Pot Beef Stew

Let Me Tell You About My Pot Beef Stew (And That One Time…)

So here’s the story: Pot beef stew isn’t just a recipe for me—it’s more like a family ritual, especially when the weather turns all drizzly and glum. I remember the first time I tried making it solo—I’d just moved out and thought, “How hard could it be?” (Turns out, not impossible, but I did forget the potatoes…my roommate never let me live that down.) Anyway, over the years, this has become my go-to for lazy Sundays, mildly chaotic weeknights, and, honestly, anytime I want to feel a bit like a proper grown-up cook. There’s something about the way it fills the house with that rich, savory smell—makes you feel a bit like you’re starring in your own old-school cooking show. Or maybe I’m just easily pleased. Anyway, let’s get into it (and yes, I’ll admit, sometimes a glass of red wine disappears from the bottle while I’m cooking—chef’s tax, right?).

Why You’ll Love This Stew (I Mean, Who Wouldn’t?)

I make this when I want dinner to feel like a big ol’ hug. My family goes a little wild for it—especially if there’s good bread around for dunking. (Okay, confession: I actually prefer it the next day, cold fridge and all, but don’t tell my mum.) It’s also the kind of thing that forgives you if you forget something or swap out an ingredient in a panic—like, one time I realized I was out of carrots and used parsnips instead. My brother acted like I’d invented a whole new dish. Oh, and if you’re ever feeling like food is just too much effort (believe me, I get it), this stew sort of cooks itself after you throw things in. Plus, there’s that magical moment when you lift the lid and it’s all bubbling away like a witch’s cauldron—very Harry Potter, if you ask me.

Here’s What You’ll Need (Substitutions, Sins, and Shortcuts)

• 2 lbs beef stew meat (chuck is classic, but sometimes I use whatever’s on sale; my gran always swore by local butcher cuts, but honestly, supermarket stuff works too)
• 3-4 carrots (or parsnips, if you’re out or just feeling wild)
• 2-3 potatoes (any kind; I’ve even used sweet potatoes in a pinch—totally changes the vibe, not always in a bad way!)
• 2 stalks celery (optional, but I like the crunch)
• 1 large onion (yellow, red—doesn’t matter, honestly)
• 3 cloves garlic (I sometimes get lazy and use the jarred stuff—don’t @ me!)
• 2 tbsp tomato paste (or ketchup, if you forget)
• 4 cups beef broth (cube, carton, homemade if you’re feeling Martha Stewart)
• 1 cup red wine (optional, but highly recommended; splash some in, sip some too)
• 2 bay leaves
• 1 tsp dried thyme (fresh if you’ve got it; I usually don’t)
• Salt and pepper (just wing it, but taste as you go)
• 2 tbsp flour (or cornstarch, or honestly you can skip if you don’t mind a thinner broth)
• Oil (olive, canola, whatever’s handy)

How I Throw It All Together (Don’t Stress!)

1. Grab a giant pot or Dutch oven and heat a glug of oil over medium-high. Toss in the beef chunks, but don’t overcrowd them or they’ll just steam instead of browning—did that once, ended up with weird grey meat. Brown them in batches if you have to. Sprinkle a bit of salt and pepper as you go.
2. Once you’ve got some nice color on the beef, scoop the meat out (onto a plate, or straight into your mouth for “quality control”—I get it). Lower the heat a tad and throw in the onion, carrot, celery. Stir it all up, scraping the tasty dark bits off the bottom with a wooden spoon.
3. Add the garlic. Let it sizzle for a minute or so—don’t let it burn! Then, stir in the tomato paste. I used to forget this bit, but it’s kind of important for flavor.
4. Return the beef to the pot. Sprinkle in the flour (or cornstarch, or nothing at all if you forgot—you’ll survive), and stir until all the veg and meat have a sort of dusty coating.
5. Pour in the wine and broth. Now, scrape the bottom again—this is where the ‘fond’ (fancy word for tasty stuck-on bits) gives you magic. Add potatoes, bay leaves, thyme, and give it all a big stir.
6. Bring to a simmer, then drop the heat. Cover with a lid (not too tight if you want it to thicken a bit) and let it do its thing for, oh, 2 hours. I usually peek and stir every now and then—at about the one hour mark, this is where I sneak a taste.
7. Check the beef—it should be fork-tender, kind of melt-away. If it’s not, just keep simmering (patience, grasshopper). Fish out the bay leaves (or don’t, but they’re not much fun to eat).
8. Taste and tweak the salt, pepper, maybe a splash more wine if you’re feeling bold. If it’s too thin, just let it bubble with the lid off for a bit; too thick, splash in more broth or even water.

Notes I Learned the Hard Way (Or By Accident)

• If you rush the browning step, you’ll just get sad, boiled meat. Trust me—I did it once thinking I’d save time, but honestly, it just tastes flat.
• I used to add peas near the end… turns out, I don’t actually love them in stew. Try it if you want, but I won’t judge if you skip.
• On second thought, you can make this in a slow cooker too. Actually, I kind of prefer the stovetop, but there you go.

Variations I’ve Tried (Some Winners, Some Weird)

• Once swapped wine for Guinness—tasted like Ireland in a bowl, in a good way.
• Sweet potatoes instead of regular—bit sweet, but not bad if you’re into that.
• Tried making it spicy with chili flakes. Not my finest hour, but maybe you’ll like it?
• I threw in a handful of pearl barley once—turned it almost into a thick, stick-to-your-ribs soup. Would recommend if you’ve got it lying around.

What If You Don’t Have All the Gear?

I love using my big heavy Dutch oven, but honestly, any deep pot will do. I’ve even used a cheap old soup pot once (the kind that rattles if you look at it wrong). No lid? Use foil. Or a baking tray. Actually, once I used a plate—wouldn’t really advise, but it worked.

How to Store This (Not That You’ll Need To…)

You can keep this in the fridge for up to three days, sealed up tight. I think it tastes even better after a night—it’s like all the flavors had a party and mingled properly. Freeze it if you must, but honestly, in my house, it never lasts more than a day! Oh, and I once reheated it in the microwave and forgot to cover—messiest explosion ever. So, cover your bowl, ok?

How I Serve It (Bread, Bread, and More Bread)

Honestly, my favorite way is with thick, crusty bread—sourdough if I’m feeling posh. Sometimes I toss in a handful of chopped parsley for color (and to pretend I’m fancy). At my place, we just plonk the pot in the middle and go at it—family style. If you’re looking for a proper side, I’ve seen people do it with mashed potatoes underneath (double carbs, but who’s judging?). If you want more side inspo, I like the bread guides from King Arthur Baking or, for a salad on the side, Bon Appetit’s green salads are solid.

Pro Tips (Or, Mistakes I’ve Actually Made)

• Don’t rush the simmer—tried cranking up the heat once; ended up with shoe-leather beef. Low and slow is the way.
• Taste as you go. Once, I dumped in way too much salt early on and spent the next hour trying to fix it (it was…edible, but not great).
• If it looks weird halfway through, just trust the process. I promise it comes right in the end.

Questions I Actually Get (And My Honest Answers)

Can I make this in a slow cooker?

Yep! Just brown everything first, then dump it all in and cook on low for 8 hours. I sometimes set it before work—magic coming home to stew.

Is it ok to skip the wine?

Of course, but it does add a little something. More broth works fine. Or use beer for a twist—I did that once, and actually, it was pretty tasty.

How do I thicken it if it’s too runny?

Take the lid off and simmer longer, or mix a bit of flour or cornstarch with water and stir in. Don’t just dump the powder straight in, or you’ll get clumps (ask me how I know…)

Can I add other veggies?

Totally—parsnips, turnips, even mushrooms. I wouldn’t do broccoli, though. Tried it once, won’t do it again!

What if I don’t have beef broth?

Chicken or veg broth works fine, or even just water and a bit more seasoning. I’ve done it with a cube in a pinch.

So there you have it—my real-life, slightly rambling, always-comforting pot beef stew. If you end up with leftovers (lucky you!), maybe try it cold for breakfast. Or don’t. Either way, let me know how it goes.

★★★★★ 4.70 from 78 ratings

Pot Beef Stew

yield: 6 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

A hearty and comforting beef stew simmered with tender chunks of beef, potatoes, carrots, and aromatic herbs. Perfect for a cozy dinner.

🖨️ Print Pin Recipe

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 3 large carrots, sliced
• 3 medium potatoes, peeled and diced
• 2 celery stalks, sliced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. 1
   Heat vegetable oil in a large pot over medium-high heat. Add beef cubes and brown on all sides. Remove beef and set aside.
2. 2
   Add chopped onion and minced garlic to the pot. Sauté until softened, about 3 minutes.
3. 3
   Return beef to the pot. Stir in tomato paste, then add beef broth, thyme, bay leaf, salt, and pepper. Bring to a boil.
4. 4
   Reduce heat to low, cover, and simmer for 1 hour.
5. 5
   Add carrots, potatoes, and celery. Continue to simmer, covered, for another 1 hour or until vegetables and beef are tender.
6. 6
   Remove bay leaf. Adjust seasoning with salt and pepper if needed. Serve hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 36 gg

Fat: 18 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 28 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!