Savory Beef Stew

There's something about the smell of beef browning in a hot pot that stops me mid-afternoon, no matter what I'm doing. Years ago, a neighbor dropped by on a cold October evening with nothing but a Dutch oven and a craving for something warm, and I found myself reaching for beef, carrots, and whatever herbs I had on hand. That first pot of stew taught me that you don't need wine to make something rich and deeply satisfying—just time, heat, and ingredients that actually want to be together.

I made this for my partner's work friends on their first visit to our apartment, and I remember worrying the whole time that it wasn't fancy enough. Then I watched people go quiet when they tasted it, the kind of quiet that means they're too busy eating to talk. That stew taught me something I keep coming back to: simple and honest beats complicated almost every time.

Ingredients

• Beef chuck (2 lbs, cut into 1.5-inch cubes): This cut has just enough fat and connective tissue to become gorgeously tender during the long simmer, not stringy or tough.
• Beef broth (4 cups low sodium): Low sodium lets you control the salt yourself, and it becomes almost silky as it cooks down with everything else.
• Carrots, potatoes, celery (3 medium each, 2 stalks, diced 1-inch): Cutting them all the same size means they cook evenly and actually taste like they belong together.
• Yellow onion (1 large, chopped): The sweetness that emerges during cooking is what makes the whole thing feel less like a chore and more like comfort.
• Garlic (3 cloves, minced): Mince it small so it melts into the background rather than screaming at you from individual bites.
• Tomato paste (2 tbsp): This concentrated umami is the secret weapon—it adds depth without needing anything fancy.
• Worcestershire sauce (2 tbsp): Check the brand for soy if you need to avoid it, but this tangy-salty ingredient rounds out all the rough edges.
• Dried thyme (1 tsp): Use dried over fresh here; it holds up better to the long cooking time and doesn't turn bitter.
• Bay leaves (2): Remove them before serving, and don't skip this step—they matter more than you'd think.
• Smoked paprika (1 tsp): This gives a subtle depth that makes people ask what your secret is, and you get to smile mysteriously.
• Salt and black pepper (1½ tsp salt, ½ tsp pepper, plus more to taste): Start with these amounts and adjust as you go; you'll taste as it cooks.
• All-purpose flour (¼ cup): This light coating on the beef helps it brown properly and thickens the stew slightly as it cooks.
• Olive oil (2 tbsp): You need enough to get a good sear, so don't skimp here.
• Frozen peas (1 cup, optional): Add these at the end if you want a little sweetness and color, but the stew is complete without them.
• Fresh parsley (2 tbsp chopped, for garnish): This brightens everything up at the last second, like opening a window after a long day.

Instructions

Dry the beef and season it:

Pat each piece of beef dry with paper towels—this is how you get a real sear instead of steam. Toss the cubes with flour, salt, and pepper in a bowl until they're lightly coated.

Brown the beef in batches:

Heat olive oil in your Dutch oven over medium-high heat until it shimmers. Working in batches so you don't overcrowd the pot, place beef pieces in the oil and let them sit for 2–3 minutes before stirring, so they actually brown instead of boil.

Sauté the aromatics:

Once all the beef is removed, add the chopped onion and celery to the same pot and let them soften for 3–4 minutes, scraping up all the browned bits from the bottom. Stir in the minced garlic, tomato paste, and smoked paprika and cook for just 1 minute, until fragrant.

Combine everything and simmer:

Return the beef to the pot along with the carrots, potatoes, thyme, bay leaves, Worcestershire sauce, and beef broth. Stir everything together, scraping the bottom of the pot one more time to release all those flavorful browned bits. Bring it to a simmer, then reduce the heat to low, cover, and let it bubble gently for 1½–2 hours, stirring occasionally, until the beef is so tender it falls apart on a fork.

Finish and serve:

Remove the bay leaves from the pot, stir in the peas if you're using them, and let everything cook together for 5 more minutes. Taste and adjust the salt and pepper to your liking, then ladle the stew into bowls and scatter fresh parsley on top.

Save

I learned to stop judging a recipe by how many steps it has or how exotic the ingredients are. This stew, with all its humble vegetables and straightforward technique, has been the thing I cook when someone needs to feel cared for, and it has never once failed to do exactly that.

Why This Stew Works Without Wine

The first time someone mentioned this recipe needed red wine, I laughed because I didn't have any and wasn't about to go to the store. What I discovered is that beef broth, tomato paste, Worcestershire sauce, and time do exactly what wine does—they build layers of flavor and richness. The umami from the tomato paste and Worcestershire gives you the depth, the broth carries everything, and the long, low cooking makes the beef so tender it doesn't need anything else to shine.

Customizing Your Stew

This stew is forgiving enough to work with what you have on hand. Swap parsnips or turnips in for some of the potatoes if you want earthier sweetness, or add mushrooms if you want something meaty and dark. Some people stir in a splash of balsamic vinegar at the end for brightness, others add a pinch of cinnamon for warmth. The skeleton of the recipe stays the same, but your version is yours.

Serving and Storage

This stew loves crusty bread for soaking up every last drop, or mashed potatoes if you want to make it even more of a meal. It keeps in the fridge for up to four days and freezes beautifully for months, so you can always have something warm waiting for you on a difficult afternoon. The flavors only deepen as it sits, so don't hesitate to make a double batch and tuck half away for later.

• Reheat gently on the stovetop rather than in the microwave so the meat stays tender.
• If it thickens too much after sitting, stir in a splash of broth or water to loosen it back up.
• Fresh parsley scattered on top makes it look and taste fresher, even when you're reheating it from frozen.

Save

There's a reason stew has fed people for centuries—it's honest, warm, and it makes you feel taken care of just by existing in your kitchen. Make this when you need comfort, when you want to feed someone you care about, or when you simply deserve something that tastes like it took longer to make than it actually did.

Common Questions

→ How can I make the beef stew more tender?

Simmer the beef slowly over low heat for 1½ to 2 hours until it becomes fork-tender. Using a cut like chuck helps maintain moisture.

→ Can I add other vegetables to the stew?

Yes, root vegetables like parsnips or turnips work well and enhance the stew's depth of flavor.

→ What thickens the stew's broth?

Flouring the beef cubes before browning helps thicken the broth, creating a rich and hearty texture.

→ Is Worcestershire sauce essential in this stew?

It adds umami and complexity, but can be substituted or omitted depending on dietary needs.

→ How do I add peas without overcooking them?

Stir frozen peas in during the last 5 minutes of cooking to keep their texture and color vibrant.

→ What kind of herbs best complement this stew?

Thyme and bay leaves add earthy, aromatic notes that enhance the beef and vegetables.