7 Beef Stew Recipes That Warm You Up

The beef stew is more than just a dish; it’s a tradition, a comforting meal that can transport you to another time or place with each spoonful. Whether you're looking for a classic beef stew recipe, an easy weeknight version, or something a bit more adventurous, this blog post has you covered. Here are seven beef stew recipes that will not only warm you up but also excite your taste buds with their unique flavors and ingredients.

Classic Beef Stew

The classic beef stew remains an all-time favorite for many. Its rich, hearty broth, tender chunks of beef, and a medley of vegetables make it the perfect comfort food:

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 4 tablespoons all-purpose flour
• Salt and pepper to taste
• 3 tablespoons vegetable oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 5 large carrots, sliced
• 3 potatoes, peeled and cubed
• 1 cup peas (frozen or fresh)
• ¹⁄₂ cup red wine (optional for extra depth of flavor)

Start by seasoning the beef with salt, pepper, and flour. In a large pot, heat the oil and sear the beef until browned. Add the onions and garlic, cook until translucent, then deglaze with red wine if using. Pour in the beef broth, add tomato paste, thyme, and bay leaves, then bring to a simmer. Add carrots and potatoes, cooking for about an hour until tender. Just before serving, stir in the peas.

🔄 Note: The wine adds depth but can be omitted for an alcohol-free version.

Beef Bourguignon

Originating from Burgundy, France, this luxurious stew brings an elegant touch to beef stew with the addition of red wine:

• 3 lbs beef chuck, cut into 2-inch pieces
• 4 oz bacon, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bottle (750 ml) red Burgundy wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 2 tablespoons flour
• ¹⁄₂ teaspoon dried thyme
• 2 bay leaves
• 1 lb pearl onions, peeled
• ¹⁄₂ lb mushrooms, quartered
• Salt and pepper to taste

Cook the bacon in a Dutch oven until crisp, then brown the beef in the rendered fat. Sauté onions and garlic, then stir in the flour. Deglaze with wine, add broth, tomato paste, thyme, and bay leaves. Simmer for about 2-3 hours until the beef is tender. Add pearl onions and mushrooms in the last 30 minutes of cooking. Adjust seasoning with salt and pepper.

Easy Slow Cooker Beef Stew

For those short on time or seeking a hands-off approach, the slow cooker makes beef stew preparation effortless:

• 2 lbs beef stew meat, cut into chunks
• 1 large onion, diced
• 4 garlic cloves, minced
• 4 large potatoes, cubed
• 4 carrots, chopped
• 2 stalks celery, chopped
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste

Add all ingredients to your slow cooker, set on low, and cook for 8 hours or high for 4-5 hours. This recipe is particularly convenient as it requires minimal preparation, allowing the flavors to meld beautifully over time.

Irish Beef and Guinness Stew

This hearty stew uses Guinness stout for a rich, dark flavor profile:

• 2 lbs beef chuck, cut into chunks
• 3 tablespoons vegetable oil
• 2 large onions, chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• 1 can (14.9 oz) Guinness stout
• 2 tablespoons tomato paste
• 2 teaspoons sugar
• 1 teaspoon dried thyme
• 4 large carrots, cut into chunks
• 2 stalks celery, sliced
• 2 bay leaves
• Salt and pepper

Begin by browning the beef in oil. Add onions and garlic, cook until translucent. Sprinkle flour over and stir to coat. Add beef broth, Guinness, tomato paste, sugar, thyme, bay leaves, and bring to a boil. Then, reduce to a simmer, adding vegetables. Cook until beef and vegetables are tender, about 1.5 to 2 hours.

Beef Goulash with Paprika

Hailing from Hungary, beef goulash is all about paprika, giving it a distinctive taste and vibrant color:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons sweet Hungarian paprika
• 2 teaspoons caraway seeds, crushed
• 1 tablespoon tomato paste
• 4 cups beef broth
• 3 bell peppers, chopped
• 2 large tomatoes, diced
• 2 potatoes, cubed
• Salt to taste

Brown the beef in oil, then remove from the pot. Cook onions until golden, add garlic, then stir in paprika, caraway seeds, and tomato paste. Return beef to the pot, add broth, bell peppers, tomatoes, and potatoes. Simmer for about 1.5 to 2 hours until the beef is tender and the flavors have melded together.

Mexican Beef Stew with Chili Spices

Add a kick to your beef stew with Mexican spices and flavors:

• 2 lbs beef chuck, cubed
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño, finely diced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 can (15 oz) tomato sauce
• 2 cups beef broth
• 1 can (15 oz) kidney beans, rinsed
• 1 can (15 oz) corn, drained
• Salt and pepper to taste

Brown the beef in oil, set aside. Sauté onions, garlic, and jalapeño until soft. Add spices, cook briefly, then add beef, tomato sauce, and broth. Simmer for 1-2 hours, adding beans and corn towards the end to heat through. Adjust seasoning as necessary.

Japanese Sukiyaki-Style Beef Stew

This beef stew uses Sukiyaki sauce, giving it a sweet-savory profile:

• 1.5 lbs thinly sliced beef (like sirloin)
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 2 cups beef broth
• 1 cup Sukiyaki sauce
• 1 cup shiitake mushrooms, sliced
• ¹⁄₂ cup carrots, julienned
• ¹⁄₂ cup leeks, sliced
• 1 block (12 oz) silken tofu, cubed
• ¹⁄₂ cup enoki mushrooms
• 2 teaspoons sugar
• Salt to taste

In a large pot, heat the oil, add onion and sauté until translucent. Add beef slices, cooking until browned. Pour in beef broth and Sukiyaki sauce, then add shiitake mushrooms, carrots, and leeks. Simmer until vegetables are tender. Add tofu, enoki mushrooms, and sugar, simmering gently for another 10 minutes. Adjust seasoning with salt.

In these seven recipes, we’ve explored different flavors and cuisines to create a beef stew that not only warms you up but also provides a delightful culinary journey. Each recipe brings its unique touch to the beloved comfort food, from the classic hearty versions to the exotic tastes of international cuisines. Cooking a beef stew is not just about filling your bowl but also about filling your heart with warmth and joy, one spoonful at a time.

Can I make beef stew in advance?

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Absolutely, beef stew tends to develop even better flavors as it sits. Prepare it a day or two in advance; just ensure to store it in the refrigerator and reheat gently before serving.

What type of beef is best for stew?

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Beef chuck roast is typically the best cut for stews because of its marbling which provides flavor and tenderizes during the long cooking process.

How can I thicken my beef stew?

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You can thicken beef stew with flour or cornstarch. Make a slurry with water and your thickening agent, then stir it into the simmering stew until it reaches the desired consistency. Alternatively, if you’re out of time, a few slices of bread can also help thicken the stew naturally.

Is it possible to make beef stew vegetarian?

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Yes, you can substitute beef with hearty vegetables like mushrooms, lentils, or a meat substitute like seitan or tempeh, and use vegetable broth in place of beef broth.