Easy Beef stew

Are you looking for a hearty and comforting meal that’s perfect for chilly nights or lazy weekends? Look no further! Our Easy Beef Stew recipe is the ultimate solution to your cravings for a warm and satisfying dish. This classic comfort food combines tender chunks of beef, a medley of vegetables, and a rich, flavorful broth to create a symphony of taste that will leave you wanting more. Whether you’re an experienced chef or a novice in the kitchen, this recipe is for everyone who appreciates the joy of homemade comfort food.

Who Is This Recipe For?

This Easy Beef Stew recipe is perfect for anyone who wants a filling, nutritious, and delicious meal. It’s especially great for:

  • Busy Families: A one-pot wonder, this stew is perfect for families on the go. You can prepare it ahead of time and have a warm, hearty meal ready when everyone gets home.
  • Home Cooks: If you love the process of cooking and enjoy the tantalizing aromas that fill your kitchen, this recipe is for you. It offers the perfect blend of culinary challenge and comfort.
  • Comfort Food Lovers: If you’re a fan of classic comfort food, this stew is the ultimate soul-soothing dish that can brighten up even the gloomiest of days.

Easy Beef Stew Recipe


  • 2 pounds boneless beef round steak, cut into 1-inch cubes
  • Kosher salt and cracked black pepper to taste
  • ¼ cup all-purpose flour
  • 1 tablespoon smoked paprika
  • 1 tablespoon canola oil
  • 3 cups chopped onion
  • 6 cloves garlic, minced
  • 4 tablespoons tomato paste
  • 2 cups dry red wine
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon Herbes de Provence
  • 3 bay leaves
  • 2 cups beef broth (or more as needed)
  • 1 tablespoon Worcestershire sauce
  • 3 cups chopped carrots
  • 3 cups cubed Yukon Gold potatoes
  • 1 cup fresh peas
  • 1 ½ teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme (or to taste)


Preheat the Oven: Start by preheating your oven to 350 degrees F (175 degrees C). This stew will slow-cook to perfection.

Season and Coat the Beef: In a large bowl, season the beef cubes with kosher salt and cracked black pepper to taste. Add the all-purpose flour and smoked paprika, then toss the beef until it’s evenly coated.

Sear the Beef: Heat the canola oil in your Dutch oven over medium-high heat. Working in batches, sear the beef cubes until they’re well-browned. This should take about 10 to 11 minutes per batch. Transfer the beef to a plate and leave the drippings in the pan.

Caramelize the Onions: Add the chopped onions to the drippings. Season them with a bit of salt and pepper and cook and stir until they begin to caramelize approximately 10 minutes. Add the minced garlic and stir until fragrant, about 30 seconds. Stir in the tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan.

Deglaze with Wine: Pour the dry red wine into the pot and bring it to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until the wine is almost evaporated, which should take about 3 minutes.

Add Flavorful Herbs: Stir in the dried thyme, dried rosemary, Herbes de Provence, and bay leaves.

Create the Broth: Add 2 cups of beef broth and the Worcestershire sauce, then bring everything to a boil.

Braise the Stew: Return the seared beef to the pot, then remove it from the heat and cover with the lid. Place the pot in the preheated oven and braise the stew until the beef is almost tender, which should take about 1 1/2 hours.

Add Vegetables: Remove the pot from the oven and add the chopped carrots and cubed Yukon Gold potatoes. If needed, add more beef broth to ensure the ingredients are fully submerged. Cover the pot and return it to the oven to braise until the beef and vegetables are tender, which should take about 30 minutes longer.

Finish and Serve: Once the stew is ready, discard the bay leaves and stir in the fresh peas, chopped fresh rosemary, and fresh thyme. Serve hot and enjoy the wonderful flavors of your homemade Easy Beef Stew.

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