Hearty Slow-Cooked Beef Stew

This slow-cooked beef stew has all the comforts of a classic family dinner: tender bites of beef, sweet carrots, soft potatoes, and a deep, glossy gravy. The real secret to the richness is in browning the meat properly and building flavor in stages.

I used to throw everything into a pot and let it go, only to end up with bland stew and tough meat. After testing, I learned that patience pays. Browning the beef creates a foundation of flavor; sautéing aromatics unlocks their sweetness; and a low, steady simmer coaxes the collagen into silky tenderness. A splash of vinegar at the end brightens the entire dish.

If you’re making this for company, stew can be cooked ahead—like many braises, it tastes even better the next day. Store tightly covered and reheat gently. Serve with buttered rolls or a crisp salad to balance the richness.

Ingredients

• 2 lbs beef chuck: Cut into 1.5-inch cubes.
• 2 tbsp olive oil: For browning.
• 1 large onion: Diced.
• 3 cloves garlic: Minced.
• 2 tbsp tomato paste: Adds depth.
• 3 cups beef broth: Low sodium preferred.
• 1 cup red wine (optional): For complexity.
• 3 carrots: Sliced into rounds.
• 3 potatoes: Cut into chunks.
• 2 bay leaves & 1 tsp thyme: Aromatics.
• 1 tbsp red wine vinegar: Finish.
• Salt & pepper: To taste.

Step-by-Step Instructions

Tips

• Dry Meat: Moisture prevents browning; pat beef dry.
• Tomato Paste: Blooming adds sweetness and umami.
• Rest Overnight: Flavors meld beautifully by day two.

Common Mistakes

• Boiling Hard: Toughens meat; keep to gentle simmer.
• Skipping Deglazing: Leaves flavor stuck to the pan.
• Adding Veg Too Early: Over-soft carrots and potatoes.

Related Recipes

• Slow-Cooked Italian Meatballs
• Classic Skillet Chicken
• Honey Balsamic Glazed Pork Chops