There’s something magical about a pot of beef stew bubbling away on the stove. The smell fills your kitchen and makes everyone ask when dinner will be ready.

This isn’t some fancy restaurant dish. It’s the kind of meal your grandma would make on a cold Sunday afternoon.

The meat falls apart when you touch it with a fork. The vegetables are soft and soaked in all that rich, savory flavor. And the broth? It’s the kind you’ll want to soak up with crusty bread.

I’ve made this stew more times than I can count. It’s my go-to when I need something warm and filling. When life gets busy and I want dinner to basically cook itself. When I need to feed a crowd without spending hours in the kitchen.

The best part is how simple it is. You don’t need any special skills or fancy equipment. Just a big pot and about two hours. Most of that time, you’re not even doing anything.

Why This Beef Stew Works

This recipe uses basic ingredients you can find at any grocery store. Nothing weird or hard to pronounce.

The secret is giving the beef enough time to get tender. That’s really all there is to it. Low heat and patience make tough meat turn into something amazing.

I love how flexible this stew is too. Don’t have red wine? No problem. Want more vegetables? Throw them in. Need it thicker or thinner? Easy to adjust.

It also tastes even better the next day. The flavors get to know each other overnight. I actually make this a day ahead when I’m having people over.

Ingredients

For the stew:

1 to 2 tablespoons oil
1½ pounds stewing beef, cut into chunks
Salt to taste
Pepper to taste
2 onions, roughly chopped
1 red bell pepper, diced
3 tomatoes, chopped
3 garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon cumin
1 teaspoon dried thyme
1 tablespoon tomato paste
1 cup red wine (you can skip this)
4 to 5 cups beef stock, chicken stock, or water
2 bay leaves
1 celery stalk, chopped
3 carrots, cut into chunks
2 potatoes, cut into chunks

How to Make Beef Stew

Step 1: Brown the beef

Heat your oil in a large pot over medium-high heat. Add the beef chunks and sprinkle them with salt and pepper.

Let them sit without moving them around too much. You want a nice brown color on the outside. This takes about 6 to 7 minutes.

Take the beef out of the pot and set it aside. Don’t worry if it’s not cooked through. It’s going back in soon.

Step 2: Cook the vegetables

Put the chopped onions in the same pot. All those brown bits from the beef are still in there and they’re pure flavor.

Cook the onions until they turn golden and soft. Then add your diced bell pepper and let it cook for 3 to 4 minutes.

Toss in the chopped tomatoes and minced garlic. Cook everything together for another 3 to 4 minutes. Your kitchen should smell really good right now.

Step 3: Add the beef and seasonings

Put the beef back into the pot with all those vegetables. Add the tomato paste, paprika, cumin, and thyme.

Mix everything together really well. You want every piece of beef coated in those spices.

Step 4: Add the liquids

If you’re using red wine, pour it in now. Let it bubble and reduce by about half. This concentrates the flavor.

No wine? Just skip straight to adding your stock or water. Pour in 4 to 5 cups depending on how much liquid you like in your stew.

Drop in the bay leaves. Give everything a good stir.

Step 5: Let it simmer

This is where the magic happens. Put a lid on your pot and turn the heat way down to low.

Let it cook for 90 minutes. You can peek at it once or twice, but mostly just let it do its thing.

The beef needs this time to get tender. Don’t rush it.

Step 6: Add the remaining vegetables

After 90 minutes, add your celery, carrots, and potatoes. These cook faster than the beef, so they go in later.

Put the lid back on and cook for another 20 to 30 minutes. The vegetables should be tender when you poke them with a fork.

Step 7: Serve it up

Take out the bay leaves. Nobody wants to bite into those.

Taste your stew and add more salt and pepper if it needs it. Ladle it into big bowls.

I like to serve mine with crusty bread for dipping. Some people do rice or mashed potatoes. It’s all good.

Tips for the Best Stew

Don’t skip browning the beef. That’s where so much flavor comes from. Those caramelized bits make a huge difference.

If your stew is too thin, take the lid off for the last 20 minutes. Some of the liquid will evaporate and it’ll thicken up.

Want it thicker faster? Mix a tablespoon of flour with some cold water until smooth. Stir it into the stew and let it cook for a few more minutes.

You can use whatever vegetables you have. Parsnips, turnips, or peas would all work great.

This stew freezes really well. I make a double batch and freeze half for busy nights. Just thaw it in the fridge overnight and reheat it on the stove.

Leftovers last about 4 days in the fridge. Like I said, it actually gets better after a day or two.

Why You’ll Love This Recipe

This beef stew is comfort food at its finest. It’s hearty and filling without being heavy.

The vegetables soak up all that beefy, tomato goodness. Every bite is warm and satisfying.

It’s also one of those recipes where you can walk away. Once it’s simmering, you can do laundry, help with homework, or just relax. The stew takes care of itself.

And honestly? It makes you look like a really good cook. Even though it’s super simple, people always ask for the recipe.

This is the kind of meal that brings people together. Everyone gathered around the table, bowls of stew in front of them, talking about their day.

That’s what good food should do.