potatoes and beef are tender, about 30 more minutes. Taste and adjust seasoning if needed, then sprinkle chopped fresh parsley on top just before serving for a pop of color and freshness. The potatoes soak up all those wonderful flavors and add a creamy texture that’s just irresistible.

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Pro Tips for Making Easy Beef Stew Recipe

  • Don’t Skip Browning: Searing the beef well is what gives your stew that deep, rich flavor—it’s worth the extra few minutes!
  • Use Fresh Herbs: Fresh thyme really brightens this dish unlike dried herbs, so I always recommend using fresh when possible.
  • Simmer Gently: A low, slow simmer prevents the meat from drying out and lets flavors meld perfectly over time.
  • Season Gradually: I add salt in stages—this way, the flavors layer without oversalting your stew.

How to Serve Easy Beef Stew Recipe

Easy Beef Stew Recipe - Serving

Garnishes

I always finish my easy beef stew recipe with a sprinkle of fresh parsley—not only does it add a lovely burst of color, but it also brightens the flavors just before serving. Sometimes I add a dollop of sour cream or a few drops of hot sauce on the side if the mood strikes.

Side Dishes

This stew is delicious on its own, but I love to serve it with crusty bread to soak up all that extra sauce. Mashed potatoes or a simple green salad with a light vinaigrette also balance the richness wonderfully. When I want something extra comforting, buttery garlic rolls make a perfect pairing.

Creative Ways to Present

For special occasions, I’ve tried serving this beef stew in rustic bread bowls—people loved tearing into the bread and dipping it right into the stew. You can also spoon it into wide, shallow bowls and top with a sprinkle of fresh herbs and grated Parmesan for a fancy touch that’s surprisingly easy.

Make Ahead and Storage

Storing Leftovers

Leftovers of this easy beef stew recipe keep beautifully in the fridge for up to 5 days. I like to store it in an airtight container to preserve freshness. Often, the flavors actually deepen overnight, making the next-day meal even better!

Freezing

This stew freezes wonderfully, which is great for busy weeks. After it cools completely, I portion it out into freezer-safe containers or heavy-duty bags, then label and freeze for up to 3 months. Just remember to leave some room for expansion!

Reheating

To reheat, I gently warm leftovers on the stovetop over low heat, stirring occasionally. If the stew thickened too much when chilled, I add a splash of water or broth to loosen it back up without losing flavor. Microwaving works too, but slow and steady on the stove yields the best texture.

FAQs

  1. Can I use other cuts of beef for this stew?

    Absolutely! While beef chuck is ideal because of its marbling and tenderness after slow cooking, you can also use brisket or round roast. Just make sure you cut the meat into uniform pieces for even cooking and be prepared for slightly different textures.

  2. How can I make this stew thicker?

    If you prefer a thicker stew, you can mix an extra tablespoon of flour with a bit of cold water to make a slurry and stir it in during the last 10 minutes of cooking. Alternatively, letting the stew simmer uncovered for a bit longer will reduce the liquid naturally.

  3. Is it okay to skip balsamic vinegar?

    You can skip or substitute it if needed, but I recommend including it for a subtle tang and depth. If you don’t have balsamic vinegar, a splash of red wine vinegar or even a squeeze of fresh lemon juice can work in a pinch.

  4. Can I prepare this recipe in a slow cooker?

    Yes! Brown the meat and veggies first, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours until the beef is tender. Add potatoes about an hour before serving to avoid overcooking them.

Final Thoughts

This easy beef stew recipe has a special place in my kitchen because it’s truly comforting, reliable, and packed with flavor every time. It’s the kind of dish you can start on a chilly afternoon and enjoy hours later with little fuss. I can’t wait for you to try it—once you do, I bet it’ll become a go-to meal that your family and friends will adore just like mine do.

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Easy Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 123 reviews
  • Author: Anna
  • Prep Time: 30 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 30 mins
  • Yield: 6 to 8 servings
  • Category: Stew
  • Method: Stovetop
  • Cuisine: American

Description

This Easy Beef Stew recipe combines tender beef chuck with hearty vegetables simmered low and slow in a flavorful broth. The stew is thickened with a touch of flour and enhanced with fresh thyme, balsamic vinegar, and Worcestershire sauce for a rich, comforting meal perfect for any day.


Ingredients

Beef

  • 3 pounds well-marbled beef chuck stew meat, cut into 1-inch pieces
  • 1 tablespoon kosher salt, divided
  • 3 tablespoons olive oil

Vegetables

  • 5 ribs celery, cut into 1-inch pieces (about 2 cups)
  • 1 medium onion, chopped (about 1 cup)
  • 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
  • 2 medium parsnips, peeled and cut into 1-inch pieces (about 1 cup)
  • 1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces (about 3 cups)
  • 1/4 cup chopped fresh parsley leaves

Seasonings and Liquids

  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 tablespoon all-purpose flour
  • 4 cups beef broth
  • 2 cups water
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce


Instructions

  1. Cook the beef: In a large bowl, season the beef pieces with 1 tablespoon of kosher salt. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over high heat. Add the beef all at once and cook, stirring occasionally, until the meat is no longer pink and some liquid has accumulated at the bottom of the pot, about 10 minutes.
  2. Add the vegetables: Add the celery, onion, carrots, and parsnips to the pot. Reduce the heat to medium-high. Season with the remaining teaspoon of kosher salt and 1/2 teaspoon freshly ground black pepper. Cook, stirring occasionally, until most of the liquid has evaporated and the vegetables are slightly softened, about 10 minutes more.
  3. Add thyme and flour: Stir in the finely chopped fresh thyme leaves and all-purpose flour. Cook, stirring continuously, until the raw flour smell disappears and it is fully incorporated, about 30 seconds.
  4. Add broth and simmer: Pour in the beef broth, water, balsamic vinegar, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to medium-low. Cover partially and simmer, stirring every 20 minutes or so, until the stew darkens and thickens slightly, about 1 hour.
  5. Add the potatoes and finish: Stir in the peeled and cut potatoes. Continue to simmer the stew until both the potatoes and beef are tender, about 30 minutes. Adjust seasoning to taste with additional salt and pepper if needed. Remove from heat.
  6. Serve: Transfer the stew to serving bowls and sprinkle with chopped fresh parsley. Serve hot. Refrigerate any leftovers tightly covered for up to 5 days.

Notes

  • For best flavor, use well-marbled beef chuck stew meat.
  • If beef broth is not available, homemade beef stock or a combination of broth and stock can be used.
  • Cut vegetables uniformly to ensure even cooking.
  • Partially covering the pot during simmering helps to concentrate flavors while preventing excessive evaporation.
  • Leftover stew improves in flavor after a day and can be reheated gently on the stovetop.
  • This recipe can be doubled for larger gatherings, adjusting pot size accordingly.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 5g
  • Sodium: 650mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 85mg

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