When the air turns crisp and I need something deeply satisfying to warm me from the inside out, I turn to this Hearty Beef Stew with Potatoes, Carrots, and Celery. It’s the kind of old-school comfort meal that fills your kitchen with a savory aroma, your belly with warmth, and your soul with satisfaction.
What makes this stew special isn’t anything fancy—it’s just simple ingredients treated with care, simmered low and slow until everything melts together into rich, savory perfection. The beef is fall-apart tender, the vegetables are perfectly cooked, and the broth? Thick, flavorful, and spoon-coating.
Let’s break down how I bring this cozy classic to life.
Why This Beef Stew Works
- Browning the beef first builds deep flavor right from the start
- Tomato paste adds richness and subtle tang to balance the broth
- Simmering low and slow creates melt-in-your-mouth texture
- Simple aromatics like thyme and bay leaf make it fragrant and earthy
- It’s a one-pot wonder that feeds a crowd or makes fantastic leftovers
Ingredients You’ll Need
(Serves 6 | Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: 2 hours 20 minutes)
- 2 lbs beef stew meat, cut into chunks
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 4 large carrots, peeled and sliced
- 3 large potatoes, peeled and cut into chunks
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 tsp thyme (dried or a few sprigs fresh)
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How I Make It (Step-by-Step)
1. Brown the Beef
In a large Dutch oven, I heat the olive oil over medium-high heat. I add the beef in batches, giving each piece space so it browns properly rather than steams. This step builds a deep, savory base you can’t skip.
Once browned, I transfer the beef to a plate and move on to the aromatics.
2. Sauté the Aromatics
In the same pot, I add a little more oil if needed, then sauté the onions and garlic for about 5 minutes. Once softened and fragrant, I stir in the tomato paste and let it cook for another minute—it deepens the flavor and adds a slight richness to the broth.
3. Simmer the Stew
Time to build the base. I return the browned beef to the pot and add:
- Beef broth
- Carrots, potatoes, and celery
- Thyme and bay leaf
I give it all a good stir and bring it to a gentle boil, then reduce the heat to low and cover. I let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender and the vegetables are soft but not mushy.
4. Thicken the Stew (Optional)
If I want a heartier, gravy-like stew (and I usually do), I make a quick flour slurry:
Mix 2 tablespoons of flour with a few tablespoons of cold water until smooth, then stir it into the stew during the last 15–20 minutes of cooking.
It thickens beautifully without clumping—and makes each spoonful feel even more comforting.
5. Season and Serve
Before serving, I taste and adjust the seasoning with salt and pepper, then ladle the stew into deep bowls.
A sprinkle of fresh parsley over the top adds brightness and color to all those warm, earthy tones.
What I Serve It With
This beef stew stands strong on its own, but if I’m looking to round out the meal, here’s what I reach for:
- Crusty bread or dinner rolls to soak up every drop
- A side salad with lemony vinaigrette for balance
- Buttered egg noodles underneath, for a change of pace
- Steamed green beans or roasted Brussels sprouts for a veggie boost
Tips and Variations
- Use chuck roast for best texture—it breaks down beautifully as it cooks
- Deglaze the pot with a splash of red wine after sautéing the aromatics for added depth
- Add a dash of Worcestershire or soy sauce for extra umami richness
- Throw in peas during the last 10 minutes for a pop of sweetness and color
- Want it even heartier? Add barley or mushrooms to bulk it up
FAQs From My Kitchen to Yours
Q: Can I make this ahead of time?
A: Absolutely—and it actually tastes better the next day. Just store it in an airtight container in the fridge and reheat on the stovetop.
Q: Can I freeze beef stew?
A: Yes! Cool it completely, portion it out, and freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove or in a slow cooker.
Q: Can I make this in a slow cooker?
A: Yep. Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Final Thoughts
This Hearty Beef Stew is more than just a meal—it’s the kind of dish that feels like home. Whether I’m serving it on a cold winter night or meal-prepping for the week ahead, it’s always satisfying, always comforting, and always met with empty bowls.
It’s the kind of recipe I come back to year after year, season after season. And once you’ve made it, I think it’ll find a permanent place in your kitchen, too.
Tender Beef, Rustic Veggies, and a Savory Broth—This Stew Is My Cozy Go-To
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 4 medium potatoes, peeled and diced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides.
- Remove the beef and set aside. In the same pot, add the onion and garlic, sautéing until softened.
- Stir in the tomato paste, then return the beef to the pot.
- Add the beef broth, potatoes, carrots, celery, thyme, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat to low and cover the pot. Let it simmer for about 2 hours, or until the beef is tender.
- Remove bay leaves before serving.
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