18 Hearty Beef Stew Recipes Delicious

Zesty flavors and tender bites await in our collection of 18 Hearty Beef Stew Recipes Delicious. Perfect for those chilly evenings or when you’re craving some comfort food, these stews are sure to warm your heart and satisfy your hunger. Whether you’re a seasoned chef or a kitchen newbie, there’s a recipe here that’ll make your taste buds dance. Let’s dive into the deliciousness!

Classic Beef Stew with Carrots and Potatoes

Mastering the art of making Classic Beef Stew with Carrots and Potatoes is easier than you think, especially when you follow these step-by-step instructions designed for beginners.

Ingredients

• For the stew:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
• For the vegetables:
  • 4 large carrots, peeled and cut into 1-inch pieces
  • 3 large potatoes, peeled and cut into 1-inch pieces

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Do not overcrowd the pot to ensure proper browning.
3. Remove beef and set aside. In the same pot, add onion and garlic, sautéing until softened, about 3 minutes.
4. Stir in beef broth, red wine, tomato paste, thyme, and bay leaf, scraping up any browned bits from the bottom of the pot.
5. Return the beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours. Tip: The liquid should barely bubble when simmering.
6. Add carrots and potatoes to the pot. Cover and simmer until vegetables are tender, about 30 minutes. Tip: Check the stew occasionally and add more broth if it seems too thick.
7. Remove bay leaf before serving. Season with salt and pepper as needed.

Luscious and hearty, this stew features tender beef and vegetables in a rich, flavorful broth. Serve it with crusty bread for dipping or over a bed of mashed potatoes for an extra comforting meal.

Slow Cooker Beef Stew

Venturing into the world of slow cooking can transform your kitchen routine, especially with a classic like beef stew. This methodical guide ensures even beginners can achieve tender, flavorful results with minimal fuss.

Ingredients

• For the beef:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
• For the vegetables:
  • 3 carrots, peeled and sliced into 1-inch pieces
  • 3 potatoes, peeled and diced into 1-inch cubes
  • 1 onion, chopped
  • 2 cloves garlic, minced
• For the liquid:
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
• For thickening:
  • 2 tbsp all-purpose flour
  • 2 tbsp water

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
2. Transfer the browned beef to the slow cooker. Add the carrots, potatoes, onion, and garlic on top.
3. In a bowl, whisk together the beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour over the beef and vegetables in the slow cooker.
4. Cover and cook on low for 8 hours or on high for 4 hours. Tip: Resist the urge to open the lid frequently, as it releases heat and extends cooking time.
5. In a small bowl, mix the flour and water to create a slurry. Stir into the stew during the last 30 minutes of cooking to thicken. Tip: For a smoother texture, ensure the slurry is lump-free before adding.

Mouthwatering and hearty, this slow cooker beef stew boasts tender meat and vegetables in a rich, flavorful broth. Serve it with crusty bread for dipping or over a bed of mashed potatoes for an extra comforting meal.

Guinness Beef Stew

Guinness beef stew is a hearty, flavorful dish that combines the rich taste of beef with the deep, malty flavors of Guinness beer. Perfect for a cozy dinner, this stew is both comforting and impressive, making it a great choice for both weeknight meals and special occasions.

Ingredients

• For the beef: 2 lbs beef chuck, cut into 1-inch cubes
• For the marinade: 1 cup Guinness beer, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the stew: 1 large onion diced, 3 carrots sliced, 2 celery stalks sliced, 3 garlic cloves minced, 2 tbsp tomato paste, 4 cups beef broth, 2 tbsp all-purpose flour, 1 tsp dried thyme, 1 bay leaf
• For finishing: 2 tbsp chopped fresh parsley

Instructions

1. In a large bowl, combine the beef cubes with Guinness beer, olive oil, salt, and pepper. Let marinate for at least 1 hour, or overnight for deeper flavor.
2. Heat a large pot over medium-high heat. Remove beef from marinade, reserving the marinade. Brown the beef in batches, about 5 minutes per batch, then set aside.
3. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, cooking for another minute.
4. Sprinkle flour over the vegetables, stirring to coat. Gradually add the reserved marinade and beef broth, stirring constantly to avoid lumps.
5. Return the beef to the pot. Add thyme and bay leaf. Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, or until beef is tender.
6. Remove bay leaf. Stir in chopped parsley before serving.

With its tender beef and rich, savory broth, this Guinness beef stew is a meal that satisfies. Serve it with crusty bread to soak up every last drop of the delicious sauce.

Beef Bourguignon

Beef Bourguignon is a classic French dish that transforms simple ingredients into a rich, flavorful stew. By following these steps carefully, even beginners can achieve a delicious result that’s perfect for a cozy dinner.

Ingredients

• For the beef: 2 lbs beef chuck, cut into 2-inch cubes
• For the marinade: 2 cups red wine, 1/4 cup olive oil, 2 tbsp tomato paste, 1 minced garlic clove, 1 tsp thyme, 1 tsp salt, 1/2 tsp black pepper
• For the vegetables: 1 large onion diced, 2 carrots sliced, 8 oz mushrooms quartered
• For cooking: 2 tbsp butter, 2 tbsp all-purpose flour, 2 cups beef broth

Instructions

1. In a large bowl, combine the beef cubes with the marinade ingredients. Cover and refrigerate for at least 4 hours, preferably overnight, to deepen the flavors.
2. Preheat your oven to 325°F. Remove the beef from the marinade, reserving the liquid, and pat the beef dry with paper towels to ensure a good sear.
3. In a large Dutch oven, heat the butter over medium-high heat. Add the beef in batches, searing each piece on all sides until browned, about 3 minutes per side. Transfer to a plate.
4. In the same pot, add the diced onion and sliced carrots. Cook until softened, about 5 minutes, scraping up any browned bits from the bottom of the pot for extra flavor.
5. Sprinkle the flour over the vegetables, stirring to coat. Gradually add the reserved marinade and beef broth, stirring constantly to avoid lumps.
6. Return the beef to the pot. Bring to a simmer, then cover and transfer to the oven. Cook for 2 hours, until the beef is tender.
7. Add the quartered mushrooms to the pot, stirring to combine. Return to the oven and cook uncovered for an additional 30 minutes.

The finished Beef Bourguignon should have tender beef in a thick, glossy sauce with perfectly cooked vegetables. Serve it over mashed potatoes or with a crusty baguette to soak up the delicious sauce.

Moroccan Beef Stew with Chickpeas

Amidst the hustle of daily life, there’s nothing more comforting than a hearty stew that simmers to perfection, filling your home with aromatic spices. Today, we’re diving into a Moroccan-inspired beef stew with chickpeas, a dish that balances rich flavors with simple, step-by-step preparation.

Ingredients

• For the stew:
• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 (14.5 oz) can diced tomatoes
• 4 cups beef broth
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup diced carrots
• Salt to taste
• For garnish:
• Fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 3 minutes per batch. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Remove beef and set aside. In the same pot, add onion and garlic, sautéing until soft, about 5 minutes.
4. Stir in cumin, cinnamon, ginger, turmeric, and cayenne pepper, cooking until fragrant, about 1 minute.
5. Return beef to the pot. Add diced tomatoes and beef broth, bringing to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally. Tip: The low and slow cooking ensures the beef becomes tender.
7. Add chickpeas and carrots, simmering uncovered for another 30 minutes until carrots are tender. Tip: Taste and adjust salt as needed during this step.
8. Garnish with fresh cilantro before serving.

Rich in flavor and texture, this Moroccan beef stew with chickpeas offers a delightful combination of tender beef, soft chickpeas, and aromatic spices. Serve it over couscous or with a side of warm bread to soak up the flavorful broth.

Spicy Beef Stew with Chipotle

Kickstart your culinary journey with this Spicy Beef Stew with Chipotle, a dish that combines the richness of beef with the smoky heat of chipotle peppers. Perfect for beginners, this recipe guides you through each step to ensure a flavorful outcome.

Ingredients

• For the stew:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tbsp adobo sauce from the can
  • 4 cups beef broth
  • 2 cups diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt to taste
• For serving:
  • Fresh cilantro, chopped
  • Lime wedges

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 3 minutes per side. Tip: Do not overcrowd the pot to ensure proper browning.
3. Remove beef and set aside. In the same pot, add onion and garlic, sautéing until soft, about 5 minutes.
4. Stir in chipotle peppers, adobo sauce, cumin, and oregano, cooking for 1 minute until fragrant.
5. Return the beef to the pot. Add beef broth and diced tomatoes, bringing to a boil.
6. Reduce heat to low, cover, and simmer for 2 hours, or until beef is tender. Tip: Stir occasionally to prevent sticking.
7. Season with salt to taste. Tip: For a thicker stew, uncover and simmer for an additional 30 minutes.

Yield a stew that’s robust and smoky, with tender beef that falls apart at the touch of a fork. Serve it garnished with fresh cilantro and a squeeze of lime for a bright contrast to the deep flavors.

Beef Stew with Red Wine and Mushrooms

Gathering around the table for a hearty meal is one of life’s simple pleasures, and this Beef Stew with Red Wine and Mushrooms is no exception. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• For the beef: 2 lbs beef chuck, cut into 1-inch cubes, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the vegetables: 1 large onion, chopped, 2 carrots, peeled and sliced, 2 celery stalks, sliced, 3 garlic cloves, minced, 8 oz mushrooms, sliced
• For the sauce: 2 tbsp tomato paste, 2 cups red wine, 2 cups beef broth, 1 tsp dried thyme, 1 bay leaf

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the beef cubes with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Add the beef in batches, browning on all sides, about 5 minutes per batch. Remove and set aside.
4. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes.
5. Add the garlic and mushrooms, cooking for another 2 minutes until fragrant.
6. Stir in the tomato paste, then pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
7. Return the beef to the pot. Add the thyme and bay leaf. Bring to a simmer.
8. Cover and transfer to the oven. Cook until the beef is tender, about 2 hours.
9. Remove the bay leaf before serving. Tip: For a thicker sauce, simmer uncovered on the stove for 10 minutes after baking.

After baking, the beef should be fork-tender, and the sauce rich and flavorful. Serve this stew over mashed potatoes or with crusty bread to soak up every last drop of the delicious sauce.

Vegetable Beef Stew

Mastering the art of making a hearty Vegetable Beef Stew begins with understanding the balance between the robust flavors of beef and the freshness of vegetables. This guide will walk you through each step, ensuring a delicious outcome every time.

Ingredients

• For the beef: 2 lbs beef chuck, cut into 1-inch cubes
• For seasoning: 1 tsp salt, 1/2 tsp black pepper, 2 tbsp olive oil
• For the vegetables: 3 carrots, peeled and sliced into 1/2-inch pieces, 3 celery stalks, sliced into 1/2-inch pieces, 1 large onion, diced, 3 garlic cloves, minced, 2 potatoes, peeled and cut into 1-inch cubes
• For the liquid: 4 cups beef broth, 1 cup water, 2 tbsp tomato paste
• For thickening: 2 tbsp all-purpose flour
• For garnish: 2 tbsp chopped fresh parsley

Instructions

1. Season the beef cubes with salt and pepper.
2. Heat olive oil in a large pot over medium-high heat. Add the beef and brown on all sides, about 5 minutes. Tip: Do not overcrowd the pot to ensure even browning.
3. Remove the beef and set aside. In the same pot, add the carrots, celery, onion, and garlic. Cook until the vegetables are softened, about 5 minutes.
4. Stir in the tomato paste and flour, cooking for 1 minute to remove the raw flour taste.
5. Return the beef to the pot. Add the beef broth, water, and potatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the beef is tender. Tip: Skim off any fat that rises to the surface for a clearer broth.
6. Adjust seasoning if necessary. Tip: Let the stew sit for 10 minutes before serving to allow the flavors to meld.
7. Garnish with fresh parsley before serving.

Now, the Vegetable Beef Stew boasts tender chunks of beef and vegetables in a rich, flavorful broth. Serve it with a slice of crusty bread for a comforting meal that’s perfect for any day of the week.

Beef Stew with Dumplings

First, let’s dive into making a comforting Beef Stew with Dumplings, a dish that combines tender beef and fluffy dumplings in a rich, savory broth. Perfect for beginners, this recipe will guide you through each step to ensure delicious results.

Ingredients

• For the stew:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
• For the dumplings:
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 tbsp unsalted butter, melted

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
2. Add onion, carrots, and celery to the pot. Cook until vegetables soften, about 5 minutes.
3. Stir in garlic, tomato paste, thyme, bay leaf, salt, and pepper. Cook for 1 minute until fragrant.
4. Pour in beef broth, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, until beef is tender. Tip: Skim off any fat that rises to the surface for a clearer broth.
5. While the stew simmers, prepare dumplings. In a bowl, mix flour, baking powder, and salt. Add milk and melted butter, stirring just until combined. Tip: Overmixing will make the dumplings tough.
6. Drop tablespoon-sized dollops of dumpling dough onto the simmering stew. Cover and cook for 15 minutes without lifting the lid.

Now, the Beef Stew with Dumplings is ready to serve. The beef should be fork-tender, and the dumplings light and fluffy. For a creative twist, serve it in hollowed-out bread bowls for an extra cozy meal.

Korean Beef Stew (Galbijjim)

Unveiling the secrets to a comforting Korean Beef Stew (Galbijjim), this guide will walk you through each step to achieve tender, flavorful beef that falls off the bone. Perfect for beginners, this methodical approach ensures a delicious outcome every time.

Ingredients

• For the marinade:
  • 2 lbs beef short ribs, cut into 2-inch pieces
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp minced garlic
  • 1 tbsp grated ginger
  • 1/4 cup rice wine
• For the stew:
  • 2 cups water
  • 1 large carrot, cut into 1-inch pieces
  • 1 medium onion, cut into wedges
  • 2 tbsp honey
  • 1 tbsp sesame oil

Instructions

1. In a large bowl, combine the beef short ribs with soy sauce, brown sugar, minced garlic, grated ginger, and rice wine. Mix well to ensure each piece is evenly coated. Marinate for at least 1 hour, or overnight for deeper flavor.
2. Transfer the marinated beef and its juices to a large pot. Add 2 cups of water and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 1.5 hours.
3. After 1.5 hours, add the carrot, onion, honey, and sesame oil to the pot. Stir gently to combine. Cover and simmer for an additional 30 minutes, or until the vegetables are tender and the beef is fork-tender.
4. Tip: For a richer flavor, skim off any excess fat from the surface before adding the vegetables.
5. Tip: If the stew is too liquidy, remove the lid during the last 10 minutes of cooking to allow some of the liquid to evaporate.
6. Tip: Serve with a side of steamed rice to soak up the delicious sauce.

Mouthwatering and hearty, this Korean Beef Stew boasts a perfect balance of sweet and savory flavors, with meat so tender it practically melts in your mouth. For an extra touch of authenticity, garnish with sliced green onions and a sprinkle of sesame seeds before serving.

Beef Stew with Sweet Potatoes

This hearty beef stew with sweet potatoes is a comforting dish perfect for any season. The combination of tender beef, sweet potatoes, and rich broth creates a balanced flavor profile that’s both satisfying and nutritious.

Ingredients

• For the beef: 2 lbs beef chuck, cut into 1-inch cubes
• For the vegetables: 2 large sweet potatoes, peeled and cubed, 1 large onion, diced, 2 carrots, sliced, 2 celery stalks, sliced
• For the broth: 4 cups beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce
• For seasoning: 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, 2 bay leaves

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Do not overcrowd the pot to ensure proper browning.
3. Remove beef and set aside. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
4. Stir in tomato paste and cook for 1 minute to deepen the flavor.
5. Return the beef to the pot. Add beef broth, Worcestershire sauce, salt, pepper, thyme, and bay leaves. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours. Tip: Stir occasionally to prevent sticking.
7. Add sweet potatoes and continue to simmer until potatoes are tender and beef is fork-tender, about 30 minutes more. Tip: Skim off any excess fat from the surface for a clearer broth.
8. Remove bay leaves before serving.

Great for chilly evenings, this stew’s tender beef and sweet potatoes meld beautifully in a rich, savory broth. Serve it with crusty bread to soak up every last drop, or over a bed of creamy mashed potatoes for an extra comforting meal.

Beef Stew with Barley

Discover the comforting embrace of a hearty Beef Stew with Barley, a dish that combines tender chunks of beef with the wholesome goodness of barley in a rich, flavorful broth. Perfect for those chilly evenings, this recipe is straightforward and rewarding, even for beginners.

Ingredients

• For the beef: 2 lbs beef chuck, cut into 1-inch cubes
• For seasoning: 1 tsp salt, 1/2 tsp black pepper, 2 tbsp olive oil
• For the vegetables: 1 large onion diced, 2 carrots sliced, 2 celery stalks sliced, 3 garlic cloves minced
• For the broth: 4 cups beef broth, 1 cup water, 1/2 cup pearl barley, 1 bay leaf, 1 tsp thyme

Instructions

1. Season the beef cubes with salt and pepper evenly.
2. Heat olive oil in a large pot over medium-high heat until shimmering, then add the beef in batches to brown on all sides, about 5 minutes per batch. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Remove the beef and set aside. In the same pot, add the onion, carrots, and celery, cooking until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
4. Return the beef to the pot. Add beef broth, water, barley, bay leaf, and thyme, stirring to combine.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beef and barley are tender. Tip: Stir occasionally to prevent sticking.
6. Remove the bay leaf before serving. Tip: For a thicker stew, uncover and simmer for an additional 10 minutes.

Now, this Beef Stew with Barley offers a delightful texture with tender beef and chewy barley, all enveloped in a deeply savory broth. Serve it with a slice of crusty bread to soak up every last drop of flavor.

Beef Stew with Green Beans

Alright, let’s dive into making a comforting Beef Stew with Green Beans, a dish that’s as nourishing as it is delicious. This recipe is perfect for those chilly evenings when you crave something hearty yet straightforward to prepare.

Ingredients

• For the beef: 2 lbs beef chuck, cut into 1-inch cubes
• For seasoning: 1 tsp salt, 1/2 tsp black pepper, 2 tbsp all-purpose flour
• For the base: 2 tbsp olive oil, 1 large onion diced, 3 cloves garlic minced, 4 cups beef broth
• For the vegetables: 3 carrots peeled and sliced, 2 potatoes diced, 1 cup green beans trimmed and halved
• For flavor: 1 tsp thyme, 1 bay leaf

Instructions

1. Season the beef cubes with salt and pepper, then dust with flour to coat evenly.
2. Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, ensuring each piece gets a nice sear. Tip: Don’t overcrowd the pot to achieve a better crust.
3. Remove the beef and set aside. In the same pot, sauté the onion and garlic until translucent, about 3 minutes.
4. Return the beef to the pot. Add beef broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours. Tip: The low and slow cooking makes the beef tender.
5. Add carrots, potatoes, and green beans. Continue simmering uncovered for another 30 minutes, or until vegetables are tender. Tip: Stir occasionally to prevent sticking.
6. Remove the bay leaf before serving. Adjust seasoning if necessary.

Hearty and flavorful, this beef stew is a perfect balance of tender meat and crisp vegetables. Serve it with a slice of crusty bread to soak up the rich broth, or over a bed of mashed potatoes for an extra comforting meal.

Beef Stew with Cornbread Topping

Delving into the heart of comfort food, this Beef Stew with Cornbread Topping combines tender beef and vegetables under a golden, fluffy cornbread layer. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• For the stew:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the cornbread topping:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 egg

Instructions

1. Preheat your oven to 350°F.
2. In a large oven-safe pot, heat olive oil over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Add onion, carrots, celery, and garlic to the pot. Cook until vegetables soften, about 5 minutes.
4. Stir in beef broth, tomato paste, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Simmer uncovered for 1 hour, stirring occasionally. Tip: The stew should thicken slightly as it cooks.
5. While the stew simmers, prepare the cornbread topping. In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
6. In another bowl, mix milk, melted butter, and egg. Add to the dry ingredients and stir until just combined. Tip: Overmixing can make the cornbread tough.
7. After the stew has simmered, drop spoonfuls of the cornbread batter over the top. Spread gently to cover.
8. Bake in the preheated oven for 25 minutes, or until the cornbread is golden and a toothpick inserted comes out clean.

Awaiting you is a dish where the savory, rich stew meets the sweet, crumbly cornbread in every bite. Serve it straight from the pot for a rustic presentation, or alongside a crisp green salad to balance the hearty flavors.

Beef Stew with Peas and Carrots

Every home cook needs a reliable beef stew recipe in their repertoire, and this version with peas and carrots is both comforting and straightforward to prepare. Let’s walk through the process together, ensuring you end up with a dish that’s hearty and full of flavor.

Ingredients

• For the stew:
  • 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
  • 2 cups water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
• For the vegetables:
  • 3 large carrots, peeled and sliced into 1/2-inch pieces
  • 1 cup frozen peas

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add the beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Remove the beef and set aside. In the same pot, add the onion and garlic, sautéing until soft, about 3 minutes.
4. Return the beef to the pot. Add the beef broth, water, salt, pepper, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours. Tip: Skim off any foam that rises to the top for a clearer broth.
5. Add the carrots to the pot, cover, and continue to simmer for another 30 minutes.
6. Stir in the frozen peas and cook uncovered for the final 5 minutes. Tip: Adding peas at the end preserves their color and texture.

Comforting and rich, this beef stew is perfect for chilly evenings. The tender beef and soft carrots contrast beautifully with the slight crunch of the peas, making every bite a delight. Serve it over a bed of mashed potatoes for an extra hearty meal.

Beef Stew with Butternut Squash

Every home cook needs a hearty beef stew in their repertoire, and this version with butternut squash is a comforting twist on the classic. Let’s break down the process into simple, manageable steps to ensure delicious results every time.

Ingredients

• For the stew:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups butternut squash, peeled and cubed
  • 2 carrots, sliced
  • 2 potatoes, cubed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
• For thickening:
  • 2 tbsp all-purpose flour
  • 1/4 cup water

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Remove beef and set aside. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes.
4. Return beef to the pot. Add beef broth, butternut squash, carrots, potatoes, salt, pepper, and thyme. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1.5 hours, or until beef is tender. Tip: Stir occasionally to prevent sticking.
6. In a small bowl, mix flour and water to create a slurry. Stir into the stew to thicken, cooking for an additional 5 minutes. Tip: For a thicker stew, add more slurry as needed.

Ladle this rich and hearty stew into bowls, noting how the butternut squash adds a subtle sweetness that balances the savory beef. Serve with crusty bread for dipping into the flavorful broth.

Beef Stew with Rosemary and Thyme

Delving into the heart of comfort food, this beef stew with rosemary and thyme is a classic dish that warms the soul and fills the kitchen with an inviting aroma. Perfect for beginners, this recipe breaks down each step to ensure a delicious outcome every time.

Ingredients

• For the stew:
• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 carrots, peeled and sliced into 1/2-inch pieces
• 3 celery stalks, sliced into 1/2-inch pieces
• 4 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• For the herbs:
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add beef cubes in a single layer, working in batches if necessary, and sear until browned on all sides, about 3 minutes per batch. Tip: Do not overcrowd the pot to ensure proper browning.
3. Remove beef and set aside. In the same pot, add onion, carrots, and celery. Cook until vegetables begin to soften, about 5 minutes.
4. Add garlic and cook for 1 minute until fragrant.
5. Return beef to the pot. Add beef broth, tomato paste, salt, and pepper, stirring to combine.
6. Bring to a boil, then reduce heat to low. Add rosemary and thyme sprigs. Cover and simmer for 1.5 hours, stirring occasionally. Tip: The stew is ready when the beef is fork-tender.
7. Remove herb sprigs before serving. Tip: For a thicker stew, uncover and simmer for an additional 10 minutes.

Now, this beef stew boasts a rich, velvety texture with layers of savory flavors from the herbs and slow-cooked beef. Serve it over a bed of creamy mashed potatoes or with a slice of crusty bread to soak up every last drop.

Beef Stew with Bacon and Beer

Very few dishes can warm the soul quite like a hearty beef stew, especially when it’s enriched with the deep flavors of bacon and beer. This recipe is designed to guide you through each step, ensuring a delicious outcome even if you’re new to cooking.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 4 slices bacon, chopped
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
• For the stew:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bottle (12 oz) dark beer
  • 2 cups beef broth
  • 2 bay leaves
  • 1 tsp thyme

Instructions

1. Heat olive oil in a large pot over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon and set aside, leaving the fat in the pot.
2. In the same pot, add onion and carrots. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute. Remove vegetables and set aside.
3. Season beef cubes with salt and pepper, then dredge in flour. In the same pot, brown the beef in batches, ensuring not to overcrowd the pot, about 3 minutes per side.
4. Return all beef, bacon, and vegetables to the pot. Add beer, beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
5. After 2 hours, remove the lid and simmer for an additional 30 minutes to thicken the stew. Discard bay leaves before serving.

Delightfully rich and comforting, this beef stew boasts tender meat and a velvety sauce. Serve it over mashed potatoes or with crusty bread to soak up every last drop of flavor.

Conclusion

Luscious and satisfying, these 18 hearty beef stew recipes are a treasure trove of comfort food perfect for any season. Whether you’re craving something classic or adventurous, there’s a stew here to warm your heart and home. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup to your Pinterest board for your next cozy meal inspiration!

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