Got you 👍—here’s a classic, foolproof Stew Meat recipe that turns tough cuts into melt-in-your-mouth comfort. This works great with beef stew meat, chuck, or round.
🥩 Hearty Beef Stew (Stew Meat)
Ingredients
- 2 lbs beef stew meat
- Salt & black pepper
- 3 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp dried thyme
- 1 bay leaf
- 4 carrots, sliced
- 3–4 potatoes, cubed
- 1 cup frozen peas (optional)
- 2 tbsp flour or cornstarch (optional, for thickening)
Instructions
- Season & sear
Pat stew meat dry and season generously with salt and pepper.
Heat oil in a Dutch oven over medium-high heat.
Sear meat in batches until deeply browned. Remove and set aside. - Build the flavor
In the same pot, add onion and cook 3–4 minutes until soft.
Add garlic and tomato paste; cook 1 minute. - Deglaze & simmer
Stir in Worcestershire, paprika, thyme, bay leaf, and broth.
Return beef to pot, scraping up browned bits. - Low and slow
Bring to a simmer, cover, and cook on low heat 1½–2 hours, stirring occasionally, until beef is tender. - Add veggies
Add carrots and potatoes. Simmer uncovered 30–40 minutes until veggies are soft. - Thicken (optional)
Mix flour or cornstarch with a little water, stir in, and simmer 5–10 minutes. - Finish
Add peas if using. Taste and adjust seasoning.
🍲 Pro Tips
- Extra tender: cook another 30 minutes—stew forgives patience
- Richer flavor: add a splash of red wine when deglazing
- Slow cooker: 8 hrs low / 4 hrs high (brown meat first!)
- Serve with: crusty bread, biscuits, or over mashed potatoes
If you want a southern-style gravy stew, Instant Pot version, or no-potato beef tips, just say the word 😌
