This simple beef stew recipe is super easy to make on the stove top, in the instant pot or in a slow cooker! It’s filling and warms you right up on cold winter days!
The Ultimate Farmhouse Beef Stew.
There is nothing quite like the aroma of a slow-simmering beef stew drifting through a farmhouse on a chilly afternoon. This recipe is the definition of comfort in a bowl—tender, melt-in-your-mouth beef, hearty root vegetables, and a rich, savory gravy that practically begs for a warm sourdough roll to soak up every last drop.
At our house, Sunday dinner is usually a classic roast beef. One of my favorite kitchen secrets is transforming those leftovers into this “Monday Night Stew.” It’s a brilliant way to stretch a meal, and if you have leftover pan drippings, they add an incredible depth of flavor to the pot!
But don’t worry—if you don’t have leftovers, this recipe is just as spectacular starting from scratch. Whether you let it bubble away on the stovetop all afternoon or use the Instant Pot for a quick weeknight win, this stew is a guaranteed crowd-pleaser that satisfies even the toughest critics.
The Key Players: What Makes This Stew Special
While every ingredient in the pot plays a part, these are the “heavy hitters” that transform a simple soup into a rich, farmhouse-style beef stew.
Beef Stew Meat (Chuck Roast): For the best results, look for well-marbled beef. I prefer cutting my own from a chuck roast. As it simmers in that 2-quart broth, the fat breaks down to create a “melt-in-your-mouth” texture that pre-cut lean stew meat just can’t match.
The “Flavor Trio” (Tomato Paste, Worcestershire, & Balsamic): This is the secret to a “deep” flavor without a 24-hour cook time. The tomato paste adds body, the Worcestershire brings a savory “umami” punch, and the balsamic vinegar provides a tiny hit of acidity that cuts through the richness of the beef.
2 Quarts Beef Broth: Don’t skimp here! Using a full two quarts ensures there is enough liquid to fully submerge the potatoes and beans. This prevents the vegetables from steaming and keeps the beef completely covered so it stays juicy.
Red Potatoes: I choose red potatoes specifically because they are “waxy.” Unlike Russets, which can fall apart and make a stew grainy, red potatoes hold their shape beautifully even after a long simmer or a stint in the slow cooker.
Fresh Green Beans: Adding these during the final 30 minutes adds a pop of color and a fresh “snap” that breaks up the heaviness of the meat and potatoes. It’s what gives this stew that “farm-to-table” feel!
Success Secrets for Your Stew
The Sear is Key: Don’t rush the browning process. That deep brown crust on the meat is what gives the entire 2-quart broth its rich, dark color and “cooked-all-day” flavor.
Uniform Veggies: Try to cut your potatoes and carrots into similar sizes. This ensures that every vegetable is perfectly tender at the exact same time—no mushy potatoes here!
FAQ’s
Should I Brown Stew Meat First?? Yes… To get the most out of your stew meat, you need a high-heat sear. If you use a thin pot, the meat will just gray and boil in its own juices.
Using a Heavy-Duty Cast Iron Skillet to brown the meat before moving it to the soup pot is a total game-changer. The cast iron creates a deep, caramelized crust (the “fond”) that provides 50% of your stew’s final flavor!
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Simple Beef Stew Recipe
Ingredients
- 2 pounds beef stew meat cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion diced or pearl onions
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 2 quarts beef broth or beef stock 8 cups
- *Optional – 1/2 cup dry red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1.5 lbs red potatoes quartered
- 1 cup pearl onions peeled
- 1 cup green beans trimmed
- 4 tablespoons cornstarch for slurry mixed with 4 tablespoons cold water
- Chopped fresh parsley for garnish
Instructions
- Brown the Beef: In a large Dutch oven or heavy-bottomed soup pot over medium-high heat, add the olive oil. Season the beef with salt and pepper, then brown in batches to get a deep, dark sear. Transfer the browned beef to a plate and set aside.
- Sauté: To the same pot, add the diced onions. Sauté until translucent, then stir in the minced garlic and tomato paste. Cook for 1–2 minutes, stirring constantly to avoid burning the paste.
- Deglaze the Pot: Pour in 1 cup of the beef broth and the red wine. Use a wooden spoon to scrape up all those flavorful browned bits (the fond) from the bottom.
- Simmer: Return the beef to the pot along with the remaining 7 cups of beef broth, Worcestershire, balsamic, bay leaves, and thyme. Bring to a boil, then immediately reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is starting to get tender.
- Add Vegetables: Stir in the quartered red potatoes and pearl onions. Cover and continue to simmer for another 30–45 minutes until the potatoes are fork-tender.
- The Finish: Add the green beans and the cornstarch slurry (4 tbsp cornstarch mixed with 4 tbsp cold water). Stir well and let it simmer uncovered for 5–10 minutes. The gravy will become thick and glossy, and the beans will be perfectly cooked.
- Serve: Discard the bay leaves, garnish with fresh parsley, and serve with plenty of crusty bread for dipping!
Notes
Sear for Flavor: For the best results, brown your beef and sauté your onions/garlic in a skillet first. Stir in the tomato paste at the very end to “wake up” the flavor. Deglaze the Skillet: Pour a splash of the broth into your hot skillet to scrape up the flavor bits, then pour everything into the slow cooker. Combine: Add the remaining beef broth, red wine, Worcestershire, balsamic, bay leaves, thyme, potatoes, and pearl onions to the slow cooker. Slow Cook: Cover and cook on Low for 7–8 hours (or High for 4–5 hours) until the beef is fork-tender. The Fresh Finish: Thirty minutes before serving, stir in the green beans and the cornstarch slurry. Turn the heat to High for those final 30 minutes to help the gravy thicken and the beans cook to a perfect “snap.” Instant Pot Directions (Fastest Method)
Sauté & Brown: Set your Instant Pot to “Sauté” mode. Add olive oil and brown the beef in batches (don’t crowd the pot or it will steam instead of sear!). Remove beef and set aside. Aromatics: Add diced onions to the pot and sauté until translucent. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant. Deglaze: Pour in 1 cup of the beef broth and the red wine. Use a wooden spoon to scrape every bit of browned fond off the bottom (this prevents the “Burn” notice!). Pressure Cook: Return the beef to the pot. Add the remaining beef broth, Worcestershire, balsamic, bay leaves, and thyme. Close the lid and set to High Pressure for 35 minutes. Release & Veggies: When the timer is up, allow a 10-minute natural release, then quick-release the rest. Open the lid and add the potatoes and pearl onions. Finish: Close the lid and cook on High Pressure for another 3 minutes. Quick-release. Stir in the green beans and your cornstarch slurry. Let it sit on the “Keep Warm” setting for 5 minutes to thicken before serving.
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
