Best Beef Stew Recipe // Step by Step

There’s nothing more comforting than a warm bowl of beef stew simmering away, filling your kitchen with rich, savory aromas. This version takes things up a notch by building deep flavor from the very beginning—tender chunks of beef, a rich broth, and perfectly cooked vegetables all coming together in one cozy pot. It’s simple enough for beginners, yet tastes like something that’s been passed down for generations. Grab some bread and get ready—this is the kind of meal that makes everyone come back for seconds.

Ingredients (2–3 servings)

• 1 to 1.2 lbs chuck roast, cut into 1–1.5 inch pieces
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 cups low-sodium beef broth
• Optional: a handful of vegetable scraps (celery, carrot ends, onion pieces) for extra flavor
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 celery ribs, sliced
• 1 cup mushrooms, sliced
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 1/4 cup crushed tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme (or 1/2 tsp dried)
• 1/2 teaspoon chopped rosemary
• 1 bay leaf
• 6–8 small potatoes, halved
• 1–2 carrots, cut into chunks
• 1/4 cup frozen peas
• Fresh parsley (optional, for garnish)

Instructions
Start by warming the beef broth in a pot over low heat. If you have vegetable scraps, add a small handful to the broth and let it gently simmer while you prepare everything else—this builds extra flavor.

Season the beef pieces generously with salt and pepper. Heat olive oil in a large pot or skillet over medium-high heat. Sear the beef in batches, making sure not to overcrowd the pan. Let each side brown well before turning. Once done, set the beef aside.

In the same pot, add the chopped onion and cook until softened and slightly translucent. Stir in the garlic and cook briefly until fragrant. Add the celery and mushrooms, cooking for a few minutes until they begin to soften.

Stir in the tomato paste and let it cook for a minute to deepen the flavor. Sprinkle in the flour and stir well, allowing it to lightly toast—this helps thicken the stew later.

Pour in the warm broth (strain out any vegetable scraps if used), stirring to combine and scraping up any browned bits from the bottom of the pot. Add the seared beef along with any juices.

Stir in the crushed tomatoes, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring everything to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1 to 1.5 hours, until the beef is tender.

Add the potatoes and carrots, stirring them into the stew. Cover again and cook for another 25–30 minutes, or until the vegetables are tender.

Finally, stir in the frozen peas and let them heat through for a few minutes. Taste and adjust seasoning if needed.

Serve hot with crusty bread for dipping.

Notes & Tips

• Searing the beef properly is key—it builds the base flavor of the stew.
• Don’t rush the simmering time; low and slow makes the meat tender.
• Gold or red potatoes hold their shape better than russet potatoes.
• Add fresh herbs at the end for a brighter flavor if you like.
• This stew tastes even better the next day as the flavors continue to develop.

Try this out and make it your own—there’s nothing like a homemade stew to bring comfort to the table. Let me know how it turns out!