The easy Beef Stew is an all-time favorite comfort food that's perfect for winter. This classic stew recipe warms the belly and the soul. Full of wonderful, tender beef and perfectly cooked veggies, my beef stew recipe is super easy and the best way to end a long, cold day.
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If you're in the mood for more hearty soups, you've come to the right spot! Here's some of my favorites! Try my Carne Guisada, Beef Pot Roast, or my Cheeseburger Soup! All so easy and comforting!
A Word About The Ingredients
Beef Stew needs beef. This is not a secret ingredient. I prefer using a chuck roast for this recipe, though. It's got plenty of marbling that not only helps the beef become super tender at the end, but it has that softness that only comes from cuts with plenty of fat. That's my recommendation.
I also use beer for my beef stew. Hear me out. The beef gives this stew a depth of flavor that is just incredible. If you're worried about the alcohol, it will cook out completely.
And, I actually used a Guinness non-alcohol beer in this recipe and it is phenomenal. There are so many to choose from that you just can't go wrong. Find one you love and use that!
How To Make It
This is a super easy beef stew recipe. I'll give you the brief rundown here, but the specifics will live in the recipe card below.
Simply:
- Render the bacon and sear seasoned beef.
- Add tomato paste and caramelize it.
- Deglaze pot with beer.
- Add in the beef broth, Worcestershire sauce, thyme, bay leaves, and brown sugar and bring to a simmer.
- Add the beef, bacon, and vegetables.Simmer for 2 hours. Add potatoes toward end of cooking so they don't get overcooked.
Now, ladle the beef stew into bowls, grab a piece of lovely crusty bread, and start dunking. Your belly will be warm and your soul happy. Just what the doctor ordered.
Tips and Tricks
- I highly recommend cutting the chuck roast yourself. If you buy stew meat that is already cut, you may not be getting the type of meat you think you are getting. It could be an entire package of tough, leftover cuts that will never get tender and that's just not gonna work here.
- Dry the roast pieces well to ensure proper searing.
- Sear in batches. Don't overcrowd your pot during this process and don't worry about not cooking the meat through.
- Season with kosher salt in layers and taste as you go. You can always add salt, but you can't take it out. That's why I am always checking and adding as necessary. Your preferred evel of salt will be different than mine. That's also why I rarely put exact salt and pepper amounts in a recipe. Add a little bit throughout the recipe, always checking and adding only if you need it.
Substitutions and Variations
- You can use a leaner cut of roast like an arm or round roast if you prefer.
- Add whatever veggies you prefer. Anything like a parsnip or turnips would be good and can stand up to longer cook times.
- Use beer or wine. If you don't want to use either, just add more beef broth.
Serving Ideas
I love a big bowl of hot beef stew and a piece of crusty bread for dunking. However, there are several ways you can enjoy yours!
Think about:
-Omit the potato in the stew and serve over mashed potatoes.
-Serve over creamy polenta.
-Ladled over a big piece of warm cornbread.
-Poured over a bowl of buttered noodles.
I could go on and on. You eat this beef stew the way that makes you happy.
Frequently Asked Questions
Can I make this beef stew recipe gluten-free?
Yes. Yes, you can. I use beer in the recipe for the wonderful flavor. You can now find gluten-free beers fairly easy. You can also swap out the beer or just replace the beer with beef stock.
What about the beer? Do I have to use it?
The beer in this beef stew is for flavor only. The alcohol will cook out. Red wine is a classic pairing for stew (beef bouguignon), but I love the milder flavor that beer lends.
You do not have to use beer. You can simply use beef stock instead. Alcohol-free beers have also come a long way in the flavor dept. Feel free to try those out.
However, if you do use a beer, use a good quality one that is not a "light" beer. If I find out someone is using "Natty Light" in my beef stew recipe, I might just show up at your door.
I have used many different types of beer over the years. Everything from a lager to an amber to a full-flavored Guinness stout. Use what you love.
Instant Pot Instructions
Use the sauté function to sear the meat and cook the tomato paste. Once you've deglazed with the beer, add the broth, Worcestershire, thyme, brown sugar, and bay leaves.
Add all of the vegetables including the potatoes. Cook on high pressure for 30-35 minutes. Let the pressure release naturally and enjoy!
Slow Cooker Instructions
This easy beef stew would be an amazing recipe for the slower cooker. Follow the instructions to #5 on the stove top, Then add all of the remaining ingredients to a slow cooker or crockpot. Cook on low 6-8 hours or on high for 4 hours.
Storage and Reheating
Beef stew will stay good in the refrigerator in an airtight container for up to 3 days.
To reheat, simply add the stew to a saucepan and warm over medium heat. If using a the microwave, add the stew to a bowl and cover with a paper towel before heating.
This stew recipe is great for the freezer. Make the recipe as instructed, let it cool. I portion my stew into deli containers and pop in the freezer until I need a quick dinner. Just let it thaw in the fridge a day or so and reheat!
Beef Stew Recipe
Equipment
Ingredients
- ½ lb bacon, diced
- 2½-3 lbs chuck roast
- 3 tablespoon tomato paste
- 12 oz beer or broth
- 6-8 cups beef broth
- 1 large onion, large diced
- 5 carrots, cut into bite-sized chunks
- 4-5 potatoes, cut into bite-sized chunks
- 4-5 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tablespoon Worcestershire sauce
- 1 tablespoon dried thyme
- 2-3 bay leaves
- 1 tablespoon brown sugar
- kosher salt to your taste
- fresh ground pepper to your taste
- fresh parsley for garnish and color
Instructions
- On medium high heat, sauté the bacon so that the fat begins to render. Once bacon is cooked, remove and set aside.
- Cut the chuck roast into bite-sized chunks. Dry the beef well with a paper towel and season with salt and pepper.
- On medium-high heat, working in batches, sear the beef chunks in the bacon fat on all sides. Remove the beef and set aside. Turn heat down to medium.
- Add the tomato paste, and stir constantly until a deep red/brown color develops.
- Add the beer and scrape up the bits up from the bottom of the pot.
- Now, add in the beef stock, Worcestershire sauce, thyme, bay leaves, brown sugar and bring to a simmer.
- Add the beef, bacon, carrots, onion, garlic, and mushrooms to the pot. Lower the heat and simmer covered for about 1 hour and 15 minutes.
- Uncover and add the potatoes for the last 45 minutes or so. Cooking the last bit uncovered will help the liquid reduce.
- Remove the bay leaves and do a final check for salt and pepper.
- Ladle the beef stew into bowls, grab a piece of lovely crusty bread, and start dunking.
- Enjoy!
Nutrition
If you guys make this Beef Stew Recipe, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments! And, as always, be kind. I'm only human.
Thank you!
I am so incredibly happy that you are here! I hope you try my Beef Stew recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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Other Fantastic Beef Recipes
Slow Cooker Mongolian Beef - A super easy, super flavorful take on a pot roast. Served with rice or your favorite noodles, it'll be a family favorite in no time!
Ground Beef Stroganoff - A quick and easy one-pot dinner everyone will love!
Italian Beef Sandwiches - Tender beef, pickled veggies piled high onto toasted buns! What's not to like about that?!
Jenn Lankford says
I am making this right now! But, when do I add the meat back in? Did I miss that somewhere? And what about the bacon? We just using that for the fat?
Rufus says
Sorry! I fixed it. That's why I need a copy editor! Add the beef and bacon back after getting the broth ready to simmer!
Henry P says
Excellent beef stew! Very hardy and flavorful and lotsa good veggies, too!
Brad B says
classic, hardy beef soup! hard to beat, very flavorful!