Beef Stew


When I think of stews, I think of braised meats, beans, lentils, simmering over a low flame for hours on the stove with herbs, aromatics, and vegetables. The scent wafts through the entire kitchen, into the other living spaces, up the stairs, and even out the windows to the point where someone says "wow, do you smell that?" That, to me, is what I love about cooking. The immediate gratification your senses get when someone is making something so delicious you can smell it from the outside, you know it's gonna be good. This beef stew literally does just that: it entices you to want to eat the entire thing in one sitting. The earthy flavors of the herbs and spices,  tenderness of the stewed beef, the delicate texture of the simmered vegetables, in a sauce that is almost good enough to drink. It's beef stew season, and I am so here for it.

The idea of stew is said to have originated way before there was even a thing as a pot or a pan. Prehistoric men would use other tools such as stomach linings or shells found on land to stew liquids. Stew comes from the word "estuve" in Old French, which translates to the term we know here in America. A stew is the main course, and is usually a liquid base with a variety of other ingredients such as meats, vegetables, over a flame on the stove to sit and - well - stew, for several hours. You can read more about the etymology of the term here.

Making beef stew only employs the use of one large stock pot, but I prefer a dutch oven. Once you get all the ingredients into the pot, turn it on to a low summer for a few hours, it works its glorious magic. Feel free to sit back and watch reruns of The Office while your entire home fills with the delectable smells makings its way from the kitchen to your nostrils. I promise you, no matter if you are a beef stew novice or aficionado, the smell will lure you each and every time.

Beef Stew Ingredients:

  • Stewed Beef Meat: usually comes in smaller pieces, you can get at almost any grocery store or a butcher.
  • Tapioca starch or cornstarch: coating the meat in this will give the meat a nice char, adding more flavor to the stew.
  • Tomato sauce: Base for the stew.
  • Beef, chicken, or vegetable stock: adds more liquid to the base of the stew and of course, more flavor.
  • Carrots: feel free to use baby or large carrots (peeled and diced).
  • Baby potatoes: these are easier here, as they cook quicker in the stew, and also add great flavor.
  • Oil: to cook the meat.
  • Red wine: deglazes the pot, and also adds a richness to the sauce (fun tip: I used Manischewitz!)
  • Seasonings: seasonings such as paprika, garlic powder, and salt and pepper lift the flavors of the meat and the overall stew.
  • Fresh thyme: any stew or soup requires fresh thyme leaves, no exception. Leave a bundle of thyme in the stew, it will wilt and work its way into the stew and adds the perfect amount of earthiness.

Beef Stew Tips:

  • Do not forget to dredge the meat in some sort of starch, it'll add way more flavor and help with the browning when you cook it first.
  • Low and slow is the name of the game here, don't rush the process.
  • Don't have a dutch oven? Pan sear the meat and transfer to a crockpot. I've not made this in an instant pot yet, but I'd imagine it would work just as well.

If I think hard enough about the smell that comes from a beef stew sitting on the stove, I can almost taste it. This will easily become your go-to recipe and meal on those cold, wintry days. The best part? It freezes very well. Make enough for another day, and you're set!

Beef Stew

Sit back, relax, and let this classic beef stew do all the work. Comforting, cozy, and packed with delicious flavor, beef stew is a go-to recipe, especially in the winter months. Pour a glass of your favorite red, turn on some tunes, and feast.



  • 1 lb stewed beef meat
  • 1 tbsp tapioca starch or cornstarch
  • 2 cups tomato sauce
  • 1 cup broth
  • 1 cup baby carrots sliced in half
  • 1 ½ cups baby potatoes diced
  • 1 tbsp oil
  • 1/4 cup wine
  • Fresh thyme
  • Garlic powder
  • Paprika
  • Cumin
  • Salt
  • Pepper


  • Start with adding the oil to a dutch oven.
  • In a large bowl, coat beef in arrowroot or flour, salt and pepper.
  • Add the meat to the dutch oven and sear on each side in the oil on a medium flame.
  • Let the meat sit to brown on all sides and deglaze by pouring in the ¼ cup of wine.
  • Add broth and tomato sauce, stir.
  • Add seasonings and vegetables. Stir to combine.
  • Keep on medium flame for 10m then switch to a low/simmer for three hours.

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