19 Delicious Crock Pot Beef Stew Recipes for Cozy Dinners

Gathering around a warm, hearty meal is one of life’s simple pleasures, especially when chilly evenings call for comfort food. These crock pot beef stew recipes are perfect for cozy dinners, offering rich flavors and effortless preparation. Whether you’re craving classic comfort or a new twist, you’ll find inspiration here to make your next meal unforgettable. Let’s dive into these delicious options!

Classic Slow Cooker Beef Stew

Forget complicated stew recipes that require constant attention. This slow cooker version delivers deep, savory flavors with minimal effort. Just prep your ingredients and let the cooker do the work.

Ingredients

For Browning:
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper

For the Stew Base:
– 1 large yellow onion, chopped into ½-inch pieces
– 4 carrots, peeled and cut into 1-inch chunks
– 3 celery stalks, cut into 1-inch pieces
– 3 cloves garlic, minced

For the Liquid:
– 4 cups beef broth
– ¼ cup tomato paste
– 2 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 2 bay leaves

For Thickening:
– ¼ cup all-purpose flour
– ¼ cup cold water

Instructions

1. Pat the beef cubes completely dry with paper towels.
2. Season the beef evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Add beef cubes in a single layer, working in batches to avoid overcrowding.
5. Sear beef for 3-4 minutes per side until deeply browned on all surfaces.
6. Transfer browned beef to a 6-quart slow cooker.
7. Add chopped onion, carrots, celery, and minced garlic to the slow cooker.
8. Whisk together beef broth, tomato paste, and Worcestershire sauce in a medium bowl until smooth.
9. Pour the liquid mixture over the vegetables and beef in the slow cooker.
10. Sprinkle dried thyme over the mixture and add bay leaves.
11. Cover and cook on LOW for 8 hours or HIGH for 4 hours.
12. Whisk flour and cold water together in a small bowl until no lumps remain.
13. Stir the flour slurry into the stew until fully incorporated.
14. Cover and cook for an additional 30 minutes on HIGH until thickened.
15. Remove and discard the bay leaves before serving.

Just ladle this stew into bowls over mashed potatoes or crusty bread. The beef becomes incredibly tender, falling apart at the slightest pressure, while the vegetables maintain just enough structure. Rich, savory broth clings to every ingredient, making each spoonful deeply satisfying.

Hearty Red Wine Beef Stew

Frosty evenings call for comfort in a bowl. This robust stew transforms simple ingredients into deep, satisfying flavors. Perfect for chilly nights when you need warmth from within.

Ingredients

– For the beef: 2 lbs beef chuck (cut into 1-inch cubes), 2 tbsp olive oil, 1 tsp salt, ½ tsp black pepper
– For the vegetables: 1 large yellow onion (chopped), 3 carrots (cut into ½-inch rounds), 2 celery stalks (chopped), 3 garlic cloves (minced)
– For the liquid: 2 cups dry red wine, 4 cups beef broth, 2 tbsp tomato paste, 2 bay leaves, 1 tsp dried thyme

Instructions

1. Pat beef cubes dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season beef with salt and pepper, then brown in batches for 3-4 minutes per side until deeply colored.
4. Remove beef and set aside, leaving drippings in the pot.
5. Add onions, carrots, and celery to the pot, cooking for 6-8 minutes until softened.
6. Stir in garlic and cook for 1 minute until fragrant.
7. Add tomato paste and cook for 2 minutes, stirring constantly to deepen its flavor.
8. Pour in red wine, scraping the bottom to release all browned bits for maximum flavor.
9. Return beef to the pot along with any accumulated juices.
10. Add beef broth, bay leaves, and thyme, stirring to combine.
11. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until beef is fork-tender.
12. Remove bay leaves before serving. Essential for cozy dinners, this stew develops rich, complex flavors as it simmers. The beef becomes meltingly tender while the wine adds depth without acidity. Serve over creamy polenta or with crusty bread to soak up every last drop of the luxurious sauce.

Chunky Vegetable Beef Stew

O
utumn evenings call for hearty comfort food that warms from the inside out. This chunky vegetable beef stew delivers rich flavor with minimal fuss. Let’s get straight to cooking.

Ingredients

– For the beef: 2 lbs beef chuck (cut into 1-inch cubes), 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
– For the base: 1 large yellow onion (chopped), 3 carrots (peeled and sliced into 1/2-inch rounds), 3 celery stalks (chopped), 3 garlic cloves (minced)
– For simmering: 4 cups beef broth, 1 cup red wine, 2 tbsp tomato paste, 2 bay leaves, 1 tsp dried thyme
– For finishing: 2 large potatoes (peeled and cubed into 1-inch pieces), 1 cup frozen peas

Instructions

1. Pat the beef cubes completely dry with paper towels.
2. Season beef evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear beef in a single layer until deeply browned on all sides, about 6-8 minutes total.
5. Remove beef to a plate using a slotted spoon, leaving drippings in the pot.
6. Add chopped onion, carrots, and celery to the hot drippings.
7. Sauté vegetables until softened, about 5-7 minutes, scraping up browned bits from the bottom.
8. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
9. Add 2 tbsp tomato paste and cook for 1 minute until it darkens slightly.
10. Pour in 1 cup red wine, scraping the bottom to deglaze completely.
11. Return seared beef and any accumulated juices to the pot.
12. Add 4 cups beef broth, 2 bay leaves, and 1 tsp dried thyme.
13. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
14. Add cubed potatoes to the stew.
15. Continue simmering covered until potatoes are fork-tender, about 30 minutes.
16. Stir in 1 cup frozen peas and cook for 5 more minutes.
17. Remove bay leaves before serving.

Warm, tender beef melts alongside soft potatoes in this deeply savory stew. The vegetables maintain just enough texture to contrast the rich broth. Serve over crusty bread or with a sprinkle of fresh parsley for brightness.

Guinness Beef Stew with Mushrooms

Comfort food gets an upgrade with this rich, hearty stew. Classic beef stew ingredients meet dark beer for deep flavor. Mushrooms add earthy notes that complement the tender meat perfectly.

Ingredients

For the beef base:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups Guinness beer
• 4 cups beef broth

For the vegetables and seasoning:

• 1 lb cremini mushrooms, halved
• 3 large carrots, cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 2 tbsp all-purpose flour
• 2 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp Worcestershire sauce

Instructions

1. Pat beef cubes dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown beef in batches, about 3-4 minutes per side, avoiding overcrowding the pan.
4. Remove beef and set aside, leaving drippings in the pot.
5. Add onions and cook until softened, about 5 minutes.
6. Add garlic and cook for 1 minute until fragrant.
7. Stir in tomato paste and cook for 2 minutes to deepen its flavor.
8. Sprinkle flour over the mixture and cook for 1 minute, stirring constantly.
9. Pour in Guinness, scraping up any browned bits from the bottom of the pot.
10. Return beef to the pot along with any accumulated juices.
11. Add beef broth, thyme, bay leaves, salt, pepper, and Worcestershire sauce.
12. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
13. Add carrots, celery, and mushrooms to the pot.
14. Continue simmering uncovered for 45 minutes until vegetables are tender and sauce has thickened.
15. Remove bay leaves before serving. Keep the stew at a gentle simmer to prevent the meat from toughening during the final cooking stage.

Key to this stew’s appeal is the fork-tender beef that falls apart with minimal pressure. The Guinness creates a rich, slightly bitter backbone that balances the sweetness of the carrots. Serve it over creamy mashed potatoes or with crusty bread for soaking up every last drop of the deeply flavored gravy.

Savory Herb and Garlic Beef Stew

A hearty beef stew becomes extraordinary with aromatic herbs and garlic. This version delivers deep flavor with minimal fuss. Perfect for chilly evenings when you crave comfort.

Ingredients

For the beef and vegetables:
– 2 lbs beef chuck, cut into 1-inch cubes
– 1 tbsp olive oil
– 1 large yellow onion, chopped
– 4 carrots, sliced into ½-inch rounds
– 3 celery stalks, chopped
– 4 garlic cloves, minced

For the liquid and seasoning:
– 4 cups beef broth
– 1 cup red wine
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 2 bay leaves
– 1 tsp salt
– ½ tsp black pepper

For finishing:
– 2 tbsp chopped fresh parsley

Instructions

1. Pat the beef cubes completely dry with paper towels.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear beef in a single layer until deeply browned on all sides, about 8 minutes total.
4. Remove beef with a slotted spoon and set aside.
5. Add onion, carrots, and celery to the same pot.
6. Sauté vegetables until softened, about 5 minutes.
7. Add minced garlic and cook until fragrant, about 30 seconds.
8. Stir in tomato paste and cook for 1 minute to deepen its flavor.
9. Pour in red wine, scraping up all browned bits from the pot bottom.
10. Simmer wine until reduced by half, about 3 minutes.
11. Return seared beef to the pot.
12. Add beef broth, dried thyme, dried rosemary, bay leaves, salt, and pepper.
13. Bring stew to a gentle boil, then immediately reduce heat to low.
14. Cover pot and simmer for 2 hours, stirring occasionally.
15. Remove lid and continue simmering for 30 minutes to thicken the sauce.
16. Discard bay leaves and stir in fresh parsley.
17. Let stew rest off heat for 10 minutes before serving.

Deeply savory with fork-tender beef and aromatic garlic, this stew develops rich complexity as it simmers. The vegetables soften into the broth while maintaining texture. Serve over creamy polenta or with crusty bread for soaking up every last drop.

Beef Stew with Root Vegetables

This hearty beef stew warms you from the inside out. Tender chunks of beef simmer with earthy root vegetables in a rich broth. It’s the perfect comfort food for chilly evenings.

Ingredients

• For Browning the Beef:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the Aromatics and Broth:
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
• For the Root Vegetables:
  • 3 carrots, peeled and cut into 1-inch pieces
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 1 lb potatoes, peeled and cut into 1-inch cubes

Instructions

1. Pat the beef cubes dry with paper towels. Tip: Drying the beef ensures a better sear.
2. Season the beef with salt and pepper.
3. Heat vegetable oil in a large Dutch oven over medium-high heat.
4. Add the beef in a single layer, working in batches if needed.
5. Sear the beef for 3-4 minutes per side until deeply browned.
6. Remove the beef from the pot and set it aside.
7. Add the chopped onion to the pot.
8. Cook the onion for 5 minutes until softened.
9. Add the minced garlic and cook for 1 minute until fragrant.
10. Stir in the tomato paste and cook for 1 minute.
11. Pour in the beef broth, scraping the bottom of the pot to release any browned bits.
12. Return the seared beef to the pot.
13. Add the dried thyme.
14. Bring the stew to a boil.
15. Reduce the heat to low, cover the pot, and simmer for 1.5 hours. Tip: A low, slow simmer makes the beef incredibly tender.
16. Add the carrots, parsnips, and potatoes to the pot.
17. Cover and simmer for another 45 minutes until the vegetables are fork-tender. Tip: Cut vegetables uniformly for even cooking.

Melt-in-your-mouth beef contrasts with the firm texture of the root vegetables. The rich, savory broth soaks perfectly into a slice of crusty bread. For a fresh twist, stir in a handful of chopped parsley just before serving.

Southwestern Beef Stew with Black Beans

Unwind with this hearty Southwestern beef stew that brings bold flavors to your table. Using simple ingredients and straightforward steps, it delivers deep, smoky notes with minimal effort. This one-pot meal is perfect for busy weeknights or cozy weekends.

Ingredients

• For Browning:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For Aromatics:
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
• For Liquid and Spices:
  • 4 cups beef broth
  • 1 (14.5 oz) can diced tomatoes
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
• For Vegetables and Beans:
  • 2 large carrots, sliced into 1/2-inch rounds
  • 2 celery stalks, sliced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn

Instructions

1. Pat the beef cubes dry with paper towels to ensure a good sear.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season the beef with salt and pepper.
4. Sear the beef in batches for 3–4 minutes per side until deeply browned.
5. Remove the beef and set aside, leaving the drippings in the pot.
6. Add the diced onion and cook for 5 minutes until softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
9. Pour in the beef broth, scraping the bottom to release any browned bits.
10. Add the diced tomatoes, cumin, chili powder, and smoked paprika.
11. Return the seared beef to the pot and bring to a simmer.
12. Reduce the heat to low, cover, and simmer for 1.5 hours until the beef is tender.
13. Stir in the carrots and celery and simmer uncovered for 20 minutes until tender.
14. Add the black beans and frozen corn and cook for 5 minutes until heated through.

Expect tender beef that shreds easily and a rich, slightly thickened broth. Each spoonful balances smoky spices with sweet corn and earthy beans. Elevate it by serving over cilantro-lime rice or with warm tortillas for dipping.

Tomato and Basil Beef Stew

Fragrant tomatoes and fresh basil transform this beef stew into a comforting classic. Hearty chunks of beef simmer slowly with aromatic vegetables for deep flavor. This one-pot meal delivers restaurant-quality results with straightforward preparation.

Ingredients

For Browning:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

For Aromatics:

• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced into ½-inch rounds
• 2 celery stalks, chopped

For Stewing:

• 4 cups beef broth
• 1 can (28 oz) crushed tomatoes
• ¼ cup tomato paste
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme

For Finishing:

• ½ cup fresh basil leaves, chopped

Instructions

1. Pat beef cubes dry with paper towels to ensure proper browning.
2. Season beef evenly with salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Brown beef in batches, about 3-4 minutes per side, developing a deep crust.
5. Transfer browned beef to a plate, reserving drippings in the pot.
6. Sauté onion, garlic, carrots, and celery in the same pot for 5 minutes until softened.
7. Add tomato paste and cook for 1 minute to deepen its flavor.
8. Return beef and any accumulated juices to the pot.
9. Pour in beef broth, using a wooden spoon to scrape up browned bits from the bottom.
10. Stir in crushed tomatoes, Worcestershire sauce, bay leaves, and dried thyme.
11. Bring stew to a boil, then reduce heat to maintain a gentle simmer.
12. Cover and simmer for 2 hours until beef is fork-tender.
13. Remove bay leaves and discard them.
14. Stir in fresh basil just before serving.

Juicy beef chunks melt in your mouth while the tomato-based broth carries bright basil notes. The vegetables maintain slight texture against the tender meat. Serve over creamy polenta or with crusty bread to soak up every drop of the rich sauce.

Spicy Jalapeño Beef Stew

Bold flavors and serious heat define this spicy jalapeño beef stew. It delivers tender beef chunks in a fiery broth that warms you from the inside out. This one-pot meal requires minimal prep but delivers maximum comfort.

Ingredients

– For the beef: 2 lbs beef chuck (cut into 1-inch cubes), 1 tbsp vegetable oil, 1 tsp salt
– For the base: 1 large onion (chopped), 4 cloves garlic (minced), 4 fresh jalapeños (sliced, seeds included), 2 tbsp tomato paste
– For the broth: 4 cups beef broth, 1 cup dark beer, 2 tbsp Worcestershire sauce
– For finishing: 2 large potatoes (peeled and cubed), 2 carrots (sliced), 1 tsp black pepper

Instructions

1. Pat the beef chuck cubes completely dry with paper towels.
2. Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear the beef cubes in a single layer for 3 minutes per side until deeply browned.
4. Remove the beef from the pot and set aside.
5. Add the chopped onion to the same pot and cook for 4 minutes until softened.
6. Stir in the minced garlic and sliced jalapeños, cooking for 1 minute until fragrant.
7. Add 2 tbsp tomato paste and cook for 2 minutes until it darkens in color.
8. Pour in 1 cup dark beer, scraping up all the browned bits from the bottom.
9. Return the seared beef to the pot along with any accumulated juices.
10. Add 4 cups beef broth, 2 tbsp Worcestershire sauce, and 1 tsp salt.
11. Bring the stew to a boil, then reduce heat to low and cover.
12. Simmer for 1.5 hours until the beef is fork-tender.
13. Add the cubed potatoes and sliced carrots to the pot.
14. Continue simmering uncovered for 30 minutes until the vegetables are tender.
15. Stir in 1 tsp black pepper and adjust seasoning if needed.
16. Remove from heat and let rest for 10 minutes before serving.

Hearty chunks of beef practically melt in your mouth while the jalapeños provide a building heat that lingers pleasantly. The potatoes soak up the spicy broth, creating perfectly seasoned bites throughout. Serve over cornbread to balance the heat, or with a dollop of cool sour cream for contrast.

Creamy Mushroom Beef Stew

Oozing with rich, savory flavors, this creamy mushroom beef stew delivers ultimate comfort in every spoonful. Tender chunks of beef simmer alongside earthy mushrooms in a velvety sauce that coats perfectly. It’s the kind of hearty meal that makes chilly evenings something to look forward to.

Ingredients

– For the beef: 2 lbs beef chuck, cut into 1-inch cubes; 2 tbsp olive oil; 1 tsp salt; ½ tsp black pepper
– For the vegetables: 1 large yellow onion, diced; 3 cloves garlic, minced; 1 lb cremini mushrooms, sliced; 2 large carrots, sliced into ½-inch rounds
– For the sauce: ¼ cup all-purpose flour; 4 cups beef broth; 1 cup heavy cream; 2 tbsp Worcestershire sauce; 1 tsp dried thyme

Instructions

1. Pat the beef cubes completely dry with paper towels.
2. Season beef evenly with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear beef in a single layer, working in batches to avoid crowding, for 3-4 minutes per side until deeply browned.
5. Transfer all seared beef to a clean plate, leaving drippings in the pot.
6. Add diced onion to the hot pot and cook for 5 minutes until translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add sliced mushrooms and cook for 8 minutes until they release their liquid and brown lightly.
9. Sprinkle flour over the vegetable mixture and cook for 2 minutes while stirring constantly.
10. Gradually pour in beef broth while scraping up any browned bits from the pot bottom.
11. Return seared beef and any accumulated juices to the pot.
12. Add carrots, Worcestershire sauce, and dried thyme, stirring to combine.
13. Bring the stew to a gentle boil, then immediately reduce heat to low.
14. Cover and simmer for 1 hour and 45 minutes, stirring occasionally.
15. Stir in heavy cream and simmer uncovered for 15 minutes until slightly thickened.
16. Test beef tenderness by piercing with a fork—it should yield easily without resistance.

The finished stew boasts fork-tender beef that practically melts alongside earthy mushrooms in a luxuriously creamy sauce. Serve it over creamy mashed potatoes or crusty bread to soak up every last drop of the rich gravy.

Teriyaki-Glazed Beef Stew

Even the heartiest beef stew gets a flavor upgrade with this teriyaki twist. Expect tender chunks of beef bathed in a glossy, sweet-savory glaze that clings perfectly. This one-pot wonder simplifies cleanup while delivering restaurant-quality results.

Ingredients

For the beef base:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large yellow onion, chopped
• 3 carrots, sliced into ½-inch rounds
• 4 cups beef broth

For the teriyaki glaze:

• ½ cup soy sauce
• ¼ cup brown sugar
• 2 tbsp rice vinegar
• 1 tbsp minced ginger
• 2 tsp cornstarch mixed with 1 tbsp water

Instructions

1. Pat the beef cubes dry with paper towels.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear beef in a single layer until deeply browned on all sides, about 3 minutes per side.
4. Transfer beef to a plate, leaving drippings in the pot.
5. Sauté chopped onion in the drippings until translucent, about 5 minutes.
6. Add sliced carrots and cook for 2 more minutes.
7. Return seared beef to the pot.
8. Pour in beef broth, scraping any browned bits from the bottom.
9. Bring to a boil, then reduce heat to low.
10. Cover and simmer for 1 hour 30 minutes until beef is fork-tender.
11. Whisk together soy sauce, brown sugar, rice vinegar, and minced ginger in a small bowl.
12. Pour the teriyaki mixture into the stew, stirring to combine.
13. Simmer uncovered for 10 minutes to let flavors meld.
14. Stir the cornstarch slurry into the stew.
15. Cook for 3 more minutes until the sauce thickens and glazes the beef.

Hearty chunks of beef become meltingly tender after the long simmer, while the glossy teriyaki glaze adds a sweet-savory punch that permeates every bite. Serve it over steamed rice to soak up the rich sauce, or spoon it into bowls with a sprinkle of sesame seeds for extra crunch. The carrots retain just enough texture to contrast the soft beef.

French Onion Beef Stew

On brisk autumn evenings, nothing satisfies like this rich French onion beef stew. Our version layers caramelized onions with tender beef in a savory broth. You’ll have dinner ready in under two hours.

Ingredients

For the beef and onions:
– 2 lbs beef chuck, cut into 1-inch cubes
– 3 large yellow onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp kosher salt

For the broth and seasoning:
– 4 cups beef broth
– 1 cup dry red wine
– 2 tbsp Worcestershire sauce
– 3 sprigs fresh thyme
– 2 bay leaves
– 1/2 tsp black pepper

For serving:
– 4 slices crusty bread
– 1 cup shredded Gruyère cheese

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Pat beef cubes dry with paper towels and season with 1 tsp kosher salt.
3. Brown beef in batches, about 3 minutes per side, developing a dark crust.
4. Remove beef and add sliced onions to the pot.
5. Cook onions for 25 minutes, stirring occasionally, until deeply caramelized and golden brown.
6. Pour in 1 cup red wine, scraping browned bits from the pot bottom.
7. Simmer wine for 2 minutes until reduced by half.
8. Return beef to the pot with any accumulated juices.
9. Add 4 cups beef broth, 2 tbsp Worcestershire sauce, 3 thyme sprigs, 2 bay leaves, and 1/2 tsp black pepper.
10. Bring stew to a boil, then reduce heat to low.
11. Cover and simmer for 1 hour 30 minutes until beef is fork-tender.
12. Preheat broiler to 450°F.
13. Ladle stew into oven-safe bowls placed on a baking sheet.
14. Top each bowl with a slice of crusty bread and 1/4 cup shredded Gruyère.
15. Broil for 3-4 minutes until cheese is bubbly and golden brown.

What emerges is fork-tender beef swimming in a deeply savory broth. The melted Gruyère forms a stretchy blanket over crusty bread, creating textural contrast. Serve this directly from the oven for maximum cheese pull drama.

Balsamic Glazed Beef Stew

You’ll love how this balsamic glazed beef stew transforms a classic into something extraordinary with its rich, tangy-sweet depth. Year-round comfort meets elegant flavor in this one-pot wonder that’s perfect for busy weeknights or cozy gatherings. Your kitchen will smell incredible as the glaze caramelizes and tenderizes the beef to perfection.

Ingredients

For the beef and base:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 carrots, sliced into ½-inch rounds
• 3 celery stalks, chopped
• 4 garlic cloves, minced

For the braising liquid and glaze:

• ½ cup balsamic vinegar
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tbsp brown sugar
• 1 tsp dried thyme
• 2 bay leaves
• Salt and black pepper to season

Instructions

1. Pat the beef chuck cubes dry with paper towels to ensure a good sear.
2. Season the beef generously with salt and black pepper on all sides.
3. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the beef in a single layer, working in batches to avoid overcrowding, for 3–4 minutes per side until deeply browned.
5. Transfer the seared beef to a plate and set aside.
6. Add the diced onion to the pot and sauté for 4–5 minutes until softened and translucent.
7. Stir in the carrots and celery, cooking for another 3 minutes until slightly tender.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Mix in 1 tbsp tomato paste and cook for 1 minute to deepen its flavor.
10. Pour in ½ cup balsamic vinegar, scraping the bottom of the pot to deglaze and lift any browned bits.
11. Add 2 cups beef broth, 1 tbsp brown sugar, 1 tsp dried thyme, and 2 bay leaves, stirring to combine.
12. Return the seared beef and any accumulated juices to the pot, submerging it in the liquid.
13. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 2 hours until the beef is fork-tender.
14. Remove the lid and simmer uncovered for 20–30 minutes to thicken the glaze, stirring occasionally.
15. Discard the bay leaves before serving.

Hearty chunks of beef melt in your mouth, while the glossy balsamic glaze adds a balanced sweet-tangy kick that clings to every vegetable. Serve it over creamy polenta or crusty bread to soak up the rich sauce, or garnish with fresh parsley for a bright finish. This stew’s deep, caramelized flavors only improve after a day, making it ideal for make-ahead meals.

Ginger Soy Sauce Beef Stew

Melt-in-your-mouth beef meets savory ginger soy goodness in this comforting stew. Prep takes just 15 minutes before slow simmering develops deep flavors. This one-pot wonder transforms tough cuts into tender perfection.

Ingredients

For the beef base:

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp fresh ginger, grated

For the braising liquid:

• 1/2 cup soy sauce
• 4 cups beef broth
• 2 tbsp brown sugar
• 1 tbsp rice vinegar

For finishing:

• 3 carrots, cut into 1-inch chunks
• 2 tbsp cornstarch
• 2 tbsp cold water
• 2 green onions, sliced

Instructions

1. Pat beef cubes completely dry with paper towels to ensure proper browning.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown beef in a single layer for 3-4 minutes per side, working in batches to avoid crowding.
4. Transfer browned beef to a clean plate, leaving drippings in the pot.
5. Add diced onion to the hot pot and cook for 5 minutes until softened.
6. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Return all beef and accumulated juices to the pot.
8. Pour in soy sauce, beef broth, brown sugar, and rice vinegar.
9. Bring liquid to a boil, then immediately reduce heat to maintain a gentle simmer.
10. Cover and simmer for 1.5 hours, stirring occasionally to prevent sticking.
11. Add carrot chunks and continue simmering covered for 30 more minutes.
12. Whisk cornstarch with cold water in a small bowl until completely smooth.
13. Stir cornstarch slurry into the stew and simmer uncovered for 5 minutes to thicken.
14. Remove from heat and stir in sliced green onions.

Hearty chunks of beef become fork-tender after the long simmer in ginger-infused broth. The soy sauce creates a rich, savory base that perfectly balances the subtle sweetness from carrots and brown sugar. Serve over fluffy jasmine rice or with crusty bread to soak up every drop of the glossy sauce.

Rustic Italian Beef Stew

Rustic Italian beef stew delivers deep, comforting flavors with minimal fuss. Rich tomato broth and tender beef chunks make this a perfect cold-weather meal. Simple ingredients create impressive results every time.

Ingredients

For the beef:
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper

For the vegetables:
– 1 large yellow onion, diced
– 3 carrots, sliced into ½-inch rounds
– 3 celery stalks, chopped
– 4 garlic cloves, minced

For the broth:
– 4 cups beef broth
– 1 (28 oz) can crushed tomatoes
– 1 tbsp tomato paste
– 2 tsp dried oregano
– 1 tsp dried thyme
– 2 bay leaves

Instructions

1. Pat beef cubes completely dry with paper towels.
2. Season beef evenly with salt and pepper on all sides.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear beef in a single layer, working in batches to avoid crowding, for 3-4 minutes per side until deeply browned.
5. Transfer seared beef to a clean plate, leaving drippings in the pot.
6. Add diced onion to the hot pot and cook for 5 minutes until translucent.
7. Stir in carrots and celery, cooking for another 4 minutes until slightly softened.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Stir tomato paste into the vegetable mixture and cook for 1 minute to deepen flavor.
10. Pour in crushed tomatoes and beef broth, scraping any browned bits from the pot bottom.
11. Return seared beef and any accumulated juices to the pot.
12. Add oregano, thyme, and bay leaves, stirring to combine.
13. Bring stew to a gentle boil, then immediately reduce heat to low.
14. Cover pot and simmer for 2 hours, stirring occasionally.
15. Remove lid and continue simmering uncovered for 30 minutes to thicken sauce.
16. Discard bay leaves before serving.

Tender beef practically melts in your mouth against the robust tomato broth. Serve this stew over creamy polenta or with crusty bread for soaking up every last drop. The vegetables maintain just enough texture to contrast the falling-apart meat.

Sweet Potato and Beef Stew

Grab your Dutch oven for this hearty sweet potato and beef stew that comes together with minimal fuss. Generous chunks of beef and sweet potatoes simmer in a rich broth until perfectly tender. This one-pot meal delivers deep flavor with straightforward preparation.

Ingredients

For Browning the Beef:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

For the Aromatics and Broth:

• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves

For the Vegetables:

• 2 large sweet potatoes, peeled and cut into 1-inch chunks
• 3 large carrots, sliced into ½-inch rounds

Instructions

1. Pat beef cubes completely dry with paper towels.
2. Season beef evenly with 1 tsp salt and ½ tsp black pepper.
3. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering.
4. Add beef in a single layer, working in batches to avoid overcrowding.
5. Sear beef for 3-4 minutes per side until deeply browned.
6. Transfer browned beef to a clean plate.
7. Add chopped onion to the pot and cook for 5 minutes until softened.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Stir in 1 tbsp tomato paste and cook for 1 minute to deepen flavor.
10. Return all beef and accumulated juices to the pot.
11. Pour in 4 cups beef broth, scraping bottom to release browned bits.
12. Add 1 tsp dried thyme and 2 bay leaves.
13. Bring stew to a boil, then reduce heat to maintain a gentle simmer.
14. Cover and simmer for 1 hour and 30 minutes.
15. Add sweet potato chunks and carrot rounds to the pot.
16. Continue simmering uncovered for 30 minutes until vegetables are fork-tender.
17. Remove and discard bay leaves.
18. Let stew rest off heat for 10 minutes before serving.

Deep, savory flavors develop as the beef becomes meltingly tender during the long simmer. The sweet potatoes break down slightly to naturally thicken the broth while maintaining their shape. Dish this stew over creamy polenta or with crusty bread for soaking up every last bit of the rich liquid.

Lemon Thyme Beef Stew

Warm, comforting beef stew gets a bright twist with lemon and thyme. This one-pot meal delivers tender meat and rich flavors with minimal effort. Perfect for chilly evenings when you want something satisfying but not heavy.

Ingredients

For the beef base:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups beef broth
• 1 cup red wine

For the vegetables and seasoning:

• 4 carrots, cut into 1-inch pieces
• 3 celery stalks, cut into 1-inch pieces
• 1 lb baby potatoes, halved
• 2 tbsp fresh thyme leaves
• Zest and juice of 1 lemon
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Pat beef cubes dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season beef with salt and pepper.
4. Brown beef in batches, about 3 minutes per side, developing a deep crust.
5. Remove beef and set aside.
6. Add onion to the pot and cook until translucent, about 5 minutes.
7. Add garlic and cook for 1 minute until fragrant.
8. Sprinkle flour over onions and garlic, stirring constantly for 2 minutes to cook out raw flavor.
9. Pour in red wine, scraping up all browned bits from the bottom of the pot.
10. Add beef broth and bring to a simmer.
11. Return beef to the pot along with any accumulated juices.
12. Add carrots, celery, potatoes, and thyme.
13. Cover and simmer on low heat for 2 hours until beef is fork-tender.
14. Stir in lemon zest and juice just before serving to preserve bright flavor.

Amazingly tender beef falls apart at the slightest pressure, while the lemon cuts through the richness beautifully. Serve over creamy polenta or with crusty bread to soak up every drop of the savory broth. The thyme and lemon create a surprisingly fresh take on classic comfort food.

Moroccan Spiced Beef Stew

Rustic and deeply aromatic, this Moroccan spiced beef stew brings North African warmth to your table. Tender chunks of beef simmer slowly with traditional spices until fork-tender. Perfect for chilly evenings when you crave something hearty yet exotic.

Ingredients

For Browning the Beef

– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp salt

For the Aromatics

– 1 large yellow onion, diced
– 4 garlic cloves, minced
– 1 tbsp fresh ginger, grated

For the Spice Blend

– 2 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp cayenne pepper

For the Stew Base

– 4 cups beef broth
– 1 (14.5 oz) can diced tomatoes
– 2 large carrots, cut into 1-inch pieces
– 1 sweet potato, peeled and cut into 1-inch cubes
– 1/2 cup dried apricots, chopped

Instructions

1. Pat beef cubes completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season beef with salt and sear in batches until deeply browned on all sides, about 3-4 minutes per side.
4. Transfer browned beef to a plate, leaving drippings in the pot.
5. Add diced onion to the pot and cook until softened and translucent, about 5 minutes.
6. Add minced garlic and grated ginger, cooking until fragrant, about 1 minute.
7. Sprinkle all spice blend ingredients over the aromatics and toast for 30 seconds to release oils.
8. Return beef and any accumulated juices to the pot.
9. Pour in beef broth and diced tomatoes with their juices, scraping up any browned bits from the bottom.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
11. Add carrots, sweet potato, and dried apricots to the stew.
12. Continue simmering uncovered for another 45 minutes until beef shreds easily with a fork and vegetables are tender.

Just spoon this richly spiced stew over fluffy couscous or crusty bread to soak up the fragrant sauce. The tender beef practically melts while the sweet potatoes and apricots provide subtle sweetness against the warm spices. For a complete Moroccan experience, garnish with fresh cilantro and toasted almonds before serving.

Conclusion

Nothing warms the soul like a hearty beef stew, and with these 19 diverse recipes, you’re sure to find your new favorite. We hope these ideas inspire cozy dinners and happy bellies. Try one out, leave a comment with your top pick, and don’t forget to share this roundup on Pinterest for fellow stew lovers!