Gather your family around the table for a warm, satisfying meal: the best beef stew you’ll ever make. Tender beef, hearty vegetables, and a rich, savory broth combine into the perfect comfort food for chilly evenings.
Simple Is Best
When the days are short and cold, nothing beats a warm bowl of stew. This beef stew is easy to prepare, deeply flavorful, and loved by the whole family. With minimal fuss and maximum comfort, it’s one of our favorite winter dishes.
Tender cubes of beef simmered with carrots, potatoes, onions, and a savory tomato-beef broth. Finish with fresh herbs for brightness and serve straight from the pot for a welcoming family meal.
What Is in Beef Stew?
- Beef stew meat
- All-purpose flour, kosher salt, and black pepper
- Canola oil
- Garlic and white onion
- Carrots and baby Yukon potatoes
- Herbes de Provence (or fresh rosemary and thyme)
- Tomato sauce
- Beef broth
- Frozen peas
- Chopped fresh parsley for garnish
What’s the Best Meat for Stew?
Choose a boneless chuck roast or pre-cut stew meat. Chuck is economical and becomes very tender when cooked low and slow. If the roast isn’t pre-cut, trim excess fat and cut into 1-inch, bite-sized cubes for even cooking.
Can I Make This in a Crockpot?
You can use a slow cooker if it has a sauté or browning function. Browning the beef first develops deeper flavor, so brown on the stove if your crockpot can’t sear. After browning, transfer everything to the slow cooker and cook until tender.
How to Make the Best Beef Stew
- In a medium bowl, combine flour, kosher salt, and black pepper. Add beef and toss until well coated.
- Heat 1 tablespoon oil in a large Dutch oven or heavy pot over medium-high heat. Add half the beef in a single layer, avoiding overcrowding. Brown about 5 minutes, turning occasionally. Remove and repeat with another tablespoon of oil and the remaining beef.
- Set browned beef aside. Add the remaining tablespoon of oil and the minced garlic to the pot, cooking about 1 minute. Add chopped onion, carrots, and quartered baby potatoes; cook 4–5 minutes, stirring to coat with oil and garlic.
- Return the browned beef to the pot. Stir in Herbes de Provence, tomato sauce, and beef broth. Bring to a boil, then reduce heat, cover, and simmer gently for about 1½ hours, until beef is fork-tender.
- Stir in frozen peas and heat for 5 minutes. Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley and serve hot.
What to Serve with Beef Stew
This stew is hearty enough on its own, but it’s lovely with crusty bread, biscuits, or a simple side salad. Soft, buttery biscuits or a crusty loaf are perfect for sopping up the rich broth.
How to Store Beef Stew
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently on the stove over medium-low heat until warmed through.
To freeze, cool the stew completely, then transfer to freezer-safe containers or double-bagged freezer bags. Properly frozen stew will keep up to three months. Thaw overnight in the refrigerator before reheating slowly on the stove.
If you make this stew and want to share a photo, tag @thebakermama on Instagram — we love seeing your creations. Enjoy!
xoxo,
The Best Beef Stew
5 from 1 review
- Author: The BakerMama
- Prep Time: 20 Minutes
- Cook Time: 2 Hours
- Total Time: 180 Minutes
- Yield: 6-8 Servings
Description
Gather your family around the table for a hearty, warm meal with The Best Beef Stew you’ll ever make. Tender chunks of beef, veggies, and a whole lot of love come together to make the perfect comforting dish for a cold winter night.
Ingredients
- 2 lbs. beef stew meat, cut into 1-inch cubes
- 1/3 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoons canola oil
- 4 cloves garlic, minced
- 1 medium white onion, chopped
- 6 medium carrots, peeled and sliced (about 3 cups)
- 3 cups quartered baby Yukon potatoes
- 1 tablespoon Herbes de Provence or 1 tablespoon chopped fresh rosemary and thyme
- 1 (15-ounce) can tomato sauce
- 4 cups beef broth (32 ounces)
- 1 cup frozen peas
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Combine the flour, salt, and pepper in a medium bowl. Add the beef and toss to coat thoroughly.
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add half the beef, in a single layer, and brown about 5 minutes. Remove and repeat with the remaining beef and another tablespoon oil.
- Add the remaining tablespoon oil and the minced garlic to the pot; cook 1 minute. Add onions, carrots, and potatoes and cook about 5 minutes, stirring occasionally.
- Return the browned beef to the pot.
- Stir in Herbes de Provence, tomato sauce, and beef broth. Bring to a boil, reduce heat, cover, and simmer for 1½ hours, until beef is tender.
- Add frozen peas and heat 5 minutes. Season to taste with salt and pepper, garnish with parsley, and serve.