This classic stick-to-your-ribs Hearty Beef Stew is loaded with tender beef and hearty winter veggies. Carrots, potatoes, parsnips, and turnips add tons of flavor and make this beef stew extra filling and comforting.

The horseradish cream is the best topping and adds the perfect balance to the stew. Serve over mashed potatoes, rice, or buttered noodles for the coziest winter dinner.

The Best Hearty Beef Stew

This simple yet hearty beef stew recipe is the perfect Sunday afternoon project. On chilly days, there’s nothing more comforting than the smell of stew braising away in the oven!

This easy recipe takes inspiration from my Classic Beef Bourguignon, but really goes all in on the hearty veggies. All the classic winter root veggies like potatoes, carrots, leeks, parsnip, and turnip make this beef stew so hearty and warming. The beef is fall-apart tender and so full of flavor.

If you’re a true meat and potatoes person like me, you are going to love this hearty beef stew recipe. It’s easy to throw together and let the oven do most of the work!

Beef Stew is one of my favorite recipes to serve for a dinner party because the minimal amount of prep is up front and the oven does all the work. It’s perfect for feeding a crowd and the bold flavors of beef and stout never fail to impress.

If you’re a lover of comforting braised dishes, try my Coconut Milk Braised Beef or my Guinness Beef Stew.

How to Make Hearty Beef Stew

As with all my soups and braises, I HIGHLY recommend investing in a dutch oven. Mine is a huge work horse in my kitchen and I use it almost every day.

Tools Needed

• 6 qt Dutch Oven
• Sharp Knife
• Cutting Board

Ingredients and Substitutions

• Beef. Beef chuck is best here, but brisket also works!
• Veggies. Onion, leek, and carrot is classic here. I also add baby potatoes, parsnips, and turnips to make this beef stew extra hearty.
• Garlic. Garlic makes everything better!
• Flour. Flour helps thicken the beef stew. To make this stew gluten-free, you can omit the flour.
• Tomato paste. Tomato paste adds a rich, deep flavor.
• Red wine. Go for something bold here, like a cabernet sauvignon, bordeaux, or merlot.
• Dijon mustard. Dijon adds a nice savory flavor.
• Beef bouillon. My secret ingredient in most of my braises for really bolstering that beefy flavor.
• Beef broth. Homemade is always best, but the second best is the true beef stock you buy in the freezer section.
• Herbs. Fresh thyme, rosemary, and fresh bay leaves are the best here. You could use dried bay leaves if necessary.

The Process

1. Sear the beef. Heat the oil in a dutch oven over medium-high heat. Pat the cubes of beef dry and season liberally with salt and pepper. Once the oil is hot, add the cubes of beef in a single layer and sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan and transfer to a plate.
2. Make the herb bundle. Use kitchen twine to tie the rosemary and thyme sprigs together and set aside.
3. Saute veggies. Reduce the heat to medium low and add the butter. Once the butter is melted, add the onions and leeks and stir to coat in the fat. Cook for 3-4 minutes, stirring occasionally, until the veggies are soft. Stir in the garlic and cook for another minute.
4. Build the braising liquid. Stir in the tomato paste, dijon, and the beef bouillon paste until the veggies are well coated. Sprinkle in the flour and cook for another 2-3 minutes stirring often. Pour in the wine, stir well, and bring to simmer. Scrape up any browned bits from the bottom of the pot. Stir in the beef broth and then add the bay leaves and herb bundle.
5. Braise. Add the beef back to the pot and any juices that accumulated on the plate. Cover and transfer to the oven for 2 hours.
6. Add the veggies. Remove the beef from the oven and stir in the potatoes, carrots, parsnip, and turnip. Cover and return to the oven for another hour or so, until the beef is very tender. Remove from the oven and let the beef stew rest for 30 minutes covered.
7. Serve. Season the stew to taste and add any additional salt or pepper as needed. Serve warm topped with the horseradish cream sauce.

Recipe Tips and Tricks

Use well-marbled beef. Fat=flavor and tenderness so I always recommend opting for either choice or prime beef chuck roast. This ensures that you end up with tender beef every time. I don’t recommend using beef stew meat as it’s tougher and leaner.

Sear the beef well. This is the first step to building flavor in a stew, the searing. Getting those pieces of beef nice and browned starts creating a layer of flavor that will seep into the braising liquid as the beef cooks. Make sure the pieces of beef are deeply browned before removing them from the pot.

Don’t be afraid of salt. If you’ve ever had a stew turn out bland, it’s not the recipe. You likely just didn’t salt it enough. Make sure to season the pieces of beef really well before searing and season the stew throughout. Once you add the hearty winter veggies, you’ll need even more salt to make sure they’re well-seasoned.

Braise your stew in the oven. I know I add notes on making this hearty beef stew in the slow cooker, but it’s not the best method for cooking. Braising meat in the oven is far superior. The long cooking times and a non airtight seal of your dutch oven allow the liquid to reduce and the flavors to concentrate. Both a slow cooker and pressure cooker don’t allow that level of flavor to develop.

Best Cuts of Beef for Making Beef Stew

Using the perfect cut of beef for this hearty beef stew recipe is essential! You want a cut that has enough fat and marbling to make it flavorful and keep it from drying out. Below are my favorites:

Beef Chuck – A humble and flavorful cut, beef chuck is so perfect for braising. A chuck roast is usually known as the cut your parents used for pot roast, a large triangular cut from the chuck of the cow. It’s well marbled with fat, which prevents it from drying out during low-and-slow cooking. It’s economical and full of beefy flavor. Make sure to opt for choice or prime beef chuck to get more marbling throughout the meat.

Brisket – Brisket is another one of my favorite cuts for braising! It’s also fairly cheap and economical and packed with flavor. The brisket is a long cut from the breast/chest of the cow and is sectioned into two parts: the flat and the point.

• The flat has a layer of fat running across the top, but it is just that: a flat square piece of meat. It’s great for braising. The point is more pointed in shape and has a much higher fat content. Both work well, but if you’re using the point, plan to trim some of the excess fat away.

Pressure Cooker and Slow Cooker Instructions

I love taking my time braising in the oven, but that’s not always feasible with time constraints. Here are some other methods for cooking up this hearty beef stew.

Instant Pot or Pressure Cooker – Follow the recipe as written, using the saute function on your instant pot. Let the pan get nice and hot before searing beef using the ‘high’ setting for saute. Remove the beef and saute the veggies. Add the flour and liquid ingredients and then return the beef to the pot with the herbs. Set the Instant Pot to ‘pressure cook’ for 50 minutes, with quick release. Stir in the veggies, lock the lid back in place and cook for another 10 minutes, with natural release.

Slow Cooker – Use another pan to sear the beef before adding it to the slow cooker. Seriously, don’t skip this step because it adds SO much flavor! Once the beef is seared, add it to the slow cooker and pour the wine over the top. Add the onions, leeks, garlic, and herbs. In a small bowl, whisk the flour together with 1 1/2 cups of broth until smooth and pour into the slow cooker . Cover and cook on high for 4-5 hours, or low for 7-8 hours. About and hour and a half shy of serving, stir in the rest of the veggies.

What to Serve with Hearty Beef Stew

If you’re throwing a dinner party or just want a nice dinner to enjoy, here are some of my favorite dishes to serve with this hearty Beef Stew.

Leafy salad – I love starting a meal with a big leafy salad! My recipe for KALE CAESAR SALAD is one of my favorite salads ever and pairs so well with Guinness Beef Stew. You’re going to love the homemade caesar dressing! This Italian Chopped Salad is also a great option.

Mashed potatoes – Who doesn’t love piling tender beef stew on a bed of mashed potatoes? If you want a classic version, try my CREME FRAICHE MASHED POTATOES. If you want to try something new, my CARAMELIZED ONION AND BACON MASHED POTATOES are a show stopper! Horseradish Mashed Potatoes are also a great option and balance the richness of the beef stew.

Dinner Rolls – I don’t know about you, but I’m a sucker for warm dinner rolls! I love sopping up any extra juices with a warm piece of bread. Try my foolproof FLUFFY DINNER ROLLS!

Dessert – No dinner party or gathering is complete without some dessert, am I right? Some of my favorite low effort/high reward desserts are my ALMOND RICOTTA CAKE, SKILLET APPLE CRISP, and my giant Skillet Chocolate Chip Cookie.

Storage Instructions

In the event that you have leftovers, this hearty Beef Stew is easy to store and freeze!

To store: Let the guinness beef stew cool to room temperature and store in an airtight container for 4-6 days in the fridge.

Freezing Beef Stew: Let the beef and liquid cool to room temperature and then store in a freezer-safe ziplock bag. Try to press most of the air out of the bag while sealing, this helps prevent freezer burn. Label and freeze for up to 3 months. Defrost overnight in the fridge.

Reheating: Beef stew is best reheated in a skillet or dutch oven. Add the beef and liquid to a dutch oven or skillet, adding a little extra broth or water as needed. Cover and simmer on low until the beef is tender and warmed through.

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Next time you’re in the mood for a cozy & comforting meal, try this Hearty Beef Stew. It’s one of our year-round favorites, and I know you will love it just as much as we do! If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Cozy Braises to Try

Mom’s Classic Pot Roast
Apple Cider Braised Pork Shoulder
Beef Chile Colorado
Red Wine Braised Beef

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