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This Hearty Beef Stew is the classic: tender chunks of beef, potatoes and carrots in a rich broth that tastes like it cooked all day. It’s the dinner to make on a cold Sunday.
Stew is how you turn an inexpensive, tough cut into something special. Chuck roast is a tough, budget-minded cut, and a long, slow simmer makes it fall-apart tender.
A heavy Dutch oven is the best pot for the job because it browns the beef well and holds a steady simmer. Most of the cooking time is hands-off.
Serve it with soft dinner rolls or over creamy mashed potatoes.
Ingredients and Swaps
- Beef: Chuck roast, cut into 1½-inch cubes. It’s a tough, well-marbled cut that turns tender with long cooking. Packaged stew meat works, but the pieces vary.
- Potatoes and carrots: Yukon Golds hold their shape. Cut everything into large chunks so it doesn’t fall apart.
- Tomato paste and Worcestershire: They give the gravy its depth.
- Broth: Beef broth. Replace 1 cup with red wine if you like.
- Peas: Stirred in at the end for color.
Tips for Tender Beef Stew
- Dry and flour the beef. Dry meat browns, and the flour thickens the stew later.
- Brown in batches. A crowded pot steams the meat.
- Scrape the bottom. The browned bits dissolve into the broth and flavor the whole pot.
- Simmer low and slow. A bare simmer for two hours makes the beef tender. Boiling makes it tough.
- Add the vegetables later. They go in after the first hour so they don’t turn to mush.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $22.66 from Walmart, $23.14 from ALDI · Per Serving – $3.78 to $3.86
Hearty Beef Stew
Ingredients
Method
- Pat the beef dry with paper towels. Toss it with the salt, pepper and flour until coated.
- Heat 1 tablespoon of the oil in a Dutch oven or large heavy pot over medium-high heat. Brown half of the beef for 2–3 minutes per side, then move it to a plate. Repeat with the remaining oil and beef.
- Reduce the heat to medium. Add the onion and cook for 4–5 minutes, scraping up the browned bits from the bottom of the pot. Stir in the garlic and tomato paste and cook for 1 minute.
- Add the broth, Worcestershire sauce, thyme and bay leaves. Return the beef and any juices to the pot. Bring to a boil, then reduce the heat to low, cover and simmer for 1 hour.
- Add the potatoes, carrots and celery. Cover and simmer for 40–45 minutes, until the beef and vegetables are tender.
- Stir in the peas and cook for 2–3 minutes. Remove the bay leaves and season with salt and pepper.
Notes
- Chuck roast is the cut to use. Lean cuts turn tough and dry in a stew.
- Brown the beef in two batches. Crowding the pot steams the meat and you lose the browned flavor.
- For a thicker stew, mash a few potato chunks into the broth or simmer uncovered for the last 10 minutes.
- Slow cooker: brown the beef and onion as directed, then cook everything except the peas on low for 8 hours or high for 4–5 hours.
Storage & Freezing Tips
- Refrigerate for up to 4 days. Stew often tastes even better the next day.
- Freeze for up to 3 months. The potatoes soften a little, but the stew holds up well.
- Thaw overnight in the fridge and reheat on the stove over medium-low heat.
- Add a splash of broth when reheating if the gravy has thickened.
Beef Stew Questions
Why is my beef tough?
It needs more time. Keep simmering until a piece pulls apart easily with a fork.
Can I make it in the oven?
Yes. Cover the Dutch oven and cook at 325°F for the same times.
What should I serve with it?
Soft Dinner Rolls, or ladle it over Creamy Mashed Potatoes.
