There’s just something about a pot of stew simmering on the stove that makes everything feel a little bit more cozy. I can still picture the heaping bowls of my mom’s beef stew that she liked to serve once the weather turned cool. It was comforting in all the best ways.
This isn’t her exact recipe, but it still carries that same feeling. The ingredients are simple, but don’t let that fool you, this beef stew is loaded with flavor and just so delicious. I wanted it to be something that wasn’t fussy or overwhelming. A recipe you can throw together on a weeknight and know it’ll turn out every time.
I usually make mine in a large Dutch oven, but it works just as well in a crock pot if that fits your schedule better.
One of my favorite things about this hearty beef stew is that it always makes plenty. Enough for a few lunches during the week or enough to share. There’s something special about food that multiplies. The kind of meal that lets you bring a bowl to a neighbor, or say “stay for dinner” without a second thought.
The older I get, the more I find myself craving those kinds of meals—the ones that invite connection.
Whether you use this to create lasting memories within your own family, or to welcome someone new around your table, I hope this beef stew becomes a recipe you return to again and again. A staple in your homemaking rhythm.
Easy Beef Stew
Ingredients
2 pounds stew meat (I use chuck roast)
1 tablespoon avocado oil or olive oil
6 cloves garlic, diced
1 red onion, diced
5 cups golden potatoes, cut into ½-inch cubes
2 cups carrots, cut into ½-inch cubes
¼ cup red wine (for deglazing)
4.5 cups water or broth
2 teaspoons Worcestershire sauce
1 tablespoon salt (use 2 teaspoons if using broth)
½ teaspoon pepper
½ teaspoon paprika
¼ teaspoon allspice
2 bay leaves
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add the stew meat and sauté until golden brown on all sides. It doesn’t need to be cooked through—it will finish cooking later.
- Add the diced onion, garlic, salt, pepper, paprika, and allspice. Sauté for 3–4 minutes, until fragrant and softened.
- Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for about a minute to cook off the alcohol.
- Add the potatoes, carrots, water or broth, Worcestershire sauce, and bay leaves. Stir to combine.
- Cover with a lid and bring to a boil. Turn the heat down to low and simmer for at least 30 minutes, or until the potatoes and carrots are tender. For deeper flavor, simmer for 1½ to 2 hours, stirring occasionally.
- Remove bay leaves before serving with warm rolls and butter.
**If using a crock pot, transfer everything after step 3 to the crock pot. Add the remaining ingredients and cook on high for 4–6 hours or low for 6–8 hours, until the beef and vegetables are tender.**
