This cozy beef stew is perfect for chilly days! It’s made with tender beef, hearty veggies, and a rich broth that warms you right up. Cooking it on the stove brings out all the best flavors!
The best part? Your kitchen will smell amazing while it simmers away. I love adding some crusty bread on the side for dipping—because who can resist that? 😋
Key Ingredients & Substitutions
Beef Chuck: Chuck roast is perfect for stew because it becomes tender with cooking. If you want a leaner option, you can use sirloin or stew meat labeled as “beef.” Just remember that lean cuts may cook faster and could dry out.
Olive Oil: I use olive oil for its flavor, but feel free to use vegetable oil or canola oil if that’s what you have. They work just as well for browning the beef!
Red Wine: While the wine adds depth, you can easily skip it and substitute with more beef broth or even a splash of apple cider vinegar for some tang. Don’t worry; the stew will still taste great!
Vegetables: Carrots and potatoes are traditional, but you can add peas, celery, or even mushrooms for extra flavor and nutrition. Just adjust cooking times accordingly.
Thyme and Bay Leaves: If you don’t have thyme, try rosemary or sage for a different flavor. And if you’re out of bay leaves, it’s okay to proceed without them—your stew will still be delicious!
How Do I Get the Beef to Be Tender and Flavorful?
The key to tender and flavorful beef stew lies in the browning and the simmering process. Browning the beef creates rich flavors that enhance the stew. Take your time and don’t rush it!
- Ensure the pot is hot before adding the oil and beef. A good sear locks in the juices.
- Brown the beef in batches; overcrowding the pot can lower the temperature and cause steaming instead of browning.
- Once browned, let the beef simmer gently in broth for at least 1.5 hours. Low and slow is the name of the game here!
Following these steps will result in beautifully tender chunks of beef that absorb all the fantastic flavors of the stew. Add your veggies later so they remain slightly firm and bright!
How to Make Cozy Stove Top Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck stew meat, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional, can substitute with more broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme or 2-3 sprigs fresh thyme
- 2 bay leaves
- 4 large carrots, peeled and sliced into rounds
- 1 lb baby potatoes or small Yukon gold potatoes, whole or halved depending on size
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
For Serving:
- Fresh thyme sprigs, for garnish
- Mashed potatoes (optional), for serving
How Much Time Will You Need?
This cozy beef stew requires about 30 minutes for prep time and 2 to 2.5 hours of cooking time, including simmering. The wait is worth it, as the flavors meld together beautifully!
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Season the beef cubes generously with salt and pepper. Working in batches, brown the beef on all sides until a deep caramel color develops, which will bring out a fantastic flavor. Remove the browned beef and set it aside.
2. Sauté the Aromatics:
In the same pot, reduce the heat to medium. Add the diced onions and cook until they are softened and slightly translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until it’s fragrant.
3. Add Flavor Boosters:
Next, stir in the tomato paste and cook for about 2 minutes to deepen the flavor. Now it’s time to pour in the red wine (if using) to deglaze the pot. Don’t forget to scrape up any delicious browned bits stuck to the bottom. Let the wine reduce by half, which should take about 3-5 minutes.
4. Combine Everything:
Return the browned beef to the pot. Add in the beef broth, Worcestershire sauce, thyme sprigs, and bay leaves. Stir it all together! Bring the stew to a gentle boil, then cover and reduce the heat to low. Let it simmer for about 1.5 hours until the beef becomes tender.
5. Add Veggies:
After the beef has simmered, add the sliced carrots and baby potatoes to the pot. Cover again and simmer for an additional 30-40 minutes until the vegetables are perfectly cooked through.
6. Thicken the Stew (Optional):
If you like a thicker stew, mix 2 tablespoons of flour with a little cold water to create a slurry. Stir this into the stew and cook for another 5 minutes until thickened nicely.
7. Serve and Enjoy:
Finally, remove the bay leaves and thyme sprigs and adjust the seasoning with salt and pepper. Serve the stew hot, garnished with fresh thyme sprigs, and alongside creamy mashed potatoes if desired. Enjoy every cozy spoonful!
Can I Use a Different Cut of Beef for This Stew?
Absolutely! While beef chuck is ideal for its tenderness after cooking, you can also use brisket, round, or even sirloin. Just ensure they are suitable for slow cooking to get that juicy, tender result.
How Can I Make This Stew Ahead of Time?
You can prepare the stew a day in advance! Just follow the recipe, let it cool completely, and store it in an airtight container in the fridge. The flavors will develop even further, and you can reheat it on the stovetop when ready to serve.
What If I Don’t Have Red Wine?
No worries! If you’re not using red wine, you can substitute it with more beef broth, or even add a splash of balsamic vinegar or apple cider for a little acidity and depth. Your stew will still be delicious!
How Should I Store Leftover Stew?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. When reheating, gently warm it on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.