By Easy Beef stew is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Easy Beef stew captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Easy Beef stew becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste
How To Make Easy Beef stew
Preheat the oven to 350 degrees F (175 degrees C).
Season beef with salt and pepper in a large bowl. Add flour and paprika and toss until evenly coated.
Heat oil in an oven-safe Dutch oven over medium-high heat. Working in batches, sear beef cubes, stirring occasionally, until well-browned, 10 to 11 minutes per batch. Transfer beef to a plate and leave drippings in the pan.
Add onions to the drippings; season with salt and pepper. Cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan.
Pour red wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is almost evaporated, about 3 minutes.
Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Stir in 2 cups broth and Worcestershire sauce; bring to a boil. Return beef to the pot, then remove from the heat and cover with the lid.
Braise stew in the preheated oven until beef is almost tender, about 1 1/2 hours. Remove from the oven.
Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until beef and vegetables are tender, about 30 minutes longer.
Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.
PREPARATION STEPS
Preheat the oven to 350 degrees F (175 degrees C).
Season beef with salt and pepper in a large bowl. Add flour and paprika and toss until evenly coated.
Heat oil in an oven-safe Dutch oven over medium-high heat
Working in batches, sear beef cubes, stirring occasionally, until well-browned, 10 to 11 minutes per batch
Transfer beef to a plate and leave drippings in the pan.
Add onions to the drippings; season with salt and pepper
Cook and stir until they begin to caramelize, about 10 minutes
Add garlic and stir until fragrant, about 30 seconds
Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan.
Pour red wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon
Cook until wine is almost evaporated, about 3 minutes.
Add dried thyme, dried rosemary, herbes de Provence, and bay leaves
Stir in 2 cups broth and Worcestershire sauce; bring to a boil
Return beef to the pot, then remove from the heat and cover with the lid.
Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until beef and vegetables are tender, about 30 minutes longer.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
