Beef stew recipe on the stovetop, in the oven or slow cooker

The short answer: a good beef stew is cubed chuck browned in batches, then simmered low and slow with onion, garlic, tomato paste, broth, potatoes and carrots until the beef falls apart.

• Amount: 2 pounds of chuck in 1½-inch cubes
• Stove or oven: about 2 to 2½ hours, covered (oven at 325°F)
• Slow cooker: 8 to 10 hours on low
• Fixes for tough beef, thin broth and mushy potatoes
• Next step: Plan it with the Meal Planner & Grocery List ($3.99).

Prep time: 30 minCook time: 2 hr 30 minTotal time: 3 hrServings: 6 servings

A good beef stew is cubed chuck roast browned in batches, then simmered low and slow with onion, garlic, tomato paste, beef broth, potatoes and carrots until the beef falls apart. Brown 2 pounds of chuck, build the broth in the same pot, and simmer it covered for about 2 to 2½ hours on the stove or in a 325°F oven, or 8 to 10 hours on low in a slow cooker. This beef stew recipe covers the amounts, all 3 methods (plus an Instant Pot shortcut), how to thicken it, fixes for tough meat, and how to make it ahead and store it.

Beef stew recipe at a glance

Beef stew ingredients

Salt and pepper to taste. This makes about 6 servings.

How to make beef stew on the stove

1. Dry and season the beef. Pat the cubes dry, season with salt and pepper, and toss with the flour.
2. Brown in batches. Heat the oil in a Dutch oven over medium-high heat and brown the beef on all sides in two or three batches. Move each batch to a plate.
3. Cook the aromatics. Lower the heat to medium, add the onion and celery for 5 minutes, then the garlic and tomato paste for 1 minute.
4. Deglaze. Pour in a cup of the broth and scrape up the browned bits from the bottom.
5. Simmer. Return the beef, add the rest of the broth, Worcestershire, bay leaves and thyme. Bring to a simmer, cover and cook on low for 1 hour.
6. Add the vegetables. Stir in the potatoes and carrots, cover and simmer 1 to 1½ hours more, until the beef and potatoes are fork-tender.
7. Finish. Stir in the peas for the last 5 minutes, remove the bay leaves and adjust the salt.

Oven, slow cooker and Instant Pot beef stew

For the slow cooker, brown the beef and cook the onions first for the best flavor, then layer it all in the crock. USDA says to thaw meat before it goes into a slow cooker and to put vegetables in first, since they cook slower than meat. More crockpot dinners are in our slow cooker recipes roundup.

For an Instant Pot beef stew, brown the beef on Sauté in batches, cook the onion, garlic and tomato paste, then deglaze with a cup of broth and scrape the bottom clean so the pot doesn't throw a burn warning. Skip the flour coating here, since flour on the bottom can scorch under pressure. Add the rest of the broth, Worcestershire and herbs, pressure cook the beef on high for 35 minutes, and let the pressure release naturally for 10 minutes. Add the potatoes and carrots, cook on high for 5 more minutes, and quick release. To thicken, switch back to Sauté and stir in the cornstarch slurry from the fixes below.

Fixes for common beef stew problems

• Tough beef: it needs more time. Chuck tightens before it relaxes, so keep simmering and test a cube every 20 minutes.
• Thin broth: stir in 2 tablespoons cornstarch mixed with 2 tablespoons cold water and simmer 5 minutes, or mash a few potato cubes into the broth.
• Bland stew: add salt in small amounts, a splash of Worcestershire or a teaspoon of red wine vinegar at the end.
• Mushy potatoes: use Yukon Golds or red potatoes and add them halfway through, not at the start.
• Greasy surface: chill the stew overnight and lift off the fat, or skim it with a wide spoon.

Beef stew variations

• Guinness beef stew: swap 1 cup of the broth for stout.
• Red wine beef stew: deglaze with 1 cup of dry red wine.
• Mushroom beef stew: add 8 ounces of quartered cremini mushrooms with the onions.
• Budget beef stew: use 1½ pounds of beef and add an extra pound of potatoes and carrots.

Make-ahead and reheating

Beef stew is a good make-ahead dinner because the broth thickens and the flavors settle overnight. Cook it fully, cool it, and refrigerate it covered. The next day, lift off the layer of fat that sets on top, then reheat it over medium-low heat with a splash of broth or water, since the potatoes soak up liquid in the fridge. Stir often so it doesn't stick, and add frozen peas only once it is hot. To get ahead on a busy week, cut and flour-coat the beef and chop the vegetables the night before, and keep them in separate containers in the fridge.

Food safety, storage and freezing

Chuck is a whole cut of beef, and USDA's beef guide puts the safe minimum for whole cuts at 145°F with a 3-minute rest. Stew simmers far past that, and it's the long cook that makes chuck tender. Cool leftovers in shallow containers and refrigerate within 2 hours. The cold food storage chart gives soups and stews 3 to 4 days in the fridge and 2 to 3 months in the freezer. Reheat until it's steaming hot all the way through.

What to serve with beef stew

Crusty bread or garlic bread, buttered egg noodles, creamy mashed potatoes or warm biscuits. For a full week of cold-weather dinners, see our soup recipes, chili recipe, ground beef dinner ideas and freezer meals. For a chile-red pork stew with hominy, try our pozole recipe.

Plan stew night into your week

Wine-braised chicken night: coq au vin. Tomato-wine seafood stew: cioppino.

Prefer a potato-topped beef bake? Try cottage pie.

A chuck roast is one of the bigger grocery costs of the week, so plan the leftovers before you buy it: stew Sunday, lunches Monday and a freezer portion for a busy night. The same cut makes a classic pot roast recipe.

• Meal Planner & Grocery List, $3.99. A weekly dinner plan, an aisle-sorted grocery list and pantry and freezer inventories.
• Family Recipe Binder, $6.99. Write down your family's version, with the cook time that works on your stove.
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See everything in the Home shop or our guide to meal planning on a budget.

Got a pack of cubed beef and want something other than stew? See our 16 stew meat recipes. Want another classic? Our Irish stew uses lamb or beef with potatoes, carrots and onions. For a faster weeknight pot, try cowboy stew, which cooks in about 30 to 35 minutes.

Want a fall twist? Our pumpkin stew adds chunks of pumpkin and warm spices to a classic beef stew. For another warm dinner with a beef-broth base, try French onion soup with its onion and cheese topping.

Want a faster creamy beef dinner? Our beef stroganoff recipe is ready in about 30 minutes over egg noodles.

Curious about the paprika stew's American cousin? Our goulash recipe compares American goulash with Hungarian gulyás. Find more pots in soups and stews. Want hands-off versions of stews and more? Browse crock pot recipes. Want a creamy rice pot instead of a tomato stew? Try our risotto.