Welcome to my kitchen! Today I'm sharing my absolute favorite stew beef recipe that's become a weeknight hero in my house. It's rich, hearty, and surprisingly quick to make—no hours of simmering required.
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I know stew beef can get tough and chewy if you're not careful. That's why I've developed a method that yields fork-tender meat every time, using a few simple tricks and a hot oven. You'll get that deep, slow-cooked flavor in just about an hour.
Whether you're feeding a hungry family or meal-prepping for the week, this recipe is a game-changer. Let's dive in!
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) beef stew meat, cut into 1-inch cubes
Chuck or round works best. If you can't find stew meat, buy a chuck roast and cube it yourself.
3 tablespoons all-purpose flour
For dredging. You can use gluten-free flour if needed.
1 teaspoon salt
Adjust to taste. Sea salt or kosher salt both work.
1/2 teaspoon black pepper
Freshly ground is best, but pre-ground works too.
2 tablespoons olive oil
For searing. You can substitute vegetable or canola oil.
1 large onion, chopped
Yellow or sweet onion. If you only have red, that's fine too.
3 cloves garlic, minced
Fresh is best, but 1 teaspoon garlic powder works in a pinch.
4 cups beef broth, low-sodium
Homemade or store-bought. Low-sodium lets you control the salt.
1 cup red wine (optional)
Adds depth. If you skip it, use an extra cup of broth.
3 large carrots, peeled and sliced
About 2 cups. Baby carrots work too, just halve them.
3 celery stalks, sliced
Adds aroma. You can omit if you're not a fan.
2 tablespoons tomato paste
Adds richness. You can use ketchup in a pinch.
1 teaspoon dried thyme
Or 1 tablespoon fresh thyme leaves.
2 bay leaves
Remember to remove before serving. You can skip if you don't have them.
Tips & Tricks
- Dry the beef well with paper towels before dredging—this helps it brown better.
- Don't overcrowd the pot when searing; do it in batches so the meat gets a nice crust.
- Let the stew rest for 10 minutes after cooking—this allows the flavors to meld and the meat to reabsorb juices.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 325°F (163°C). Pat the beef dry with paper towels. In a large bowl, mix the flour, salt, and pepper. Add the beef cubes and toss to coat evenly.
2. Sear the Beef
Heat the olive oil in a Dutch oven or heavy pot over medium-high heat. Add the beef in batches (don't overcrowd) and sear for 3-4 minutes per side until deeply browned. Transfer to a plate and set aside.
3. Sauté Aromatics
In the same pot, add the onion and sauté for 3-4 minutes until soft and translucent. Add the garlic and cook for 1 minute more until fragrant.
4. Build the Sauce
Stir in the tomato paste and cook for 1 minute. Pour in the red wine (if using) and scrape up any browned bits from the bottom. Let it bubble for 2 minutes to reduce slightly.
5. Combine Ingredients
Return the beef to the pot. Add the beef broth, carrots, celery, thyme, and bay leaves. Bring to a simmer on the stovetop.
6. Braise in Oven
Cover the pot and transfer to the preheated oven. Cook for 1 hour and 15 minutes, or until the beef is fork-tender and the sauce has thickened slightly.
7. Rest and Serve
Remove from the oven and let rest for 10 minutes. Discard the bay leaves. Taste and adjust seasoning. Serve hot over mashed potatoes, rice, or with crusty bread.
Delicious Variations
Mushroom Stew
Add 8 oz (225g) sliced mushrooms with the carrots and celery.
Herb Twist
Add 1 teaspoon dried rosemary and 1 teaspoon dried oregano with the thyme.
Spicy Kick
Add 1/2 teaspoon red pepper flakes or a diced jalapeño with the garlic.
How to Store Best Stew Beef Recipes
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed, until heated through.
Frequently Asked Questions
Q: How do you make stew beef tender quickly?
The quickest way is to use a hot oven at 325°F (163°C) and braise the beef for about 1 hour 15 minutes. This breaks down the collagen without hours of simmering.
Q: Can I make this stew in a slow cooker?
Yes, you can. Sear the beef and sauté the aromatics on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Q: What is the best cut of beef for stew?
Chuck or round are the best cuts because they have enough connective tissue that breaks down during cooking, making the meat tender and flavorful.
Q: Can I use water instead of broth?
Yes, but you'll lose flavor. If using water, add an extra beef bouillon cube or more salt and herbs to compensate.
Q: How do I thicken the stew if it's too thin?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering stew. Cook for 2-3 minutes until thickened.
I hope you love this stew beef recipe as much as my family does! If you try it, let me know in the comments below. And if you're looking for more easy dinner ideas, check out my other recipes. Here's to small steps that add up.
Best Stew Beef Recipes
Best Stew Beef Recipes: tender beef, rich gravy, and veggies in 35 minutes. Perfect for busy weeknights and cozy dinners.
🧂 Ingredients
- 2 lbs (900g) beef stew meat, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth, low-sodium
- 1 cup red wine (optional)
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 325°F (163°C). Pat the beef dry with paper towels. In a large bowl, mix the flour, salt, and pepper. Add the beef cubes and toss to coat evenly.
- 2Sear the Beef — Heat the olive oil in a Dutch oven or heavy pot over medium-high heat. Add the beef in batches (don't overcrowd) and sear for 3-4 minutes per side until deeply browned. Transfer to a plate and set aside.
- 3Sauté Aromatics — In the same pot, add the onion and sauté for 3-4 minutes until soft and translucent. Add the garlic and cook for 1 minute more until fragrant.
- 4Build the Sauce — Stir in the tomato paste and cook for 1 minute. Pour in the red wine (if using) and scrape up any browned bits from the bottom. Let it bubble for 2 minutes to reduce slightly.
- 5Combine Ingredients — Return the beef to the pot. Add the beef broth, carrots, celery, thyme, and bay leaves. Bring to a simmer on the stovetop.
- 6Braise in Oven — Cover the pot and transfer to the preheated oven. Cook for 1 hour and 15 minutes, or until the beef is fork-tender and the sauce has thickened slightly.
- 7Rest and Serve — Remove from the oven and let rest for 10 minutes. Discard the bay leaves. Taste and adjust seasoning. Serve hot over mashed potatoes, rice, or with crusty bread.
Maya writes about sustainable living and practical zero-waste swaps for everyday families. She focuses on small, doable changes that fit busy schedules and tight budgets. Her angle is making eco-friendly choices feel less like a chore and more like a win.
