So you woke up craving comfort food but did not want to settle for instant noodles or a sad microwave dinner?
I get that feeling completely. Been there, done that, ate the regret.
Sometimes nothing hits the spot like a big bowl of rich hearty beef stew that has been cooking low and slow until everything practically melts. If you have never made beef stew from scratch before, relax. This is not a fancy challenge with fifty ingredients and drama.
Why This Slow Simmered Beef Stew Is Worth It
You could grab a canned version from the store. But have you ever actually tasted one of those?
Yeah, they taste like disappointment and way too much salt.
This homemade stew gives you tender chunks of beef, real carrots, and a broth so flavorful you might want to drink it. It is simple, cozy, and makes your kitchen smell like magic.
The Secret Is In The Simmer
I used to rush stew recipes but trust me on this one. Take your time.
Low heat, gentle bubbles, and a pinch of patience turn budget beef into juicy bites of joy. It is pure comfort with a science twist.
What Type Of Beef Works Best
You do not need anything fancy. I use chuck roast almost every time. It is affordable, flavorful, and forgiving.
Want choices? Let’s break it down.
- Chuck Roast: My go to option. Tender with great marbling after a long cook.
- Brisket: Also great but needs more time to soften.
- Round Roast: Leaner but still works if that is what you have.
If your butcher sells cubed stew beef and you are in a rush, grab it. Just make sure it is not all lean or you will end up chewing forever.
Beef Stew Ingredients
- 2 pounds beef chuck, cut into large chunks
- 3 tablespoons all purpose flour
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 4 cups beef stock
- 1 cup red wine (optional but amazing)
- 2 teaspoons thyme
- 1 teaspoon rosemary
- 2 bay leaves
- Salt and pepper to taste
How To Make Slow Simmered Beef Stew
- Step 1: Season the beef chunks with salt and pepper, toss them in flour, and coat evenly. This helps the stew thicken naturally.
- Step 2: Heat olive oil in a heavy pot. Sear the beef in batches to brown properly. Avoid crowding the pot.
- Step 3: Remove the beef and set aside. In the same pot, cook onions and garlic until soft and golden. Your kitchen will smell amazing.
- Step 4: Stir in tomato paste and cook briefly. Add the beef back, pour in the wine if you are using it, and let it reduce. It gives the stew a depth that feels fancy without trying.
- Step 5: Add beef stock, carrots, potatoes, thyme, rosemary, and bay leaves. Bring to a light boil then lower the heat to simmer with the lid on.
- Step 6: Let it cook gently for about two to three hours. Stir occasionally but mostly leave it alone. The beef will soften and the flavors will mix beautifully.
- Step 7: Check seasoning at the end. When the beef is tender and the broth tastes rich and cozy, it is ready.
Tips That Actually Help
- Do not rush the sear. That crust adds flavor like nothing else.
- Fresh or dried herbs? Either works. Add fresh ones at the end for more aroma.
- Skipping wine? No problem. Use extra broth and a splash of balsamic vinegar for depth.
Make It Yours
This recipe loves personal style.
Not into potatoes? Swap them for parsnips.
Love mushrooms? Add them halfway through cooking so they stay nice and firm.
Serving ideas? Grab some crusty bread or pour it over buttered noodles. You will not regret it.
Can You Make It Ahead
Absolutely. It gets even better the next day because the flavors blend overnight. Store it in a sealed container in the fridge and reheat gently on the stove.
What About Freezing
Beef stew freezes wonderfully. Let it cool, portion it out, and freeze. Just skip the potatoes if you do not like them soft after thawing.
Why This Stew Deserves A Spot On Repeat
It is hearty, cozy, and perfect for cold nights, family dinners, or lazy weekends.
There is something satisfying about turning simple ingredients into a meal that feels like home.
You do not need to be a chef. Just be hungry, patient, and ready to relax while it cooks.
Final Thoughts
If you have never made slow simmered stew before, this one will make you look like a pro. It is forgiving, easy to tweak, and way better than anything from a can. Plus, seconds are basically guaranteed.
So grab your spoon because this beef stew is calling your name.
Craving more comfort food? Try our easy chicken pot pie or creamy sides like creamy mashed potatoes.
Slow Simmered Beef Stew
Ingredients
Method
- Season the beef chunks with salt and pepper, toss them in flour, and coat evenly to help the stew thicken naturally.
- Heat olive oil in a heavy pot over medium-high heat. Sear the beef in batches until all sides are browned, about 5–7 minutes per batch. Avoid crowding the pot.
- Remove the browned beef and set aside. In the same pot, cook onions and garlic over medium heat until soft and golden, about 5 minutes.
- Stir in tomato paste and cook for 1 minute. Return beef to the pot, pour in red wine if using, and let it reduce by half, about 5–7 minutes.
- Add beef stock, carrots, potatoes, thyme, rosemary, and bay leaves. Bring to a light boil over medium heat.
- Reduce heat to low, cover with a lid, and simmer gently for 2 to 3 hours, stirring occasionally, until the beef is tender and the broth is rich and flavorful.
- Taste and adjust seasoning with salt and pepper before serving.