Hearty Beef Stew That Will Warm Your Soul

Molly Dupont
Molly Dupont
Published on March 6, 2026
15 min Prep Time
45 min Time
6 Servings
Medium Difficulty
4.7 (20 ratings)

This beef stew is super comforting and ready in about an hour! Packed with tender beef, hearty vegetables, and a rich broth, it's a great choice for chilly nights. Serve it with crusty bread for the ultimate cozy dinner experience. Trust me, you'll love it!

Beef pieces being browned in hot oil, showing golden-brown crusts developing on multiple sides
Beef stew at gentle simmer stage, showing small bubbles rising from bottom with small surface disturbance

What You'll Need

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups carrots, sliced
  • 2 cups potatoes, diced
  • 2 cups celery, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

How To Do It

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Finished beef stew in white bowl showing tender beef chunks, vegetables, and rich broth, garnished with fresh herbs
Beef pieces being browned in hot oil, showing golden-brown crusts developing on multiple sides

Gallery

Beef pieces being browned in hot oil, showing golden-brown crusts developing on multiple sides
Beef stew at gentle simmer stage, showing small bubbles rising from bottom with small surface disturbance
Finished beef stew in white bowl showing tender beef chunks, vegetables, and rich broth, garnished with fresh herbs
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1. Use a good quality beef broth - it makes a difference! I always go for a brand like KitchenAid for reliable flavor. 2. Browning the beef is key - don’t skip it! It builds those delicious flavors. 3. If you want a thicker stew, mix a tablespoon of cornstarch with water and stir it in towards the end. 4. Leftovers? They taste even better the next day, so don’t hesitate to make a big batch! 5. Store leftovers in airtight containers and they’ll last about 3-4 days in the fridge, or freeze for up to 3 months.

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