Nothing says comfort like a rich, hearty bowl of beef stew. With tender, fall-apart beef, wholesome vegetables, and a deeply flavorful gravy, it’s the perfect meal for a chilly evening or a relaxing Sunday dinner. From timeless classics to exciting new twists, these five recipes are guaranteed to become your go-to favorites.
1. The Ultimate Hearty Beef Stew
This is the quintessential classic beef stew, a true “hug in a bowl.” It features incredibly tender beef and chunky vegetables slow-simmered in a velvety, rich gravy enhanced with red wine and savory herbs. It’s the ultimate comfort food.
Ingredients:
- 3 lbs beef chuck, in 1.5-inch chunks
- ⅓ cup all-purpose flour
- Salt and pepper
- 3 tbsp olive oil
- 1 large yellow onion, chopped
- 4 medium carrots, in 1-inch pieces
- 3 celery stalks, in 1-inch pieces
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 ½ cups dry red wine
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 4-5 fresh thyme sprigs & 1 bay leaf
- 2 lbs potatoes, in 1.5-inch chunks
- 1 cup frozen peas (optional)
- Fresh parsley for garnish
Short Guide:
- Sear Beef: Toss the beef in seasoned flour and sear it in a Dutch oven until deeply browned. Set aside.
- Sauté Veggies: Cook the onion, carrots, and celery in the same pot until softened. Stir in garlic and tomato paste.
- Deglaze & Simmer: Pour in the red wine to deglaze the pot, then return the beef. Add broth and seasonings. Cover and simmer gently for 1.5 hours.
- Add Potatoes: Add the potatoes and continue simmering for another 1 to 1.5 hours until everything is tender.
- Finish: Stir in the optional peas, season to taste, and serve garnished with fresh parsley.
2. Incredibly Tender Asian-Inspired Ginger Soy Beef Stew
This recipe is a wonderfully comforting stew with a savory, aromatic, Asian-inspired twist. The beef is slow-braised in a broth rich with ginger, garlic, soy sauce, and star anise for an umami-packed flavor that is simply unforgettable.
Ingredients:
- 2.5 lbs beef chuck, in 1.5 to 2-inch cubes
- 2 tbsp vegetable oil
- 3-inch piece of fresh ginger, sliced
- 8-10 cloves of garlic, smashed
- 1 bunch green onions (whites and greens separated)
- ¼ cup Shaoxing wine or dry sherry
- ½ cup low-sodium soy sauce
- 1 tbsp dark soy sauce (optional)
- 3 cups beef broth
- 2 tbsp brown sugar
- 2-3 whole star anise
- 3 large carrots & 1 small daikon radish (optional), in chunks
- Toasted sesame seeds for garnish
Short Guide:
- Sear Beef: Sear the seasoned beef cubes in a Dutch oven until a deep brown crust forms. Set aside.
- Build Broth: Sauté the ginger, garlic, and white parts of the green onions. Deglaze with Shaoxing wine, then stir in soy sauces, beef broth, brown sugar, and star anise.
- Simmer: Return the beef to the pot, cover, and simmer on low for 1.5 hours.
- Add Veggies: Add the carrots and optional daikon radish. Continue to simmer for another 1 to 1.5 hours until the beef is incredibly tender.
- Serve: Garnish with the green parts of the green onions and sesame seeds, and serve over hot jasmine rice.
3. Hearty & Spicy Tex-Mex Beef Stew
Give your stew a flavor-packed, fiery twist! This recipe features tender beef slow-simmered in a rich, smoky, and spicy chipotle-chili broth, loaded with hearty beans, sweet corn, and colorful bell peppers for an exciting and satisfying meal.
Ingredients:
- 2.5 lbs beef chuck, in 1.5-inch cubes
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large onion & 2 bell peppers, chopped
- 4 cloves garlic, minced
- 1-3 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
- 4 cups beef broth
- 1 can (400g) crushed tomatoes
- 1 can (425g) black beans, rinsed
- 1 can (300g) corn, drained
- Juice of 1 large lime
- ½ cup fresh cilantro, chopped
- Spice Blend: 2 tbsp chili powder, 1 tbsp cumin, 2 tsp smoked paprika, 1 tsp oregano, salt, and pepper.
Short Guide:
- Sear Beef: Toss the beef with flour and half of the spice blend. Sear in a Dutch oven until browned.
- Sauté Aromatics: Cook the onion and peppers until soft. Add the garlic, chipotles, and remaining spice blend and cook for another minute.
- Simmer: Deglaze with broth, then add the crushed tomatoes and return the beef. Cover and simmer on low for 2 hours.
- Finish: Stir in the beans and corn and simmer, uncovered, for 30 more minutes to thicken.
- Serve: Turn off the heat and stir in fresh lime juice and cilantro before serving.
4. The Best Slow Cooker Guinness Beef Stew
The ultimate Irish pub comfort food, made effortlessly in your slow cooker. This “set it and forget it” meal features fall-apart tender beef and root vegetables slow-cooked in a rich, dark, and deeply savory gravy made with Guinness stout.
Ingredients:
- 4 oz bacon, diced
- 2.5 lbs beef chuck, in 1.5-inch cubes
- ¼ cup seasoned all-purpose flour
- 2 large yellow onions, chopped
- 3 large carrots & 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14.9 oz) Guinness stout
- 2 cups beef broth
- 1 tbsp brown sugar & 1 tbsp Worcestershire sauce
- 3-4 thyme sprigs & 1 bay leaf
- 1.5 lbs waxy potatoes, in 1.5-inch chunks
- Fresh parsley for garnish
Short Guide:
- Prep: Cook bacon in a skillet until crisp. Sear the flour-coated beef in the bacon fat. Place both in the slow cooker.
- Sauté: Cook the onions, carrots, and celery in the skillet. Add garlic and tomato paste.
- Deglaze: Pour the Guinness into the skillet to scrape up any browned bits, then transfer the mixture to the slow cooker.
- Slow Cook: Add the remaining ingredients (except parsley) to the slow cooker. Stir, cover, and cook on low for 6-8 hours or on high for 4-5 hours.
- Serve: Remove herbs, season to taste, and serve hot, garnished with parsley.
5. The Ultimate Red Wine & Mushroom Beef Stew
A luxurious, restaurant-quality stew perfect for a special Sunday dinner. Tender beef is slow-simmered with earthy mushrooms and sweet pearl onions in a velvety, rich red wine sauce. This French-inspired classic is pure elegance.
Ingredients:
- 4 oz bacon or pancetta, diced
- 3 lbs beef chuck, in 1.5-inch cubes
- Salt, pepper, and 3 tbsp all-purpose flour
- 2 large onions & 2 large carrots, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 bottle (750 ml) dry red wine
- 2 cups beef broth
- 1 bouquet garni (thyme, parsley, bay leaf)
- 1 lb cremini mushrooms, halved
- 1 cup frozen pearl onions, thawed
- 2 tbsp butter
- Fresh parsley for garnish
Short Guide:
- Sear: Cook bacon until crisp. Sear the seasoned, floured beef in the bacon fat until browned. Set both aside.
- Sauté & Deglaze: Cook onions and carrots until soft. Add garlic and tomato paste. Pour in the red wine, scrape the pot, and simmer until the wine is reduced by half.
- Simmer: Return the beef and bacon to the pot. Add broth and the bouquet garni. Cover and cook on low for 2.5 hours.
- Finish: In a separate skillet, sauté the mushrooms and pearl onions in butter. Stir them into the stew and simmer for 10 more minutes.
- Serve: Season to taste and serve hot with a garnish of fresh parsley.