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Beef Stew That Feels Like Home in a Bowl

There’s just something magical about spooning a bowl of hearty beef stew that makes the whole kitchen smell like a hug. This recipe is my go-to when I’m craving that thick, rich broth and tender bites of beef that melt in your mouth. I love how the tender carrots and potatoes soak up all those deep, savory flavors—it’s like a cozy blanket on a chilly day. Plus, it’s forgiving enough for any home cook to make effortlessly work. Stick with me, and I’ll share some easy tips so your stew not only tastes amazing but looks as inviting as it smells!

Quick Facts

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes

Ingredients

For the Main Dish:

2 lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional, but highly recommended!)
3 medium carrots, peeled and sliced
3 medium potatoes, peeled and diced
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and freshly ground black pepper, to taste
2 tbsp all-purpose flour
Fresh parsley, chopped (for garnish)

How I Make It

Step 1:

Heat 2 tablespoons of olive oil in a large heavy-bottom pot over medium-high heat. Pat the beef cubes dry with paper towels, then season generously with salt and pepper. Brown the beef in batches — don’t crowd the pot! — until each piece has a lovely, deep brown crust. This step locks in flavor and adds beautiful color, so don’t rush it.

Step 2:

Remove the beef and set aside. In the same pot, add the diced onion and sauté until soft and translucent, about 5 minutes. Toss in the minced garlic and cook for another minute until fragrant.

Step 3:

Return the beef to the pot. Stir in 2 tablespoons of tomato paste and cook for about 2 minutes — this caramelizes the tomato paste, giving your stew a deeper, richer flavor. Sprinkle the flour over the meat and stir well to coat everything; this will help thicken your stew later.

Step 4:

Pour in the red wine (if using) and scrape up all those yummy browned bits from the bottom of the pot — this is where the flavor magic happens. Let the wine reduce by half, then add the beef broth, thyme, rosemary, and bay leaves. Stir to combine.

Step 5:

Bring to a gentle simmer, then cover and reduce the heat to low. Let it cook for about 1 hour, stirring occasionally. After the hour, add the sliced carrots and diced potatoes and cook until the vegetables and beef are fork-tender, about 45 minutes more.

Step 6:

Remove the bay leaves, taste, and adjust seasoning with salt and pepper if needed. Sprinkle freshly chopped parsley on top before serving for a pop of color and freshness.

Variations & Tips

For a thicker stew, mash a few cooked potatoes into the broth.
Swap red wine with extra beef broth if you prefer a wine-free option.
Add mushrooms or parsnips for extra earthiness and texture.
Use stew beef labeled “pot roast” cuts for guaranteed tenderness.
Cooking in a slow cooker? Brown the beef and sauté aromatics first, then transfer to slow cooker and cook on low for 7–8 hours.
Want it gluten-free? Swap the all-purpose flour with cornstarch slurry to thicken at the end.

How I Like to Serve It

I love serving this stew with a crusty loaf of bread to soak up every last drop of that rich broth. On chilly fall evenings, it pairs beautifully with a simple green salad for balance. For an extra cozy touch, melt some sharp cheddar on top or add a dollop of sour cream right before serving.

Notes

Leftovers keep well covered in the fridge for up to 3 days, and the flavors deepen overnight.
Reheat gently on the stove or in the microwave to keep beef tender—avoid boiling.

Closing: Every time I make this stew, I’m reminded that the best comfort food is one you can share, savor, and feel good about coming back to — it really does feel like home in a bowl.