In the winter months, nothing beats a warm bowl of boneless beef stew. It’s a simple recipe that you make in a large Dutch oven that does all the slow cooking in your oven.
You can certainly turn this into a slow cooker beef stew recipe if you prefer, or even make it as Instant Pot beef stew.
It’s the flavors of the ingredients coming together in this way that make it such a beloved meal for families to share together.
Comfort Food in a Hearty Stew
The hearty stew creates a comforting meal that is perfect for the winter months. The recipe is easy to prep and cooks for a few short hours, bringing you a delicious tender meal with savory sauce for dinner.
Hearty Beef Stew – The Ultimate One-Pot Meal
Beef stew is complex in flavor but remains a simple recipe that is a true family favorite.
I recommend using chuck roast because of its marbling since the connective tissues become rendered to create mouth-tender bites of meat.
Eye round roast can work, too, but it is less marbled, which means you may not get such a tender result.
Another tip here is that you need to get a good sear on the beef chunks. This can be achieved by patting the meat dry with a paper towel first and letting your Dutch oven and oil get hot before adding the beef.
Don’t overcrowd the pot or salt the meat first. Simply sear on a few of the sides to get that rich flavor,
Ingredients for the Tender Beef Stew
- Stew meat cut into one-inch pieces.
- Vegetable oil
- Onion, diced
- Large carrots peeled and sliced.
- All-purpose flour
- Tomato paste
- Garlic cloves, minced
- Beef broth
- Fresh thyme sprigs
- Bay leaves
- Large Russet potatoes
- Frozen peas
How to Make The Best Beef Stew Recipe
If you want a more robust broth, make sure you have some dry red wine on hand to help enhance the flavor.
You’ll start by preheating the oven to 300 degrees.
Meanwhile, you’ll add your vegetable oil to a large Dutch oven over medium-high heat. Once it’s hot, you can sear the beef tips in batches.
Once the beef is browned, remove it and season with salt, then set it aside.
Reduce the temperature to medium and add your onion, carrots, and salt. Cook this for about 5 minutes with the browned bits, stirring occasionally.
Next, the flour goes in, and you’ll want to stir this until there are no white lumps left. Keep cooking for three to four minutes while stirring regularly.
The minced garlic and tomato paste need to be added next. Cook these until they’re fragrant. This generally takes about a minute.
You’ll pour in half of the beef broth (and the red wine if you’re using it) and scrape any brown bits to stir up until the flour has fully dissolved.
You’ll add the rest of the beef broth (and wine if using) along with your browned beef with juices that released from it while you had it set aside. Put in the thyme and bay leaves and stir.
Cover your Dutch oven and place it in the oven, where it will bake for 1 ½ hours. At that point, you’ll take out the thyme sprigs and bay leaves. Add the potatoes, cover, and put your Dutch oven back into the oven for another 45 minutes.
When it’s finished, you’ll take it out of the oven. Use a spoon to skim the excess fat from the surface of your beef stew. It will finish on the stove over medium-high heat, at which point you’ll add the peas and finish cooking for another four to five minutes.
Serve with egg noodles, mashed potatoes, and crusty bread for a hearty meal. It’s perfect for chilly weather, especially on a weekend.
Beef stew can be kept in the fridge for up to six days or in the freezer for up to two months. It’s also easy to reheat on the stovetop.
Boneless Beef Stew Meat Recipe
This classic beef stew recipe has a wonderful flavor profile that everyone loves. This delicious meal makes everyone happy because it tastes so good, and you will additionally love that it’s a complete meal on its own.
Still, it gets even better with some added sides, or at least that crusty bread for dunking into it. With the cold weather here, give it a try tonight!
Boneless Beef Stew Meat Recipe
- 3 ½ to 4 pounds stew meat cut into 1-inch pieces
- 3 tablespoons vegetable oil
- 1 cup onion diced
- 3 large carrots peeled and cut in to ½ inch slices
- 1 teaspoon salt
- 1/3 cup all-purpose flour
- 2 tablespoons tomato paste
- 4 garlic cloves minced
- 4 cups beef broth
- 4-5 sprigs fresh thyme
- 2 bay leaves
- 4-5 large Russet potatoes
- 1 cup frozen peas
- Preheat the oven to 300°F.
- Heat vegetable oil in a large Dutch oven over medium-high heat.
- Sear the beef in batches until browned, then season with salt and set aside.
- Reduce heat to medium and add onion, carrots, and salt, cooking for about 5 minutes while stirring.
- Stir in flour until no white lumps remain. Cook for 3-4 minutes.
- Add minced garlic and tomato paste, and cook for about a minute until fragrant.
- Pour in half of the beef broth (and red wine if using), and scrape up any brown bits, stirring for about 1 minute.
- Add the remaining beef broth (and wine if using), along with the browned beef and its juices.
- Add thyme and bay leaves and stir.
- Cover the Dutch oven and bake in the oven for 1 ½ hours.
- Remove thyme sprigs and bay leaves.
- Add potatoes, cover, and bake for another 45 minutes.
- Skim excess fat from the surface.
- Finish on the stovetop over medium-high heat, adding peas, and cook for 4-5 minutes.
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I’m Julie, and for over two decades, I’ve been the chief chef, recipe developer, and taste-tester in my own home – a bustling kitchen where love and flavors mix seamlessly. My journey into the world of cooking began simply by feeding my family. Now, I share easy recipes with readers to make their lives easier and more enjoyable.