Slow-Simmered Homestyle Beef Stew

One of the best meals I ever had was during a road trip through the countryside. After a long day of driving through rolling hills and small towns, I stopped at a family-run diner that looked like it had been there for generations. The smell of slow-cooked beef and herbs filled the air, and without hesitation, I ordered their signature beef stew.

It arrived steaming hot, served in a rustic bowl with thick slices of buttered bread on the side. One spoonful, and I knew I had found something special. The beef was fall-apart tender, the vegetables soaked up the rich broth, and every bite felt like a warm hug. That meal stuck with me, and when I got home, I was determined to recreate that same homestyle comfort in my own kitchen.

After many attempts, this slow-simmered beef stew became a favorite in my household—a dish that brings people together, perfect for chilly nights or when you need a little extra warmth.

Slow-Simmered Homestyle Beef Stew Recipe

Ingredients:

• 2 lbs (900g) beef chuck, cut into bite-sized cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 2 celery stalks, chopped
• 3 cups beef broth
• 1 cup red wine (optional, but adds richness)
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper, to taste
• 1 tablespoon flour (optional, for thickening)
• Fresh parsley, for garnish

Instructions:

1. Sear the Beef:

   • Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
   • Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.

2. Sauté the Aromatics:

   • Add the remaining olive oil to the pot and sauté the chopped onion until soft, about 5 minutes.
   • Stir in the garlic and tomato paste, cooking for another minute until fragrant.

3. Build the Flavor:

   • Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 3 minutes to cook off the alcohol.
   • Add the beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and the browned beef cubes. Stir everything together.

4. Low and Slow Cooking:

   • Bring the stew to a gentle simmer, cover, and let it cook on low heat for 1.5 hours. Stir occasionally to prevent sticking.

5. Add the Vegetables:

   • Stir in the carrots, potatoes, and celery. Cover and continue simmering for another 45 minutes, or until the vegetables are soft and the beef is fork-tender.

6. Thicken the Stew (Optional):

   • If you prefer a thicker broth, mix 1 tablespoon of flour with a little water to create a slurry, then stir it into the pot. Let it cook for another 5 minutes.

7. Final Touches:

   • Taste and adjust seasoning if needed. Remove bay leaves, garnish with fresh parsley, and serve hot with crusty bread or over buttered mashed potatoes.

Why You’ll Love This Recipe

This slow-simmered beef stew is the definition of comfort food—rich, hearty, and full of deep, warming flavors. Whether you’re making it for a family gathering or meal prepping for the week, it’s a dish that only gets better with time.