20 Hearty Beef Stew Recipes Delicious

There’s nothing quite like a warm, hearty beef stew to comfort the soul on a chilly evening. Whether you’re craving a classic recipe or something with a twist, our roundup of 20 Hearty Beef Stew Recipes has something for every home cook. From slow-cooked perfection to quick and easy fixes, these dishes promise to deliver deliciousness in every bite. Dive in and find your next favorite stew!

Classic Beef Stew with Carrots and Potatoes

Now, let’s dive into a dish that’s like a warm hug on a chilly evening, a classic beef stew with carrots and potatoes that’s sure to make your taste buds dance with joy. It’s the kind of meal that whispers sweet nothings to your soul, promising comfort, flavor, and a little bit of magic in every bite.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 3 tbsp all-purpose flour
• 4 cups beef stock, preferably homemade
• 1 cup dry red wine
• 2 bay leaves
• 1 tsp fresh thyme leaves
• 4 large carrots, peeled and cut into 1-inch pieces
• 3 large russet potatoes, peeled and cut into 1-inch cubes
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat a large Dutch oven over medium-high heat. Add the clarified butter, allowing it to melt and coat the bottom of the pot.
2. Season the beef cubes generously with salt and pepper. Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate and set aside.
3. In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes, scraping up any browned bits from the bottom of the pot.
4. Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes until the flour is lightly golden.
5. Slowly whisk in the beef stock and red wine, ensuring no lumps remain. Add the bay leaves and thyme, then return the seared beef to the pot. Bring to a simmer.
6. Cover and reduce the heat to low. Let the stew simmer gently for 1.5 hours, stirring occasionally.
7. Add the carrots and potatoes to the pot, submerging them in the liquid. Cover and continue to simmer for another 45 minutes to 1 hour, or until the vegetables are tender and the beef is fork-tender.
8. Remove the bay leaves. Taste and adjust seasoning with salt and pepper if necessary.

What you’ll end up with is a stew that’s rich, hearty, and bursting with layers of flavor. The beef is melt-in-your-mouth tender, while the carrots and potatoes add a sweet, earthy contrast. Serve it in a hollowed-out bread bowl for an extra touch of coziness, or alongside a crisp green salad to lighten things up.

Slow Cooker Beef Stew with Red Wine

Kick off your culinary adventure with this Slow Cooker Beef Stew with Red Wine, a dish that’s as forgiving as your slow cooker’s ‘low’ setting on a lazy Sunday. Perfect for those who believe patience is a virtue, especially when it leads to tender, fall-apart beef swimming in a rich, wine-infused gravy.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 1 cup dry red wine
• 2 cups beef stock, preferably homemade
• 3 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and cut into 1/2-inch rounds
• 2 stalks celery, cut into 1/2-inch pieces
• 1 lb baby potatoes, halved
• 2 tbsp tomato paste
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Season the beef cubes generously with salt and pepper.
2. Heat the clarified butter in a large skillet over medium-high heat until shimmering. Add the beef in batches, searing on all sides until deeply browned, about 3-4 minutes per batch. Transfer to the slow cooker.
3. In the same skillet, reduce the heat to medium and add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.
4. Stir in the tomato paste and cook for 1 minute, then deglaze the skillet with the red wine, scraping up any browned bits. Simmer for 2 minutes before transferring everything to the slow cooker.
5. Add the beef stock, potatoes, thyme, and bay leaf to the slow cooker. Stir to combine.
6. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender.
7. Discard the bay leaf and adjust the seasoning with salt and pepper if needed.

Melt-in-your-mouth beef and velvety vegetables make this stew a hug in a bowl. Serve it over a mound of creamy mashed potatoes or with a crusty baguette to sop up every last drop of that luxurious sauce.

Hearty Beef and Guinness Stew

Unbelievably, this stew is like a warm hug from your Irish grandma—if your Irish grandma was a pint of Guinness. Packed with tender beef, root veggies, and a rich, malty depth, it’s the kind of dish that makes you want to write sonnets about your slow cooker.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 3 tbsp clarified butter
• 2 large yellow onions, diced
• 4 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1 cup Guinness stout
• 2 cups beef stock
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 large parsnips, peeled and cut into 1-inch pieces
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Heat a large Dutch oven over medium-high heat. Add clarified butter and swirl to coat the bottom.
2. Season chuck roast cubes with salt and pepper. Working in batches, sear the beef until deeply browned on all sides, about 3-4 minutes per batch. Transfer to a plate.
3. In the same pot, add diced onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over the onions and garlic, stirring to coat. Cook for 2 minutes to remove the raw flour taste.
5. Pour in Guinness stout, scraping the bottom of the pot to deglaze. Allow to simmer for 3 minutes to reduce slightly.
6. Return the seared beef to the pot. Add beef stock, carrots, parsnips, thyme, and bay leaf. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
8. Remove thyme sprigs and bay leaf. Season with additional salt and pepper if needed.

Perfectly tender beef melts in your mouth, while the parsnips and carrots add a sweet earthiness that balances the deep, malty Guinness. Serve it over a mound of creamy mashed potatoes or with a slice of crusty sourdough to sop up every last drop of that glorious gravy.

Beef Stew with Mushrooms and Pearl Onions

Craving something hearty that hugs your soul with every spoonful? Look no further than this luxurious beef stew, where tender chunks of meat cozy up with earthy mushrooms and sweet pearl onions in a rich, velvety sauce that’s basically a warm blanket in bowl form.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup clarified butter
• 1 cup pearl onions, peeled
• 2 cups cremini mushrooms, quartered
• 3 tbsp all-purpose flour
• 4 cups beef stock, preferably homemade
• 1 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a large Dutch oven over medium-high heat and add the clarified butter, allowing it to melt until shimmering.
2. Season the beef cubes generously with salt and pepper, then sear in the Dutch oven until deeply browned on all sides, about 3-4 minutes per side. Work in batches to avoid overcrowding.
3. Remove the beef and set aside. In the same pot, add the pearl onions and cremini mushrooms, sautéing until the onions are translucent and the mushrooms have released their moisture, about 5 minutes.
4. Sprinkle the flour over the vegetables, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
5. Gradually whisk in the beef stock and tomato paste, ensuring no lumps remain. Return the beef to the pot, along with any accumulated juices.
6. Add the minced garlic, thyme leaves, and bay leaf. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 2 hours, or until the beef is fork-tender.
7. Discard the bay leaf, adjust the seasoning with salt and pepper if necessary, and let the stew rest for 10 minutes before serving.

Silky, rich, and deeply flavorful, this stew is a masterpiece of comfort food. Serve it over a mound of creamy mashed potatoes or with a crusty baguette to sop up every last drop of that glorious sauce.

Spicy Beef Stew with Chipotle Peppers

Let’s face it, your taste buds are begging for a thrill, and this Spicy Beef Stew with Chipotle Peppers is here to deliver. Packed with bold flavors and a kick that’ll make you do a happy dance, it’s the perfect dish to shake up your dinner routine.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 tbsp adobo sauce from the can
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups beef stock, preferably homemade
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 large russet potatoes, peeled and cut into 1-inch cubes
• 1 tbsp tomato paste
• Salt, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the beef cubes generously with salt and sear in the hot oil until browned on all sides, about 5 minutes per batch. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove the beef and set aside. In the same pot, add the onion and cook until translucent, about 5 minutes.
4. Stir in the garlic, chipotle peppers, adobo sauce, cumin, and smoked paprika, cooking for 1 minute until fragrant.
5. Return the beef to the pot along with any accumulated juices. Pour in the beef stock and bring to a simmer.
6. Add the carrots, potatoes, and tomato paste, stirring to combine. Tip: For deeper flavor, let the stew simmer uncovered for the first 30 minutes.
7. Cover and reduce heat to low, simmering for 2 hours or until the beef is fork-tender. Tip: Skim off any excess fat from the surface for a cleaner taste.
8. Adjust seasoning with salt if necessary before serving.

Kick back and savor the rich, smoky heat of this stew, where the beef melts in your mouth and the chipotle peppers add a fiery punch. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of that spicy, savory broth.

Beef Bourguignon

Now, let’s dive into a dish that’s as fun to say as it is to devour—Beef Bourguignon, the French classic that’s basically a hug in a bowl. With its rich, wine-infused gravy and tender chunks of beef, it’s the kind of meal that’ll have you pretending you’re in a Parisian bistro, even if you’re just in your PJs.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 4 oz bacon, diced
• 2 cups red wine (preferably Burgundy)
• 2 cups beef stock
• 1 lb pearl onions, peeled
• 1 lb mushrooms, quartered
• 3 carrots, sliced into 1-inch pieces
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp clarified butter
• 1 bouquet garni (thyme, bay leaf, parsley)
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
3. Season the beef cubes with salt and pepper. In the same pot, sear the beef in batches until browned on all sides. Remove and set aside.
4. Add the clarified butter to the pot, then sauté the pearl onions and carrots until lightly browned. Add the mushrooms and garlic, cooking until fragrant.
5. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
6. Return the beef and bacon to the pot. Pour in the red wine and beef stock, ensuring the meat is nearly submerged. Add the bouquet garni.
7. Bring to a simmer, then cover and transfer to the oven. Braise for 3 hours, or until the beef is fork-tender.
8. Remove the bouquet garni. Adjust seasoning with salt and pepper if needed.
9. For a glossy finish, skim off any excess fat from the surface before serving.

Dig into this Beef Bourguignon and let the layers of flavor—umami-rich beef, sweet carrots, and earthy mushrooms—dance on your palate. Serve it over a bed of buttery mashed potatoes or with a crusty baguette to soak up every last drop of that luxurious sauce.

Beef Stew with Sweet Potatoes and Kale

Yum, doesn’t the thought of a hearty beef stew make your stomach do a happy dance? Especially when it’s jazzed up with sweet potatoes and kale, turning the humble stew into a bowl of cozy, nutrient-packed joy. Perfect for those days when you need a hug from the inside out.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups beef stock, preferably homemade
• 1 cup dry red wine
• 2 large sweet potatoes, peeled and cut into 1-inch chunks
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp all-purpose flour

Instructions

1. Preheat a large Dutch oven over medium-high heat. Add clarified butter, swirling to coat the bottom.
2. Season beef cubes with sea salt and black pepper. Sear in the Dutch oven until browned on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add diced onion and minced garlic. Sauté until translucent, about 3 minutes, scraping up any browned bits from the beef.
4. Sprinkle flour over the onions and garlic, stirring to coat. Cook for 1 minute to remove the raw flour taste.
5. Deglaze the pot with red wine, stirring constantly until the liquid is reduced by half, about 2 minutes.
6. Return the beef to the pot. Add beef stock, smoked paprika, and sweet potatoes. Bring to a simmer.
7. Cover and reduce heat to low. Simmer for 1.5 hours, or until the beef is fork-tender.
8. Stir in kale leaves. Cover and cook for an additional 5 minutes, just until the kale is wilted.
9. Adjust seasoning with additional salt and pepper if needed before serving.

Unbelievably tender beef meets the sweet, earthy notes of sweet potatoes and the slight bitterness of kale in this stew. Serve it with a crusty loaf of bread to sop up every last drop of that rich, flavorful broth, or over a bed of creamy polenta for a twist on tradition.

Irish Beef Stew with Stout Beer

Get ready to dive fork-first into a bowl of comfort that’s been simmering with love and a splash of stout. This Irish Beef Stew is like a warm hug from your grandma, if your grandma was a pint-wielding, apron-clad culinary wizard.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup stout beer
• 2 cups beef stock
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a large Dutch oven over medium-high heat. Add clarified butter and wait until it shimmers.
2. Season beef cubes with salt and pepper. Brown in batches, ensuring a deep crust forms, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, sauté onions until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over onions and garlic, stirring to coat. Cook for 2 minutes to remove raw flour taste.
5. Deglaze the pot with stout beer, scraping up any browned bits. Allow to reduce by half, about 5 minutes.
6. Return beef to the pot. Add beef stock, carrots, celery, thyme, and bay leaf. Bring to a simmer.
7. Cover and reduce heat to low. Simmer gently for 2 hours, or until beef is fork-tender.
8. Discard thyme sprigs and bay leaf. Adjust seasoning with salt and pepper.

Every bite of this stew is a melody of tender beef, rich gravy, and vegetables that’ve soaked up all the goodness. Serve it with a slice of crusty bread for the ultimate sop-up-the-bowl experience.

Beef Stew with Dumplings

Zesty and bursting with comfort, this Beef Stew with Dumplings is the culinary hug you didn’t know you needed. Perfect for those days when only a bowl of hearty, soul-warming goodness will do, it’s a playful twist on the classic that’ll have your taste buds dancing.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups beef stock, preferably homemade
• 1 cup dry red wine
• 2 large carrots, peeled and sliced into 1/2-inch rounds
• 2 stalks celery, diced
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat a large Dutch oven over medium-high heat. Add clarified butter and allow it to melt until shimmering.
2. Season beef cubes with salt and pepper. Sear in batches until deeply browned on all sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, add diced onion and minced garlic. Sauté until translucent, about 5 minutes, scraping up any browned bits from the bottom.
4. Deglaze the pot with red wine, simmering until reduced by half, about 5 minutes.
5. Return the beef to the pot. Add beef stock, carrots, celery, thyme, and bay leaf. Bring to a simmer, then cover and cook on low heat for 1.5 hours, or until beef is tender.
6. While the stew cooks, prepare dumplings: In a bowl, whisk together flour, baking powder, and salt. Stir in milk and beaten egg until just combined.
7. Drop tablespoon-sized dollops of dumpling batter onto the simmering stew. Cover and cook for 15 minutes without lifting the lid.
8. Remove bay leaf before serving. Tip: For extra fluffy dumplings, avoid overmixing the batter.

Yum! The stew boasts tender beef and vegetables in a rich, velvety sauce, topped with cloud-like dumplings that soak up all the delicious flavors. Serve it in deep bowls with a sprinkle of fresh parsley for a pop of color and freshness.

Moroccan Beef Stew with Chickpeas

Feast your eyes (and eventually your stomach) on this Moroccan Beef Stew with Chickpeas, a dish that’s as vibrant and lively as a marketplace in Marrakech. Perfect for those days when you’re craving something hearty yet exotic, this stew is a hug in a bowl with a spicy little kick.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups beef stock
• 1 cup diced tomatoes
• 1/2 cup dried apricots, roughly chopped
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and cook until translucent, about 5 minutes, scraping up any browned bits from the bottom.
4. Stir in the minced garlic, grated ginger, cumin, coriander, cinnamon, and cayenne pepper, cooking until fragrant, about 1 minute.
5. Return the beef to the pot along with the chickpeas, beef stock, diced tomatoes, and dried apricots. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is fork-tender.
6. Season with salt to taste, then garnish with fresh cilantro before serving.

Yield to the rich, aromatic flavors and tender textures of this stew, where the sweetness of apricots dances with the warmth of spices. Serve it over a bed of fluffy couscous or with a side of crusty bread to soak up every last drop of the savory sauce.

Beef Stew with Root Vegetables

Let’s face it, folks: when the weather turns, nothing hugs your soul quite like a hearty beef stew with root vegetables. It’s like a warm, savory blanket for your insides, and today, we’re wrapping you up in comfort.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp clarified butter
• 4 cups beef stock, preferably homemade
• 1 cup dry red wine
• 2 large carrots, peeled and diced into 1/2-inch pieces
• 2 parsnips, peeled and diced into 1/2-inch pieces
• 1 large turnip, peeled and diced into 1/2-inch pieces
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F (163°C) to ensure a slow, even cook for the stew.
2. In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering. Add the beef cubes in batches, searing each side for 3 minutes until deeply browned. Transfer to a plate.
3. Lower the heat to medium, add the onion and garlic, sautéing for 5 minutes until translucent. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
4. Deglaze the pot with the red wine, scraping up any browned bits, and let it reduce by half, about 5 minutes.
5. Return the beef to the pot, along with the carrots, parsnips, turnip, thyme, bay leaf, and beef stock. Bring to a simmer, then cover and transfer to the oven.
6. Bake for 2 hours, or until the beef is fork-tender. Remove the bay leaf and season with salt and pepper to finish.

This stew emerges with a rich, velvety broth and tender chunks of beef that practically melt in your mouth. Serve it over a mound of creamy mashed potatoes or with a crusty loaf of bread to sop up every last drop of that delicious gravy.

Beef Stew with Barley

Craving something hearty that hugs your soul like a warm blanket on a chilly evening? Look no further than this beef stew with barley, a dish that’s as robust in flavor as it is in texture, promising to be the culinary equivalent of a bear hug.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 1 cup pearl barley, rinsed
• 3 tbsp clarified butter
• 2 large carrots, diced into 1/2-inch pieces
• 2 celery stalks, diced into 1/2-inch pieces
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 6 cups beef stock, preferably homemade
• 2 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a large Dutch oven over medium-high heat. Add clarified butter, allowing it to melt and coat the bottom evenly.
2. Season the beef cubes generously with salt and pepper. Sear in the Dutch oven until deeply browned on all sides, about 4 minutes per side. Work in batches to avoid overcrowding.
3. Remove the beef and set aside. In the same pot, add the onion, carrots, and celery. Sauté until the onions are translucent and the vegetables begin to soften, about 5 minutes.
4. Stir in the garlic and tomato paste, cooking for an additional minute until fragrant.
5. Return the beef to the pot. Add the barley, beef stock, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour and 30 minutes, stirring occasionally.
6. After the cooking time, check the barley for tenderness. If needed, continue cooking for an additional 15 minutes.
7. Discard the bay leaf. Adjust seasoning with salt and pepper if necessary.

Unbelievably tender beef and chewy barley come together in a rich, savory broth that’s deeply satisfying. Serve this stew in hollowed-out bread bowls for an edible presentation that’s as fun as it is delicious.

Beef Stew with Butternut Squash

Ready to dive into a bowl of comfort that’s as hearty as it is whimsically nutritious? Our beef stew with butternut squash is like a hug from the inside, blending rich, savory flavors with a sweet, autumnal twist that’ll have your taste buds doing a happy dance.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups butternut squash, peeled and cubed
• 4 cups beef stock, preferably homemade
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 sprig fresh rosemary
• Salt, to season

Instructions

1. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Season beef cubes generously with salt and sear in batches until deeply browned on all sides, about 3-4 minutes per batch. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove beef and set aside. In the same pot, sauté onion until translucent, about 5 minutes.
4. Add garlic and cook until fragrant, about 30 seconds.
5. Stir in tomato paste and smoked paprika, cooking for another minute to deepen the flavors.
6. Return beef to the pot, add beef stock and rosemary, and bring to a simmer. Tip: Skim off any foam that rises to the top for a clearer broth.
7. Cover and simmer on low heat for 1.5 hours, or until beef is tender.
8. Add butternut squash and continue to simmer uncovered for another 20 minutes, or until squash is fork-tender. Tip: The squash should hold its shape but yield easily when pierced.
9. Adjust seasoning with salt if necessary before serving.

Silky squash melts into the rich, beefy broth, creating a stew that’s both luxurious and grounding. Serve it in hollowed-out squash bowls for an edible, Instagram-worthy presentation that’s as fun to make as it is to eat.

Beef Stew with Green Beans and Tomatoes

Zesty and bursting with flavor, this beef stew is your ticket to a hearty meal that doesn’t skimp on the veggies or the fun. Imagine tender chunks of beef mingling with crisp green beans and juicy tomatoes in a broth so rich, it’ll make your taste buds do a happy dance.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 cup yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups green beans, trimmed and halved
• 1.5 cups cherry tomatoes, halved
• 4 cups beef stock, preferably homemade
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, searing until deeply browned on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding.
3. Reduce the heat to medium and add the diced onion, sautéing until translucent, about 5 minutes.
4. Stir in the minced garlic and cook until fragrant, about 30 seconds.
5. Add the green beans and cherry tomatoes, cooking for an additional 2 minutes to slightly soften.
6. Pour in the beef stock and stir in the tomato paste and smoked paprika, ensuring everything is well combined.
7. Bring the stew to a gentle simmer, then reduce the heat to low, cover, and cook for 1.5 hours, or until the beef is fork-tender.
8. Season with salt and freshly ground black pepper to taste before serving.

Yield to the allure of this stew’s velvety texture and deep, umami flavors, perfect for ladling over a mound of creamy mashed potatoes or alongside a crusty loaf of artisan bread for dipping.

Beef Stew with Red Pepper and Zucchini

Feast your eyes (and eventually your stomach) on this hearty, veggie-packed delight that’s about to become your new weeknight hero. It’s the kind of dish that whispers sweet nothings to your taste buds while boldly declaring its presence at the dinner table.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large red bell pepper, diced
• 2 medium zucchinis, sliced into half-moons
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cups beef stock, low-sodium
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a large Dutch oven over medium-high heat. Add clarified butter, allowing it to melt and coat the bottom evenly.
2. Season beef cubes generously with salt and pepper. Sear in the Dutch oven until all sides are deeply browned, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add chopped onion, stirring occasionally until translucent, about 5 minutes. Tip: Scrape the bottom to incorporate those flavorful browned bits.
4. Add minced garlic, diced red bell pepper, and zucchini. Cook until vegetables begin to soften, about 5 minutes.
5. Stir in tomato paste and smoked paprika, cooking for 1 minute to deepen the flavors.
6. Return the seared beef to the pot. Pour in beef stock and sprinkle dried thyme. Bring to a simmer.
7. Cover and reduce heat to low. Let stew gently for 1.5 hours, or until beef is fork-tender. Tip: Resist the urge to stir too often to prevent the beef from breaking apart.
8. Adjust seasoning with salt and pepper if needed. Tip: For a thicker stew, uncover and simmer for an additional 10 minutes.

Marvel at the tender chunks of beef swimming in a rich, smoky broth, with zucchini and red pepper adding a sweet, slightly crisp contrast. Serve it over a mound of creamy mashed potatoes or with a crusty baguette to sop up every last drop of goodness.

Beef Stew with Lentils

Zesty and hearty, this Beef Stew with Lentils is the culinary equivalent of a warm hug on a chilly evening. Packed with robust flavors and a playful twist, it’s a dish that promises to be both comforting and conversation-worthy at your dinner table.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups dry green lentils, rinsed
• 4 cups beef stock, preferably homemade
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large Dutch oven, heat clarified butter over medium-high heat until shimmering.
2. Add beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per side. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove beef and set aside. In the same pot, add diced onion and sauté until translucent, about 5 minutes.
4. Add minced garlic and cook for an additional 30 seconds, until fragrant.
5. Return beef to the pot along with any accumulated juices. Stir in lentils, beef stock, carrots, celery, smoked paprika, and bay leaf. Tip: For an extra layer of flavor, deglaze the pot with a splash of red wine before adding the stock.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until lentils are tender and beef is fork-tender. Tip: Stir occasionally to prevent sticking and ensure even cooking.
7. Season with salt and freshly ground black pepper to taste. Remove bay leaf before serving.

Mouthwatering and satisfying, this stew boasts a velvety texture with chunks of tender beef and earthy lentils. Serve it in a hollowed-out sourdough loaf for a show-stopping presentation that’s as delicious as it is Instagram-worthy.

Beef Stew with Rosemary and Thyme

Savory, succulent, and downright soul-warming, this beef stew is like a cozy blanket for your taste buds, with rosemary and thyme playing the lead roles in this flavor-packed ensemble. Perfect for those days when you need a little extra comfort (or when your crockpot is begging for attention).

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 3 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups beef stock, preferably homemade
• 1 cup dry red wine
• 2 large carrots, peeled and sliced into 1/2-inch rounds
• 2 stalks celery, diced
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season beef cubes generously with salt and pepper, then sear in batches until deeply browned on all sides, approximately 4 minutes per batch. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove beef and set aside. In the same pot, add diced onion and cook until translucent, about 3 minutes, scraping up any browned bits from the bottom.
4. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
5. Deglaze the pot with red wine, simmering for 2 minutes to reduce slightly.
6. Return beef to the pot along with beef stock, carrots, celery, rosemary, thyme, and bay leaf. Bring to a simmer.
7. Cover and reduce heat to low, simmering gently for 2.5 hours until beef is fork-tender. Tip: Stir occasionally to prevent sticking and ensure even cooking.
8. Discard herb sprigs and bay leaf before serving. Tip: For a thicker stew, uncover and simmer for an additional 15 minutes to reduce the liquid.

Fall in love with the melt-in-your-mouth beef and the rich, herb-infused broth that’s just begging to be sopped up with a crusty piece of bread. Or, for a twist, serve it over a bed of creamy polenta to take this classic comfort dish to new heights.

Beef Stew with Bacon and Ale

Feeling chilly? Let’s cozy up with a bowl of Beef Stew with Bacon and Ale that’s so hearty, it might just hug you back. This dish is a robust symphony of flavors where the ale doesn’t just join the party—it brings the confetti.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 4 slices thick-cut bacon, diced
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 cups ale (your favorite kind)
• 2 cups beef stock
• 2 tbsp clarified butter
• 2 tbsp all-purpose flour
• 2 large carrots, peeled and sliced into 1/2-inch rounds
• 2 stalks celery, diced
• 1 lb baby potatoes, halved
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. In a large Dutch oven, render the diced bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
2. Increase heat to medium-high. Season beef cubes with salt and pepper, then sear in the bacon fat until browned on all sides, about 3 minutes per side. Work in batches to avoid overcrowding. Remove and set aside.
3. Lower heat to medium. Add clarified butter, then sauté onions and garlic until translucent, about 4 minutes. Sprinkle flour over and stir to coat, cooking for 1 minute to remove the raw flour taste.
4. Deglaze the pot with ale, scraping up any browned bits. Add beef stock, thyme, bay leaf, and return the beef and bacon to the pot. Bring to a simmer, then cover and cook on low heat for 1.5 hours.
5. Add carrots, celery, and potatoes. Continue to simmer, covered, until vegetables are tender and beef is fork-tender, about 30 minutes more. Tip: For a thicker stew, uncover during the last 15 minutes of cooking.
6. Season with additional salt and pepper if needed. Discard the bay leaf before serving. Tip: Let the stew rest for 10 minutes off the heat to allow flavors to meld beautifully.

Mmm, the stew is a masterpiece of tender beef, velvety broth, and vegetables with just the right bite. Serve it in a hollowed-out bread bowl for an edible container that’s as practical as it is delicious.

Beef Stew with Horseradish Cream

Kick off your culinary adventure with this Beef Stew with Horseradish Cream, a dish that’s as bold and spirited as your Aunt Linda after two glasses of pinot. It’s the perfect comfort food with a kick, guaranteed to warm your soul and clear your sinuses in one fell swoop.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups beef stock, preferably homemade
• 1 cup dry red wine
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 lb baby potatoes, halved
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1/2 cup heavy cream
• 2 tbsp prepared horseradish
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a large Dutch oven over medium-high heat. Add clarified butter, allowing it to melt and coat the bottom evenly.
2. Season the beef cubes generously with salt and pepper. Sear in the Dutch oven until deeply browned on all sides, about 3-4 minutes per side. Work in batches to avoid overcrowding.
3. Remove the beef and set aside. In the same pot, add the diced onion, cooking until translucent, about 5 minutes. Add garlic and cook for an additional 30 seconds until fragrant.
4. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3 minutes.
5. Return the beef to the pot. Add beef stock, tomato paste, thyme, and bay leaf. Bring to a simmer, then cover and reduce heat to low. Cook for 1.5 hours.
6. Add carrots, celery, and potatoes. Continue to simmer, covered, until vegetables are tender and beef is fork-tender, about 30 minutes more.
7. In a small bowl, whisk together heavy cream and horseradish. Stir into the stew just before serving.
8. Season with additional salt and pepper if needed. Discard the bay leaf before serving.

Outrageously tender beef meets a creamy, zesty horseradish kick in this stew, creating a symphony of flavors that’ll have you swooning. Serve it over a mound of buttery mashed potatoes or with a crusty loaf of bread to sop up every last drop of that glorious sauce.

Beef Stew with Parsnips and Turnips

Who knew that beef stew could get a glamorous makeover with parsnips and turnips? This hearty dish is like a cozy sweater for your stomach, perfect for those days when you need a little extra warmth and comfort.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups beef stock, preferably homemade
• 1 cup dry red wine
• 2 large parsnips, peeled and cut into 1-inch pieces
• 2 large turnips, peeled and cut into 1-inch pieces
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F (163°C) to ensure it’s ready for slow cooking.
2. Season the beef cubes generously with salt and pepper. Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering.
3. Add the beef in batches, searing each side for about 3 minutes until a deep brown crust forms. Remove and set aside. Tip: Avoid overcrowding the pot to ensure proper searing.
4. In the same pot, add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
5. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
6. Stir in the tomato paste and thyme, then return the beef to the pot along with any accumulated juices.
7. Pour in the beef stock, ensuring the meat is just covered. Bring to a simmer, then cover and transfer to the oven. Cook for 1.5 hours. Tip: Check occasionally to ensure the liquid is at a gentle simmer.
8. Add the parsnips and turnips to the pot, submerging them in the liquid. Cover and return to the oven for another 45 minutes, or until the vegetables are tender. Tip: The vegetables should be soft but not mushy.
9. Adjust seasoning with salt and pepper if needed before serving.

Every bite of this stew is a tender embrace of flavors, with the sweetness of parsnips and the earthy depth of turnips complementing the rich beef. Serve it over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop of that glorious sauce.

Conclusion

We hope this roundup of 20 hearty beef stew recipes has inspired your next cozy meal. Each dish promises warmth and flavor, perfect for any home cook in North America. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!