Hearty Beef Stew | Thick, Flavorful, and Perfect For Winter

Believe me when I say this hearty beef stew is extra thick and extra perfect for winter! This post will share how to make it (so good, you’ll always want seconds).

this RECIPE

If you know anything about me, you know like my meals to be simple but delicious. And although this beef stew needs a little more lovin' than usual — oh my — it is worth it. Consider this a small labor of love. And it's pretty simple in technique. I promise.

First, you brown the meat to develop its flavor. Then, you braise the beef with vegetables in a red wine-beef broth mixture. Finally, near the end, you add the rest of the chopped veggies to keep their character, color, and flavor.

Mmm, beef stew. Can you smell it already?

The beauty of this dish is it gives you back what you give it. The more care you take to brown the meat and follow each step carefully, the more delicious your final result will be. 

If you liked Hearty Beef Stew, then check out my Corned Beef and Cabbage recipe! Both are classic, satisfying meals that are easy to make and packed with flavor.

And believe me, it WILL be delicious. And thick. So let's go to it! 

If you’re into hearty and healthy meals, try my Healthy Braised Short Ribs with Polenta!  

Ingredient Notes

In addition to the spices and seasonings we mentioned above, here are the other simple ingredients you’ll need to complete this superb meal:

• Boneless beef chuck roast: This cut adds insane flavor to your stew and doesn’t dry out quickly.
   
• Chickpea flour: For added thickness (I like my stews thick).
  
• Carrots: Loaded with beta-carotene and beneficial nutrients, carrots add fiber and fullness to your stew. Try these yummy Maple Glazed Carrots if you want to up your intake of this veggie!
  
• Celery ribs: Another way to add antioxidants and texture to your hearty dish.
  
• Onions: They never fail to add a caramelized depth to your stew.
  
• Dry red wine: Optional : )
  
• Low-sodium beef broth: Avoid extra sodium without skimping on flavor.
  
• Red or Yukon potatoes: For more fiber, nutrients, and texture.
  
• Cremini mushrooms: For extra earthiness and umami.

Tips To Make Beef Stew More Flavorful

To make your beef stew as flavorful as possible, make sure to brown the meat by searing it on high heat first. This step adds a noticeable difference.

I also use cremini mushrooms (which have an earthy flavor and meaty texture). 

What else? Really think about what forms the broth. This recipe, for instance, also uses balsamic vinegar, tomato paste, dry red wine, and low-sodium beef broth for added depth and decadence. 

How To Make Beef Stew Meat Tender

Here are some tips to make sure you get tender and juicy meat in your beef stew:

1. Be patient with your stew. Cook your beef stew low and slow for around three and a half hours (it will be worth the wait when the meat melts in your mouth). Chuck roast is fabulous for beef stew but does need time to break down. 
2. Do not overcook your meat. That being said, don't get too carried away. Once the connective tissues in the meat break down, make sure you don't keep walloping it with heat. Overcooking can result in tough meat!

• In this recipe, we've got the timing nailed down. The first 2 hours are dedicated to braising and tenderizing the meat. While the last 40-60 minutes of simmering brings all the flavors together. 

How To Thicken

A common gluten-free way to thicken your beef stew is to add some cornstarch. I prefer chickpea flour, which works well, too. I add the chickpea flour as a coat on the beef before browning it in this recipe. 

• Another technique I've found helpful is adding two tablespoons of tomato paste and reducing your liquid by ⅔ as you cook. Follow the recipe steps carefully, and you will end up with a thick (velvety even!) stew.

How To Store

Store your hearty beef stew in a heavy plastic or airtight container for maximum fridge life and safety. Before covering your container, allow your stew to come to room temp. When kept in the fridge, cooked beef stew can last for up to 4 days. 

• When kept in the freezer, cooked beef stew can last for up to 3 months. Make sure to leave some space at the top for when it expands! 

More Tasty Soups And Stews

Ready to try your hand at making more soups and stews? You’ve got this! Here are some recipes I think you’ll love:

• 17 Healthy Soup Recipes
• Healthy Slow Cooker Split Pea Soup
• Low Carb Slow Cooker Chicken Noodle Soup
• Easy Turkey Noodle Soup
• Easy Chicken and Dumplings

Hearty Beef Stew

Lacey Baier

This is one hearty beef stew. It is kinda like pot roast in a bowl. You're gonna want seconds because it's so good, but you'll be too full to eat more than one bowl.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 4 hours hrs

Course Medium

Cuisine Easy

Servings 8

Calories 630 kcal

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients

  

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• ▢ 3 lbs boneless beef chuck roast cut into 1-inch chunks
• ▢ 2 tablespoon olive oil
• ▢ 2 teaspoon sea salt for seasoning beef
• ▢ 2 teaspoon ground black pepper for seasoning beef
• ▢ ⅓ cup chickpea flour for coating beef
• ▢ 2 carrots unpeeled and quartered PLUS 3 carrots, sliced into ½-inch slices
• ▢ 2 celery ribs quartered
• ▢ 1 medium yellow onion quartered
• ▢ 10 garlic cloves peeled
• ▢ 2 tablespoon tomato paste
• ▢ ¼ cup balsamic vinegar
• ▢ 1 ½ cups dry red wine (can sub with additional 1 ½ cups low sodium beef broth)
• ▢ 1 bay leaf
• ▢ 4 whole fresh thyme sprigs
• ▢ 4 cups low sodium beef broth
• ▢ 2 lbs red or yukon potatoes unpeeled and chopped into bite-sized pieces
• ▢ 7 cremini mushrooms quartered

Instructions

 

• Preheat oven to 350 degrees.
• Heat oil in a large over medium-high heat. Season beef chunks with sea salt and ground black pepper. Pour flour into a shallow dish and lightly coat the beef with flour. Without crowding the meat, brown in batches, turning to brown all sides. You will have approximately 3-4 batches. Transfer to a plate and set aside.
• Once all meat is browned, reduce the heat to medium and add the quartered carrots, celery, onion and garlic. Cook approximately 10-15 minutes until well-browned, stirring occasionally.
• Add tomato paste to the pot and mix to incorporate.
• Add balsamic vinegar to the vegetables and stir to incorporate. Cook 1-2 minutes.
• Stir in the wine, bay leaf and thyme. Simmer 5 minutes.
• Return the cooked beef (and any residual juices) to the pot, along with the beef broth, and bring to a simmer. Cover and place in the oven to braise until meat is tender and falls apart with a fork, about 2 to 2 ½ hours.
• Carefully remove the meat, thyme sprigs and bay leaf. Set beef aside and discard the herbs. Using a stick blender, blend the remaining contents in the pot (if you don't have a stick blender, you can use a food processor or blender). This will work to thicken and flavor the stew. After blended, return the meat to the pot and bring to a boil.
• Add the potatoes, carrots and mushrooms to the pot, taking care to submerge as many vegetables as possible.Add just enough additional beef broth, as needed, to submerge the contents of the stew (adding more will dilute the stew since the additional veggies will give off additional liquid) Simmer, covered, until potatoes and carrots are tender, about 40-60 minutes, stirring occasionally.

Video

Nutrition

Serving: 1.5 cupsCalories: 630 kcalCarbohydrates: 34.4 gProtein: 38.5 gFat: 32.5 gSaturated Fat: 12.8 gCholesterol: 115.7 mgSodium: 890.8 mgFiber: 4 gSugar: 5.3 gVitamin A: 800 IUVitamin C: 38 mgCalcium: 80 mgIron: 5.9 mg

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This post contains affiliate links for products I use regularly and highly recommend.